10 BULLETIN 456, U. S. DEPARTMENT OF AGRICULTURE. 
influence the loss of moisture are the temperature or firmness of the 
butter when printed; the firm, loose, or leaky body of the butter; 
the condition in which the moisture is incorporated ; and the equip- 
ment and method employed in cutting the prints. In order to avoid 
large shrinkages or losses in printing, some receivers sort out those 
tubs which have a firm body and in which the moisture is well incor- 
porated. With a loss of 1J pounds per tub in printing loose, leaky- 
bodied butter, it is evident that receivers cannot afford to pay as 
much for such butter as for butter in which the loss in printing 
is less. 
Fig. 7. — Three styles of 1-pound butter cartons are used. The right one is used by 
creameries in the Middle West, the center one is used in Vermont, and the one on the 
left on the Pacific coast. 
THE USE OF CARTONS AND RETAILERS" BRANDS. 
The use of cartons for print butter is increasing upon every mar- 
ket. Their advantages are that they make a more sanitary package 
which is more convenient for the retailer to handle, the quality of 
the butter is preserved longer, and, if branded with the name of 
the manufacturer or distributor, they furnish an advertising feature. 
(See fig. 7.) The larger chain stores handle print butter under 
their exclusive brands which are put up for them either at the cream- 
ery, by the jobber from whom they buy, or in their own butter print- 
ing department. Many retailers and wholesale distributors find it 
convenient and economical to furnish parchment wrappers and car- 
tons bearing their private brands to creameries which for a small 
extra charge put their batter up for them. 
