192 AUSTRALIAN AGRICULTURE. 



Butter Workers. In the factories, butter is not handled 

 nt any stage. It is worked over, and salt is applied, by 

 various contrivances wliich press the mass so as to squeeze 



out the butter-milk and water, 

 and such particles of casein as 

 may be free, and can be floated 

 out. Centrifugal machines are 

 being introduced for this purpose 

 also. 



The Salt. Salting is a most 

 important-part of butter making. 

 Very serious damage is likely to 

 result to butter in which lime, 

 magnesia, sulphur, and other uat- 

 ^^^^ aral compounds of salt may be 

 A small uutter l "w^r. present. Their detection should 

 be part of the butter maker's art. 

 It is not difficult. The salt left in Al butter varies between 

 1 and 2 per cent. 



Coloring. Annetto, a vegetable coloring, is used for 

 those who like something deeper than the natural straw 

 color of butter. The carameJ of sugar gives a rich whole- 

 some color. The juice of carrot .is also used. 



Further Ripening and Making Lip. lib. and lb. 

 packets, put up in nicely prepared printed paper, give a 

 further attraction to butter. Or it may be put up in 

 enamelled boxes or kegs for transfer or export. Further 

 "ripening" in the mass is also in order in some of the 

 factories, much the same rules as guide the ripening of 

 cream being followed. 



Bad Flavors in Butter. They are acquired simply 

 enough. Should either cream or milk or butter be put 

 along with a substance that has any other flavor, most 

 likely the butter will absorb it. Flavors of leather, kero- 

 sene, onions, cheese, bacon, soap, turpentine, and other 

 substances have been got in that way. Bad flavors may 

 also be got from feed. Lucerne, sorrel, turnips, bitter 

 weeds, and other substances affect the flavor of both milk 

 and butter. Lucerne hay is better ; turnips may be fed 

 tvfter milking. Scalding to 1 55 degrees and then suddenly 



