6 4 



In Denmark they work the granules very lightly and then 

 weigh the butter, add the salt and work lightly and leave the but- 

 ter in lumps of 5 to 10 Ibs. floating in water at a temperature of 

 44 to 46 degs. ; after 2 to 4 hours they work it the second time. 

 [ prefer now simply to weigh the granules and as the weight of 

 the butter is known approximately, a fair idea is given of the 

 moisture and more or less salt may accordingly be added to the 

 granules. After stirring it in with a light touch the granules 

 should be firm enough to stand this without adhering leave the 

 salt to dissolve partly for half an hour or so and work it lightly 

 the first time. After 2 to 4 hours work it the second time and 

 there will seldom be complaints of mottled butter. 



Indeed I believe it to be a fact that we are getting back from 

 the once fashionable "wash, wash, no working" system to that of 

 the good old "working twice." In creameries this weighing of 

 the granules is impracticable, and, where combined churns are 

 used, impossible, and we must rely on our judgment, controlled 

 by a knowledge of the amount of butterfat in the churn. The 

 trouble is that few makers understand that it is far better to work 

 several times a little at a time than to work once. They forget that 

 the danger of getting salvy butter is greater in the latter case, 

 where the mechanical heat developed by the continuous working 

 makes the butter soft, whereas the butter regains its elasticity if 

 we give it a rest before working it again. 



The temperature is all important. If cool the friction, 

 in softening it while working, will make it greasy. If too warm 

 it will not stand working and the moisture will be worked into 

 instead of out of the butter. Between 50 and 60 deg. (accord- 

 ing to the composition of the fat) will be found right and cream- 

 eries should have their worker (as well as churn) in a room 

 which can be kept at that temperature. If the butter is left be- 

 tween workings in a too cold (or too hot) room, say in 60 Ib. 

 tubs, there is danger of the outside becoming too firm (or too 

 soft) before the center is cooled enough and the result will be 

 streaky butter. For this reason the Danes prefer to leave it in 

 lumps of 5 to 10 Ibs. at that stage. 



SALT TO us. 



Years ago good dairy salt was much harder to get than 

 now. Then, indeed, it had to be imported, and "Ashton," "Hig- 

 gins," and "Luneborg" (used in Denmark) ruled the roost, but 

 now there are several excellent dairy salts made in the States, 



