354 DAIRY BUTTER MAKING 



they can be returned, and of being heavy and easily broken. 

 Butter cut from jars also is irregular and often ragged in ap- 

 pearance. For these various reasons the pound print has come 

 into favor in all sections of the country. 



Print tools which will form from one to a dozen pound 

 cakes at one time are on the market (Fig. 118). The single 

 print, however, is not desirable for regular use because it is slow 

 and because the butter packed into it is too liable to become 

 smeared and greasy from much handling. It is convenient 

 to have one ready, however, in order that small special orders 

 may be more neatly filled. The print shown in figure 118, which 

 will make eight to twelve pound-prints at one filling, is thor- 

 oughly practical where small amounts are made. The form 



i 



View from above showing cutting wires. 

 Fig. 118. — A multiple butter printer which cuts the prints apart with wire. 



known as the Friday is very convenient, especially where the 

 butter is liable to be soft when made and requires hardening in 

 the refrigerator before being cut into pound bricks and wrapped. 



The paper used for wrapping butter should not be coated with 

 paraffin, but should be parchment paper. The carton should, 

 however, be thoroughly well paraffined inside to prevent evapora- 

 tion of moisture, and absorption of odors by the butter. 



General Caution. — The fat which is later to be made into 

 butter exists in the milk and cream in the form of very minute 

 round balls, varying in size, but averaging about^f o>ooo °f an i ncn 

 in diameter. The reason for churning is to stick these little 

 globules together into larger masses called granules. The rea- 

 son for working is to form these granules into a single mass. 

 The object especially to be held in mind throughout the entire 

 process is to collect and assemble these small particles without in 



