Western Kansas world. [volume] (WaKeeney, Kan.) 1885-current, 1919-01-09
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 MISUNDERSTANDING to
Pack for Safe Carriage.

Experimental shipments by the bu- |
re..u Of markets, United States depart |
ment of agriculture. indicate that we'll
made butter, thoroughly chilled before
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 II of the 454 ship
ments, or 81 per cent, were received
in 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 in cream
cries. However. farm-made butter
should be marketed just as satisfac-
torily as creamery-made 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 much Importance cannot be given
to the maintaining OF clean condi-
tons 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 n soft, oily condition
in the finished product which is unde-
sirable. In manufacturing butter on
the farm in factory the buttermilk
must be removed and washed out, and
the proper amount of salt must be in
| corporated evenly For the satisfac-
| ton 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 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 1t Il
| shipped
One of the most satisfactory ways Of
preparing butter for shipment is in thu
| form of regular one-pound prints Tbs
standard print measures 2KRHx4zi
inches A hand butter printer or 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 MATERIAL.
TO the carrying possibility of the but