BUTTER-MAKING. 257 



Amongst the many different forms of churns, perhaps none have 

 met with more general favor or are more extensivelv used than 

 those without inside gear. These churns possess special advan- 

 tages, as the butter always comes in the granular state — hence it 

 can be more readily freed from the butter-milk. Tlie churn should 

 be turned about 70 revolutions per minute. The length of time 

 required will not vary much from forty to fifty minutes. Stop 

 churning when the butter is about the size of grains of wheat, then 

 draw off the butter-milk through a tin dipper with perforated 

 bottom, then cover the granular mass with clear, cold water, move 

 the churn back and forth a few times, draw off the water, and 

 repeat until the last water runs off clear. Three waters are usually 

 sufficient. The butter is now readv to be removed to the worker, 

 which can best be done by means of a wooden scoop. Tin or any- 

 thing sharp is liable to cut the granules. The worker should be 

 turned a few times to press out the water, and then salt sprinkled 

 on evenly from one-half to an ounce a pound, according to the taste 

 of customers. Work only enough to thoroughly incorporate the 

 salt. If worked too little the butter will be streaked ; if overworked 

 the grain will be broken and texture destroyed. The grain is that 

 quality which good butter possesses, which if broken when at 60° 

 temperature will show a distinct fracture. It is in this state that 

 butter has its highest flavor and best keeping qualities. If the 

 grain is broken the butter will look oily and greasy, the flavor will 

 be injured, and its keeping qualities diminished. It should be the 

 aim, therefore, to so manipulate the butter in all the various 

 processes as to preserve the little fatty sacs entire and unbroken. 



I prefer to print or pack the butter at churning time, although I 

 sometimes work a second time. The only object of a second work- 

 ing is to more thoroughly incorporate the salt. In the matter of 

 packages and carriers one has an almost unlimited variety to select 

 from, so a person must either use his own judgment or be governed 

 b}' the fancy of his customers. Butter put up in neat half-pound 

 prints, stamped witli the maker's monogram or farm name and 

 wrapped in muslin, are 1.)oth tasty and attractive. These are 

 shipped to market on trays in boxes holding fifty pounds or less. 

 Another popular package is a square bo:Jc made of thin spruce stuff 

 dovetailed together, with a sliding cover, holding five or ten pounds. 

 Enough nuislin is put in to lap over the top, and the butter packed 

 solid. This package is quite cheap, costing not over one and one- 



