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 twenty 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 varies according to differ- 
ent conditions. 
(2) Working the butter is done in order to bring it into a 
compact form. When butter is soft it usually gathers, but 
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Fic. 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 workjng 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 
