lOG MODEltN r.UTTKU MAKING. 



139. Working butter. The American market pre- 

 fers a smooth, waxy buttrr, with some salt, and this 

 can only be ol)lained by working the butter properly 

 with a sufficient amount of moisture and a proper 

 amount of salt. The softer the butter the less it 

 needs to be worked, and the firmer it is the more 

 working it needs in order to give it a smooth body 

 and to properly incorporate the salt. In working 

 butter, be guided mainly by the appearance of it 

 and not by the number of revolutions of the churn. 



140. How to know when butter is worked enough. 

 Take a chunk of butter from the churn ; cut it with 

 a wire, a string or a ladle. Notice that the cut sur- 

 face shows a close, smooth, even front. Then take 

 it with two ladles, cut nearly in two and then pull. 

 If the butter is worked enough it will adhere and 

 draw a little before breaking; but if not worked 

 enough it will break off and show a loose open edge 

 with drops of water of various sizes at the break. 

 In case of leaky butter the edge will be rather 

 ragged and open, due to pockets of water in the, but- 

 ter. As a general rule butter that is waxy, smooth 

 and close in body is worked enough. 



141. When other conditions a,re right: 



1. Soft butler needs less working than hard but- 

 ter. 



2. A small quantity more than a large quantity. 



3. Well churned butter less working than over- 

 churned butter. 



4. Spring and summer buUer less working than 

 fall and winter butter. 



f). Butter from cream held over night more 



