DIFFERENT KINDS OF BUTTER. 185 



denoting the quantity of milk into 100, or by looking up in the author's 

 tables the number standing beside this number, the percentage yield of 

 butter is obtained. In dairies in which butter is salted, the butter is 

 weighed always after the first working, and before the salting, for the 

 purpose of estimating the proper quantity of salt to add; and this figure 

 may be used for estimating the yield of butter. Since butter in the 

 unfinished condition generally contains somewhat less fat than the finished 

 article, the yield of butter will be found to be somewhat higher in this 

 way than by weighing the finished article. In a properly conducted dairy, 

 the creaming of milk and churning should be carried on throughout the 

 year in a similar manner, so that any variation in the yield of butter 

 should be due to the variations in the percentage of fat in the milk and 

 to the season of the year. On this account, if in such dairies the per- 

 centage of fat in the milk to be worked aproximates very nearly to the 

 amount of the yield of butter, care should be taken not to draw an exact 

 conclusion from these grounds, but also to take into account, in judging 

 of the percentage of fat in the milk, the results given by the butter- 

 testing apparatus. 



100. Different Kinds of Butter. Butter, in the first place, may 

 be distinguished as milk -butter and cream-butter, according as it is 

 obtained from milk or cream. Milk-butter is prepared from sour 

 milk, while cream-butter may be further divided into butter made 

 from sweet cream and butter made from sour cream. Since there 

 are still few dairies in which separators are used, butter coming 

 from such dairies is known as separator-butter. It would be desir- 

 able that such butter should be designated by a particular name, 

 since it is regarded as inferior to that made by the old that is, 

 the Holstein method. Finally, butter may be distinguished as 

 fresh butter and keeping butter, unsalted butter and salt butter, 

 and coloured and uncoloured butter. The following kinds of butter 

 may be distinguished in the butter market: 



(1) Fresh Butter or Table Butter, Tea Butter, &c., adapted for 

 immediate consumption. Such butter contains either no salt at 

 all or only very small quantities. It is either entirely uncoloured, 

 or in winter-time slightly coloured. The finest kinds of this butter 

 are prepared from perfectly fresh sweet cream, and it is neither 

 salted nor coloured. The so-called Petersburg butter or Paris 

 butter, which was formerly chiefly prepared in Finland, is unsalted 

 cream-butter, possessing a characteristic, not unpleasant, light taste. 

 By means of the peculiar treatment which the cream used in its 



