SALTING, WORKING ASTD PACKING. 211 



them. If you put butter in a package that is 

 not sweet the butter will be injured before it is 

 all consumed, you will be blamed for it, and 

 you are not in a position to defend yourself. 



Care in packing. — In packing butter be sure 

 and get it solid in the package. Do not put in 

 too much at one time. If not solidly packed 

 it will not keep as well and will not appear 

 well when stripped (as it is in many markets) 

 before being retailed. . Finish the top of the 

 package to suit the purchaser if he has any 

 choice. Some want it cut with a string or 

 wire even with the top of the tub. Others 

 want a straight-edge used with notches in it 

 to cut down from one-eighth to one-quarter of 

 an inch and a paste of salt put over the cloth 

 circle. This salt paste will set and exclude 

 the air, and is a good way to finish butter in 

 tubs that are to be held for future use. A very 

 fine salt is best to make this paste of. Make it 

 thick enough so that it will just run, and then 

 by striking the sides of the tub with the liand 

 it will spread evenly over the whole surface of 

 the tub and give it a very smooth and neat 

 appearance. 



Neat packages. — Use care in keeping the 

 packages clean and neat. An untidy packaj^e 

 creates a suspicion of the contents and is not 

 complimentary to the butter-maker, neither is 

 it to his employer. 



