Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1898-01-06
CARELESS MAILING.
As to the Proper Construction of Cheese
and Bntter Packages.


and Butter Packages.
The cheesemakers know thus far
more about careless mailing than the
butter makers Carelessly nailed cheese
boxes have caused lots of trouble, SO
look out for the butter boxes, as it is
certain that some kind of a square box
will be our future package for export,
and probably sooner than many now be-
lieve it will be more generally accepted
by our home trade. 1t is also of the
greatest Importance to get box which
fully answers the purpose. The one
now generally used certainly does not.
Let us see what we want, first of all, in
an export package for fancy goods. On
liz thoroughly seasoned wood should be
used, and that which is white, pretty
and gives no taste. The boxes must be
put together carefully, so that all seams
are absolutely tight.
But now comes the difficulty. We are
always requested to soak all tubs care
fully to take out all woody flavor and
to make them absolutely tight. What
about the boxes? Soaking of boxes is
impracticable, would make them swell
unduly in many places and would not
make nailed box any tighter at all If
a tub which is not we'll soaked and is
lined with parchment paper will cause
the butter to shrink and mold, the box
will, of course, do the same. Monrad
suggests painting the inside of the box
= collation. Of v or
boracic acid
don t know what to say about that,
as objections may be raised. But |
would suggest that all boxes, first being
made as tight as possible, receive good
coating Of paraffin, which could not
be Objectionable in any way, as we even
use it for closing milk bottles. and
which still ought to make the box wa
terproof and give no possible chance for
outside moisture to get in. 1t is to be
hoped that our experiment stations will
take this matter up, and right quickly,
too, as it is of as much Importance as
anything else for our success of the ex-
port business.
How much is in a name may be seen
in the poor looking, common little box
used for shipping the celebrated Brittany
and Normandy in fresh, unsalted rolls
to England. The butter, of course, as
rule, is fresh and of fine flavor; still
would not advise any one who wants to
secure some Of that trade to initiate
either the box or the manner of pack
ing. The boxes containing the rolls are
simply lined with muslin, while the
rolls, separately, are not wrapped at all.
How much neater are our square
prints, or even the rolls, when each is
carefully wrapped in parchment paper.
am confident that first class cream
cry would make money by working up
trade of such butter made from pas
teurized cream and unsalted, and having
it introduced into England. Such but
ter, if shipped in refrigerators, will
keep perfectly fresh and sweet for
weeks. / know this from experience
many years ago, when | made butter
for Russia, where high price was paid
only for unsalted butter Cream not
pasteurized will not answer unsalted, as
the butter will taste old as soon as it
leaves the refrigerator and is exposed to
an average temperature. | understand
that the government is going to make
some export experiments with unsalted
butter in rolls, but whether or not from
pasteurized cream l do not know.
Moldenhawer in Creamery Journal