MARKETING CREAMERY BUTTER. 5 
PREPARING PACKAGES FOR BULK BUTTER. 
Before packing butter into tubs or cubes they should be scrubbed 
thoroughly with a stiff bristle brush and strong hot alkali water 
until the wood is bright and clean. (See fig. 2.) Then it is well to 
soak them in a tank of strong brine, as it tends to hold in check the 
development of mold. The soaking of the tub or cube also increases 
its moisture content and tends to reduce the shrinkage of the butter. 
The package should be paraffined before the parchment paper liner 
is applied, especially if the butter is to be placed in cold storage 
for a number of months. The liners should be soaked in a strong 
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Fig. 2. — White ash butter tubs which hold approximately 63 pounds of butter. The tub 
on the left presents an unattractive appearance, due to its moldy condition. Butter in 
clean tubs is sold more readily and at higher prices in the market. 
solution of brine and carefully placed in the tub or cube so that the 
butter is protected from direct contact with wood and presents a neat 
and attractive appearance when the package is opened for inspection. 
PACKING BULK BUTTER. 
In packing butter in tubs or cubes the parchment liners should 
be retained in the proper place and the butter packed solidly so that 
it is free from holes. (See fig. 3.) In some of the larger eastern 
markets a great deal of butter is retailed direct from the tub, and 
to some extent this is done with cubes on the Pacific coast markets. 
When tub butter is retailed in this way, the tub and liner are re- 
moved, and it is cut with a wire into three horizontal layers. De- 
