ids MODERN BUTTKR MAKINU. 



on it and on this place a parchment circle. The salt 

 may be put on the butter either dry or wet, as di- 

 rected by the dealer. 



144. Printing butter for market. The demand for 

 block, printed, or moulded butter is increasing grad- 

 ually from year to year. This is probably due to 

 the fact that there is less loss connected with the 

 handling of it by the dealer than there is with jar or 

 tub butter and the customer feels that he is getting 

 a full pound and will have no loss by water leaking 

 out AS is the ease where butter is bought in a jar. 



145. When butter is dished out from large pack- 

 ages losses may occur in several ways. There are 

 slight losses in weighing ; a little water always leaks 

 out of the butter when it is cut and a little butter 

 always adheres to the packages and utensils used in 

 handling it. "When creameries market their butter 

 in prints or blocks no shrinkage can be reported by 

 commission houses, nor can the creamery man 

 claim more butter than he actually markets. This 

 is a very satisfactory way of marketing butter and 

 should be encouraged, provided the market is will- 

 ing to accept it. 



146. Preparing butter printers. When butter is 

 moulded or printed direct from the churn the 

 printer used must be in the best possible condition 

 in order that it may deliver perfect prints. First 

 soak the printer with boiling water applied either 

 with a hose or dipper until the wood is soaked well, 

 then apply cold water in the same way until the 

 printer is as cold or colder than the butter. The 

 trays used should be treated in the same way except 



