66 BOARD OF AGRICULTURE. 



As a rule, safe for the guidance of ever}- one, it may be, said that all 

 grinding movements on the part of a butter worker should be avoided ; 

 we want simply a method of pressure. This with the accompany- 

 ing incident of folding the butter together again gives the proper 

 working without any grinding whatever The Eureka and the Reid 

 workers are each in use in private dairies and give fairly good satis- 

 faction. The plain lever worker is the one most in use in our State 

 at the present time both in private dairies and in the butter factories. 

 Many of the other kinds have been discarded. In my own practice 

 I prefer tke four sided lever, with four plain surfaces three inches 

 broad, and depending entirely on direct pressure without any rolling 

 process whatever. Certainly with this pressure there is abso- 

 lutely no grinding movement, yet it presses out the liquid ver^^ 

 effectuall}', and at the same time mixes the buiter sufficiently for all 

 purposes. 



One word, in this connection, as to how long to work butter and 

 whether to work it twice. A great many people stumble over the 

 question of working butter twice, and it is from the suppo:^ition that 

 if you work it twice you work it twice as much as when it is worked 

 but once. The expression simply means giving the butter the neces- 

 sary working at two different times instead of doing it all at one 

 time. That is the distinction between working it once and workins: 

 twice. The practice is after the butter has been salted and partially 

 worked by compacting it together to allow the butter to stand for a 

 longer or shorter time before a second working. It may stand in 

 summer from one morning to the next ; and in winter simply two or 

 three hours — or one hour is better than none It gives a chance 

 for the particles of salt to dissolve in the moisture of the butter, 

 and then when you come to finish the working it leaves it all in a 

 dr_) condition and as much of the liquid worked out as is possible. 

 But it in no sense calls for any more working than is called for if it 

 is all done at one time. When you have satisfied the three require- 

 ments which have been mentioned, mixing the butter and the salt 

 evenly through the mass, forcing out the liquid, and securing the 

 proper adhesiveness or texture of the mass, you have completed the 

 working whether it has been at one or two limes. If you work it 

 but once you do it all at time of churning; if you give it two work- 

 ings, you simply do part of it then and finish the process at a second 

 operation. 



