FARM DAIRYING 



hot weather the wash water may be as cold as 

 possible. 



The water must be pure, or it will spoil the 

 butter. 



Use as much water as there was cream, and 

 strain it into the churn through two thicknesses of 

 cheesecloth. Immediately revolve the churn rap- 

 idly about a dozen times, then draw off the water, 

 letting it run through the strainer dipper to arrest 

 particles of butter. The more butter is washed 

 the more it is robbed of its flavor. Good butter 

 should be washed but once. If the butter has an 

 objectionable flavor, or has come soft, or is to be 

 packed for winter use, it should then get two 

 washings. 



Should the only water available not be cold, a 

 cup or two of salt added to it slightly lowers the 

 temperature, and helps to draw the buttermilk 

 from the butter. 



SALTING THE BUTTER 



Salt in butter is a personal taste and the amount 

 to use should be determined by the consumer, 

 rather than by the producer. Give the customer 

 what he desires, only try to guide his taste toward 

 light rather than heavy salting. It is ,a positive 

 shame to hide completely the delightful, delicate 



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