CHAPTER XXXII. 
MARKETING BUTTER AND CHEESE. 
PACKING 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. 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 265. 
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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