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Show Pjitjnotb creameries Can Improve Conditions Condi-tions by Standardizing. SOUECOMRSON FAULTS FOUND Miahly important in Marketing Brand-ti Brand-ti Product That Sanitary and At-tractive At-tractive Package Be Used Maintain Excellence. ihA United Slates Department of (From me Agriculture.) The standardization of butter pack-,4 pack-,4 and the production of a more uni-L uni-L quality of product are two re-nirenientg re-nirenientg of butter markets to which Lmeries need to give consideration hey wish to improve conditions for L marketing of their butter, say specialists spe-cialists of the office of markets and ru-1 ru-1 organization of the United States, jepartment of agriculture In Depart-eat Depart-eat Bulletin 450, recently issued. On tie Pacific coast a "cube," varying in eapaclty from 63 to SO pounds of butler but-ler is used. The creameries of the middle West usually use the 63-pound tub, while In New England spruce tubs varving in capacity from 10 to 60 pounds are used. On the Pacific coast I long, flat carton is used as a Conner's Con-ner's package, while in New Eng-land Eng-land a flat, rather broad carton is used, n the middle West a standard carton Vi by 2U by 5 Inches is used. ' Increase of Undergrades. - " At certain seasons the market spe-i spe-i jijiists found on the markets an Increasing In-creasing quantity of inferior quality of butter which Is - known as "undersides." "under-sides." This Inferior quality, if de-nloped, de-nloped, is often due to the use of cream of poor quality and, to some rrtent, to faulty methods of manufacture. manufac-ture. The more common faults observed ob-served in the quality of this butter were soft, leaky, open body; too "much n not enough salt; too high or too ilght color ; metallic flavors; high acid, . unclean, and old cream flavors ; streaks md mottles ; mold on butter ; also noldy and dirty packages. Butter possessing pos-sessing such faults, although not always al-ways classed as "undergrades," Is jften discriminated against by the litlcal buyer. During those seasons |