194 AGRICULTURE. 



3. When to Stop Chzirning. — Churning should 

 be stopped when the butter granules are about 

 the size of large grains of wheat. Churning 

 until the butter is gathered into a mass, as is 

 often done, makes the removal of the butter- 

 milk impossible, resulting in poor keeping qual- 

 ity and injured grain of the butter. 



IV. Washing Butter. 



When churning is completed and the butter- 

 milk removed, the next thing to be done is to 

 wash the butter. For this purpose clean, cold 

 water, at a temperature somewhat colder than 

 that at which the cream was churned, is used. 

 About two-thirds as much water as there was 

 cream is added to the butter, and the churn re- 

 volved slowly for six or eight turns. It is then 

 stopped and the cold water drawn off. The ob- 

 ject of washing is to remove the buttermilk from 

 the butter. 



V. Salting. 



Butter is salted as a matter of taste. The 

 amount of salt used may vary somewhat, but, 

 as a rule, it is from three-quarters to seven- 

 eighths of an ounce to each pound of butter. 

 The salt used should be of the best quality, and 

 made especially for this purpose. The act of 

 mixinor the salt with the butter is known as 

 working the butter. 



