CURDY SPECKS IN BUTfER 285 



See that the worker is in good condition. The space between 

 the rohs, from end to end of the churn, should be the same; 

 they should be properly set and in perfect alignment, and there 

 should be no looseness in the bearings and no slijjping. l"he 

 rolls should be straight or without an)- warps in them, and so 

 set that the elevations on the one meet the grooves of the other. 



Fig. io8 — Rolls out nf alignment. 



The same care must be taken with regard to the relation of the 

 roil to the shelf in single-roll churns. 



Use a good quality of salt that will dissolve readily, and 

 distribute it in the butter as evenly as possible from end to 

 end of the churn. 



Do not make too large a churning. This means overloading 



Fig. ioq. — Rolls perfect. Fig. iio. — Rolls not meshing, causing 



imperfect working. 



the workers, and as a consequence j)art of the butter falls over 

 the rolls and is not worked. 



If mottles develop in butter they can be eliminated by rework- 

 ing it. But this is a remedy that it should not be necessar}- 

 to apply very often. 



Curdy Specks in Butter. — Curdy specks are not, properly 

 speaking, mottles. We should make a sharp distinction between 



