292 



SAi;i'ING AM) WORKING ()[' BUTTER 



If the Disbrow churn is being used, it is necessary to work 

 the butter a greater number of revolutions than that reconi- 

 mcndetl when the Victor churn is used. In the Victor churn 

 the butter is virtually worked twice at every revolution, while 

 in the Disbrow churn the butter is only worked once for about 

 three-quarters of a revolution. From sixteen to twenty rev<jlu- 

 tions of the Disbrow churn usually mix the salt with the butter 

 properly. It is impossible to state exactly the number of revo- 



I''ic'.. III. — Old-Ptvle tabic buttcr-workcr. 



lutions butter should be worked, as it \aries according to different 

 conditions. 



(2) Butter is workcfl in order to bring it into a compact form. 

 When butter is soft it usuall_\- gathers, but if it is present in the 

 firm granular conflition, which condition results from churning 

 thin cream anfl washing the butter in cold water, it is more or 

 less difficult to get the little granules together. More working is 

 necessary when the butter is in such a condition. 



(3) The working of butter also expresses an excessive amount 



