BUTTER-MAKING. 1 2 5 



to the bottom of the churn, from whence it would rise and 

 gently lift the floating granules of butter, washing them well as 

 it rose. If there is any value in this idea, I make a present of 

 it to anybody who thinks well to adopt it. With the end-over- 

 end churns such a funnel is not necessary ; one end of these 

 churns coming wholly off, admits of the water being poured 

 down the side the inside without bruising the butter at all. 



When the cream is decidedly sour it is all the more necessary 

 to wash the butter well, in order to get rid of all the taste and 



FIG. 34. PHOTOGRAPH OF BUTTER OVER-CHURNED. 



smell of sourness ; and in any case it is desirable to wash it in 

 order to get rid of all the casein. 



A clever instrument called the Delaiteuse has been invented 

 to get the buttermilk out without washing the butter. The 

 machine acts by application of the centrifugal principle, as a 

 separator does, and the butter-milk is driven out of the butter 

 without injury to its grain. It is effective for the purpose, 

 especially if water be poured over the butter a time or two, and 

 it leaves the butter very free from moisture (p. 126). 



Many persons salt the butter with brine, which they put into 

 the churn when the butter has been sufficiently washed. The 

 brine, indeed, which should always be made of pure water and 



