BUTTLERMAKING 259 
after standing about six hours. Just how much working 
this requires every butter maker must determine for him- 
self, by experiment, for the reason that there are a number 
of conditions that influence the length of time that butter 
needs to be worked in a combined churn. These condi- 
tions are: 
1, Amount of butter in the churn, 
Temperature of the butter. 
Time between workings. 
Size of granules. 
Solubility of salt. 
When there is a moderately large amount of butter 
in the churn the working can be accomplished with fewer 
revolutions than with a small amount. Satisfactory work- 
ing can not be secured, however, when the capacity of the 
churn is overtaxed. 
2. Hard, cold butter is difficult to work because the 
particles will not knead together properly. 
3. A moderately long time between workings allows 
the salt to dissolve and diffuse through the butter and 
hence reduces the amount of working. 
4. Coarse or overchurned butter needs a great deal 
of working because of the greater difficulty of distribu- 
ting the salt. 
5. A salt that does not readily dissolve requires exces- 
sive working and is therefore productive of overworked 
butter. With such salt the brine method of salting is 
undoubtedly preferable. 
HAR S 
