FARM DAIRYING 



salted immediately after the removal of the wash 

 water. Often the butter is mottled and the salt 

 undissolved on account of the butter being too dry 

 from allowing it to drain too long before salting. 

 Have the butter evenly spread over the bottom of 

 the churn. Sift on part of the salt. Tilt the churn 



•I4'^ 



WOODEN FORK FOR MIXING IN 

 SALT AND REMOVING BUTTER 

 FROM CHURN 



forward to cause the butter to lap over; sift on 

 more salt, then tilt the churn backward and put 

 on the remainder of the salt. For a large churn 

 a strong, large wooden fork is convenient to mix 

 the salt in and also to take the butter from the 

 churn. 



After salting, put on the lid and very slowly re- 

 volve the churn, until the butter forms in several 

 lumps. If too firm, it will be slow at gathering, 

 and the lumps will be small. If too soft it will 

 quickly gather into one large lump. The butter 

 may now be taken out and immediately worked, 



[194] 



