BUTTER -MAKJNG. 

 Working the Butter. 



701 



Fig. 889,— Bullard's Oscillating Churn. 



Fig. 890— Horizontal Barrel Churn. 



Every butter-maker knows that, in order to get rid of the but- 

 termilk, and to eliminate impurities, the butter must be washed in 

 water and carefully worked over immediately after churning. The, 

 best method of doing this is to use a small watering-can which dis* 

 tributes the water in a shower by means of a " rose," and, while the 

 spray is falling upon it, to keep the butter stirring about, not by the 

 hand, but by a flat, wooden ladle made for the purpose. (Fig. 894). 

 The butter should not be handled roughly, , but gently, and turned 

 over lightly, and the water, after falling on the butter, will carry 

 away with it the buttermilk, milk sugar, and milk acid. In hot 

 weather it is a good plan to use brine for washing out the butter- 

 milk. 



Specimens o( butter-workers 



adapted to small dairies are given 

 in Figs. 893, 895, and 896. These 

 may be used by one hand, while 

 the other is engaged in pouring 

 water over the butter, or in turn- 

 ing it over with a wooden ladle, 

 as shown in Fig. 894. 



Butter- Workers. 



We cannot too strongly urge 

 the use of wood instead of the 

 human hands in working over 

 butter. The carbonic acid that 

 is constantly being thrown off 

 Fig. 891.— Blanchard Churn. from the; pores of the skin, cannot 



