807 



looked after, thoroughly stirred and allowed to ripen to a proper 

 degree and churned at the correct temperature, it will wash freely, 

 and about three changes of water will be sufficient. If, on the 

 other hand, the cream has been rather fresh or over ripe, or the 

 temperature too hot, it may take six or seven, or even more changes, 

 but in all cases the butter milk should be got rid of hclnrc the butter 

 leaves the churn if not, the probabilities an- that it will sub.-,c- 

 quently be oxer-worked and the grain spoiled. The correct amount 

 of washing can always be gauged by the colour of the wash water 

 as it comes away. If it is desired to brine salt the butter, it should 

 be done before removing it from the churn. A strong solution of 

 brine is made there is no difficulty in making it the required 

 strength, as more salt can be added to the water than will be dis- 

 solved, so if the salt and water are mixed an hour or two before 

 being used and the mixture is well stirred occasionally, and it is 

 found that some of the salt remains undisturbed in the bottom of 

 the vessel, then a saturated solution is obtained, only the clear 



Scotch Hand-;. 



liquid must be poured off, and the residue can be used again. The 

 brine is then poured into the churn and the butter allowed to float 

 in it, being gently turned every few minutes for about half an hour. 

 It will readily be seen that unless the butter is in a granular form 

 the brine cannot get at all the particles, so if the butter has by any 

 means got into lumps it cannot be properly brine salted. After 

 half an hour the butter may be taken from the churn, being lifted 

 with wooden pats, or, as they are sometimes called, " Scotch hands," 

 and placed on the butter-worker loosely ; it is then allowed to drain 

 for live or ten minutes, and then slowly worked so as to get all the 

 surplus moisture out of it, and to consolidate it into one mass. 

 When this has been done, it is ready for printing. If it is desired 

 to dry salt the butter, the following process may be followed : 

 Put the butter from the churn in a tub or wooden vessel and weigh 

 it, then place it on the butter-worker, or, if a butter-worker is not 



