golden wheat grains. Now, each of these pieces of butter has Just 

 been bathed in buttermilk, and so it needs a bath of water to make 

 it clean. If you do not believe this, do what I tell you. Take some 

 butter from the chum without washing it and make a nice solid lump 

 of it, and place it in the ice chest. Then wash the rest of the butter 

 in the churn with clear cold water, twice, allowing the water to run 

 off quite fully each time. Make a lump of butter from some of this 

 and place alongside of the other unwashed butter, and keep it for a 

 week or so, and note which keeps sweetest and of the best flavor. 



6th. WORKING AND SALTING. 



People take butter from the churn and put it in a bowl or on a but- 

 ter-worker. Then nice dairy salt is scattered over it, usually about 

 three-quarters of an ounce of salt to a poxmd of butter, and then the 

 butter and salt are worked together. This working is for the purpose 

 of mixing the salt with the butter, and also to get the water or milk 

 out of it, and make it into hard, attractive lumps. Now, if the butter 

 is rubbed or worked over too much, it looks greasy and does not have 

 a nice "grain." Did you ever notice how some pieces of stone when 

 broken have a ragged, glistening, broken surface? That surface shows 

 the grain, and when butter is not worked too much, if a lump is 

 broken in two, it will show a nice grain, much Hke the broken stone. 

 So in working butter it should be firmly rolled or pressed with ladles 

 or wooden sticks or rollers, but never rubbed with them. Eubbing 

 destroys the grain, while the other process does not injure it, unless 

 carried to excess. 



If you know of a creamery that you can visit, ask your parents if 

 they will not let you go there and watch them work the butter, so you 

 can tell how it is done. Then go to some store where they sell plenty 

 of butter, if you have an opportunity, and ask to see it. Look and 

 see if you can tell which has been worked too much, and which is all 

 right. Now, you will be able to understand some of the reasons why 

 one woman received more for her butter than another. She knew 

 how to make her butter properly. 



Do you think this is an important subject? It certainly is. Indi- 

 ana has about 500,000 milch cows. Each one of these cows makes 

 about one hundred pounds of butter a year, or 50,000,000 pounds in 

 all. In 1890 over 48,000,000 pounds were made in Indiana. Suppose 

 this butter is like the poor stuff sold by the farmer's wife to the 

 grocer. Then it would be worth $7,000,000. If, however, it were 

 made as the woman made hers who got the highest price, because she 

 made it the right way, it would be worth $10,000,000. Now, if ilio 



