56 How to Make Creamery Butter on the Farm 



be taken to see that the salt is thoroughly worked in, so 

 it is not gritty. 



You can tell by looking at the butter when it has 

 been worked sufficiently. When the butter has been 

 thoroughly worked you will find it all in a solid, com- 

 pact mass or roll on the shelf, and it can be lifted out 

 of the barrel in one piece, by hand, or you can lift the 

 shelf out and the butter with it. 



The objects of working butter are: First, to dis- 

 tribute the salt ; second, to bring the butter into com- 

 pact form ; and lastly, to incorporate the moisture 

 to the desired proportion of 16%. 



Value of Salt and Moisture in Butter. 



Butter containing a good percentage of moisture 

 and salt will keep longer. Fifteen to 16 per cent mois- 

 ture and 2 to 3 per cent salt are better than dry, lightly 

 salted butter, as the water and salt form a brine pickle 

 that preserves and keeps butter fresh and sweet. 



When we incorporate 15 to 16 per cent moisture 

 and 3 per cent of salt we can make considerably more 

 money than if we have light moisture and salt. Every 

 pound of water and salt we add to butterfat increases 

 the value of our butterfat. Here is where a rightly 

 constructed buttermaking machine like the Minne- 

 tonna Home Creamery makes more money for the 

 dairyman. 



The Overrun. 



Butterfat and butter are not the same thing. All 

 butter contains butterfat, but there are other things in 

 butter besides butterfat. 



