Of course, where a maker has a special market for his butter, he will
put it up in such style and form of package as suits his customers.
He needs no other guide and would injure his business if he followed
one. But, for general market purposes, the 50 lb. tub is the best form.
The New York and Boston dealers like this because it is convenient
for the retailer, who can readily slip the tub off from the butter
for either weighing or cutting up for his customers. But aside from
these considerations, the Welsh tub is a very bad form of package for
keeping butter, as it is by no means air-tight nor anything approaching
it. Hence, butter sent to market in these tubs must soon be sold and go
into consumption, or there is material depreciation in quality and a
corresponding loss in price. The old-fashioned firkin, which could be
headed up and the butter covered with brine, is a much better package
for keeping butter. But, where butter is consumed as fast as it is
made, and fresh winter made butter supplies the demand through the cold
season, the keeping of butter for any considerable length of time is
not of so much consideration. We think it fortunate that this is so.