n6 AGRICULTURE 



be understood by experience. This is to 

 reduce the temperature and prevent too rapid 

 gathering of the butter granules. After this, 

 churning is proceeded with till the grains are 

 about the size of half a grain of rice. 



At this stage the butter-milk should be 

 drawn off, through a hair sieve covered with 

 butter muslin, and the butter allowed to 

 drain thoroughly. Water, at a temperature 

 of from 45 to 55 (according to the season), 

 is used for washing. It should be strained 

 into the churn which is revolved about five 

 or six times, the water is then withdrawn, 

 and .the butter allowed to drain as before, 

 after which the second washing water is 

 added in the same manner. 



The quantity of water used each time 

 should be about the same as the amount of 

 butter-milk withdrawn. 



As little washing should be done as 

 possible, and, if properly carried out, two 

 waters ought to be sufficient ; the addition of 

 a small amount of salt to the first water helps 



