CHAP. V. RULES FOR MAKING BUTTER. 307 



gas may be repeatedly allowed to escape ; and a small pane of glass, 

 through which, without opening the churn, the state of the cream may 

 be noticed from time to time as the churning proceeds, is also to be 

 recommended. 



When the butter begins to form it is seen in small granules, and the 

 pane of glass is no longer clouded but comparatively clear. When the 

 granules have aggregated to the size of mustard-seed, the churn should 

 be brought to rest. This, indeed, is the only stage at which the 

 butter may be thoroughly separated, by washing, from the caseous 

 matter held suspended in the butter-milk. Nearly all the butter-milk 

 should then be let out of the churn through a sieve, clear, cold water 

 should be put in, the churn should be turned a time or two, the water 

 should be let out through the sieve, and the process should be repeated 

 until the water comes out nearly s clear as it went in, by which time the 

 butter will be thoroughly washed. Care, indeed, must be taken not to 

 over-wash it, and so diminish its quantity and make it insipid. The 

 butter may then be taken out in a mass, of clear, golden colour, 

 and in a granular state ; and it may be put at once on the butter- 

 worker, in order that the superfluous moisture may be pressed out of 

 it, and the salt worked in. The triple use of a butter-worker, in fact, 

 is to press out the water, press in the salt, and consolidate the butter 

 into a solid, compact mass, without injuring the grain or making the 

 butter greasy. The proportion of salt worked in will vaiy from one 

 to five per cent. ; but when the butter has been perfectly washed, in 

 the manner described, it will keep sweet some time, in a suitable 

 temperature, without any salt at all. Yet is it true that a little 

 salt will improve the taste of butter, as it will that of fresh beef or 

 mutton. 



The best authorities consider that butter should not be touched by 

 hand, and indeed few hands are cold enough not to injure the butter 

 more or less. A butter-worker is represented in figs. 64 and 65, 

 page 269. 



The following simple rules for butter making are published by 

 the Royal Agricultural Society of England, 13, Hanover Square, 

 London, W. Prepare churn, butter worker, wooden hands, and sieve 

 as follows : 



(1.) Rinse with cold water. (3.) Rub thoroughly with salt. 



(2.) Scald with boiling water. (4.) Rinse with cold water. 



Always use a correct thermometer, 



The cream, when in the churn, to be at a temperature of 56 to 58 F. 

 in jummer, and 60 to 62 F. in winter. 



The churn should never be more than half full. 



Churn at number of revolutions suggested by maker of churn. If 

 none are given, churn at 40 to 45 revolutions per minute. Always 

 churn slowly at first. 



Ventilate the churn freely and frequently during churning, until no 

 air rushes out when the vent is opened. 



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