80 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



Marketing the Butter. 



We are now ready for the package in which to market the 

 product. If tubs, they should be clean and well soaked in a good 

 brine, lined with parchment paper. The butter should be well 

 packed and the top finished off level, covered with a cloth with 

 a sprinkling of salt on top. The buyers are critics, and if the 

 package and finish look good to them, you have their good will 

 to start with, and it sometimes offsets slight defects in the grade. 



One criticism I want to make on trying butter, from a sani- 

 tary point of view. It is almost universally the case in boring 

 butter to draw out a sample on a tryer. After looking it over, 

 smelling of it, biting into it here and there to taste it, pulling a 

 finger over it to find defects, they then put the balance into the 

 tryer and put it back into the tub in same position as near as pos- 

 sible as it came out. Cannot accurate sampling or testing be 

 done by cutting out pieces to taste, and thus not bite into the 

 mass, and expect some one to buy and eat the other part with the 

 imprint of the tester's teeth on it? It does not look or sound 

 good to me. If the butter is put into prints, they must be square 

 edged, and cut to weigh right, wrapped with the parchment wet 

 and so the brand will show even and in place. If the shipping 

 instructions are given correctly, and the railroad receipts reads as 

 you Wish it, it is up to the railroad company to deliver it with 

 neatness and dispatch. 



When the butter is made, the creameryman will need to give 

 some attention to his accounts. He should know how many 

 pounds of cream or milk he has taken in ; how many pounds of 

 butterfat in it ; then how many pounds of butter from the churn; 

 what his overrun is ; what his moisture test is. All this should 

 be reported daily, that he may know he is doing his work accu- 

 rately. There is altogether too much guess work going on in the 

 creameries and while, in some cases, the quality of butter may 

 come out all right, yet in the yield such a loss occurs continually 

 that the creamery doors are closed, while if up-to-date methods 

 are used and "accurate calculations" are made along the line, 



