CANADIAN DAIRYING. 



salt to stand on the butter in the churn for an hour 

 or two ensures even distribution and even color of the 

 butter. 



Butter may be worked once or twice, according to 

 circumstances, but always with a downward pressure- 

 Avoid a sliding or grinding motion, which makes the 

 butter greasy. A lever or roller worker is suitable for 



a farjn dairy. The 

 .object of working 

 butter is to free 

 it from excessive 

 moisture, to remove 

 the buttermilk if 



BUTTER PRINTER. 



REMOVING THE BUTTER 

 FROM THE PRINTER. 



any be present, to mix the salt through the butter, 

 to make it close and compact in body, and to secure 

 a waxy texture. It has been worked sufficiently 

 when close in body, even in color, and free from' an 

 excess of water. Avoid over-working, which pro- 

 duces a greasy, salvy, inferior butter. 



Butter for immediate consumption in local markets 

 may be put in pound prints with a printer set to give 



