67 



To describe when bitfter is worked enough is next to impos- 

 sible. There should not be more than between 12 and 14 per cent, 

 water left; when a piece is broken it should show a granular con- 

 struction like coarse cast iron, and when pressed with the ladle a 



few drops of clear brine 

 should show. This is 

 the nearest I can get, 

 but experience wiH soon 

 teach and the object is 

 to avoid too much mois- 

 ture on one side selling 

 water for butter (the 

 legal limit is now 16 per 

 ^^^B cent, in America, Eng- 



land, Germany and oth- 

 er countries) and too little on the other side making the butter 

 difficult to spread and losing weight. 



USING COMBINED CHURNS AND WORKERS. 



The popularity gained by these in our western creameries 

 and lately also in the East and even in conservative Europe, is 

 undeniable and the reasons are evident, (i.) Saving of labor 

 in removing the butter from churn to worker. (2.) As most 

 creameries are not provided with a special fly-proof room where 

 the right temperature can be maintained, the keeping of the but- 

 ter shut up in the churn and worker until ready to pack is an 

 evident advantage. (3.) The saving of space is another great 

 advantage. 



Objections have been raised (i) that they are difficult to 

 clean; (2) that it is very difficult to get the salt evenly distrib- 

 uted and hence there is a liability to mottles; (3) that the butter 

 would retain too much moisture; (4) that the maker cannot 

 watch it to remove specks if there are any, nor stop just at the' 

 right moment; (5) that some of the constructions would grease 

 up several pounds of butter at each end of the inside gearing; 

 (6) that they are expensive, and unless renewed often would be 

 impossible to keep sweet. 



I have but little practical experience with these churns, and 

 cfid not at first encourage their introduction, preferring to preach 

 the providing of churn and working room so that the only ad- 

 vantage remaining would be that of saving labor and space. 



On the other hand a close observation of the ways in which 



