208 CANADIAN DAIRYING. 



stances. Such a worker is not so favorable for observing 

 the butter as the open revolving table, but has advan- 

 tages in saving labor and protecting the butter from 

 the air of the creamery. No rule can be given for 

 working the butter. Once working is sufficient in 

 ordinary practice. The butter should be examined 

 frequently after two or three days to see if the color is 

 even. It is customary to work by time or by a given 

 number of revolutions on or in the worker. About 

 twenty-five revolutions of the Mason worker and 

 twenty-seven to thirty of the Simplex may be taken 

 as a guide. These are to be used as a guide only, 

 and should be varied to suit the condition of the 

 butter. If the butter is over-worked, worked when 

 too hard, or worked when too soft, the grain and 

 texture are spoiled. 



PREPARING BUTTER FOR MARKET. 



The package for butter should be light, strong, 

 tight, and suitable for the market to which the butter 

 is sent. For home trade there is no better package 

 than the oblong pound print, wrapped in a good 

 quality of parchment paper, which is stamped with 

 the name of the creamery in indelible ink. Printers 

 which make several prints at once have no advantage 

 so far as the Author has tried them. The butter can be 

 printed more quickly, but when the time required for 

 wrapping is considered there is no gain in time. The 

 prints should be neatly and attractively prepared, and 

 be put into cold-storage for at least twenty-four hours 

 before shipping, so that they .may get firm before 



