32 DAIRYING 



buyer or returned to the creamery and reweighed. This will 

 show whether the creamery or the buyers weights are correct. 



Moldy Butter. 



585. The selling price of butter is sometimes reduced by 

 the appearance of a green or white mold on the butter package 

 and sometimes noticed on the butter itself. This mold may grow 

 after the butter has left the point from which it is shipped or 

 it may have started in the package, when this was filled at the 

 time the butter was made. 



Mold spores are omnipresent and they will begin to grow as 

 soon as conditions favorable for their growth are provided. 

 Dampness promotes the growth of mold and dryness retards 

 such growth ; so long as the butter packages are kept in dry air, 

 there is little danger of the mold spores starting to grow although 

 there may be millions of them present. 



586. It is evident therefore that to prevent butter or the 

 butter package from molding, it is necessary to either destroy 

 all the mold spores present in the package and its lining and on 

 the walls of the refrigerator, or other room where the butter may 

 be kept; or the butter must be held and transported in a room, 

 car, and storage where the air is always dry. The greatest losses 

 from moldy butter are suffered by creameries. The butter 

 from these factories is usually shipped to market in 60 pound 

 tubs. 



587. The so-called Elgin butter tub is a 5 hoop, asn tub 

 holding from 58 to 63 pounds butter. These tubs cost from 

 18 to 26 cents each and the freight varies according to the 

 distance shipped; \ l / 2 cents per tub is about the average freight 

 charge that must be added to the cost of the tubs. 



In buying tubs those should be selected that have no dark 

 colored staves, but the wood is smooth and free from knots ; 

 the covers should fit well and when received the tubs should be 

 stored in a dry place and kept upside down so that the hoops 



