The size, shape and style of package for butter makers to use, must depend largely upon the demands of the market to which the butter is shipped. A few years ago large quantities of roll butter were marketed in Chicago during the colder months; now you may travel from one end of the market to the other and not see a hundred rolls. It is but a short time ago that earthen crocks and jars were extensively used; now you scarcely ever see them. The cause for this is, that earthen vessels, of any kind, are not only liable to break, but are also more difficult to handle in large quantities, and weigh much more than wooden packages. The great bulk of butter that comes to Chicago now, is packed in white ash tubs and bale boxes. Occasionally we see a tin package with wood veneer, but they have never come into general use for the reason that the acid gets under the tin and causes rust. Wooden packages are just now most popular, and as the manufacturers have reduced the cost of manufacturing them to a point where earthenware and tin cannot compete in price, we may look to see them in use for years to come. The ordinary white ash tubs can be had of every dairy supply dealer and nearly all of the general stores; they may be had in 20 lb., 25 lb., 30 lb., 40 lb. and 60 lb. sizes. An illustration of the nine-pound bale boxes in crate is also given. During the last two years these bale boxes have become very popular. They can be shipped in crates of six and are convenient to handle; they can be had for about twelve cents apiece.

In packing butter in wooden vessels we must guard against "woody taste," and there is but one way to do this, that is, to soak the packages from 24 to 48 hours in strong brine and then thoroughly scald them out. Even this method sometimes fails to accomplish the work. A capital way to prevent woody taste, is to line the package with parchment paper, which not only prevents the butter from taking on a woody flavor, but also prevents soakage and excludes the air. This parchment paper may now be had of all dairy implement dealers, in sheets and circles of any size. It costs about thirty cents a pound, and a pound is sufficient to pack several hundred pounds of butter.

There is still quite a trade in print butter, and when nicely packed in one or two-pound prints and of good quality it sells quickly, on account of its convenient shape for family use. For print butter there has been invented a machine which stamps out one-half and one-pound blocks very quickly and quite artistically. When butter is shipped in this form it should be first carefully wrapped in cloth or parchment paper and packed in boxes in crates. Each box should contain but one block of butter, as piling one block upon another would be likely to press out the delicate figures moulded or stamped on the block. The blocks for these patent printing machines are sometimes artistically carved, so that the blocks of butter show sheaves of wheat, acorns, etc., and sometimes with the maker's initials or monogram. For home use the old fashioned round mould holding from a quarter of a pound to two pounds is still extensively used, and when properly soaked in cold water before moulding, makes a very nice print of butter. These patent printers and moulds save much time and are a great convenience over the old way of forming the butter into rolls.

In packing it is always better to pack each churning in a separate tub or box, as the tub that contains different churnings will not be of uniform solidity or color throughout, and will therefore not sell for as much as a tub perfectly uniform.

Remember to soak the covers of the packages, and before fastening them on sprinkle salt to a depth of a quarter of an inch over the top of the butter cloth or paper. Never leave the cover off the packages for any length of time, for the reason that it will not only cause the top of the butter to become discolored, but it will also admit the air and spoil the top of the butter for several inches.

The moment you have packed your butter get it into a cool place—the cooler the better—and thereafter keep it as cool as possible, until you have disposed of it.