SALTING AND WORKING OF BUTTER. 



267 



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 t^\'ent3' revolu- 

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

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

 lutions butter should be worked, as it ^-aries according to differ- 

 ent conditions. 



(2) Worki)ig the butter is done in order to bring it into a 

 compact form. When butter is soft it usually gathers, but 



Fig. 156. — The table butter-worker. 



if it is present in the firm granular condition, which condition 

 results from churning thin cream and 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 is also done in order to express 

 an excessive amount of buttermilk or water. By adding salt 



