The free press. (Poplarville, Miss.) 1890-19??, 1919-01-02
PREPARE BUTTER
BEFORE PACKING
Experimental Shipments Made of
Dairy Products by Use OF
Parcel Post.
Pre-. COOLING IS ESSENTIAL
May Be Marketed Satisfactorily When
Extreme High Temperatures Are
Not Recommendations to
Pack fer Safe Carriage.

Experimental shipments by the bu-
reau of markets, United States depart
ment of agriculture, indicate that we'll
made butter, thoroughly chilled before
shipping and packed in suitable con-
tainers, may be marketed satisfactorily
by parcel post when extreme high tenn
peratures are not encountered.
Although many Of the experimental
shipments We're made during the heat
of summer, only Il OF the 454 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
NAV cause deterioration and injure the
quality of the butter, it is highly de-
sirable that every possible precaution
be taken before shipment. Particular
ly in this true of farm-made butter, be-
cause conditions affecting it's quality
and condition usually cannot be con-
trolled as easily on farms as in cream
a q do h11ttnr
:, should be marketed just as satisfac-
torif}v as creamery-made butter when
it is properly made and properly pre-
pared for shipmentA
Ii is necessary toe maintain proper
conditions in the care OF the milk and
cream and the making of butter if a
marketable product is to be produced.
Too much importance cannot be given
TO the maintaining of clean conol-
lions in the stable and in other places
where the milk, cream, or butter are
produced or kept, for they absorb odors
ond spoil very quickly. 1t is important,
too. that these products be kept IN
cool place. High temperatures snoulu
always be avoided as heated cream OF
butter produces q soft, oily condition
in the finished product which is unde-
.s;rable. In manufacturing butter on
tbe farm or in factory the buttermilk
must be removed and washed out ana
the nroper amount of salt must be in
cornorated evenly. For the satisfac-
tion of customers it is important that a
good and uniform quality of butter be
produced.
Preparation for Parcel Post.
The methods used in preparing but
ter for parcel post shipping depend
largely upon the local conditions anc
4ha STYLE of package used. To insure
delivery in the best possible condition
butter. after being packed or printed
and placed in cartons, should De cniliet
ar hardened thoroughly before II Il
shipped.
one of the most satisfactory ways O.
preparing butter for shipment Is in tn
eorm of regular one-pound prints. I'M
standard print measures 21sx24sIA3 p
r. ,Nas A hand butter printer or mol
should be used in forming the prints
Each pound print should be neatl
wrapped in regular butter parcnmen
or paper. A second thickness OF sue
paper has been found to. add material
4, the carrying possibility of the bu'