PARM BUTTBRMAKING 



125 



Fig. 60.— Butter worker. 



Butter is worked enough when the salt has been evenly 

 distributed. Just when this point has been reached can 

 not always be told from the appearance of the butter 

 immediately after working. But after four or six hours' 



standing the appear- 

 ance of white streaks 

 or mottles indicates 

 that the butter has 

 not been sufficiently 

 worked. The rule to 

 follow is to work the 

 butter just enough to 

 prevent the appearance 

 of mottles. To avoid 

 mottles it is best to 

 work butter twice. The 

 Fig. 61 -Butter Printer. first time, it is worked 



