96 MARKET DAIRYING 



namely, the Gem Fibre butter package, made of paste- 

 board and lined with parchment paper ; and a water-proof 

 paper package commonly used for carrying ice cream. 

 Both of these packages are illustrated in Fig. 43. The 

 round packages are the Gem Fibre, which are easier to 

 pack and better liked by consumers, though they cost 

 somewhat more than the water-proof paper sacks. It was 

 found best to line both packages with parchment paper 

 (iixii inches) which had been thoroughly soaked in salt 

 brine. Any surplus moisture should be allowed to drip 

 from the paper before putting it into the packages. The 

 latter must also be rinsed in clean water before using, 

 to insure freedom from dust. 



The cheese is put into the packages by means of a 

 large spoon, in the manner shown in Fig. 43. One pound 

 packages appear to be the most satisfactory for the aver- 

 age trade. 



•Yield of Cheese. The average amount of skim-milk 

 required to make a pound of cheese was 7.1 pounds. 



Marketing Cottage Cheese. The author has sold 

 large quantities of this cheese to grocers at ten cents per 

 pound, the latter retailing the same at fifteen cents per 

 pound. The grocers were supplied with attractive signs 

 calling attention to the fact that the product was for 

 sale by them. The local press was also used to set forth 

 the nutritive and wholesome qualities of the cheese. Free 

 samples may also be advantageously distributed among 

 prospective customers. 



Cottage cheese should be kept at a low temperature 

 from the time it is made tmtil it is consumed. At re- 

 frigerator temperature, it may be kept in good condi- 

 tion for several days. The most satisfactory way of 

 disposing of cottage cheese is to sell it direct to the milk 



