112 CREAMERY BUTTER MAKING 



them directly from the churn, adding about five pounds 

 at a time and firmly packing it with a wooden packer made 

 for this purpose. The butter should be packed solid so 

 that when stripped of its package on the retailer's counter 

 no open spaces will appear in it. 



When ash tubs are used they are packed brim full 

 and trimmed off level with the tub by running a string 

 across the top. The tubs are then weighed and the weights 

 marked on the outside, allowing not less than half 

 a pound for shrinkage for a sixty pound tub. A cheese 

 cloth circle is next placed over the top and an oversatu- 

 rated brine is pasted upon this. After careful cleaning 

 place the covers on the tubs and fasten them with not 

 less than three butter tub fasteners. 



With spruce tubs the method of packing is the same 

 with the exception that most markets require an even 

 number of pounds in a tub, as 30 or 50 pounds. The tubs 

 are, therefore, trimmed down till the required weight, plus 

 half a pound for shrinkage, is reached. Some markets 

 do not require the spruce tubs to be lined but it is always 

 better to do so. 



Prints. Considerable quantities of butter made in 

 creameries are put up in one pound oblong blocks called 

 prints. Where many of these prints are made a printer 

 like that shown in Fig. 28 is most serviceable. This 

 makes twenty-five prints at a time. 



The prints are carefully wrapped in parchment paper 

 which has been soaked in strong brine for twenty-four 

 hours, and then packed in cheap wood boxes which 

 usually hold about fifty of them. These boxes should be 

 held not less than one day in a refrigerator before they 

 are shipped. Print butter is growing in popularity. 



There are various other packages in which butter is 



