190 



DAIRY FARMING 



is next worked to distribute the salt and to make the butter 

 into a compact mass. If there is trouble in getting the 

 salt dissolved, the butter may be allowed to stand a few 

 hours in a cool place after the working is partly done. A 

 second working is then given. The working should be done 

 slowly and mostly by pressure rather than by sliding the 

 ladle or working utensil over the butter. The working should 

 stop when the salt is all dissolved and the body of the butter 

 compact and waxy. Observation of the condition of the 

 butter and of the time required is the best way to learn the 

 proper stage at which to stop working. Overworking makes 

 the butter sticky and soft in texture, underworking results 

 in mottled butter. 



179. Package. When butter is placed on the market, 

 the package is of great importance. It should be neat 



and attractive and of 

 proper size. The rec- 

 tangular one-pound 

 prints meet with the 

 most favor every- 

 where. They should 

 be wrapped in good 

 parchment paper, 

 which may be pur- 

 chased in the proper 

 size, 8X11 inches, at 

 very low cost. When butter is shipped or handled in quan- 

 tities, it is also well to use a paraffined paper box over the 

 parchment paper, known as a carton, which protects the 

 butter. To secure and retain a good retail trade requires 

 a uniformly high quality of butter and a constant supply 

 during the year. 



FIG. 60. A hand butter worker that gives 

 good results when butter is made on the 

 farm. 





