104 AMERICAN DAIRYING. 



Use sufficient salt to suit your trade. Our 

 experience is with a trade that wants three- 

 quarters to one ounce per pound. Work the 

 butter once or twice as you like. 



Take the butter out of the churn with a 

 wooden scoop. A small hand scoop can be se- 

 cured for dairy work. Some style of a hand 



EUREKA BUTTER-WORKER. 



butter-worker should be used. There are sev- 

 eral styles or makes that are all right. 



Once working. The butter should be worked 

 enough to thoroughly incorporate the salt so 

 that when it has stood twenty-four hours it will 

 not show mottled or streaked when bored or 

 cut with a ladle. If at any time you find this 

 appearance in your butter you may know it is 

 not sufficiently worked, and it is best to rework 

 butter that has much of this appearance. 



