The Tucumcari news and Tucumcari times. [volume] (Tucumcari, N.M.) 1907-1921, 1919-01-30
PREPARE BUTTER
BEFORE PACKING
Experimental Shipments Made Of
Dairy Products by Use Of
Parcel Post.
pRE. COOuNG IS ESSENTIAL
May Be Marketed Satisfactorily When
Extreme High Temperatures Arc
Not decentralization to
Pack for Safe Carriage.

Experimental shipments by the bu.
eau of markets, United States depart
nent of agriculture, indicate that we'll
made butter, thoroughly chilled before
shipping and packed in suitable con-
miners, may be marketed satisfactorily
~ parcel post when extreme high tenn
o%eratures are not encountered.
Although many Of the experimental
shipments were made during the heat
If summer, only ii of the 454 ship
nents, or 81 per cent. were received
n an unsatisfactory condition. These
'esults are attributed to care In prop
,rly packing the butter In suitable ship
)ing containers, and to the preceding
,r thorough hardening of butter at the
,reameries before shipment. The dis
lnces Travelled by the butter ranged
rom 1877 to 536 miles and the hours
n transit from IS to GO. Shipments
we're made In all months of the year.
Condition Of Butter Important.
As parcel post shipments Of butter
are likely especially during the sum.
ner to be subjected TO conditions which
may cause deterioration and injure the
quality Of the butter, It is highly de-
'irable that every possible precaution
be taken before shipment. Particular.
~ Is this true of farm-made butter. be-
aus conditions affecting Its quality
and condition usually cannot be con-
trollcd rs easily on farms as In cream
cries. However, farm-made butter
should be marketed just as satlsfac-
torily NJ creamery-made butter when
II Is properly made and properly pre-
pared for shipment.
II Is necessary to maintain proper
conditions In the care of the milk and
ream and the making OF butter II n
marketable product Is to be produced.
Zoo 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. II Is important.
700, that these products he kept In a
,ool place. High temperatures should
always he avoided, as heated cream or
outer produces n soft, oily condition
the finished product which Is unde-
Sirable. In manufacturing butter on
he farm or In n factory the buttermilk
must he removed and washed out, and
The proper amount of salt must he In
,orporated evenly. For the satlsfac-
lion of customers It is important that n
good 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
delivery In the best possible condition,
butter, after being packed or printed
md placed In cartons, should be chilled
or hardened thoroughly before II is
shipped.
One Of the most satisfactory ways OF
preparing butter for shipment Is In the
'orm Of regular %one-pound prints. The
standard print measures 2hx2hx4%
inches. A hand butter printer or mold
should he used In forming the prints.
Each pound print should be neatly
wrapped in regular butter parchment
n paper. A second thickness Of such
nper has been found to add materially
n the carrying possibility Of the but.