64 BOARD OF AGRICULTURE. 



makers are more likely to fail than in any other one thing. It is a 

 matter of nice judgment to determine when and at what tempera- 

 ture this working shall be done, and to what extent it shall be 

 carried. This judgment should be cultivated by experience and 

 close observation. 



Those constitute the principles involved in the working of the but- 

 ter. The difference between butter overworked and that which is prop- 

 erly' worked iis apparent in two directions. Oae I have referred to 

 as its being too adhesive ; it takes on a lardy appearance, that is, 

 the globules have been ground down fine and adhere closely together, 

 and just to the extent that the overworking and grinding process 

 has been carried on we break down the color and destroy that livel}' 

 appearance desirable in the butter ; it is dull and lifeless. When 

 worked just right you will find on opening a sample that it gives 

 you a sort of lively, sparkling appearance ; but if overworked it 

 shows a dull lusterless appearance, and seems like lard, not only in 

 handling but in appearance. Tiiat is the diflJ'.ii'ence in butter that 

 was otherwise exactly alike, only in one case worked too much and 

 in the other just right. 



There is a tendency, in the winter season more particularly, on the 

 part of a great many dairymen, not to woik enough. Many samples 

 of winter butter are not adhesive enough, it has not been put in the 

 proper wax}' condition in which it holds together like wax, and it 

 will crumble. That condition is objectionable ; it has not been com- 

 pacted, worked together enough. In the summer season there is 

 little danger in that direction. 



Question. Do you not consider a sponge advisable in removing 

 the water. 



Sec. Gilbert. Some use the sponge in removing the water from 

 the surface of the butter where it is spread out upon the worker, 

 and it is a very good practice and can be recommended toanj' butter 

 maker whether at the factory or the private dair^'. As 3'ou press the 

 butter upon the working table drops of liquid accumulate upon the sur- 

 face. A sponge just drawn over it gathers all that moisture up, and it 

 is more easil}' removed than by any other process. 



Question. Is the working the onlj' agency that renders the butter 

 waxy, or has the feed of the cow something to do with it? 



Sec. Gilbert. You can spoil that condition of butter from any 

 cow or from any feed by working if you carrj' it on too long. There 

 is a measure of that due to the handling of the cream, to the feed 



