^P U. S. DEPARTMENT OF AGRICULTURE, 
 
 3 BUREAU OF ANIMAL INDUSTRY. Brnj-TiN No. 89. 
 
 _ I A. D. MKLVIN, CHIEF OF BUREAU. 
 
 INVESTIGATIONS IN THE MANUFACTURE 
 AND STORAGE OF BUTTER. 
 
 II -PREVENTING MOLDS IN BUTTER TUBS. 
 
 BY 
 
 1.. A. ROGERS. 
 
 fiaftt ;/<'/.;'/// C'/ti-wis/, Dairy Division, 
 of Animal Industry. 
 
 WASHINC, |oN: 
 
 . I PR IN ; I K.r
 
 ORGANIZATION OF THE BUREAU OF ANIMAL INDUSTRY. 
 
 Chief: A. D. MELVIN. 
 
 Assistant Chief: A. M. FAKRINGTON. 
 
 Ctdtf&terJc: K. B.JONES. 
 
 Dairy Diriinon: ED. H. WEBSTER, chief; CLARENCE B. LANE, assistant chief. 
 
 IiiKjtfdion Dmsion: RICE P. STEDDOM, chief; U. G. HOUCK, associate chief; MORRIS 
 
 WOODEN, assistant chief. 
 
 Quarantine Division: RICHARD W. HICKMAN, chief. 
 Animal Husbandman: GEORGE M. ROMMEL. 
 Editor: JAMES M. PICKENS. 
 .lr/;.s/.- W, S. D. HAINES. 
 Librarian: BEATRICE C. OBERLY. 
 
 LABORATORIES. 
 
 Biochemic Division: MARION DORSET, chief. 
 Pathological Diiision: JOHN R. MOHLER, chief. 
 Zoological Division: BRAYTON H. RANSOM, chief. 
 
 EXPERIMENT STATION. 
 
 E. C. SCHROEDER, superintendent; W. E. COTTON, assistant. 
 
 MEAT INSPECTION. 
 
 Inspectors in charge. 
 
 Arkansas City, Kans. Dr. R. W. Tuck, care 
 Hemieberry & Co. 
 
 Austin, Minn. Dr. M. O. Anderson, care George 
 A. Ilormel & Co. 
 
 Baltimore, Md. Dr. H. A. Hedrick, 215 St. Paul 
 street. 
 
 Bloomington, 111. Dr. Frederick Braginton, care 
 Continental Packing Company. 
 
 Boston, Mass. Dr. J. F. Ryder. 141 Milk street. 
 
 Bright wood, Mass. Dr. W. J. Murphy, care 
 Springfield Provision Company. 
 
 Buifalo, N. Y. Dr. B. P. Wende, Live Stock Ex- 
 change Building, East Buffalo. 
 
 Cedar Kapids, Iowa. Dr. T. A. Shipley, care T. M. 
 Sinclair &. Co. 
 
 Chicago, 111. Dr. S. E. Bennett, room 316 Ex- 
 change Building, Union Stock Yards. 
 
 Cincinnati, Ohio. Dr. A. G. G. Richardson, care 
 Union Stock Yards. , 
 
 and, Ohio. Dr. E. P. Schaflter, care Cleve- 
 land Provision Company. 
 
 Davenport, Iowa. Dr. E. L. Bertram. care Henry 
 Kohrs Packing Company. 
 
 Denver, Colo. Dr. W. E. Howe, care Western 
 Packing Company. 
 
 Des Moines, Iowa. Dr. Chester Miller, care The 
 Agar Packing Company. 
 
 Detroit, Mich. Dr. L. K. Green, care Hammond, 
 Standish & Co. 
 
 Eau Claire, Wis. Dr. G. W. Butler, care Drum- 
 inond Brothers. , 
 
 Fort Worth, Tex. Dr. A. II. Wallace, care Swift 
 &Co. 
 
 Ilutchinson, Kans. Dr. ,T. E. Bluc'.cwell, care 
 Hutchinson Packing Company. 
 
 Indianapolis, Ind. Dr. N. C. Sorensen, care Kin- 
 gan & Co. 
 
 Jersey City, N. J. Dr. Julius Huelsen, care The 
 Jersey City Stock Yard Co:npany. 
 
 Kansas City, Kans. Dr. 1,. R. Baker, room 338 
 Live Stock Exchange. 
 
 Lafayette, Ind. Dr. J. E. Cloud, care Kern Pack- 
 ing Company. 
 
 Los Angeles, Cal. Dr. A. E. Rishel, care Cudahy 
 Packing Company. 
 
 Louisville, Ky. Dr. II. II. George, 507 Johnsoji 
 street. 
 
 Mankato, Minn. Dr. H. H. Dell, care Macbeth & 
 Gardner. 
 
 Marshalltown,Iowa. Dr. J. O. F. Price, care Brit- 
 tain & Co. 
 
 Mason City, Iowa. Dr. Robert Jay , care Jacob E. 
 Decker & Sons. 
 
 Milwaukee, AVis. Dr. A. E. Behnke, room 432 
 
 Federal Building. 
 
 Nashville, Tenn. Dr. W. B. Lincoln, care Tennes- 
 see Packing and Provision Company. 
 National Stock Yards, 111. Dr. J. B. Clancy. 
 Nebraska City, Nebr. Dr. W. II. Gibbs, care 
 
 Morton-Gregson Company. 
 Newark, N. J. Dr. A. F. Martins, care Swift & 
 
 Co., Harrison Station. 
 New Haven, Conn. Dr. Albert Long, care Spcrry 
 
 <t Barnes. 
 New York, N. Y. Dr. H. N. Waller, 109 West 
 
 Forty-second-street. 
 Oklahoma City, Okla. Dr. Raymond Johnson, 
 
 P. O. box 1285. 
 Ottumwa, Iowa. Dr. Joshua Miller, care. John 
 
 Morrell & Co. 
 Philadelphia, Pa. Dr. C. A. Schaufler, 134 South 
 
 Second street. 
 Pittsburg, Pa. Dr. F.W. Ainsworth, Union Stock 
 
 Yards. 
 Portland, Oreg. Dr. Clarence Loveberry, room 
 
 402 Custom-House (new). 
 Quincy, 111. Dr. J. S. Kelly, care Blomer & 
 
 Michael Co. 
 St. Louis, Mo. Dr. J.J. Brougham, care Missouri 
 
 Stock Yards Company. 
 San Diego, Cal. Dr. Robert Darlirg, care Charles 
 
 S. Hardy. 
 San Francisco, Cal. Dr. George S. Baker, care 
 
 Western Meat Company. 
 Seattle, Wash. Dr. O. B~. Hess, care Frye-Bruhn 
 
 Company. 
 Sioux City, Iowa. Dr. G. A. Johnson, Exchange 
 
 Building. 
 Sioux Falls, S. Dak. Dr. Herman Busman, care 
 
 Sioux Falls Packing Company. i 
 
 South Omaha, Nebr. Dr. Don C. Aver, Post- 
 
 Office building. 
 
 South St. Joseph, Mo. Dr. George Ditewig. 
 South St. Paul, Minn. Dr. F. D. Ketchum. 
 Tacoma, Wash. Dr. E. C. Joss, care Carstens 
 
 Packing Company. 
 Topeka, Kans. Dr. F. L. De Wolf, care Charles 
 
 Wolff Packing Company. 
 Waterloo, Iowa. Dr. T. W. Scott, care the Rath 
 
 Packing Company. 
 Wichita, Kans. Dr. W. N. Neil, care John Cudahy 
 
 Company. 
 Worcester, Mass. Dr. E. P. Dowd, care White, 
 
 Pevey & Dexter Co. 
 
 (Concluded on p. 3 of cover.)
 
 U. S. D'EPARTMENT OF AGRICULTURE, 
 
 BUREAU OF ANIMAL INDUSTRY. BULLETIN No. 89. 
 A. D. MELVIN, CHIEF OF BUREAU. 
 
 INVESTIGATIONS IN THE MANUFACTURE 
 AND STORAGE OF BUTTER. 
 
 II.-PREVENTING MOLDS IN BUTTER TUBS, 
 
 BY 
 
 L A. ROGERS. 
 
 Bacteriological Chemist, Dairy Division, 
 Bureau of Animal ludiistrv. 
 
 WASHINGTON: 
 GOVERNMENT PRINTING <FHCE. 
 
 1906.
 
 ORGANIZATION OF THE DAIRY DIVISION. 
 
 ADMINISTRATION . 
 
 Chief: Ed. H. Webster. 
 Assistant Chief: C. B. Lane. 
 Assistant: Wm. Hart Dexter. 
 
 SCIENTIFIC STAFF. 
 
 Butter investigations: Chief, in charge; C. E. Gray, chemist and experimental maker; 
 C. W. Fryhofer, assistant; E. A. McDonald, W. S. Smarzo, W. J. Credicott, market 
 inspectors. 
 
 Market milk investigations: Assistant Chief, in charge; R. H.Shaw, chemist; George M. 
 Whitaker, assistant. 
 
 Cheese investigations: C. F. Doane, in charge. American varieties: John L. Sammis, chem- 
 ist; Jay W. Moore, expert maker. European varieties: Charles Thorn, mycologist; 
 Arthur W. Dox, chemist; T. W. Tssajeff, expert maker. 
 
 Southern dairy investigations: B. H. Rawl, in charge; H. N. Slater, Duncan Stuart, J. A. 
 Conovei, S. E. Barnes, J. W. Ridgeway, J. E. Dorman, assistants. 
 
 Building and management investigations: B. D. White, in charge; G. H. Parks, architect. 
 
 Dairy laboratories: C. E. Gray, chemist; L. A. Rogers, bacteriological chemist. 
 
 INSPECTION STAFF. 
 
 Renovated butter factories: M.W.Lang, 510 Northwestern ^Building, Chicago, 111., in charge. 
 
 Renovated butter markets: Levi Wells, Laceyville, Pa., in charge. 
 
 Inspectors: Robert McAdam, 510 Northwestern Building, Chicago, 111.; George M. Whit- 
 aker, Washington, D. C ; E. A. McDonald, Seattle, Wash. 
 
 Deputy inspectors: S. B. Willis, Boston, Mass.; R. A. McBride, J. H. Barrett, 6 Harrison 
 street, New York, N. Y. 
 
 2
 
 LETTER OF TRANS/YIITTAL. 
 
 U. S. DEPARTMENT OF AGRICULTURE, 
 
 BUREAU OF ANIMAL INDUSTRY, 
 
 Washington, D. C., July 14, 1906. 
 
 SIR: I have the honor to transmit herewith, and to recommend 
 for publication as a bulletin of this Bureau, a manuscript entitled 
 "Preventing Molds in Butter Tubs," by L. A. Rogers, bacteriolog- 
 ical chemist in the Dairy Division. This paper is the second in a 
 series on Investigations in the Manufacture and Storage of Butter. 
 Acknowledgment is made of courtesies and facilities extended by 
 the managers of the creameries at Eagle Lake, Minn., and Bloomer, 
 Wis., and by the Fox River Butter Company in connection with the 
 experiments reported in this bulletin. 
 Respectfully, 
 
 A. D. MELVIN, 
 
 Chief of Bureau. 
 Hon. JAMES WILSON, 
 
 Secretary of Agriculture.
 
 CONTENTS. 
 
 Page 
 
 Conditioas favoring the growth of molds 7 
 
 Propagat ion of molds 8 
 
 Growth of molds in butter tubs 8 
 
 Prevention of molds in tubs. . . . * 9 
 
 Testing and comparison of methods 9 
 
 Method of applying paraffin 11 
 
 Cost of paraffining tubs 12 
 
 Summary 13 
 
 ILLUSTRATION. 
 
 FIG. 1. Apparatus for paraffining tubs.
 
 PREVENTING MOLDS IN BUTTER TUBS. 
 
 There is probably no one trouble that causes butter dealers so 
 much annoyance as the growth of molds on the inside of butter tubs. 
 This is a trouble that is not confined to any one geographical sec- 
 tion or to any one type of factory. It may be only an occasional 
 outbreak even in the best managed factory, or it may become a 
 chronic condition which the buttermaker is unable to control. 
 
 Before discussing the methods of preventing the growth of molds 
 in tubs it will be well to consider briefly some of the characteristics 
 of these tiny plants and the conditions under which they grow. 
 
 CONDITIONS FAVORING THE GROWTH OF MOLDS. 
 
 Molds are plants and obey certain fixed laws governing the group 
 of which they are a type. They differ from the common plants 
 with which we are familiar in everyday life in that they possess none 
 of the green coloring matter by which the higher plants utilize the 
 energy of the sun's rays in building up their tissues. Hence they live 
 as well or better in darkness than in light, but are limited for their 
 food supply to materials that have been prepared for them by ani- 
 mals or by other plants. Almost any animal or vegetable matter 
 serves them for food. We find them growing on bread, meat, bones, 
 damp wood, leather, and many other things. Sugars and many of 
 the acids may be used, and we frequently find a luxuriant growth 
 of mold on foods containing sufficient sugar or acid to prevent the 
 growth of bacteria or yeasts. 
 
 A certain amount of moisture is necessary for the growth of molds. 
 Growth will not occur on the surface of wood or leather unless it is 
 allowed to remain in a damp place. 
 
 Oxygen is necessary to the development of all living things. 
 Some of the bacteria which live only under conditions that exclude 
 air completely seem to be an exception to this rule. Those forms, 
 however, obtain their oxygen from certain constituents of their 
 food. The molds are unable to do this, and, like the higher plants, 
 live only where there is at least a limited supply of air. 
 
 While a certain amount of heat is essential to the growth of molds, 
 there is a wide range of temperature under which growth is possible. 
 Many of the molds grow most rapidly at blood heat, but continue 
 to grow slowly at temperatures near the freezing point. Other 
 varieties find the most favorable conditions at lower temperatures 
 and grow with comparative rapidity in ordinary refrigerators.
 
 8 MANUFACTURE AND STORAGE OF BUTTER. 
 
 PROPAGATION OF MOLDS. 
 
 Molds reproduce themselves by yeastlike buds or by spores which 
 correspond more closely to the seeds of higher plants. The buds, 
 or conidia, as they are called, are easily destroyed; the spores, on 
 the other hand, on account of their peculiar structure, resist for 
 some time conditions that would destroy the mold itself almost 
 instantly. Spores may be dried for years and yet under favorable 
 conditions they will germinate and in a surprisingly short time pro- 
 duce a mycelium bearing millions of spores. They are able to endure 
 much more heat than the mold itself, but are destroyed by a short 
 exposure to boiling water. In a dry condition they are much more 
 resistant. 
 
 Short exposures to disinfectants destroy the spores, but molds 
 readily adapt themselves to unfavorable conditions and are fre- 
 quently found growing in the presence of antiseptic sufficient to 
 inhibit completely the growth of bacteria. 
 
 These spores and conidia are formed in enormous numbers, and 
 on account of their minute size and exceedingly light weight are 
 carried about by every movement of air. It is therefore almost 
 impossible in practice to prevent entirely infection by molds. The 
 most efficient means of holding them in check is to provide condi- 
 tions unfavorable to their growth. This may be done by depriving 
 them of one or more of the factors food, air, moisture, or heat 
 which have been mentioned as essential to their growth. 
 
 GROWTH OF MOLDS IN BUTTER TUBS. 
 
 Tubs can not be made or transported without contamination, 
 but if they are reasonably dry the spores will not germinate. If, 
 however, the wood is not well seasoned, or if the finished tubs are 
 held at the factory in a damp storeroom, the few spores grow and 
 in a short time the surface of the wood is covered with a growth of 
 mold. The tub may come from the factory in good condition and 
 be stored in the creamery in a damp place. This may be in the ice 
 house or next to the damp wall of the ice house or refrigerator. The 
 growth of .mold ma} 7 not be noticeable without close examination. 
 When the tubs are filled with butter, the air is excluded and the 
 molds are unable to grow, but after a few days the evaporation of 
 water causes the butter to shrink away from the tub, leaving a very 
 small air space. Favorable conditions of food, moisture, and air 
 are thus provided, and if the temperature is not too low growth will 
 begin again. 
 
 It is a common belief that moldy refrigerators are responsible for 
 mold in butter tubs, but from the nature of the package it is very 
 improbable that the inside of the tub could become contaminated 
 after it is filled. Temperature and moisture conditions that would
 
 PREVENTING MOLDS IN BUTTER TUBS. 9 
 
 allow molds to grow on the wall of a refrigerator would favor the 
 growth of molds on the inside of the tub, but the infection must come 
 before the tub is put in the refrigerator. The growth of molds on 
 the walls could be prevented by occasionally wiping the wall with a 
 cloth moistened in a 5 per cent glycerin solution of corrosive sub- 
 limate. This would give the wall a thin, sticky coating in which the 
 floating spores would be held and destroyed. 
 
 PREVENTION OF MOLDS IN TUBS. 
 
 The growth of molds in the tub may be prevented more or less 
 successfully (1) by storing the tubs in a dry place, (2) by storing 
 the butter at a temperature below the growth point, (3) by treating 
 the tubs in some way to destroy the molds and their spores, or (4) 
 by treating the tubs with some preparation on which molds can not 
 grow. 
 
 The tubs may come to the butter maker badly infected, or he may 
 not have at his command suitable storage. Few creameries have 
 refrigerators holding a temperature low enough to inhibit the growth 
 of molds if other conditions are favorable. The butter maker is 
 therefore frequently forced to resort to the third method. 
 
 The method of steaming the tubs is often used to destroy the molds, 
 but this has not been very effective. It is difficult to heat the tub 
 thoroughly by a steam jet, and the sudden swelling of the tub fre- 
 quently breaks the hoops. 
 
 Soaking in a brine containing about 5 per cent of formaldehyde is 
 a method sometimes used, and one commission house recommends 
 that the tubs be boiled in brine and that salt be rubbed on the inside 
 before packing. 
 
 A few of the larger factories have recently begun coating the inside 
 of the tubs and boxes with paraffin. This not only destroys the molds 
 already present but gives a surface on which molds will not grow. 
 
 TESTING AND COMPARISON OF METHODS. 
 
 Various methods were tested and compared by the writer in a 
 creamery which had had serious trouble with molds all through the pre- 
 vious summer. The test was made in October, when the temperature 
 conditions were becoming unfavorable to the growth of molds. The 
 factory was a new one, in excellent condition, and the refrigerator, 
 which was better than tin* average, was free from molds. However, 
 the tubs were stored in a damp room on the north side of the cream- 
 ery. The practice had been to submerge the tubs on the day before 
 they were used in a saturated brine which was boiled by blowing 
 steam into it, and to allow them to stand in the warm brine over- 
 night. Before packing, the sides of the tubs were coated with salt. 
 This had not proved entirely effective.
 
 10 
 
 MANUFACTURE AND STORAGE OF BUTTER. 
 
 For the experimental work thirty 20-pound tubs were secured and 
 divided into six lots of five each. Lot I was old tubs from various 
 sources, all showing more or less mold, while some were very moldy. 
 Lots II, III, IV, and V were new tubs received direct from the factory. 
 Nearly all had a ring of mold where the tubs were in contact. The 
 tubs of Lot II were purposely wet with an emulsion of moldy cheese. 
 Lot VI was new tubs showing no mold. 
 
 The tubs of each lot were numbered from 1 to 5. Tub No. 1 in 
 each lot was soaked overnight in cold water in the usual way; No. 
 2 was boiled five minutes in a saturated brine and left in the brine 
 overnight; No. 3 was soaked overnight in a brine containing 9 per 
 cent of commercial formalin; No. 4 was coated on the inside with 
 paraffin, the paraffin being applied either with a paint brush or by 
 pouring, while hot, into the tub, which was rotated until the fluid 
 had flowed over the entire inside surface; No. 5 was immersed for a 
 few seconds in a bath of paraffin at 250 to 260 F. In each case 
 the liners were soaked in a salt solution. 
 
 All of the tubs in each lot were filled from the same churning and 
 all held in the creamery refrigerator until shipped. The first lot was 
 held ten days, the second nine, the third eight, the fourth seven, the 
 fifth six, and the last lot five days before shipment. The butter was 
 shipped in a refrigerator car and was received at Aurora, 111., six days 
 later and was examined the following day. The results of the exam- 
 ination are given in the following table. In this table the tubs are 
 described as moldy only when there was an evident increase of the 
 mold originally on the tub. 
 
 Table showing results of experiments in treating tubs for prevention of mold. 
 
 Lot No. Tub No. 
 
 Treatment. 
 
 Condition. 
 
 
 1- Untreated. 
 
 Tub and liner badly molded 
 
 
 2 Hot brine. . 
 
 No mold. 
 
 I. 
 
 3 Brine-formaldehyde . 
 
 Do. 
 
 
 4 Coated with paraffin 
 
 Do. 
 
 
 5 Dipped in paraffin 
 
 Do. 
 
 
 1 Untreated.. 
 
 Tub and liner badly molded. 
 
 
 2 Hot brine 
 
 Do. 
 
 II. 
 
 3 Brine-fonnaldehvde 
 
 No mold 
 
 
 4 Coated with paraffin 
 
 Do. 
 
 
 5 Dipped in paraffin 
 
 Do. 
 
 
 1 Untreated 
 
 
 
 2 Hot brine. . 
 
 Two small spots of mold on tub and liner 
 
 III. 
 
 3 Brine-fonnaldehvde 
 
 No mold. 
 
 
 4 Coated with paraffin 
 
 Do. 
 
 
 5 Dipped in pa raffin 
 
 Do. 
 
 
 1 Untreated.. 
 
 Slightly moldv. 
 
 
 2 Hot brine 
 
 
 IV. 
 
 3 Brine-formaldehyde 
 
 Badly molded. 
 
 
 4 Coated with paraffin .... 
 
 No mold. 
 
 
 5 Dipped in paraffin 
 
 Do. 
 
 
 1 Untreated.. . 
 
 Tub and liner moldy. 
 
 
 2 Hot brine 
 
 No mold. 
 
 V. 
 
 3 Brine-formaldehyde 
 
 Do 
 
 
 4 Coated with paraffin. 
 
 Do. 
 
 
 5 Dipped in paraffin 
 
 Do. 
 
 
 1 Untreated.. 
 
 Tub and liner moldy. 
 
 
 2 Hot brine 
 
 
 VI. 
 
 3 Brine-formaldehyde 
 
 Do. 
 
 
 4 Coated with paraffin 
 
 Do. 
 
 
 5 Dipped in paraffin 
 
 Do 
 
 

 
 PREVENTING MOLDS IN BUTTER TUBS. 11 
 
 It will be seen from this table that all of the untreated tubs became 
 moldy. Of the six tubs treated with hot brine one was badly molded, 
 one was slightly molded, and one had mold on the outside. Of the 
 six tubs soaked in the brine-formaldehyde mixture one was badly 
 molded. None of the tubs coated with paraffin showed any mold 
 whatever, and the same was true of those dipped in paraffin. 
 
 It was evident that each of these methods checked the growth of 
 mold materially, but that paraffining was much more efficient than 
 the other two methods. If the temperature conditions had been 
 more favorable to the molds it is probable that these differences 
 would have been greater. 
 
 This test, so far as it goes, indicates that the formaldehyde treat- 
 ment is more efficient than the hot-brine method. Salt is at best a 
 weak antiseptic. Gripenberg has shown that while the growth of 
 Penicillium, the mold most commonly found on butter, is retarded 
 by 5 per cent of salt, it will grow slowly in 10 and even 20 per cent 
 solutions. Twenty-five per cent of salt completely checked its 
 growth. 
 
 To treat tubs by the brine-formaldehyde method or the hot-brine 
 method a vat should be made large enough to hold submerged the 
 tubs used in one day. The brine may be boiled by blowing steam 
 into it. The cost of either of these two methods is insignificant, as 
 the bath may be used repeatedly. The objections to these methods, 
 in addition to their inefficiency, would probably be found in the dis- 
 coloring of the wood and, with the hot brine, in the excessive weight 
 and swelling of the tub. 
 
 With paraffining not only are the molds and their spores already 
 on the tub prevented from growing, but the wood is covered with a 
 surface from which molds can not get nourishment. The wood is 
 made impervious to water, and the space between the tub and the 
 liner remains filled with water, so that the molds which may be on 
 the liner can not get the supply of air necessary to their growth. The 
 appearance of the tub is unchanged and is better than that of tubs 
 soaked in brine or water. 
 
 There is no advantage in dipping the tubs over coating the inside, 
 except that the outside will not become moldy. Dipping has the 
 disadvantage of extra cost and giving the outside of the tub a surface 
 which can not be marked with a pencil. 
 
 MKTIIOD OF APPLYING PARAFFIN. 
 
 The paraffin should be applied in such a way that it will give an 
 even, thin coating which fills all the cracks and at the same time sinks 
 
 o GripenlMTg, R. Untereuchungen QlxT SrhirnmclhiUiung Ix-i I^Hp-rltultor. Meddel 
 Mustinlii Inst. Forsoksxtat Mijiriafd, Hi-Uin^ors, IK99. Review in Milch fitting. v. 28, 
 No. 40, pp. 026-028: No. 41, pp. 644-040. Bremen, 1899.
 
 12 
 
 MANUFACTURE AND STORAGE OF BUTTER. 
 
 into the wood sufficiently to prevent the coating of paraffin from 
 cracking off. The application may be made with a brush, but it may 
 also be accomplished by pouring a small amount of the melted paraffin 
 into the tub and rotating the tub until the paraffin has flowed over 
 the entire surface, taking care that it does not run down the outside 
 of the tub. By the latter method a thinner, evener coating may be 
 applied than by using a brush. 
 
 The temperature of the paraffin is important. If the temperature 
 is too low, the paraffin will cool rapidly, making a thick uneven coat- 
 ing; if the paraffin is too hot, it will sink into the wood and the cracks 
 will not be closed up. If the paraffin is melted by holding the 
 receptacle in hot water or steam, it will be found advantageous to 
 heat the tub over a steam jet. 
 
 The paraffin can be applied most rapidly and satisfactorily by 
 heating it to 250 or 260 F. This may be done on an oil stove, but 
 in creameries where steam is always available it will be better to 
 arrange a small tank with a steam coil, as shown in figure 1. 
 
 FIG. 1. Apparatus for paraffining tubs. 
 
 By connecting the coil in the bottom of the tank with the boiler 
 and opening the waste valve only enough to allow the escape of the 
 water of condensation, boiler pressure may be maintained in the coil 
 and the temperature of the paraffin raised to the required point. 
 
 COST OF PARAFFINING TUBS. 
 
 The question of the cost of paraffining tubs will doubtless be 
 brought up as an objection to this method. The amount of paraffin 
 necessary to coat a 60-pound tub will vary with the method of apply- 
 ing and the temperature of the paraffin. If the paraffin is hot enough,
 
 PREVENTING MOLDS IN BUTTER TUBS. 13 
 
 this should not exceed 3 ounces per tub, and as a good grade of par- 
 affin may be purchased at about 8} cents a pound the cost will be less 
 than 2 cents per tub. But even this small sum would be a consider- 
 able item in a season's run and would be a serious objection in some 
 factories. However, there is another factor which must be taken 
 into consideration. In an ordinary tub the loss by evaporation 
 from the outside and by absorption of water from the butter by the 
 tub is an appreciable quantity. Coating the tub with paraffin makes 
 it impervious to water, and this loss is reduced to a minimum. 
 
 To illustrate this point, 24 tubs were divided into two lots of 12 tubs 
 each. One lot was paraffined in the manner previously described, 
 and the other lot was soaked overnight with cold water in the usual 
 way. The tubs were weighed before filling and again after the butter 
 was packed. The 12 paraffined tubs contained at this time lbl\ 
 pounds of butter and the 12 tubs soaked in water 766J pounds. These 
 tubs were all filled from the same lot of butter, were held in the 
 factory refrigerator three days, and were then shipped to the com- 
 mission house, where they were weighed on the eighth day after 
 packing. Each tub was weighed separately, and the average weight 
 of three empty tubs was taken as the tare. The weight of butter 
 obtained in this way was for the paraffined tubs 756 pounds, a loss of 
 \\ pounds; for the soaked tubs 759 pounds, a loss of 7\ pounds. In 
 other words, by the use of about 15 cents' worth of paraffin the price 
 of 6 pounds of butter was saved. In butter held in storage for any 
 length of time this saving would undoubtedly be much greater. 
 
 It should be remembered, however, that paraffined tubs weigh from 
 1 to 2 pounds less than tubs prepared in the ordinary way, and unless 
 the tare is actually determined this difference will be lost to the 
 butter maker. This possibility may be avoided by soaking the tubs 
 before paraffining. To do this it is necessary to keep the paraffin 
 very hot, so that it will displace the water in the pores of the wood, 
 or the soaked tub may be heated on a steajn jet before applying the 
 paraffin. 
 
 The labor cost of paraffining need not be greater than in the usual 
 method of soaking tubs in cold water or brine. The apparatus needed 
 as here illustrated is simple and inexpensive. 
 
 SUMMARY. 
 
 The advantages of paraffining may be summarized as follows: 
 
 (1) Certain prevention of moldy tubs. 
 
 (2) Prevention of mold on butter and liner by avoiding air space. 
 
 (3) Neater appearance of tub. 
 
 (4) Reduction of loss from shrinkage. 
 
 O
 
 UC SOUTHERN REGIONAL LIBRARY FACILITY 
 
 CONTROL AND ERADICATION OF CONYAiil' 
 
 Inx]>tctors in charge of districts. 
 
 Dr. R. A. Ramsey, room 320 Quincy Building. 
 
 Denver, Colo., in general charge of eradication 
 
 of scabies of sheep and ea'tle in the West. 
 Albuquerque. N. Mex. Dr. Louis Metskor, room 
 
 !'_> N. T Arinijo Building. 
 Den vr.Colo. Dr. Lowell Clarke, room 320 Ouincy 
 
 Building. 
 
 Fargo. X. Dak. Dr. R. II. Treicy. 
 
 Kansas City, Kans. Albert Dean, room 32S Live 
 
 Stock Exchange. 
 Salt Luke Citv. I 'tab. George S. Hickox, room 
 
 21 Kagle Block. 
 
 INSPECTION OF LIVE STOCK FOB EXPORT. 
 
 Inspectors in charge. 
 
 Baltimore, Md. Dr. II. A. Hodrick, 215 St. Paul 
 
 street. 
 
 Sew York. X. V. Dr. W. II. Hose, 18 Broadway. 
 Xorfolk. Va.-Dr. G. C. Faville, P. O. box 7%. " 
 
 Philadelphia, Pa. Dr. C. A. Schaufier. i:u South 
 
 Portland, Me. Dr. F. W. Huniington. I - 
 toms offlce, Grand Trunk R. It. wharf. 
 
 INSPECTION AND QUARANTINE OF IMPORTED ANIMALS. 
 
 Quarantine stations. 
 
 Athenia, N. .T. (for the port of New York). Dr. 
 
 George W. I'ojx'. superintendent. 
 Halethorp. Md. (for the port of Baltimore). 
 
 William H. Wade, superintendent. 
 
 Littleton, Mass, (for the port of Boston). Dr. 
 J. F. Ryder, inspect or in charge, Hi Milk st rvet , 
 Boston, Mass. 
 
 Inspectors on the Canadian border. 
 
 Me. Dr. II. T. Potter. 
 Carthage. X. Y. - Dr. W. S. Corlis. 
 Detroit. Mich. Dr. L. K. Green, care Hammond, 
 
 Standish Ai Co. 
 
 Fort Fairfield. Mr. -Dr. F. M. Perry. 
 Malone, X. V. Dr. H. D. Mayne. 
 .Newport, Vt. Dr. G. W. Ward. 
 
 Ogdensburg, X. Y. Dr. Charles Cowie. 
 Orono, Me. Dr. F. L. Russell. 
 Port Huron, Mich. Dr. David dimming. '.H.' La- 
 peer avenue. 
 
 St. Albans, Vt. Dr. C. L. Morin. 
 Sault Ste. Marie, Mich. Dr. J. F. Deadman. 
 
 Inspectors on the Mexican border. 
 
 El Paso, Tex. Dr. Thomas A. Bray. 
 
 :itonio, Tex. Dr. Joseph W. "Parker. 
 
 San Diego, Cal. Dr. Robert Darling, ca re Charles 
 
 S. Hardy. 
 
 VETERINARY INSPECTORS STATIONED ABROAD. 
 
 Dr.W. ][.Wray,34Strcatham Hill, London. S. W.. 
 England, in charge for Great Britain and Ire- 
 land. 
 
 Dr. T. A. Qeddes.core U. S. consulate. Liverpool. 
 
 England. 
 Dr. V. A. NOrgaard, Honolulu. Hawaii.