330 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



Package. 



If there is any one thing that needs improvement in the dairy 

 butter business, it is the package. 



The butter is put up in all sizes, shapes and forms; it is 

 wrapped in factory cotton, towels, paper, and some is not wrapped 

 at all. For local trade there should only be one package, the 

 brick shaped 1 pound print, wrapped neatly in parchment paper. 

 It is much more economical to buy a good printer than the ordin- 

 ary printers offered for sale. For packed butter there is nothing 

 as neat and good as a 10 or 20 lb. spruce tub, lined with parch- 

 ment paper. 



utensils and Their Care. 



The churn. — The barrel churn is the most convenient and 

 easiest to keep sweet and clean. Before using, it should be well 

 scalded with boiling water and then cooled by revolving a few 

 minutes with cold water in it. After churning, a pailful of cold 

 water should be put in the churn and revolved to wash out any 

 butter that may be in it; then thoroughly scald it with boiling 

 water and leave it open in a clean, dry place. A little salt sprink- 

 led in the churn after scalding, helps to keep it sweet. We would 

 strongly recommend washing the churn occasionally with hot 

 lime water to keep it sweet. 



TheBiitterworker. — The V shaped lever butterworker 

 is the most convenient for farm dairy w^ork. In preparing 

 the worker for use it should be well scrubbed with a brush and 

 scalding water and then thoroughly cooled by pouring on cold 

 water. The butter printer and ladle should be washed in the 

 same way and then put into cold water for some time before us- 

 ing. Sometimes the butter will stick to the worker and printer. 

 This indicates that they have not been properly brushed with hot 

 water before cooling. A thorough brushing with hot water with 

 a little salt added, before cooling, will remedy this trouble. 



Thermometers. — It will be noticed that all through the pro- 

 cess of making butter proper temperatures are essential to get the 

 best results. It is therefore absolutely necessary that the success- 

 ful buttermaker should have a correct dairy thermometer. One 

 that is correct cannot always be purchased at the ordinary 



