Halting, working and packing. 209 



three years when working the butter ,niyself, 

 but never reached the point that I dared depend 

 on the appearance of the butter to tell when it 

 was worked enough. I always timed myself 

 or counted the revolutions of the worker table. 

 I have met butter-makers and have had some 

 in my employ who claimed they could tell by 

 the appearance of the butter at the first work- 

 ing when it was worked enough, but I am still 

 an unbeliever on that point. I admit that the 

 work can be carried so far beyond the danger 

 line that we are sure we will not have mottled 

 or streaked butter, but I do not believe it is 

 practicable to tell just when the danger point 

 is passed. I have frequently caught a ivise 

 butter-maker — one that knew when he had 

 worked the butter enough — with butter that 

 showed mottled on the trier. I say be on the 

 safe side and work hy time or count the revolu- 

 tions of the table. Twenty-five revolutions of 

 most workers will carry over the danger line, 

 but every butter-maker must make his own 

 rule by timing the working and examining the 

 butter the following day. Twice-worked but- 

 ter has the best appearance. If I wished to do 

 very fine work I should work it twice, and I 

 recommend new beginners to practice twice 

 working if they have a room at the proper tem- 

 perature to hold the butter in while the salt is 

 dissolving. This temperature should be 55 deg. 



14 



