respectively on the inside. It works on a pivot at the 

 center of the ends, and is driven by a one-horse tread 

 power. The desired result it attained by the breaking 

 of the cream over the sharp angles of the churn, and 

 the operation requires from twenty to forty minutes. 

 The usual yield of a churning is two hundred pounds, 

 although as much as three hundred and forty-seven 

 pounds have been churned at once. The buttermilk is 

 then drawn off and the butter is washed with two 

 waters, when it is ready to have the salt worked into 

 it. It is now weighted and one ounce of salt is allowed 

 for each pound of butter. The worker is a very simple 

 device and is known as the Allen patent, it having 

 been invented by Captain Oliver Allen, of Sonoma 

 county, and consists of two circular tables, one above 

 the other and about four inches apart. The bottom 

 one is stationary and dressed out so that all milk or 

 water falling on it is carried off into a bucket. The 

 upper disc is on a pivot, so that in the process of 

 working all portions of the butter may be easily 

 brought under the flattened lever used for working it. 

 After the salt has been thoroughly incorporated the 

 butter is separated into square blocks about the 

 requisite size for two-pound rolls. The mould is also a 

 patent device originated by Captain Allen, and consists 

 of a matrix, composed of two wooden pieces shaped so 

 as to press the butter into a roll, which are fastened 

 to an extended shear handle, with the joint about 

 midway from the matrix to the end of the handle. 

 The operator opens the matrix, and passes it on 

 either side of one of the squares of butter and then 

 closes it firmly. The ends of the roll are then cut off 

 even with the mould, and the roll is complete. Thin 

 white cotton cloth is placed around each roll, and the 

 stamp of the dairy is applied to one end of it, when it 

 is ready for the market. The rolls are accounted to 

 weigh two pounds each, but they fall short of that 

 weight about two per cent or two pounds to fifty rolls. 



The fresh, packaged butter was then stored in a cool cellar, awaiting shipment 

 on the schooner or train to San Francisco. Some butter was saved for the "dry" 

 season in winter, when fresh butter was in demand. This surplus butter was 

 packed in firkins, or made into two pound rolls, covered with light muslin 

 wraps, then packed in salt brine in tight barrels. Tuning was everything in the 



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