12.  As  soon  as  it  is  worked,  the  butter  is  ready  to  be
placed  in  packages  to  suit  the  market.  The  packages
should  be  clean  and  cool,  and  the  butter  should  be  packed
firmly.  If  paper  or  wooden  packages  are  used,  particular
precaution  must  be  taken  against  mold.  When  the  butter
is  marketed  in  wholesale  packages,  such  as  tubs  or  boxes,


142  THE  BOOK  OF  BUTTER

they  may  be  prepared  in  the  following  way  if  there  is
danger  of  mold  development :  (1)  Clean  each  container,
if  necessary,  and  then  soak  it.  (2)  Place  each  tub  or
box  over  a  steam  jet  and  heat  sufficiently  to  kill  most  of
the  mold  and  to  open  the  pores  of  the  wood.  (3)  Put
the  tub  or  box  over  the  paraffin  spray  and  throw  the  jet
open  for  an  histant.  The  temperature  of  the  paraffin
should  be  240°  F.  If  the  wood  is  not  hot  when  the  paraffin
is  applied,  it  will  peal  off.  (4)  Allow  the  excess  paraffin
to  drain  from  the  package.  (5)  Line  the  packages  with
parchment  as  in  ordinary  practice.  This  paper  should
have  been  boiled  to  kill  the  micro-organisms  on  it,  and
allowed  to  cool.
104.  Selection  of  packages  for  storage  butter.  —  If
the  butter  is  packed  for  storage,  care  should  be  observed
in  choosing  packages  of  sound  wood  only.  Mold  spores
are  likely  to  be  harbored  in  unsound  material.  If  retail
packages  are  employed  in  storing,  the  wrappers  should  be
boiled.
MOISTURE   OF   BUTTER

Moisture  is  a  natural  constituent  and  ingredient  of  but-
ter. Some  of  the  moisture  comes  from  the  cream,  some
is  incorporated  in  the  washing  process.  The  varia-
tion of  water  in  butter  is  about  10  to  20  per  cent  (see  par.
