210 AMERICAN DAIRYING. 



or below. Either too warm or too cold makes 

 it bad for the butter. Butter may have the 

 second working the day it is churned;, all the 

 time necessary is for the salt to dissolve; four 

 hours is sufficient with most makes of salt. 

 Some very coarse-grained salt will require more 

 time to dissolve. 



Butter tubs. — Butter tubs should be first 

 placed over a steam jet for two minutes and 

 then soaked for twenty-four hours by being 

 filled with water. Before using rinse out and 

 rub the inside all over with salt, using no more 

 than will adhere to the damp tub. This helps 

 preserve the butter, prevents its adhering to 

 the tub and causes it to show a tidy appearance 

 when stripped. The various sized ash tubs are 

 more generally used than any other package. 

 Some markets prefer the spruce tub, and some 

 use the tin-lined packages. The practice of 

 lining butter tubs with paraffine paper is in- 

 creasing. Some claim that it is a good plan to 

 coat the inside of the butter tubs with paraffine. 

 A safe rule is to use a package that pleases the 

 parties who buy your butter. Do not run away 

 with the idea that you know best and under- 

 take to dictate to them, as you will probably 

 create friction and may lose a good customer 

 by such a course. 



Care of packages. — Be sure that all packages 

 are clean and sweet before you put butter in 



