334 THE HANDBOOK FOR PRACTICAL FARMERS 



will appear which occasionally breaks away from the glass, leav- 

 ing it clean. After this j)oint the cream must be watched closely, 

 and after every few revolutions of the churn the lid should be 

 removed and the butter granules examined. When the granules 

 are as large as wheat grains, or when they separate and rise to 

 the top of the buttermilk, stop churning and draw the butter- 



FiG. 173. — Working butter. Careful working is very important in making butter. 



milk off through the hole in the bottom, straining it to catch any 

 particles of butter. 



Washing, salting", and working butter. — While the buttermilk 

 is draining off, prepare the wash water. Clean water at the 

 same temperature as the buttermilk (test with thermometer) 

 and about double the quantity will be required. Pour half the 

 water into the churn, clamp on the lid and give a few turns. The 

 water is then drawn off through the strainer. The remainder 

 of the water is then added and the butter washed again. 



The butter worker should again be scalded and then rinsed 



