"Comparison of Woods for Butter Boxes" by Grover Dean Turnbow is a scientific publication written in the early 20th century, specifically in the early 1920s. The book investigates the suitability of various woods—namely white fir, cottonwood, and spruce—for use in butter containers, particularly in light of resource shortages caused by wartime demands. Turnbow's work addresses the need for alternatives to spruce, the traditional choice, and examines the potential flavors these materials might impart to butter during storage. In the publication, Turnbow outlines experiments conducted to analyze how different types of wood affect the flavor of butter stored within them. The study reveals that both white fir and cottonwood can serve as adequate substitutes for spruce when treated properly, such as by seasoning, paraffining, and lining the boxes with parchment. Over a six-month storage period, butter in cottonwood boxes scored slightly higher in flavor than that stored in spruce, while properly seasoned and treated white fir performed closely as well. The findings are backed by detailed scoring and assessment, leading to valuable conclusions about the implications of wood selection for the dairy industry. Overall, the book serves as an essential resource for manufacturers seeking cost-effective and high-quality materials for butter packaging. (This is an automatically generated summary.)