FARM DAIRYING 



and tougher when wet than dry. It is the right 

 thing to have printed on the paper the name of 

 the farm, or the maker; but it must be done with 

 the proper ink, or it stains the butter. This trade 

 mark is often the means of securing a choice trade. 

 A little printer's ink used in the right place brings 

 in good interest. Have on hand some plain paper, 

 in case a churning is below standard. Sell it for 

 what it is worth, but risk not your reputation by 

 putting inferior butter up in your printed wrap- 

 pers. 



Be sure the print of butter weighs at least six- 

 teen and a quarter ounces, when freshly wrapped 

 in the wet paper. At each churning it is well to 

 weigh a print. A slight allowance must always 

 be made for evaporation. 



Keep the butter in a place where the atmos- 

 phere is cool, clean, and not too dry. If the place 

 is dry, the moisture rapidly evaporates, lessening 

 the weight and bringing the salt to the surface, 

 where it crystallizes and gives the butter a poor 

 appearance. 



MARKETING 



Get the butter, after it has firmed, as soon as 

 possible to the consumer. Butter quickly loses 

 its delicate, fine flavor. It always pays to cater 



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