264 MARKET DAIRYING 
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. 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. 
Other packages. ‘There are various other packages in 
which butter is packed, such as five pound crocks, gem 
