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 
Fic. 165.—The Lafayette lever butter-printer. 
the tub the whole should be burlapped. These burlaps can 
be obtained with the tubs from any 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 space 
between the small and the large tub with paper. This is con- 
sidered by many to be the best 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 
