144 THE FARM DAIRY. 



Butter-'V^orkers. — ^Work the butter once or 

 twice as you like. Tak;e the butter out of the 

 churn with a wooden scoop. A small scoop can 

 be secured for dairy work. Some style of a 

 hand butter-worker should be used. There are 

 several styles that are all right. 



Once Working. — The butter should be worked 

 enough to incorporate the salt thoroughly so 

 that when it has stood twenty-four hours it will 

 not show mottled or streaked when bored or cut 

 with a ladle. If at any time you find this ap- 

 pearance in your butter you may know that it is 

 not thoroughly worked and it is best to rework 

 butter that has much of this appearance. 



Twice Working. — ^If twice working is prac- 

 ticed it should be worked sufficiently at the first 

 working to get the salt well incorporated with 

 the butter; then it should stand long enough to 

 allow the salt to dissolve, when it is ready for 

 the final working. At this working the butter 

 is sufficiently worked when there are no streaks 

 of white to be seen when cut with the ladle and 

 held to the light. 



Do not confound this mottled or streaked ap- 

 pearance that comes from insufficient working 

 with the white curd specks that come from too 

 sour cream. With cream from shallow pans 

 there is some danger of parts becoming so dry 

 that they go throoigh the churning process and 

 we find them in the butter as dried cream and 



