xii CONTENTS 



CHAPTER XVIII. 



PAGE 



Packing and Marketing Butter 269 



1 Kind ot Package to Use 269 



2. Preparation of Tubs 271 



3 Packing of Butter 273 



4. Packing Butter for Exhibition Purposes 275 



5. Storing Butter in Creameries 276 



6. Cost of Producing One Pound of Butter 278 



CHAPTER XIX. 



Composition op Butter 281 



1. Average Composition. 281 



2. Effect of Composition of Butter on Quality 281 



A. Curd and Sugar 282 



B. Salt 282 



C. Water 283 



D. Pat 286 



CHAPTER XX. 



Judging and Grading Butter 287 



1. Standard for Judging 287 



2. Manner of Judging 290 



A. Body 290 



B. Flavor 290 



C. Color 291 



D. Salt 292 



E. Style 292 



3. Classification of Butter 292 



4. Grades of Butter 293 



5. Export Butter 307 



CHAPTER XXI. 



Cooling Facilities for Creamekies 309 



1 . Cooling Systems 309 



2. Natural Ice-system 312 



A. Kind of Ice-house :]]2 



B. Size and Shape of Ice-house 316 



C. Filling the Ice-house 319 



D. Source of Ice 321 



3. Usage of Ice in Cooling Cream 321 



A. Directly. 



B. Indirectly 



