266 MARKET DAIRYING 
can not get nourishment. The wood is made impervious 
to water, and the space between the tub and the liner 
remains filled with water, so that the molds which may 
be on the liner can not get the supply of air necessary 
to their growth.” He has also shown that loss from 
shrinkage is largely prevented in this way. 
Testimonials from buttermakers indicate that the prac- 
tice of paraffining tubs is giving good satisfaction and 
many have already adopted it as a permanent feature in 
creamery work. 
To secure the best results from the paraffin, it should 
be applied at a temperature of about 240° F., immediately 
after steaming the tub. The steaming may or may not 
be preceded by soaking; under present conditions, how- 
ever, soaking is recommended, if for no other reason than 
to givetubs their full weight. ‘Butter dealers are 
accustomed to handle soaked tubs and where they are 
not soaked, the creamery is liable to lose an amount of 
butter equal to the difference between the weights of the 
soaked and unsoaked tubs. 
Special machines are now upon the market for paraf- 
fining tubs. The paraffin may, however, be applied by 
pouring the same into the tub and rotating the latter until 
it is entirely coated. A brush may also be used for this 
purpose. Those who contemplate paraffining should in- 
vestigate the merits of the machines now upon the market. 
Printing Cold Butter. Until recently the common 
practice has been to print butter directly from 
the churn. With the advent of the “cold” butter 
printers or cutters, much butter is being printed 
outside the creameries, and the Jatter are also 
adopting the practice of cooling the butter before 
printing. Cold butter makes better looking prints, 
