128 PROFITABLE DAIRYING 



10 pounds of butter. Scatter the salt and brine over 

 the butter and revolve the churn once or twice. 



13. The butter can be worked by means of ladles 

 while it is still in the churn. If a worker is available, 

 the butter can be taken out of the churn and the 

 working finished. It should be worked only enough 

 to thoroughly knead the butter granules together and 

 to get the salt uniformly distributed. It may be nec- 

 essary occasionally to allow the salt to dissolve. Where 

 "wet" salting is practiced the working can be fin- 

 ished at once. Butter should not be worked too long, 

 as overworking will cause it to become greasy. 



14. The butter should be weighed and the "over- 

 run" computed. The following observations should be 

 made by the students : 



Name Date , 



Kind of churn Capacity 



Amount of cream Temperature 



Test of cream Acidity 



Pounds of fat in cream. . . Amt. of butter color used. . 

 Time required to churn. . .Temperature buttermilk... 



Size of granules Acidity of buttermilk 



Temperature wash water. .Pat test of buttermilk 



Amount of salt used Wet or dry 



Pounds butter made Per cent overrun 



