110 MODERN BUTTER MAKING. 



148. Wrapping butter. Whenever there is trouble 

 with mould on butter it is advisable to soak the 

 wrappers in salt brine before using. When paraf- 

 fine paper is first used and a parchment wrapper put 

 over this, the latter need not be soaked in brine. 

 Conditions at creameries under which wrappers are 

 kept would influence the treatment necessary for 

 them. If they are kept in a clean, dry place there is 

 little danger of their becoming infected with mould 

 germs to the extent that special treatment would be 

 necessary. They should be kept in a clean, dry, 

 well ventilated place. 



149. Brand on wrapper. Unless a creamery is 

 making enough butter to establish a trade or outlet 

 of its own it is not advisable to carry one's own 

 brand on the wrapper. In order to establish a rec- 

 ognized market for one creamery, it is necessary for 

 that creamery to manufacture practically all butter 

 of one grade. This is impossible under average 

 creamery conditions. There are very few cream- 

 eries so situated as to be able to sell even a small 

 percentage of their butter under their own brand. 

 Generally speaking it is not advisable to try to sell 

 to commission houses under your own brand, but it 

 is better to sell your butter to them under their own 

 brand. Selling butter under the brand of some but- 

 ter house is advisable because such firms usually 

 have outlets for butter of various grades and sell 

 practically all butter by grade. Since these firms 

 receive butter from a large number of creameries, 

 which do not manufacture butter of one grade, it is 

 necessary for them to grade all butter. 



