PACKING AND MARKETING BUTTER. 273 



omit to use concentrated brine. If the brine is weak, then, of 

 course, it will have little or no effect upon the moulds; but 

 if the brine is saturated, the wood will become saturated with 

 brine and prevent the growth of mould during the trans- 

 portation of the butter. Moulds usually start to grow on the 

 inside of the tub, next to the butter. 



Some of the other methods recommended for the prepara- 

 tion of tubs are: (1) Paraffining. This is accomplished by 

 melting the paraffin, then using a soft brush with which to 

 spread the liquid paraffin all over the inside of the tub. After 

 the liquid paraffin has been applied and cooled, it will solidify, 

 and a thin layer of paraffin will cover the inside of the tub. 

 (2) The second method is to soak the tubs in brine containing 

 from 2% to 3% of formalin (40% formaldehyde solution); 

 about three ounces of formalin to each gallon of brine is about 

 the proper proportion. 



Special efforts should be made towards having the package 

 appear as neat as possible. They should be clean, and the cover 

 should fit well. After the tub has been washed, lined, and 

 otherwise prepared, it should be weighed, and the weight of the 

 tub marked on the outside. 



Packing of Butter. The packing of butter should be con- 

 ducted under as favorable conditions as possible. Before mak- 

 ing use of the butter-ladles they should be scalded and then 

 cooled off in cold water. This prevents the butter from sticking 

 to them, and also cleanses them from dust and germs which 

 may have lodged on them. When the butter is being transferred 

 from the churn into the tub, it should be firmly packed. That 

 is, there should be no holes near the bottom and sides of the 

 butter in the tub. When the butter arrives on the market 

 it is sometimes turned out of the tub (stripped). If it has 

 not been firmly packed, the butter will be filled with holes 

 on the sides and show an unattractive appearance. Besides 

 this, if there are any holes in the butter, the moisture and air 

 will gather there. This gathered brine at time causes a change 

 in color on the surface of the butter to which the brine was 



