Washing Butter. 145 
dition will occur when the butter granules are not 
larger than kernels of wheat. As soon as the churn 
is stopped, the addition of a little cold water to the 
contents of the churn will facilitate the rising of 
the smaller globules of butter through the butter- 
milk. The buttermilk should then be drawn off 
from the bottom of the churn, and the butter al- 
lowed to drain thoroughly. After the butter is thor- 
oughly drained, water at a temperature of 45° to 
55° F. should be added in amounts equal to two- 
thirds the amount of buttermilk withdrawn. The 
contents of the churn should then be gently agitated, 
so that the water may come in coutact with each par- 
ticle of butter, but not to such an extent that the 
particles will compact themselves into larger masses. 
In about ten or fifteen minutes, this water should be 
withdrawn and the butter allowed to drain as before, 
after which the butter should be washed the second 
time in the same manner. This second water should 
run away clear, or with a very slight milkiness. 
If it is at all milky, the butter should be washed 
again, and the washing continued until the water does 
run away clear. It is desirable that as little wash- 
ing be done as possible, and if care is taken in 
stopping the churning at the right moment, and in 
draining and washing the butter, two waters will be 
sufficient. The addition of a small amount of salt 
to the first washing water will facilitate the removal 
of the buttermilk, but will not add any perceptible 
saltiness to the butter. The way in which the wash- 
ing is done perceptibly affects the quality of the 
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