CHAP. VIII. 



WORKING AND SALTING OF BUTTER. 



355 



to be the most general way adopted with us. Others prefer to use 

 mechanical butter-workers, these being most highly esteemed in 

 America. Some dairymaids have always warm and often hot, per- 

 spiring hands. In such cases there can be no doubt as to what 

 should be done ; they should never resort to the hand process. But 

 where they have cool clean hands, it is quite possible that there is 

 nothing which can surpass the delicate manipulative power of the hand 

 working, after some experience is gained. Cold water of the purest 

 quality is essential in washing the butter previous to working. In the 

 American butter factories, they use, in some instances, a water sprinkler, 

 which is simply a miniature watering-can with a fine rose which 

 delivers the water to the butter in finely divided and numerous 



Fig. 72. The Blanchard Churn. 



streams. The points to be aimed at in butter- working are the 

 thorough expelling of the butter-milk, and the giving to the butter 

 "firmness of texture and a wax-like appearance when produced." 



The salting of the butter is a process which has to be done with 

 care, in order to result in uniform flavour. Formerly, and indeed often 

 now, butter is salted to such a degree that few people can eat it with 

 pleasure ; but a purer taste is gradually developing, and a mild salt- 

 ness is more frequently a favourite than formerly. With us far 

 too little attention in many cases it may be truly said none is 

 given to the quality of the salt used. In the American factories the 

 greatest care is taken to have the purest salt ; tests are applied to 

 discover the presence of chloride of calcium if discovered, the salt 

 is discarded, as this substance gives a bitter taste to the butter. 

 Sulphate and carbonate of calcium are also liable to occur. Higgins's 



A A 2 



