MILK AND BUTTER 



31 



is pressed together and rolled with a wooden paddle 

 to remove the rest. Three-fourths of an ounce 

 of fine 

 table salt 

 should 

 be added 

 to each 

 pound of 

 butter 

 and even- 

 ly worked 

 into the 



butter ^^^' ^^' '^^^ ^^^ ^^^ ^f separating cream. 



mass with the paddle. The worker firmly rolls and 

 presses the butter, but does not rub it, because that 



destroys the grain. When 

 the butter is free from but- 

 termilk, it can be made into 

 a tempting lump and stamp- 

 ed and rolled in oiled paper. 

 Butter is judged for its 

 flavor, color, grain, and the 

 amount of salt, but in a 

 great measure it is judged by 

 its general appearance. 



The Churn. Farmers, to- 

 day, prefer the barrel churn, 

 without a dasher. In opera- 



I'k;. lit. Thr neic way— i.i • -u xi t\ 



cream separator. tlOU thlS chum thrOWS the 



cream back and forth against its sides. Churns 



