FARM DAIRYING 



ficient. The butter receives but one working. 

 When using the butter bowl and ladle, do 

 not rub the butter, but rather press the ladle 

 down into it. For a small amount of butter a clean 

 bake-board and rolling pin may be used to work 

 the butter, until something better is procured, but 

 do not roll the butter, only press it. 



Butter should be worked just enough to expel 

 the excessive moisture and thoroughly distribute 

 the salt. Any portion not reached by salt will be 

 light in color. Usually the butter is worked suf- 

 ficiently when a piece being cut and pressed be- 



BUTTER SPADE 



tween the spade and the worker, the beads or 

 drops of moisture come out very fine, not in large 

 drops or running away from the butter in streams. 

 Better too much working than not enough. 



If the butter is very soft or very hard, work it 

 but slightly. Allow it to stand, and when at the 

 proper firmness give it a second working. Butter 

 worked when very soft is apt to be streaky in 

 color. Butter worked when very cold may de- 

 velop mottles. 



[197] 



