115 CREAMERY BUTTER MAKING 



can not get nourishment. The wood is made impervious 

 to water, and the space between the tub and the Hner 

 remains filled with water, so that the molds which may- 

 be on the liner can not get the supply of air necessary 

 to their growth." He has also shown that loss from 

 shrinkage is largely prevented in this way. 



Testimonials from buttermakers indicate that the prac- 

 tice of paraffining tubs is giving good satisfaction and 

 many have already adopted it as a permanent feature in 

 creamery work. 



To secure the best results from the paraffin, it should 

 be applied at a temperature of about 240° F., immediately 

 after steaming the tub. The steaming may or may not 

 be preceded by soaking; under present conditions, how- 

 ever, soaking is recommended, if for no other reason than 

 to give tubs their full weight. "Butter dealers are 

 accustomed to handle soaked tubs and where they are 

 not soaked, the creamery is liable to lose an amount of 

 butter equal to the difference between the weights of the 

 soaked and unsoaked tubs. 



Special machines are now upon the market for paraf- 

 fining tubs. The paraffin may, however, be applied by 

 pouring the same into the tub and rotating the latter until 

 it is entirely coated. A brush may also be used for this 

 purpose. Those who contemplate paraffining should in- 

 vestigate the merits of the machines now upon the market. 



Printing Cold Butter^ Until recently the common 

 practice has been to print butter directly from the churn 

 by using printers of the style shown in Fig 28. With 

 the advent of the ''cold" butter printers or cutters, much 

 butter is being printed outside the creameries, and the 

 latter are also adopting the practice of cooling the butter 

 before printing. Cold butter makes better looking prints, 



