The circle banner. [volume] (Circle, Mont.) 1914-1939, 1919-01-17
PREPARE BUTTER
BEFORE PACKING
Experimental Shipments Made of
Dairy Products by Use of
Parcel Post.
PRECEDING IS ESSENTIAL
May Be Marketed Satisfactorily When
Extreme High Temperatures Are
Not decentralization to
Pack for Safe Carriage.

Experimental shipments by the Blu
reau Of markets, United States depart
ment of agriculture, indicate that well
made butter, thoroughly chilled befor,
shipping and packed in suitable con
| tainers, may be marketed satisfactorily
by parcel post when extreme high TEN
peratures are not encountered.
Although many of the experimental
shipments were made during the heat
of summer, only IA of the Asa ship
| ments, or 81 per cent, were received
in an unsatisfactory condition. These
results are attributed to care in prop
erly packing the butter in suitable ship
ping containers, and to the preceding
or thorough hardening of butter at the
creameries before shipment. The dis
tances Travelled by the butter ranged
from 1877 to $50 miles and the hours
In transit from IS to 60. Shipments
were made in all months of the year.
Condition Of Butter important.
AS parcel post shipments of butter
are likely especially during the sum-
mer to be subjected to conditions which
may cause deterioration and injure the
quality of the butter. it is highly de-
sirable that every possible precaution
be taken before shipment. Particular
ly is this true of farm-made butter, be-
cause conditions affecting its quality
and condition usually cannot be con-
trolled as easily on farms as in cream
cries. However, farm-made butter
should be marketed just as satisfac-
torily as creamery-made butter when
1t is properly made and properly pre-
pared for shipment.
1t is necessary to maintain proper
conditions in the care of the milk and
cream and the making of butter II
marketable product is to be produced.
Too much Importance cannot be given
to the maintaining of clean condi-
lions in the stable and in other places
where the milk, cream, or butter are
produced or kept, for they absorb odors
and spoil very quickly. 1t Is important,
too, that these products be kept in a |
cool place. High temperatures should |
always be avoided, as heated cream or
butter produces soft, oily condition |
In the finished product which is unde-
sirable. In manufacturing butter on
he farm or in a factory the buttermilk
must be removed and washed out, and
he proper amount of salt must be In
evenly. For the satisfac-
Ion OF customers it Is important that
rood and uniform quality of butter be
PRODUCED.
Preparation for Parcel Post.
The methods used in preparing but
er for parcel post shipping depend
argely upon the local conditions and
he style Of package used. To insure
elivery in the best possible condition,
utter. after being packed or printed
nd placed in cartons, should be chilled
T hardened thoroughly before It IL
hipped.
One Of the most satisfactory ways Of
repairing butter for shipment IL in the
Drm Of regular one-pound prints. The
fandard print measures 2xx2kx4x |
,ches. A hand butter printer or mold
hould be used In forming the prints
Each pound print should b neatly
rappsd n regular butter parchmntI
: paper. A secoaA tAiel1eGs q -
apsr ~ heen foen1 - ~ na1eE1ally
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