266 BUYTER-MAKING. 
Workinc or Butrer. 
Objects.—The objects of working butter are: 
(1) To distribute the salt and brine evenly in the butter. 
The number of revolutions in the churn necessary to accom- 
plish this will vary somewhat according to the conditions of 
the butter, and according to the kind of butter-workers em- 
ployed. If the butter is of medium firmness, about 12 revolu- 
tions in the Victor Combined Churn will usually distribute the 
salt properly, providing the working is well distributed over the 
working period. It used to be, and is still, the practice in 
creameries to add the salt while the butter is in a hard granular 
condition, and then rotate the churn several times in slow gear 
without putting the workers in gear. This is done in order 
to mix the salt thoroughly without working. Then it is allowed 
to stand for five or ten minutes, then worked about four revolu- 
tions and allowed to stand a little while again, then the working 
is completed by allowing the churn to revolve four or five times 
more, or as many as is deemed necessary to bring the butter into 
proper condition. 
It has, however, been demonstrated that it is not advisable 
to add the salt while the butter is in this hard granular form. 
The butter should be united into larger irregular granules before 
the salt is added. If the salt is added to the butter in a more 
or less gathered condition, then the workers should be put in 
gear at once, for otherwise the salt will be scattered on the 
inside of the churn. Butter can be worked three or four revolu- 
tions and then allowed to stand until the salt is almost dissolved, 
at which time the working can be completed by revolving 
the churn four or five revolutions more. Some prefer to work 
a little more than ten revolutions in order to be sure that the 
salt has been evenly distributed. 
If the Disbrow churn is being used, it is necessary to work 
the butter a greater number of revolutions than that recom- 
mended when the Victor churn is used. In the Victor churn 
