182 SCIENCE AND PRACTICE OF DAIRYING. 



is adapted for use on a large scale. The other one is also American, 

 and has been improved by Amsinck, and consists of a kneading- 

 board, and is suited for use on a small scale. The apparatus recom- 

 mended by the Frenchman Baquet, which separates the raw butter 

 from the butter-milk in a centrifugal apparatus specially adapted 

 for the purpose, by means of centrifugal force, has on careful inves- 

 tigation not been found to be generally suitable. 



The work of kneading is best carried on when the butter has a 

 temperature of from 10 to 15 C. The room in which the butter 

 is kneaded must therefore be kept cool in summer and heated in 

 winter. 



Washing the butter thoroughly during kneading affects its 

 fineness, perhaps also its keeping qualities, and can only be justified 

 if the souring of the liquid which has been converted into butter is 

 not pure, or has been carried too far. 



A proved method of working in the production of salted keeping butter 

 is the following: 



The raw butter is separated by taking pieces weighing from 1 to 2 kilos, 

 gradually from the churn, and placing them in the mould-shaped beech- 

 wood butter-trough (fig. 56), 

 after the butter-milk has run 

 away of its own accord. The 

 first piece is laid on the side 

 of the trough, and a pressure is 

 Fig. 56.-Butter-trou g h. applied with both hands, one 



laid on the top of the other. 



The flatly-pressed piece is rolled together and placed upright, and this is 

 repeated six or ten times. This is repeated with each remaining piece till 

 the whole mass is entirely worked and the first kneading is ended, there- 

 upon the thoroughly-kneaded butter pieces are brought to delicate scales 

 placed in the kneading-room, weighed, the necessary quantity of salt ac- 

 cording to the weight is added, that is, for every kilo. 20 to 40 grams, or 

 2 to 4 per cent of dry good salt is added, and the weighed-out quantity of 

 salt is mixed in a graduated glass cylinder. The half of the pieces of 

 butter are then brought into the upper part of the butter-trough, half the 

 salt is strewn thereover, the other half of the butter is then added as an 

 upper layer, and this is strewn with the other half of the salt as uniformly 

 as possible. It is scarcely necessary to say that, according to circumstances, 

 the butter may be mixed with the salt in three or more layers. Similarly, 

 it is hardly necessary to mention that when the butter is to be kneaded 

 the hands should be first warmed and then washed in cold water. As 



