320 



WORKING OF THE BUTTER. 



into the churn with the cream. In winter, as well as in 

 cold weather in spring and fall, warm water is some- 

 times poured in with the cream. 



Working and Treatment of Butter. — When the 

 churning is finished, the dairy-woman 

 takes out the butter with a wooden 

 scoop, Fig. Ill, and puts it into a 

 tub for further working. The tub, 

 Kg. 111. Fig> 112? i s a 



L-ioad, shallow vessel, open at the 



top, and having an opening at the 



bottom which is stopped by a 



bung. The scoop is pierced with 



holes, through which the butter-milk Fig. 112. 



drains. The butter put into the tub is now rinsed. 



salted, and formed. 



The tub is put upon a low, firm table, and the butter 

 is worked by the hands, or by a shallow, rather wide 

 and strong wooden ladle, until the butter is united into 

 one firm and entire mass. Many 

 dairy-women are accustomed to 

 work the butter out from the mid- 

 dle towards all sides before bring- 

 iing the whole mass together in the 

 till ^i^^lX tu k- Th. en very clear and pure 

 illins Jt^NJ& W-^ fresh cold water is poured 



upon the butter, and 

 J worked through it till all 

 the milky particles are 

 entirely removed. After 

 this is done in several 

 workings, the bung is 

 removed from the bottom 

 ■*■ 113 - of the tub, and the watery 



matter runs down through a little strainer, as in Fig. 113. 



