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Contents
PLAN YOUR TRIP

Country Map
Welcome to Bhutan
Bhutan’s Top 17
Need to Know
If You Like…
Month by Month
Itineraries
Festivals
Booking Your Trip
Planning Your Trek
Regions at a Glance

ON THE ROAD

THIMPHU
 Thimphu Highlights
Around Thimphu
North of Thimphu
South of Thimphu

WESTERN BHUTAN

Western Bhutan Highlights

Paro Dzongkhag
Paro
Upper Paro Valley
Southeast of Paro
Paro to Thimphu
Haa Dzongkhag
Paro to Haa via Cheli La
Haa
Around the Haa Valley
Haa to Chhuzom
Punakha Dzongkhag
Thimphu to Punakha
Punakha & Khuruthang
Wangdue Phodrang Dzongkhag
Punakha to Wangdue Phodrang
Wangdue Phodrang & Bajo
Wangdue Phodrang to Pele La
Phobjikha Valley
Chhukha Dzongkhag
 Thimphu to Phuentsholing
Phuentsholing

CENTRAL BHUTAN

Trongsa Dzongkhag
Wangdue Phodrang to Trongsa
Trongsa
Around Trongsa
Bumthang Dzongkhag
Trongsa to Jakar
Jakar
Chokhor Valley
Tang Valley
Ura Valley
Southern Dzongkhags
Trongsa to Gelephu
Gelephu
Royal Manas National Park

EASTERN BHUTAN

Mongar Dzongkhag
Jakar to Mongar
Mongar
Lhuentse Dzongkhag
Mongar to Lhuentse
Lhuentse
 Around Lhuentse
Trashigang Dzongkhag
Mongar to Trashigang
Trashigang
Far Eastern Bhutan
Trashi Yangtse Dzongkhag
Trashigang to Trashi Yangtse
Gom Kora
Gom Kora to Trashi Yangtse
Trashi Yangtse
Around Trashi Yangtse
Samdrup Jongkhar Dzongkhag
Trashigang to Samdrup Jongkhar
Samdrup Jongkhar

TREKS

Trek Routes
Health & Safety
Druk Path Trek
Dagala Thousand Lakes Trek
Jhomolhari Trek
Jhomolhari Trek 2
Laya–Gasa Trek
Snowman Trek
Bumthang Cultural Trek
Duer Hot Springs Trek
 Rodang La Trek
Nabji Trek
Merak–Sakteng Trek

UNDERSTAND BHUTAN

Bhutan Today
History
The Bhutanese Way of Life
Buddhism in Bhutan
Traditional Arts
Architecture
Mountains & Valleys
Wildlife & Sanctuaries

SURVIVAL GUIDE

Directory A–Z
Transport
Health
Language
Map Legend

SPECIAL FEATURES

City Walk Downtown Thimphu

Planning Your Trek
Buddhism in Bhutan
Architecture Illustrations
National Parks & Protected Areas Map
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Welcome to Bhutan
Bhutan is no ordinary place. It is a Himalayan
kingdom with a reputation for mystery and magic,
where a traditional Buddhist culture carefully
embraces global developments.

Surprising Bhutan
Bhutan holds many surprises. It’s a country where the rice is red and where
chillies aren’t just a seasoning but the main ingredient. It’s also a deeply
Buddhist land, where monasteries are part of the mainstream, and where
giant protective penises are painted beside the entrance to many houses.
While it visibly maintains its Buddhist traditions, Bhutan is not a museum.
You will find the Bhutanese well educated, fun loving and vibrant.

Naturally Bhutan
When you visit Bhutan, you will become one of the few who have
experienced the natural charm of the first country where Gross National
Happiness is deemed more important than Gross National Product. By law,
at least 60% of the country must remain forested for future generations. You
will experience Bhutan’s natural wonders firsthand when travelling the
mountain passes – resplendent with rhododendron blossom in spring.
Botanical riches and unique mammals and birds are protected in several
national parks, and a mountain trek is one of the best ways to experience the
Himalaya.

High-Value Tourism
The Bhutanese pride themselves on a sustainable approach to tourism in line
with the philosophy of Gross National Happiness. Firstly, to bust a myth:
there is no limit to tourist visas. Visitors famously pay a minimum tariff of
US$250 per day, making it appear as one of the world’s more expensive
destinations. However, this fee is all-inclusive – accommodation, food,
transport and an official guide are all provided. You don’t have to travel in a
large group and you can arrange your own itinerary. What you won’t find is
backpacker-style travel.

Shangri-La?
So why spend your money to come here? Firstly there is the amazing
Himalayan landscape, where snowcapped peaks rise above shadowy gorges
cloaked in primeval forests. Taking up prime positions in this picture-book
landscape are the majestic fortress-like dzongs and monasteries. This unique
architecture embodies Buddhist culture and sets the scene for spectacular
tsechus (dance festivals). Then there are the textiles and handicrafts,
outrageous archery competitions, high-altitude trekking trails, and stunning
flora and fauna. If it’s not Shangri-La, it’s as close as it gets.
Why I Love Bhutan
By Lindsay Brown, Author
As a former conservation biologist, for me there’s lots to love about Bhutan.
The mountains are carpeted in diverse forests that sing with birds, and it’s the
opportunity to explore this relatively untouched corner of the Himalaya that
keeps me coming back. A highlight of my recent trip was a pair of rufous-
necked hornbills feeding right beside the road. Bhutan’s Buddhist tradition of
respect and reverence for nature plus its amazing festivals and engaging
people are the headlines to a rewarding and complex story about a beautiful
Himalayan kingdom with a unique outlook on progress.
See authors for much more.
Bhutan’s Top 17
Terrific Tsechus

Paro tsechu (Click here)

RICHARD I’ANSON / GETTY IMAGES ©

1mesmerising
Most of the dzongs and goembas have annual festivals featuring
dance dramas. The largest of these festivals is the
tsechu – with dances in honour of Guru Rinpoche. The dances are
performed by monks and laypeople dressed in colourful costumes,
and the dancers take on aspects of wrathful and compassionate
deities, heroes, demons and animals. During the dances, atsara
(masked clowns) mimic the dancers and perform comic routines and
even harass the audience for money in exchange for a blessing with
the wooden phallus they carry!
Bhutan’s Top 17

Taktshang Goemba

PETER ADAMS / GETTY IMAGES ©

2 Bhutan’s most famous monastery, Tak­tshang Goemba (Tiger’s

Nest Monastery; ) is one of its most venerated religious sites. Legend
says that Guru Rinpoche flew to this site on the back of a tigress to
subdue a local demon; afterwards he meditated here for three
months. This beautiful building clings to the sheer cliffs soaring above
a whispering pine forest. The steep walk to the monastery is well
worthwhile, providing tantalising glimpses of the monastery, views of
the Paro valley and splashes of red-blossom rhododendrons.
Bhutan’s Top 17

Wonderful Wildlife

Golden langur (Click here)

DOUG CHEESEMAN / GETTY IMAGES ©

3 Bhutan has the largest proportion of land designated as protected

areas in the world. Its 65% forest and mountain cover comprises a
suite of varying habitats and an amazing diversity of plants and
creatures. Birdwatchers flock to the monsoon-soaked evergreen
forests of southern Bhutan, where hundreds of species can be
spotted from the road. Here, you may also spot a troupe of playful
golden langurs. The endangered black-necked crane winters in
central and eastern Bhutan and the reliably returning cranes of
Phobjikha valley are justifiably renowned.
Bhutan’s Top 17

Thimphu Weekend Market

GAMMA-RAPHO / GETTY IMAGES ©

4 Thimphu’s bustling weekend market is the biggest and brightest in

the country. The food section is an olfactory overload with dried fish
competing with soft cheese, betel nut and dried chilli to assault your
nostrils. Curly fern fronds (nakey) and red rice are just some of the
exotic offerings. Cross the fast-flowing Wang Chhu on the traditional
cantilever footbridge to get to the handicraft and textile stalls where
you can barter for ‘antiques’, rolls of prayer flags, reams of material
or even a human thigh-bone trumpet.
Bhutan’s Top 17

Trongsa Dzong & the Tower of

Trongsa Museum

RICHARD I’ANSON / GETTY IMAGES ©

5 Sprawling down a ridge towards an ominous gorge, Trongsa

Dzong sits in a central pos­ition in Bhutan’s geo­graphy and in its recent
history. Both the first and second kings ruled from this stra­tegic
position. Inside is a labyrinth of many levels, narrow corridors and
courtyards. Overlooking the dzong, the Tower of Trongsa Royal
Heritage Museum is housed in the watchtower. This excellent
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museum is dedicated to the history of the dzong and the royal
Wangchuck dynasty and has exhibits ranging from personal effects of
the royals to Buddhist statues.
Bhutan’s Top 17

Punakha Dzong

KATIE GARROD / GETTY IMAGES ©

6 Superbly situated where two rivers converge, Punakha Dzong is

postcard perfect and serenely monastic. Built by the Zhabdrung in
1637, it is the home of the Je Khenpo and the venue for the
coronation of kings of Bhutan. Visit in spring to see the jacaranda
trees splash lilac flowers down the whitewashed walls and red-robed
monks wandering on a sea of purple petals. The fortress-thick walls
are cold and silent one moment, then warmed with the echoes of
giggles in another as a horde of young monks head off for a meal.
Bhutan’s Top 17

Souvenir Shopping

ANTONY GIBLIN / GETTY IMAGES ©

7 Bhutan’s pride in its handicrafts is on show at the schools of Zorig

Chusum (Thirteen Arts) and the numerous handicraft shops. Many
items have a utilitarian or religious use, such as bamboo baskets,
brass butter lamps or the exquisite wooden bowls hand-turned from
intricately patterned burlwood. Silk, cotton, wool and even yak hair is
spun, dyed, woven and stitched into cloth and traditional garments.
The artistic tradition can be seen in the intricate thangkas (religious
pictures). Bhutanese stamps will thrill collectors.
Bhutan’s Top 17

Traditional Textiles

NICHOLAS REUSS / GETTY IMAGES ©

8 Hand-woven and embroidered textiles are generally recognised

as Bhutan’s premier handicraft. Centuries of tradition have honed the
techniques of textile dyeing, weaving and stitching. Most of the
weavers are women and it is a rare home in Bhutan that does not
‘clunk’ to the sound of a loom. In addition to the National Textile
Museum in Thimphu, there are small shops throughout the country –
particularly in Bumthang and in the far east – selling vibrant fabrics
that make a colourful souvenir.
Bhutan’s Top 17

Mountain Treks

Jangothang campsite (Click here) on the Jhomolhari trek

DUCOIN DAVID / GETTY IMAGES ©

9 Bhutan’s treks (Click here) are physically demanding but hugely

rewarding. They generally reach high altitudes and remote regions,
and several are justifiably renowned in trekking circles, including the
Jhomolhari trek (Click here) and Snowman trek (Click here). On all
treks you will be expertly guided and your pack will be carried by
ponies. Trekking takes you beyond the roads and reach of
modernisation. Meeting traditionally dressed locals tending their crops
Random documents with unrelated
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The Project Gutenberg eBook of Comparison of
Woods for Butter Boxes
This ebook is for the use of anyone anywhere in the United States
and most other parts of the world at no cost and with almost no
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under the terms of the Project Gutenberg License included with this
ebook or online at www.gutenberg.org. If you are not located in the
United States, you will have to check the laws of the country where
you are located before using this eBook.

Title: Comparison of Woods for Butter Boxes

Author: Grover Dean Turnbow

Release date: February 8, 2022 [eBook #67359]

Language: English

Original publication: United States: University of California Press

Credits: Charlene Taylor, Chris Jordan and the Online Distributed

Proofreading Team at http://www.pgdp.net (This file was
produced from images from the Home Economics Archive:
Research, Tradition and History, Albert R. Mann Library,
Cornell University)

*** START OF THE PROJECT GUTENBERG EBOOK COMPARISON OF

WOODS FOR BUTTER BOXES ***
UNIVERSITY OF CALIFORNIA PUBLICATIONS
COLLEGE OF AGRICULTURE
AGRICULTURAL EXPERIMENT STATION
BERKELEY, CALIFORNIA

COMPARISON OF WOODS
FOR BUTTER BOXES

By G. D. TURNBOW
Proper method of packing cartoned butter in 60-pound
boxes

BULLETIN No. 369

August, 1923
UNIVERSITY OF CALIFORNIA PRESS
BERKELEY
1923
 COMPARISON OF WOODS FOR
BUTTER BOXES
by
G. D. TURNBOW

Butter boxes used in shipping and storing butter in California, are

usually made of spruce which is largely shipped in from other states
particularly from Washington and Oregon.
With the recent war, however, there came an acute shortage of
spruce on the Pacific Coast with a corresponding increase in price.
The commercial manufacturers did some work in an attempt to find
a substitute for spruce, but the trade did not readily accept a
change. There was a demand from both the lumber and the butter
interests for investigation to find a suitable substitute for spruce.
The production of spruce is somewhat limited in California, but there
is an abundance of white fir and a limited amount of cottonwood
available. However, the creamerymen have not used white fir and
cottonwood to any extent for butter containers, on account of the
belief that these materials would impart a wood flavor to the butter.
Inasmuch as nearly all of the butter made in this State is shipped or
stored in wooden containers, the use of white fir or cottonwood,
would mean first, a material saving to the butter manufacturers in
marketing expense, and second, an opportunity for the lumber
interests to use a large amount of raw material already available in
California, which heretofore had been of little commercial value or
use.
 BUTTER ABSORBS ODOR
The volatile fats in butter have the property of absorbing odors,
which often results in an undesirable flavor. Great care then must be
exercised in keeping butter from coming in contact with materials
that will impart a foreign flavor. Butter need be exposed to foreign
odors only a short length of time before the flavor is permanently
affected.
Experiments[1] were conducted, therefore, to determine whether
white fir or cottonwood would impart a flavor to the butter and also
to determine the possibility of storing butter in cubes and marketing
it in 60-pound cases when these woods were used.

CUBE BUTTER IN COLD STORAGE

The butter for cold storage was packed in white fir, cottonwood, and
spruce containers holding ten pounds each. Both seasoned and
unseasoned woods were used in each of the three methods of
packing.

Fig. 1.—Butter packed in cubes paraffined and parchment

lined.
The first set packed with butter were plain unseasoned boxes of
each of the woods. The second set had the inner surface paraffined
before packing. The method of paraffining was to invert the box over
a steam jet and steam thoroughly. This served a double purpose in
that it opened the pores of the wood and allowed the paraffin to
penetrate, and the heated surface of the wood kept the paraffin in a
liquid condition so that it could be put on in a thinner coat than if
the paraffin had been applied to a cold surface. After the boxes had
been allowed to drain, the inside was then painted with paraffin at
240° F. This method gave a complete covering to the wood, a result
which is not always obtained by some of the commercial paraffin
atomizers. The third set was paraffined as above and, in addition,
lined with good parchment paper so that no butter could come in
contact with either wood or paraffin (fig. 1). Twenty-three 10-pound
boxes were packed in the three ways.
They were filled with the butter from one churning which scored
92½ after being chilled for 24 hours at 50° F. and were shipped
immediately after the first scoring to a cold storage plant in San
Francisco and stored at a temperature of 12° F. The butter was
scored monthly for six months. The summary of the scoring is given
in table 1.

TABLE 1
Influence of Various Woods on Cube Butter in Storage [2]
Average score of
No. of Kind First Lowest Average of butter in same
sample of wood How treated score score all scores kind of box
1 White Fir Unseasoned 92.5 89 90.857
No Paraffin
No Parchment
2 Cottonwood Unseasoned 92.5 86 89.214
No Paraffin
No Parchment
3 Spruce Unseasoned 92.5 88 90.785
No Paraffin
No Parchment
4 Spruce Seasoned 92.5 89 90.642
Paraffin
 No Parchment
6 White Fir Seasoned 92.5 90 90.857
Paraffin
No Parchment
7 Cottonwood Seasoned 92.5 87 89.571
Paraffin
No Parchment
5 Cottonwood Unseasoned 92.5 88 89.857
Paraffin
No Parchment
8 Spruce Unseasoned 92.5 90 90.928
Paraffin
No Parchment
9 White Fir Unseasoned 92.5 89 90.571
Paraffin
No Parchment
10 Cottonwood Unseasoned 92.5 91.0 91.714
Paraffin
Parchment
11 Cottonwood Unseasoned 92.5 89.0 90.571 91.142
Paraffin
Parchment
18 Cottonwood Unseasoned 92.5 89.0 91.142
Paraffin
Parchment
12 Spruce Unseasoned 92.5 90.5 91.5
Paraffin
Parchment
13 Spruce Unseasoned 92.5 91.0 91.571 91.333
Paraffin
Parchment
14 Spruce Unseasoned 92.5 90.0 90.928
Paraffin
Parchment
15 White Fir Unseasoned 92.5 89.0 90.928
Paraffin
91.107
Parchment
16 White Fir Unseasoned 92.5 90.0 91.285
17 White Fir Seasoned 92.5 89.0 90.857
Paraffin
Parchment
91.142
20 White Fir Seasoned 92.5 90.5 91.428
Paraffin
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 [3]
No. of Kind Highest Lowest Average of
sample of wood How treated score score all scores
1 White Fir Unseasoned, Not Paraffined 93 93 93
Parchment Wrapped, Cartons
Box Lined with Wrapping Paper
3 Cottonwood Unseasoned, Not Paraffined 93 93 93
Parchment Wrapped, Cartons
Box Lined with Wrapping Paper
7 Spruce Unseasoned, Not Paraffined 93 93 93
Parchment Wrapped, Cartons
Box Lined with Wrapping Paper
1-a White Fir Unseasoned, Not Paraffined — — —
Parchment Wrapped, No Cartons
Box Lined with Parchment
3-a Cottonwood Unseasoned, Not Paraffined 93 93 93
Parchment Wrapped, No Cartons
Box Lined with Parchment
7-a Spruce Unseasoned, Not Paraffined 93 93 93
Parchment Wrapped, No Cartons
Box Lined with Parchment
2 White Fir Seasoned, Not Paraffined 93 93 93
Parchment Wrapped, Cartons
Box Lined with Wrapping Paper
9 Cottonwood Seasoned, Not Paraffined 93 93 93
Parchment Wrapped, Cartons
Box Lined with Wrapping Paper
8 Spruce Seasoned, Not Paraffined 93 93 93
Parchment Wrapped, Cartons
Box Lined with Wrapping Paper
2-a White Fir Seasoned, Not Paraffined 93 93 93
Parchment Wrapped, No Cartons
Box Lined with Parchment
9-a Cottonwood Seasoned, Not Paraffined 93 90 91.175
Parchment Wrapped, No Cartons
Box Lined with Parchment
8-a Spruce Seasoned, Not Paraffined 93 93 93
Parchment Wrapped, No Cartons
Box Lined with Parchment
4 Cottonwood Seasoned, Paraffined 93 93 93
Parchment Wrapped, Cartons
Box Lined with Wrapping Paper
5 White Fir Seasoned, Box Paraffined 93 93 93
Parchment Wrapped, Cartons
Box Lined with Wrapping Paper
6 Spruce Seasoned, Paraffined 93 93 93
Parchment Wrapped, Cartons
Box Lined with Wrapping Paper
4-a Cottonwood Seasoned, Paraffined 93 93 93
Parchment Wrapped, No Cartons
Box Lined with Parchment
 5-a White Fir Seasoned, Paraffined 93 92.75 92.562
Parchment Wrapped, No Cartons
Box Lined with Parchment
6-a Spruce Seasoned, Paraffined 93 93 93
Parchment Wrapped, No Cartons
Box Lined with Parchment

NAILING OF BOXES
Five-penny cement-coated nails were used in making the boxes.
Practically no splitting was caused by the nails in unseasoned white
fir, spruce, or cottonwood. There was very little splitting in seasoned
cottonwood. The nails, however, caused a slight splitting in the
seasoned spruce and quite a noticeable splitting in the white fir, but
not enough in either to cause an appreciable loss.
 Fig. 2.—Typical 60-pound white fir boxes showing general
run of this wood.

CONCLUSIONS
Cube Butter in Cold Storage

Boxes paraffined and parchment lined.—White fir and cottonwood

can be used in place of spruce for storing butter in cubes, when
properly seasoned, paraffined, and parchment lined.
Cottonwood is equal to spruce as a butter container. Butter stored in
cottonwood boxes for six months had an average score of 0.048 of a
point above spruce treated in the same manner.

Fig. 3.—Method of lining 60-pound boxes with paper.

Fig. 4.—Parchment wrapped butter in parchment lined box.
White fir may be used very successfully. It scored during the six
months’ storage only an average of 0.381 of a point below spruce.
In the final scoring, after six months’ storage, none of the cubes
packed in seasoned, paraffined and parchment lined containers
received a cut directly due to wood flavor.
Green or unseasoned white fir, cottonwood or spruce, may impart a
slight wood flavor to the butter when packed in cubes, even though
they are paraffined and parchment lined. The butter stored in
unseasoned cubes scored an average of 0.218 of a point below the
butter stored in seasoned boxes with the same treatment. While the
average difference was very small, in some cases there was a
decided wood flavor which was pronounced enough to affect
materially the flavor of the butter.
Boxes paraffined but not parchment lined.—Unseasoned boxes of
white fir, cottonwood and spruce, paraffined but not parchment lined
are not entirely satisfactory for storing butter. The butter so stored
was criticized in practically all cases for wood flavor. Butter stored in
white fir boxes scored 0.358 of a point lower than that in spruce
boxes, while butter in cottonwood boxes scored 1.071 lower than
that in spruce. Storing butter in cubes without parchment lining or in
cubes carelessly lined with parchment will cause objectionable
flavors regardless of the wood.
Boxes neither paraffined nor parchment lined.—Butter allowed to
come in direct contact with any of the three untreated woods will
always take up wood flavor. The injury to the flavor is about equal
from all three woods.

Sixty-Pound Boxes Packed for Market

White fir is as good as spruce for 60-pound boxes when seasoned

and parchment lined, the butter being wrapped in parchment only.
Cottonwood is not quite as satisfactory as either spruce or white fir,
there being some criticism on the flavor of the butter.
Butter can be shipped in seasoned white fir or cottonwood boxes,
lined with ordinary wrapping paper, if the butter is parchment
wrapped and cartoned. There is no advantage in using parchment
paper to line the box.
Since there was practically no trouble experienced in the
unparaffined boxes, there is no advantage in paraffining the inside of
the box.
Since the completion of the investigational work, approximately
40,000 white fir boxes have been used with entire satisfaction for
shipping butter at the University Farm.
 STATION PUBLICATIONS
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DISTRIBUTION
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268. Growing and Grafting Olive Seedlings.
270. A Comparison of Annual Cropping, Biennial Cropping, and Green Manures on the
Yield of Wheat.
273. Preliminary Report on Kearney Vineyard Experimental Drain.
275. The Cultivation of Belladonna in California.
276. The Pomegranate.
277. Sudan Grass.
278. Grain Sorghums.
279. Irrigation of Rice in California.
280. Irrigation of Alfalfa in the Sacramento Valley.
283. The Olive Insects of California.
285. The Milk Goat in California.
286. Commercial Fertilizers.
287. Vinegar from Waste Fruits.
294. Bean Culture in California.
298. Seedless Raisin Grapes.
304. A Study of the Effects of Freezes on Citrus in California.
308. I. Fumigation with Liquid Hydrocyanic Acid. II. Physical and Chemical Properties of
Liquid Hydrocyanic Acid.
312. Mariout Barley.
317. Selections of Stocks in Citrus Propagation.
319. Caprifigs and Caprification.
321. Commercial Production of Grape Syrup.
324. Storage of Perishable Fruit at Freezing Temperatures.
325. Rice Irrigation Measurements and Experiments in Sacramento Valley, 1914-1919.
328. Prune Growing in California.
331. Phylloxera-Resistant Stocks.
334. Preliminary Volume Tables for Second-Growth Redwoods.
335. Cocoanut Meal as a Feed for Dairy Cows and Other Livestock.
336. The Preparation of Nicotine Dust as an Insecticide.
337. Some Factors of Dehydrater Efficiency.
339. The Relative Cost of Making Logs from Small and Large Timber.
341. Studies on Irrigation of Citrus Groves.
343. Cheese Pests and Their Control.
344. Cold Storage as an Aid to the Marketing of Plums.
347. The Control of Red Spiders in Deciduous Orchards.
348. Pruning Young Olive Trees.
349. A Study of Sidedraft and Tractor Hitches.
350. Agriculture in Cut-over Redwood Lands.
351. California State Dairy Cow Competition.
352. Further Experiments in Plum Pollination.
353. Bovine Infectious Abortion.
354. Results of Rice Experiments in 1922.
355. The Peach Twig Borer.
357. A Self-mixing Dusting Machine for Applying Dry Insecticides and Fungicides.
358. Black Measles, Water Berries, and Related Vine Troubles.
359. Fruit Beverage Investigations.
360. Gum Diseases of Citrus Trees in California.
361. Preliminary Volume Tables for Second Growth Redwood.
362. Dust and the Tractor Engine.
363. The Pruning of Citrus Trees in California.
364. Fungicidal Dusts for the Control of Bunt.
365. Avocado Culture in California.

CIRCULARS
No.
70. Observations on the Status of Corn Growing in California.
82. The Common Ground Squirrel of California.
87. Alfalfa.
111. The Use of Lime and Gypsum on California Soils.
113. Correspondence Courses in Agriculture.
117. The Selection and Cost of a Small Pumping Plant.
127. House Fumigation.
136. Melilotus indica as a Green-Manure Crop for California.
144. Oidium or Powdery Mildew of the Vine.
151. Feeding and Management of Hogs.
152. Some Observations on the Bulk Handling of Grain in California.
153. Announcement of the California State Dairy Cow Competition, 1916-18.
154. Irrigation Practice in Growing Small Fruit in California.
155. Bovine Tuberculosis.
157. Control of the Pear Scab.
159. Agriculture in the Imperial Valley.
160. Lettuce Growing in California.
161. Potatoes in California.
164. Small Fruit Culture in California.
165. Fundamentals of Sugar Beet Culture under California Conditions.
166. The County Farm Bureau.
167. Feeding Stuffs of Minor Importance.
170. Fertilizing California Soils for the 1918 Crop.
172. Wheat Culture.
173. The Construction of the Wood-Hoop Silo.
174. Farm Drainage Methods.
175. Progress Report on the Marketing and Distribution of Milk.
178. The Packing of Apples in California.
179. Factors of Importance in Producing Milk of Low Bacterial Count.
182. Extending the Area of Irrigated Wheat in California for 1918.
184. A Flock of Sheep on the Farm.
188. Lambing Sheds.
190. Agriculture Clubs in California.
193. A Study of Farm Labor in California.
198. Syrup from Sweet Sorghum.
199. Onion Growing in California.
201. Helpful Hints to Hog Raisers.
202. County Organizations for Rural Fire Control.
203. Peat as a Manure Substitute.
205. Blackleg.
206. Jack Cheese.
208. Summary of the Annual Reports of the Farm Advisors of California.
209. The Function of the Farm Bureau.
210. Suggestions to the Settler in California.
212. Salvaging Rain-Damaged Prunes.
214. Seed Treatment for the Prevention of Cereal Smuts.
215. Feeding Dairy Cows in California.
217. Methods for Marketing Vegetables in California.
218. Advanced Registry Testing of Dairy Cows.
219. The Present Status of Alkali.
224. Control of the Brown Apricot Scale and the Italian Pear Scale on Deciduous Fruit
Trees.
228. Vineyard Irrigation in Arid Climates.
230. Testing Milk, Cream, and Skim Milk for Butterfat.
232. Harvesting and Handling California Cherries for Eastern Shipment.
233. Artificial Incubation.
234. Winter Injury to Young Walnut Trees during 1921-22.
235. Soil Analysis and Soil and Plant Interrelations.
236. The Common Hawks and Owls of California from the Standpoint of the Rancher.
237. Directions for the Tanning and Dressing of Furs.
238. The Apricot in California.
239. Harvesting and Handling Apricots and Plums for Eastern Shipment.
240. Harvesting and Handling Pears for Eastern Shipment.
241. Harvesting and Handling Peaches for Eastern Shipment.
242. Poultry Feeding.
244. Central Wire Bracing for Fruit Trees.
245. Vine Pruning Systems.
247. Colonization and Rural Development.
248. Some Common Errors in Vine Pruning and Their Remedies.
249. Replacing Missing Vines.
250. Measurement of Irrigation Water on the Farm.
251. Recommendations Concerning the Common Diseases and Parasites of Poultry in
California.
252. Supports for Vines.
253. Vineyard Plans.
254. The Use of Artificial Light to Increase Winter Egg Production.
255. Leguminous Plants as Organic Fertilizer in California Agriculture.
256. The Control of Wild Morning Glory.
257. The Small-Seeded Horse Bean.
258. Thinning Deciduous Fruits.
259. Pear By-products.
260. A Selected List of References Relating to Irrigation in California.
261. Sewing Grain Sacks.
263. Tomato Production in California.
[1] This experiment was suggested by Mr. M. B. Pratt, Deputy
State Forester. Through his coöperation, all box material was
furnished by the Swayne Lumber Company of Oroville and the
Capitol Box Factory of Sacramento.
[2] This scoring was done by T. J. Harris, San Francisco Dairy
Produce Exchange, S. L. Denning, Oakland, and G. D. Turnbow,
College of Agriculture, University of California.
[3] Butter scored by J. C. Marquardt and G. D. Turnbow of the
College of Agriculture, University of California.
 Transcriber’s notes:

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symbols.
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a single column to allow them to be more easily read.
The single occurrence of paraffine has been changed to paraffin for consistency with
general use in the text.
 *** END OF THE PROJECT GUTENBERG EBOOK COMPARISON OF
WOODS FOR BUTTER BOXES ***

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