HANDLING OF BUTTER AFTER CHURNING. 113 



eleven pounds each, including cover, should always 

 be soaked until the tub and cover weigh eleven 

 pounds and then paraffined as usual. In this way 

 the creamery does not sustain any losses which are 

 due to the difference between the tare (11 pounds) 

 and the actual weight of the tub and cover. 



152. Average shrinkage of butter. In addition to 

 information gathered from thousands of creameries 

 by personal visits, a large number of inquiries were 

 made by letter in regard to the average shrinkage 

 allo.wance or loss between churn weight and market 

 return weight. It was found to be li/4 per cent of 

 the total butter churned. This is the average loss, 

 as the shrinkage given ranged from nothing to 4 

 per cent. Some claim that paraffining does not pre- 

 vent this loss, as a certain shrinkage must be al- 

 lowed in order that the dealer does not lose by short- 

 age in weight. 



For further information regarding how losses af- 

 fect the overrun, see Book II., Dairy Arithmetic, p. 

 215. 



