available, on a board that has been carefully scalded and cooled, 

 and allow it to drain for a few minutes. Turn the worker a 

 few times so as to squeeze out most of the water remaining, then 

 add salt according to taste, at the rate of from a quarter of an ounce 

 to one ounce to the pound of butter. The salt should be rolled out 

 and all lumps well broken and then dusted in the butter through a 

 rine sieve. Then give the worker a few turns slowly and put the 

 butter away in a cool place for a few hours. This allows the salt 

 to get thoroughly dissolved and mixed with the butter, and will save 

 over-working. When the salt has thus been thoroughly dissolved 





Fig. 15. Butter Worker. 



the butter is' again put on the worker, and a lew turns will extract 

 all the surplus moisture and leave the butter with a perfect grain, 

 and not a trace of strcakiness. If a butter worker is not available 

 a very fair substitute can be used by having the board already 

 spoken of and a wooden Hour roller, the latter should be well 

 scalded and cooled, and used for no other purpose. When the 

 butter has been placed on the board and allowed to drain the roller 

 is slowly passed over it, up and down and across, the salt sprinkled 

 o i as before described, and then the butter turned up into a lump 

 with the pats, and slowly rolled again. About one-half the salt 

 should only be put on at first, and the rest after the second salting, 



