The Hays free press. [volume] (Hays, Kan.) 1908-1924, 1919-01-09
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 Encountered-HoW to
Pack for 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 were made during the heat
Of summer, only IA 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 go. 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
" 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, farn-made butter
should be marketed just as satisfac-
tOrily as creamerymade butter when
it 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 if a
marketable product is to be produced
Too mach 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 a soft, oily condition
in the finished product which is Unde-
sfrable. In manufacturing butter on
the farm or In a factory the butternak
must be removed and washed out, and
the proper amount OF salt must be In
cOrpOrate6 evenly. For the satisfac-
ton of customers it is important that a
| good and uniform qualty Of butter be
| produced
Preparation for Parcel Posi-
The methods used IN preparing but
| ter for parcel post shipping depend
! largely upon the local conditions and
the style of package used. To insure
! delivery in the best possible condition
butter, after being packed or printed
and placed in cartons, should be chilled
or hardened thoroughly before it
shipped
One of the most satisfactory ways o.
preparing butter for shipment is in thu
form OF regular one-pouDd prints Thu
standard print measures 21zx21kx4A
inches. A hand butter printer OF mole
should be used in forming the prints
Each pound print should be neatl.
wrapped in regular butter parchmen
or paper. A second thickness OF sucl
paper has been found to add materialf
to the carrying possibility Of the but