226 



FORMS OF THE CHURN. 



ered with salt, and another portion of butter and 

 butter-milk taken from the churn and spread over the 

 salted surface in the same manner, and salted as before, 

 thus making a succession of layers, till the tub is full. 

 The whole is then covered with a white cloth, and 

 allowed to stand a while. A part of this butter, say 

 eight or ten pounds, is then taken from the tub and laid 

 on a marble table (Fig. 80), grooved around the edges, 

 and slightly inclined, with a place in the groove for the 

 butter-milk and whey to escape. It is then worked by 

 a butter-worker or brake, turning on a swivel-joint, 

 which perfectly and completely removes the butter-milk, 

 and flattens out the butter into a thin mass ; then the 

 surface is wiped by a cloth laid over it, and the working 

 and wiping repeated till the cloth adheres to the butter, 

 which indicates that the butter is dry 

 enough, when it is separated into pound 

 lumps, weighed and stamped, ready for 

 market. The rest of the butter in the 

 tub is treated in the same way. 



It will be seen that this method 

 avoids the ordinary washing with water, 

 not a drop of water being used, from 

 beginning to the end. It avoids also 

 the working by hand, which in warm 

 weather has a tendency to soften the 

 butter. In the space of about an hour 

 a hundred pounds are thus made, and its 

 beautiful color and fragrance preserved. 

 If it happens to come from the churn 

 soft, it hardens by standing a little 

 longer in the brine. 



The most common form of the churn 

 in small dairies is the upright or dash- 

 rig. 77. churn, Fig. 77 ; but many other forms 



