PACKING AND MARKETING BUTTER. aie 
butter is kept at the creamery for from half a week to a whole 
week. It is advisable to ship as often as is considered con- 
sistent with the amounts of butter handled. The refrigerator 
in which the butter is kept at the creamery should be kept 
as pure and dry as possible. Damp places are always con- 
ducive to the growth of germs, especially moulds. Vegetables 
or foods of other kinds should not be allowed in the refrigerator 
Fic. 166.—The engine-room of Littleton Creamery Co. (Creamery Journal.) 
with the butter, as they are likely to impart foreign flavors to 
the butter. Mechanical refrigeration and cooling with ice are 
the best cooling facilities. In case it should happen that it is 
impossible to obtain ice, water can be utilized for this purpose. 
The water used in the creamery can be made to run through 
a galvanized-iron tank. This tank is properly placed in the 
butter storing-room, or refrigerator, so as to allow as much 
cooling-surface in the butter-room as possible. This method 
