Parchment ------------------------------------------------------------------------- 19 Cottonwood Seasoned 92.5 90.5 91.571 Paraffin Parchment ------------------------------------------------------------------------- 21 Spruce Seasoned 92.5 90.0 91.214 Paraffin Parchment 22 Spruce Seasoned 92.5 90.0 91.571 91.523 Paraffin Parchment 23 Spruce Seasoned 92.5 91.0 91.785 Paraffin Parchment ------------------------------------------------------------------------- SIXTY-POUND BOXES PACKED FOR MARKET The butter for market was cut into two-pound squares, wrapped and packed in 60-pound containers, made of white fir, cottonwood and spruce (figs. 2, 3 and 4). The butter was stored in a cold room, the temperature of which ranged from 48° to 50° F. It was held in storage twenty-eight days, which is within two days of the maximum time butter may be held and still sold as fresh butter. Butter held over thirty days must be labeled “storage butter.” The butter was scored four times during the storage period. The butter used was all from the same churning which scored 93 after being chilled for twenty-four hours at 50° F. Table 2 gives a summary of the scores showing the effect upon butter in containers with varying treatments. When paraffined, the inside of the boxes was painted with the paraffin at 240° F. TABLE 2 Influence of Various Woods on Butter Packed in 60-Lb. Boxes[C] [C] Butter scored by J. C. Marquardt and G. D. Turnbow of the College of Agriculture, University of California. ========================================================================= Average No. of Highest Lowest of all sample Kind of wood How treated score score scores -------------------------------------------------------------------------