208 AMERICAN DAIRYING. 



One or two workings. The majority of 

 butter-makers now work their butter but once. 

 One working has some advantages. The work- 

 ing is all done before the butter sets or be- 

 comes hardened from being exposed to a low 

 temperature and can be worked more without 

 injury to the grain than when allowed to 

 harden before given the second working. I 

 am now supposing it has been churned at a 

 proper temperature. If it has been churned at 

 64 deg. Fahr. and is to be worked in a room 

 with the temperature at 70 to 75 deg. I think it 

 best to give it a second working after it has 

 had time to cool and has come into condition 

 to be worked. It requires more care and good 

 judgment to finish butter at one working than 

 it does when it is given two workings. When 

 worked twice the appearance of the butter at 

 second working is a sure guide as to when it is 

 worked enough, as the time to stop is when the 

 streaks caused by the salt are all removed. 

 This rule cannot be applied when working 

 once, as the salt is not all dissolved. I was one 

 of the first in the Northern Illinois dairy dis- 

 trict to put in practice one working, and I shall 

 never forget how doubtful I was at first of its 

 practicability. I took a sample of every day's 

 make to my table for three weeks before I con- 

 vinced myself that it was a safe way to do. 

 This was fifteen years ago. I practiced it for 



