276 



BUTTER-MAKING. 



than do spruce tubs. Sandpapering the tubs on the outside 

 gives a nice appearance. A fine-appearing tub may count con- 

 siderably when the final decision is rendered. In order to keep 

 the tub in a clean and good condition during transit special 

 precautions should be taken by the sender. A good way of 

 preparing a tub is to tack the address on the cover, wrap the 

 tub well in paper, and fasten the paper by wrapping a string 

 around the tub a few times. Drive no more nails in the tub 

 than is necessary. Three tins are sufficient to fasten the 

 cover to the tub. The tin fasteners should be placed equal 

 distances apart. After the paper has been wrapped around 



Fig. 1('.5. — The Laiayette le"vei buttei-printer. 



the tub the whole should be burlapped. These Ijurlaps can 

 be obtained with the tiiljs from an}- of the creamery supply- 

 houses. The tub should then be labeled, and it is ready for 

 shipment. 



Another good way of preparing a tub for shipment is to 

 pack the 20-pound tub into a 60-pound tub. Fill the sjaace 

 between the small and the large tub with paper. This is con- 

 sidered by many to be the iDest method of shipping butter for 

 contests, as the paper, packed in on the sides of the tub, pre- 

 vents the heat from penetrating. In cold weather it also pre- 

 vents the butter from freezing, at least in a measure. 



Storing Butter in Creameries. — The temperature of the 

 room in which the butter is being stored should be as low 

 as conditions will permit. A temperature of 50° F. or below 

 is favorable to the keeping quality of the butter. Usually the 



