TUE DAIRY. 



237 



An Improved Butter^ Worker. — This butter-worker consists of a table 

 of maple (Fig. 1), or other hard sweet timber, in the form shown in the en- 

 graving, with three feet sides and sis feet on cnr\e, without side pieces. At 

 each edge is a deep groove to conduct the brine. At the front end is a rim, 

 projecting one-hall inch above the plank. At the lower end ia a deeper cross- 

 groove, with outlet at one side of the projectiug bed-piece. In this bed-piece 

 is loosely set a post with a 

 round tenon fastened by a 

 pin beneath. In this post is 

 set the lever, so loosely as 

 to admit of lifting the han- 

 dle of the lever a foot or 

 more. This lever is held in 

 the mortise by a pin, and 

 sets one-eighth of an inch 

 above the table at the post; 

 is of maple, four inches 

 wide and three inches thick; 

 lower side square cornered 

 plain, upper side rounded 

 ur cornered. The handle is 

 wrought at the upper side, improved BrrrES-woBKEB.— fio. 1. 



ka^-ing a shoulder below, which sets just witliin the rim of the table. 



Fig. 2 shows the frame-work of the table, into which the legs are formecL 

 The entire cost of this butter-worker will not exceed $.3. The operation, 

 which differs from that of other workers in use, consists of pressing the but- 

 ter with a direct vertical pressure — no grinding strokes allowable. Then 

 strike the left side of the butter with a right upward motion of the lever a 

 few strokes, and it lies in a roll parallel to the lever. Now turn the roll at 

 right angles to the lever, and contiQUe the three operations of pressing, 



rolling, and turning, until it is 



^ 



1 



BuflBciently worked. 



French Batter AIakinf(. 



— In the French system the 

 butter is made from very sour 

 cream, is washed in the clyim, 

 not salted, but sold for present 

 use in Paris and England, and 

 the keeping quality is not 



j% much studied. Notwithstaud- 



■ ing the extreme sourness of the 

 cream when churned, the but- 

 mPEovED BtmEK-woKKER.— Fio. 2. ^^^ ^as almost the same ap- 

 pearance as that made from 

 sweet cream— this is the result of the washing. The finest French butter is 

 shipped at once to the consumers, and generally consumed before the end of 

 three days; so its keeping qnaUties are not material. No salt is used for the 

 home market. It is put up in large balls of 28 lbs. to 40 lbs., each ball being 

 covered by a piece of fine flannel anil placed in a willow basket. Second and 

 third-class butter is made up in one poimd rolls and packed in grape leaves. 

 For the English market, butter is put up in one pound rolls and covered 

 with jaconet and lace paper, and packed in small boxes Iis9x6 inches, twelv^ 



¥ 



