DAIRYING 29 



Many successful butter-makers work their butter by the 

 watch or by counting the number of revolutions of the worker 

 or rollers of the worker. This is a safe practice to follow, as it 

 aids in producing a uniform body in the butter of different 

 churnings. 



434. The amount of working to give butter will be in- 

 fluenced by: (1) The amount of butter worked at one time; (2) 

 the temperature of the butter; (3) the size of the butter gran- 

 ules when salted ; (4) the richness of the cream and the tem- 

 prature of churning; (5) the feed and the freshness of the cows; 

 (6) the solubility of the salt and the size or shape of the salt 

 crystals ; (7) the time butter stands during the working. 



435. The working of butter may be stopped: (1) When no 

 gritty salt is noticeable; (2) when streaks of light or whitish 



Plate 5 The L,ever Butter Worker 



color caused by salt all disappear; (3) when mottles do not ap- 

 pear after butter stands about six hours ; (4) when the surface of 

 butter cut with a string or wire shows a uniform color; (5) when 

 the brine that drips from the worker is no longer milky. 



436. The lever butter worker is always satisfactory for farm 

 butter making. It should be scrubbed and scalded with hot 

 water and then cooled with cold or ice water just before using 

 it, and this same treatment should be given to all the wooden 

 ladles and paddles as well as the butter worker lever, before 



