204 CANADIAN 1 AIRY ING. 



ture as the cream. The churning should then be 

 continued until the butter is about the size of wheat 

 grains, when the buttermilk may be drawn. It should 

 be somewhat bluish in appearance, and should not 

 have over .2 per cent, of fat. The buttermilk should 

 be strained in order to catch any particles of butter 

 which may leave the churn. The butter may then 

 be washed once with a volume of water equal to that 

 of the cream, and at a temperature of about 45 degrees 

 in hot weather. In winter the temperature of the 

 water should be about 55 degrees, or warmer if work- 

 ing in a cold room. Butter which has a bad flavor 

 may be washed twice, and one of these waters may 

 have some salt dissolved in it. Butter from rich 

 cream may require a larger volume of water than 

 there was of cream. It is a mistake, however, to 

 wash good butter too much, as it removes the fine 

 flavor. After washing, the butter should drain for 

 ten to thirty minutes in order to reduce an excessive 

 loss of salt, as is the case when the salt is added to 

 butter containing a great deal of moisture. About 

 one-half the salt is lost when applied to butter in the 

 9rdinary way, at the rate of one ounce per pound of 

 butter. 



SALTING CREAMERY BUTTER. 



As salt absorbs flavors very readily it is important 

 that it be kept in a pure, clean place, where no 

 objectionable taint can be imparted from the salt 

 to the butter. A bitter taste in butter is some- 

 times caused by an excess of magnesium chloride 



