96 State Board of Agriculture, &c. 



tui'e is kept rightly, churning should stop when the parti- 

 cles of l>uttcr are the size of from shot to l)utternuts, and if 

 tlie ehurn is turned ten times after that, the gloss is gone 

 and cannot be restored by any process. 



If the churning is well done, the remaining work is more 

 easily done well. The buttermilk should be drawTi off from 

 the churn, and the butter rinsed in the churn ; l)ut to 

 remove all the caseine, the butter must be worked with the 

 hands in tlie tray, in water, or, perhaps, three waters, till 

 the water I'uns off cleai- ; or, if woi-ked on the brake, water 

 must be turned on while working. Or the caseine may be 

 removed by working alone, if worked twice. In speaking 

 of removing all tlie caseine, I use dairy parlance, when, in 

 fact, the caseine cannot all be removed by washing or 

 working. In washing butter, it is very important that the 

 water be of the same temperature as the cream while churn- 

 ing, or, perhaps, two degrees colder, in warm weather. Ice 

 water is too cold. All sudden changes should be avoided. 



If butter is kept at an even, cool temperature, it may be 

 handled or worked very much more without injury to the 

 grain. 



Some experiments seem to prove that butter keeps better 

 to work out the caseine rather than wash. 



Some dairymen, also, think washing injures the flavor of 

 butter, but I am not prepared to endorse that belief. 



In liandling l)utter, either in washing or working in the 

 salt, great care is necessary to avoid a drawing or smashing 

 motion, with the hands or lever, in order to preserve the 

 grain and gloss. 



The working can be done equally as well with the hands 



