CHAPTER X. 



PACKING AND MARKETING BUTTER. 



Butter is usually in the best condition for packing 

 immediately after it has been worked. It can then be 

 packed solidly into the packages without the vigorous 

 ramming necessary when the butter becomes too cold. 

 When allowed to stand in the churn some time after work- 

 ing during the warm summer days, the butter will usually 

 get too soft for satisfactory packing. 



There is a great variety of packages in which butter 

 may be packed for the markets. These may be con- 

 veniently divided into two groups: (i) those used for 

 home trade, and (2) those designed for export trade. 



Home Trade Packages. The bulk of the butter for 

 home trade is packed in ash and spruce tubs, the former 

 holding 20, 30, and 60 pounds, while the latter are made 

 in 10, 20, 30, and 50 pound sizes. 



Before adding the butter, the tubs must be thoroughly 

 scrubbed inside and outside, the hoops carefully set, and 

 then soaked in hot water for about half an hour. After 

 this they are steamed for three minutes and then allowed 

 to soak in cold water not less than four hours. The sides 

 and bottom of the tubs are next lined with parchment 

 paper which has been soaked in strong brine for twenty- 

 four hours. See "paraffining tubs/' page 114. 



The wet liners are easily placed in the tubs by allowing 

 them to project an inch and turning this over the edge. 



The tubs are now weighed and the butter packed into 



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