Il6 PROFITABLE DAIRYING 



there is danger of overworking. As soon as the 

 butter begins to have a waxy appearance it is time 

 to stop in the second working. The consistency 

 at the time of this second working is important. 

 The temperature of the room must be such as to 

 make the butter just right in this respect to wit, 

 about 60. Judgment and practice are the only 

 guides. When the working is done the texture 

 should be such as to admit of its being packed or 

 printed without crumbling or breaking, and should 

 be sufficiently plastic to pack readily into the tub 

 and at the same time hold its shape. 



The demand of the day is for pound or one- 

 half pound prints. Pound prints that are twice as 

 long as wide, with a double stamp, are as a rule 

 preferable. The stamp should have a particular de- 

 sign, something which will distinguish the brand 

 from other butter. If the quality is prime there 

 will soon be an increased demand, and the price may 

 be increased. 



Grain, flavor, color, and texture are the leading 

 points to be attained in butter-making. Grain and 

 texture are closely allied. Butter worked with a 

 ladle, unless the utmost care is used, is liable to be 

 salvey; the sliding of the ladle over the butter de- 

 stroys the grain. The ladle should be used only to 

 press the butter. Texture is indicated by general 

 appearance and by the breaking apart of the butter. 

 If texture and grain be all right, the butter will show 

 a granular appearance like a piece of broken cast 

 iron. It should not show a crumbly appearance, 

 the result of working when too cold, or not work- 

 ing enough; nor a salvey appearance, the result of 



