686 SUCCESSFUL FARMING 



or grains of corn, one washing will remove all the buttermilk. Too much 

 washing has a tendency to remove the finer flavors and give the butter 

 a flat taste. The amount of wash water should be about equal to the 

 volume of cream churned. 



Temperature of Wash Water. — The temperature of the wash water 

 may vary considerably, but it should not be much above or below the 

 churning temperature. Very cold wash water is to be avoided. Cold 

 water absorbs the flavors of the butter readily, causes brittleness of body 

 and lowers the quality. 



When a low churning temperature is used, the washing temperature 

 may be the same, and should never be more than 4 to 6 degrees less. Where 

 a higher temperature is used for churning, the washing temperature may 

 differ as much as 4 to 10 degrees from that of the churning. The wash 

 water should be pure and clean and free from odors or taints, as these 

 will be readily absorbed by the butter. 



Preparation of Working-Board.- — After the wash water is drawn from 

 the butter — unless a combined churn and worker is used — the butter 

 should be taken out in the loose, granular form and placed on the working- 

 board or table. This table should be clean and thoroughly wet with 

 cold water. Butter will stick to a dry, warm or dirty board. 



Salting. — Fine dairy salt of the best quality should be used. The 

 quantity varies with the taste of the maker and the markets on which 

 the butter is sold. Under average conditions where the butter is 

 worked on a hand-worker, three-quarters of an ounce of salt to each 

 pound of butter-fat is a desirable amount to use. Butter made in a 

 combined churn requires heavier salting, and as much as one and one- 

 quarter ounces of salt per pound of butter-fat may be required. This 

 larger amount is necessary because of the wash water which is held in 

 the churn. 



The salt should be evenly distributed over the granules of butter on 

 the working-board, and the working may begin at once. It is a common 

 practice to let the butter stand with the salt on it for a while before working. 

 This is unnecessary if the butter is in a good granular condition, firm in 

 body and the salt fine and of a good grade. 



Working of Butter. — The working should begin by first using the 

 sharp edge of the worker to cut and flatten the butter out into a thin 

 sheet. This sheet should then be folded to the center of the working-board, 

 and the process repeated. 



The working of butter accomplishes three important things: It 

 evenly incorporates the salt, removes the excess water and makes the 

 body compact. The working should be continued until the excess water 

 no longer appears and the salt is worked evenly through the mass. The 

 texture of the body may be ascertained by breaking off a piece of the 

 butter. The break should show a brittle, grainy appearance, similar to 

 that of broken steel. 



