MARKETING CREAMERY BUTTER. 7 
the receiver's name and address should be stamped on the top of the 
tub or cube. The suggestions obtained from the practice in some for- 
eign countries of having the name, address, and license number of 
the factory printed on each end of the cube or container, and of burn- 
ing into the wood the net weight, are worthy of consideration. 
MARKET METHODS OF WEIGHING TUB BUTTER. 
Various methods of determining the net weight of butter in tubs 
are employed. (See fig. 4.) Some receivers accept the weights 
marked on the tubs by the creamery; others weigh each tub sepa- 
rately and mark upon the outside of the tub the gross weight in 
Fig. 4.- 
-Each shipment of butter is weighed and inspected by the wholesale recei 
its receipt in his cooler or butter cellar. 
upon 
full pounds. A number of the tubs are then stripped and the aver- 
age net weight of actual butter in full pounds is obtained. The dif- 
ference is taken as representing the tare of the tub. The rules of the 
Chicago Butter and Egg Board provide that a sufficient number of 
tubs in each lot (not less than 10 per cent) shall be weighed. 
On the New York market (fig. 4), in determining the tare for the 
tub, the dealers usually make " test weights " as follows : 
Weigh 3 tubs out of 12 or under. 
Weigh 5 tubs out of 12 to 40. 
Weigh 10 tubs out of 40 to 100. 
Weigh 15 tubs out of 100 to 150. 
Weigh 20 to 25 tubs out of a carload. 
