144 



PROFITABLE DAIRYING 



ing than by cutting and sliding. (Fig. 23.) One 

 machine reverses action by slipping a cog-wheel. 

 It rolls the butter after working it. (Fig. 24.) The 

 writer has used one of these machines for the last 

 ten years, and considers it the best he has ever 

 used. The roller is stationary, the table sliding 



FIG. 24 REVERSIBLE BUTTER WORKER 



back and forth underneath it, without changing the 

 direction or reversing the handle. Any form of 

 worker that slides or slips over the butter greatly 

 injures the grain. The hand should not be al- 

 lowed to touch the butter at any time. The ladle 

 (Fig. 25) should never slide over the butter to 

 smooth it for the reason mentioned. A butter 

 bowl is not needed. A straight-edged paddle (Fig. 



