50 FIRST LESSONS IN DAIRYING 



by pressure, avoiding the slipping of utensils on the 

 butter, as this makes it greasy. The working should 

 be uniform throughout all parts and should be 

 stopped when the butter breaks with a slight ten- 

 dency to string out in short pin points. If not 



BUTTER WORKER 



worked enough, it will break off short and crumble ; 

 if overworked, it will lose its character and become 

 greasy. More butter is injured by overworking 

 than by insufficient working. The finished butter 

 should be firm and waxy in body and free from 

 apparent moisture. A lever butter worker of suit- 

 able size is one of the important labor-saving de- 

 vices the farm butter maker can have, making it 

 much easier to work the butter, especially if a little 

 hard. 

 Package. While each butter maker must study 



