78 THE STORY OF MILK 



the butter will separate clear from the buttermilk. 

 After the buttermilk is drawn off pure cold water is 

 poured into the churn and the butter granules are 

 rinsed in it. This water again is drawn off and fresh 

 cold water put in. 



Working the Butter. — The butter can now be taken 



Butter worker 



out with a sieve and worked on the butter-worker, or 

 it may be worked in the churn. ''Working" the butter 

 consists in squeezing out the buttermilk and kneading 

 the butter into a smooth but not ''greasy" mass. If 

 it is too warm and if it is worked too much, with a 

 sliding motion instead of just pressing, the butter is 

 apt to become greasy. If there seems to be any danger 

 of greasiness, it is better to stop and put the butter 

 in a cool place for a few hours to recover its elasticity. 

 The working can then be finished safely. 



