44 



ening- temperature. A vig-orous growing lactic acid culture will produce 

 sufficient acid at a temperature of 50 degrees. Draw off the buttermilk 

 as soon as it will readily separate. Having the g-ranules small when the 

 buttermilk is removed, thdroug-hly rinsing them, then adding sufficient 

 water and increasing the size of granules to that of large corn is good 

 practice. Endeavor to get angular granules and avoid very low or high tem- 

 peratures of the wash water. Wash water very low in temperature makes a 

 condition favorable for the production of mottles while the high tempera- 

 ture creates a condition demanding great skill. Having naturally firm 

 granules, and using a fairly high temperature for the last wash water, are 

 productive of g-reater overrun and is quite practicable under control con- 

 ditions. Do not practice it if you are not in a position to counteract the 

 risks entailed. In all cases, only wash water which is pure should be 

 used. All doubtful water should be subjected to a chemical and bacter- 

 iological analysis before using. 



The best salt obtainable should be purchased and care should be 

 taken to store it in a dry place which is free from tainting odors. If pre- 

 servative is used it should be evenly mixed with the salt. An ordinary 

 flour sifter suits admirably for this purpose. Sift or spread the salt or 

 salt and preservative onto the butter as evenly as possible, doing it in 

 three or four applications, turning the butter each time. The best distri- 

 bution in working, and the most economical use of salt is obtained by 

 having a moist g-ranule with a small amount of free wash water and re- 

 latively a small working area. After the butter has massed, open all 

 faucets to permit of the ready escape of free brine. 



The proper amount of working to be given to the butter will be best 

 ascertained by observing the results of different amounts under the one 

 system for successive days. We must secure an even distribution of the 

 salt and expel an excess of free moisture. A slightly overworked condi- 

 tion of the butter is preferable to a mottled condition even if the grains be 

 better in the latter. 



All butter packages should be neat, strong and made from non- 

 tainting material. Perfect cleanliness should be observed in lining and 

 packings all boxes or tubs and in wrapping prints. The market to be sup- 

 plied will largely determine the style of package and manner of packing 

 Only the very best parchment paper should be used, and it should be cut 

 while dry so as to finish neatly when the package is filled. Soak the 

 parchment for twenty-four hours in a saturated solution of salt ; if suffi- 

 cient formalin is added to this brine to destroy mold, the incorporation 

 of the mold spores will be prevented. Add small amounts of butter at a 

 time to the package, in order that the packing may be more thoroughly 

 done. Pack in considerably more than the requisite amount, and then, 

 by means of a straight edge, cut out to a weight which will allow for 

 ample shrinkage. The impressions of a fluted roller on this surface will 

 relieve it of its plain and sometimes greasy appearance. Fold the parchment 

 over the butter as neatly as possible. The preservation of the butter is 

 best obtained by putting it into low temperature storage as quickly as 

 possible. 



