ILLINOIS DAIRYMEN'S ASSOCIATION. 245 



Overworking injures the texture and makes the butter apr-ear 

 greasy. When possible, it is desirable to work the butter a little 

 and then allow it to stand for a couple of hours or until next day ; 

 then finish. If there is not a suitable place to keep the butter in 

 between workings, it is better to finish it right up. The working 

 should be stopped when the butter breaks, with a slight tendency 

 to hold together or string out in short pin points. As soon as it 

 passes the stage where it breaks with a clean break, stop working. 

 More butter is injured by overworking than by insufficient work- 

 ing. 



Package. — The package should suit the market. Pound 

 prints (standard size 2J^x2^x4^ inches) are gaining in public 

 favor very rapidly and are a convenient form for packing, for 

 handling and for table use. Wrapped in first-class parchment 

 paper and placed in a manilla wrapper, called cartons, good butter 

 will command a fair price and in most markets, a cent or more 

 above that which is equally good packed in jars or irregular 

 packages. 



If prints are to be packed in boxes immediately it will usually 

 be better to wrap them in dry paper, while if they are to be han- 

 dled or allowed to stand, the paper will stay in shape better if 

 dipped in cold water before wrapping. 



Do not use wax paper for butter. A strong dairy parch- 

 ment paper is the best for the purpose. 



Marketing. — Private customers who w^ill contract for a reg- 

 ular supply at a fixed price are usually the highest price market 

 available to the maker of first-class dairy butter, as the express 

 charges, commission, etc., on comparatively small lots are too high 

 to warrant shipping. While private customers pay the highest 

 price for good butter regularly supplied, the time required in de- 

 livery and collections is considerable. Frequently a grocer who 

 has the best class of trade will contract for all of the butter at a 

 fair price. Uniform quality from week to week and regularity 

 of delivery are essential if fancy prices are secured. 



Weighing and Testing Milk. — One of the most important 

 things which may be done to increase the profit from the milch 

 cows kept on the farm is to know accurately how much millc and 



