PACKING AND MARKETING BUTTER. 273 
omit to use concentrated brine. If the brine is weak, then, of 
course, it will have little or no effect upon the moulds; but 
if the brine is saturated, the wood will become saturated with 
brine and prevent the growth of mould during the trans- 
portation of the butter. Moulds usually start to grow on the 
inside of the tub, next to the butter. 
Some of the other methods recommended for the prepara- 
tion of tubs are: (1) Paraffining. This is accomplished by 
melting the paraffin, then using a soft brush with which to 
spread the liquid paraffin all over the inside of the tub. After 
the liquid paraffin has been applied and cooled, it will solidify, 
and a thin layer of paraffin will cover the inside of the tub. 
(2) The second method is to soak the tubs in brine containing 
from 2% to 3% of formalin (40% formaldehyde solution); 
about three ounces of formalin to each gallon of brine is about 
the proper proportion. 
Special efforts should be made towards having the package 
appear as neat as possible. They should be clean, and the cover 
should fit well. After the tub has been washed, lined, and 
otherwise prepared, it should be weighed, and the weight of the 
tub marked on the outside. 
Packing of Butter.—The packing of butter should be con- 
ducted under as favorable conditions as possible. Before nak- 
ing use of the butter-ladles they should be scalded and then 
cooled off in cold water. This prevents the butter from sticking 
to them, and also cleanses them from dust and germs which 
may have lodged on them. When the butter is being transferred 
from the churn into the tub, it should be firmly packed. That 
is, there should be no holes near the bottom and sides of the 
butter in the tub. When the butter arrives on the market 
it is sometimes turned out of the tub (stripped). If it has 
not been firmly packed, the butter will be filled with holes 
on the sides and show an unattractive appearance. Besides 
this, if there are any holes in the butter, the moisture and air 
will gather there. This gathered brine at time causes a change 
in color on the surface of the butter to which the brine was 
