CHURNING 



43 



In packing a tub of butter first boil the tub in a 

 strong solution of brine to rid it of all undesirable 

 bacteria and mold, apply melted paraffin on entire 

 inner surface and then set in the refrigerator to cool 

 off while churning. Only the best of circles and 

 liners should be used and these should be soaked 

 about twelve hours in a cool brine solution which 

 has been previously boiled. After the butter has 

 been properly worked the brine is poured from the 

 tubs, and the small circles, still wet, are placed in the 

 bottom of the tub; the liner should then be put in wet 

 and neatly pressed into place, leaving about an inch 



