92 EXPERIMENTAL FARMS. 



In any case where the cream has become somewhat tainted from any cause, 

 a comparatively larger quantity than usual of a fermentation starter should be 

 added. This may in a great measure check the development of the taint (if it be of 

 fermentation origin) and leave the particular fermentation of the added starter to be 

 the prevailing one. 



Churning. — The preferable degree of ripeness in the cream will be indicated by the 

 following points, — a mild, pleasant acid taste, a uniformly thick consistency, and a glossy 

 appearance, somewhat like white oil paint. If not at the exact temperature desired for 

 churning, it should be cooled or warmed to that point, which may range from 54 to 58 

 degrees Fahr., according to the season. It should be strained into the churn and the 

 churn should not be filled to more than two-fifths of its capacity. 



If butter colour is to be used, it should be added to the cream before the churning 

 is commenced. The regular speed of a factory revolving churn should be about 65 re- 

 volutions per minute ; and when butter granules are formed in the churn, a few gallons 

 of weak brine (salt and water), should be added, to assist in the separation between the 

 granules of butter and the buttermilk, and also to give a firmer body to the butter. 



The churning should then be continued until the granules of butter become a little 

 larger than clover seed. The buttermilk should then be drawn off and a quantity equal 

 to the buttermilk, of pure cold water, at a temperature of from 50 to 58 degrees 

 Fahr., according to the season, should be put into the churn, for the purpose of 

 washing out the buttermilk from the butter granules. The churn should receive 

 a few quick revolutions, and the water should be drawn off immediately. At- 

 tention to this is of some importance, as the water will contain more or less curdy 

 matter, which, if allowed to settle on the sides of the churn, forms a film there, where it 

 is apt to adhere to the butter when that settles gradually as the water is drawn off. 



After the butter has been left to stand for some 20 minutes, it should be salted at the 

 rate of from one quarter of an ounce of salt per pound of butter to one ounce of salt per 

 pound of butter, according to the preferences of the market which is to be supplied. 

 The very finest quality of pure butter salt only should be used. That which is of a uni- 

 form fineness of grain and velvety to the touch is suitable. 



The Working of the Butter. — After the butter is salted it should be left for 2 or 3 

 hours, to allow the salt to dissolve. Then, by a second working, the excess of moisture 

 may be expelled, the salt thoroughly mixed, and any streakiness in colour corrected. 

 Care must be taken that the butter be not overworked and made greasy. This may result 

 from thebutter being worked atatemperatureeithertoo high ortoo low. Where practicable, 

 it should be worked at a temperature which leaves it in a waxy condition, causing it to 

 bend about one-half towards the under layer when it is being doubled on the butter 

 worker. Sometimes injury results from a larger quantity being placed on the butter 

 worker than can be handled conveniently. 



Preparing Packages and Packing the Butter. — Where the butter packages are not 

 tinned or paraffine lined, they should be filled with strong hot brine and left to soak for 

 a day. The brine may be used several times, if boiled each time. The insides of the 

 packages should then be rubbed with fine salt and a lining of butter cloth or parchment 

 paper, preferably the latter, should be put in. The package will then be ready for 

 filling. 



In packing, the butter should be pressed against the side of the package, keeping it 

 slightly hollow in the centre of the package, the object being to pack the butter so close 

 to the side that no air spaces will be left between the butter and the package. These 

 are often seen when a tub or box of butter is " stripped." Care must also be exercised in 

 using the packer, not to move the butter more than is really necessary to make it compact. 

 When the package is filled, the surface should be smoothed with a hardwood ladle or 

 scraper, and then covered with fine butter cloth or strong parchment paper. 



