130 THE JERSEY, ALDERNEY AND GUERNSEY COW. 



particle of cream alike, making the butter all come at 

 once and of the same texture. By every method yet 

 devised there is some cream at the sides, corners or 

 ends, that does not get so much churning as the rest. 

 This lessens the yield and makes the quality uneven. 

 At least a half hour should be consumed in churning. 

 Where the milk is churned it is allowed to change 

 somewhat. The yield of butter is larger, but it con- 

 tains more caseine, and is therefore inferior. More 

 power is required to churn with. 



If the butter comes firm and solid and separates 

 freely from the milk, but little working will be required 

 to expel the buttermilk. The less it is worked the 

 better, if the buttermilk is got out and the salt is evenly 

 incorporated. It is better to wash the butter than to 

 work it too much without, but whether worked or not, 

 the buttermilk must be expelled or it will injure the 

 flavor and the keeping quality. Indeed, it is asserted 

 that pure butter will keep almost indefinitely without 

 salt. But such butter cannot be produced by the 

 ordinary process. So salt must be added to make it 

 keep. The quantity used by our best butter-makers 

 varies from one-half to one ounce of salt to one pound 

 of butter. Some salt considerably higher and go en- 

 tirely by the taste. Enough salt should be used to con- 

 vert the remaining buttermilk and water into brine, or 

 the butter will soon lose its flavor and become rancid. 



Butter factories, as well as cheese factories, are be- 

 coming popular. Some skim all the cream they can, 



