PRINCIPLES APPLICABLE IN DAIRYING. 73 



In my opinion it is better to work butter twice instead of 

 once only. The first time it should be worked just enough to 

 mix in the salt. Then for one hour it should be left on the worker 

 or in some other place where the temperature is from 6o° to 65 F. 

 so that the butter will remain in the right condition as to hard- 

 ness to work well. This will give time for the salt to dissolve 

 and also time for it to change the color of the butter with which it 

 comes in contact. Then it should be worked just enough to oblit- 

 erate the streaks and mottles. This second working expels some 

 more of the water, for the salt has had time to draw the moisture 

 together in drops, and it is worked out, thus making a drier but- 

 ter containing from eighty-three to eighty -five per cent of butter- 

 fat. Such butter will be firmer and better and more satisfactory 

 to the consumer than it usually is when worked but once. Im- 

 mediately after the butter is worked it should be packed in neat, 

 clean packages, or put up in such form as is required by the 

 market to which it is to be sent. If tubs are to be used, ash or 

 spruce is to be preferred, and they should be well soaked before 

 packing the butter. If other wooden packages are used they 

 should be lined with parchment paper. This will prevent the 

 butter tasting of the wood. 



MAKE BUTTER TO SUIT THE CONSUMER. 



One thing should always be borne in mind by the person 

 who is making butter to sell. The butter is for somebody else 

 to eat and it is for your interest to make it to suit them whether 

 it just suits your taste or not. Habit has a great deal to do 

 with our likes and dislikes. You may have become accustomed 

 to sweet-cream butter ; if so, you probably like that best. Or, 

 you may have got used to eating butter made from very ripe 

 cream, and the butter not washed to expel the buttermilk, 

 causing it to have a very decided flavor and taste, and so you 

 look upon fine, delicate flavored butter as insipid. Or you may 

 like little or no salting or high salting ; light color or high 

 color. But all of this is of no consequence. It is no matter 

 what you like. You want to make it suit your customer and 

 you want your customers to be those who are able and willing 

 to pay a good price for what suits them. If the customer wants 

 sweet-cream butter, make it ; if unsalted, make it so ; if he de- 

 sires it high salted, salt it high, and so on. Always make it 

 the same for the same customer. They are getting tastes 

 formed which you can make it profitable to gratify. It is not 

 the province of the maker of dairy butter to try and educate 

 the tastes of people who buy butter, but rather to cater to their 

 tastes when he finds out what they are. If one is making but- 

 ter to put on the general market, he wants to make what the 



