806 CYCLOPEDIA OF LIVE STOCK AND COMPLETE STOCK DOCTOR. 



XI. Working the Butter. 



Table Workers. — For working the butter some form of table worker 

 is best to use. The butter bowl and paddle never give as good results be- 

 cause the butter will almost invariably be greasy, owing to the sliding 

 motion of the jiaddle over the butter. The table workers commonly used 

 are of two kinds — one having a stationary bed and a roller, either corru- 

 gated or smooth, arranged so that it can be passed back and forth over the 

 surface of the butter; the other having a movable bed, revolving on a 

 center, usually under two corrugated rollers. Both of these forms will do 

 good work if the operator undci-staiids their use. 



Suggestions as to Working. — If the salt and butter have been mixed 

 in the churn the butter can be placed on the working table and the work- 

 ing begun at once. After the butter has been pressed out with the roller it 

 should be divided in the center, one part being laid over onto the other 

 and the rollers passed over again. The process should be repeated until 

 the butter assumes what is termed a waxy condition. If the working is 

 continued for too long a time the butter will become salvy, having the 

 appearance of lard, and will lose its granular structure, becoming weak- 

 bodied. The firmness of the butter must be taken into account in deter- 

 mining how long it should be Avorked. Usually the firmer the butter the 

 more working it will stand and the more time it will need to thoroughly 

 incorporate the salt and bring out the waxy condition. 



Testing Saltiness While Working. — During the process of working, 

 the butter should be tested frequently to determine its saltiness, and if by 

 mistake too much salt has been added it can readily be removed from the 

 butter by pouring a little cold water over it as the working continues. The 

 water washes out the excess of salt. 



XII. Care of Utensils. 



Care of Utensils. — The worker, paddles, and prints that come in con- 

 tact with the butter need special preparation before the Avork is begun. 

 They should first be thoroughly scalded, and the scalding should continue 

 long enough to make the surface of the wood hot, after which it should 

 immediately be rinsed with cold water. This operation opens up the pores 

 of the wood and then causes them to contract and form a smooth surface 

 to which the butter will not stick. It also thoroughly Avets the surface, 

 which probably has a tendency to prevent the butter sticking. 



