FARM DAIRYING 



but it is much better for it to stand for an hour or 

 two in the covered churn, to allow the salt time to 

 dissolve, then give it one good working. Do not 

 allow it to become too hard or too soft during the 

 waiting interval. 



If salting on the worker, take the butter from 

 the churn, weigh it, and allow three-quarters of an 

 ounce of salt per pound of butter. Spread the 

 butter evenly over the wide end of the worker; 

 sift the salt on evenly; fold the butter over the 

 salt and begin working. 



WORKING THE BUTTER 



For the farm dairy there is nothing nicer than 

 the V-shaped lever butter-worker. It is not ex- 

 pensive and is a great saver of time and strength, 

 besides preserving the grain of the butter. A 

 person handy with tools can make a better butter- 

 worker than is turned out from a factory. 



Begin working the butter in the centre of the 

 worker and then work from side to side, slightly 

 turning the pole over by a wrist movement. Work 

 by pressure only, avoiding a sliding motion, as this 

 makes a greasy, salvy butter. When the butter is 

 levelled over the worker, with the spade toss a 

 little of it back from the left side to get the pole 

 down on the board. Revolve the pole from the 



[195] 



