320 



WORKING OF THE BUTTER. 



Fig. 111. 



into the churn with the cream. In winter, as well as in 

 cold weather in spring and fall, warm water is some- 

 times poured in with the cream. 



WORKING AND TREATMENT OF BUTTER. When the 

 churning is finished, the dairy-woman 

 takes out the butter with a wooden 

 scoop, Fig. Ill, and puts it into a 

 tub for further working. The tub, 

 Fig. 112, is a 

 bi oad, shallow vessel, open at the 

 top, and having an opening at the 

 bottom which is stopped by a 

 bung. The scoop is pierced with 

 holes, through which the butter-milk Fig. 112. 



drains. The butter put into the tub is now rinsed, 

 salted, and formed. 



The tub is put upon a low, firm table, and the butter 

 is worked by the hands, or by a shallow, rather wide 

 and strong wooden ladle, until the butter is united into 

 one firm and entire mass. Many 

 dairy-women are accustomed to 

 work the butter out from the mid- 

 dle towards all sides before bring- 

 ing the whole mass together in the 

 tub. Then very clear arid pure 

 fresh cold water is poured 

 upon the butter, and 

 worked through it till all 

 the milky particles are 

 entirely removed. After 

 this is done in several 

 workings, the bung is 

 removed from the bottom 

 of the tub, and the watery 

 matter runs down through a little strainer, as in Fig. 1 13. 



Fig. 113. 



