PREPARING BUTTER FOR MARKET. 209 



placing them in the shipping box. In cold weather a 

 box without wooden trays may be used, but in warm 

 weather the prints should not rest on each other. A 

 returnable box, holding-from 100 to 150 pound prints, 

 is very suitable, although it is difficult to get it returned 

 promptly, and many are lost. Some creameries use a 

 smaller, cheaper and lighter box, which is not returned, 

 or returned but a few times. One print in each layer 

 should have the corners of the paper projecting, or 

 have a small strip of paper put around the print with 

 the ends so that they may be taken hold of to remove 

 the first print. If this is not done, some of the pack- 

 ages are bruised in getting out the first print of each 

 layer. It is important that the prints should weigh 

 from sixteen and a quarter to sixteen and a half ounces, 

 when wrapped in wet paper, that there may be no com- 

 plaints on account of short weights. The packages 

 should be tested frequently in order to see if they are 

 of proper weight. In hot weather, if shipping over 

 fifty miles, the butter boxes should have broken ice 

 placed in galvanized iron boxes which are in the 

 centre of the prints or above them. 



Butter for the export trade is best packed solidly 

 and closely in fifty-six or twenty-eight pound 

 spruce boxes, lined with paraffine wax. Before 

 putting in the butter they should be rinsed with 

 cold water or brine, and then be lined with two 

 thicknesses of heavy parchment paper, which has 

 been previously soaked in brine or a solution of 

 formalin to destroy germs of mould. The butter 

 should be put into the boxes in small quantities, 

 14 



