ILLINOIS STATE DAIRYMEN'S ASSOCIATION 329 



and revolving the churn as in churning until the granules are 

 about the size of large pease and draw off the water at once. 



Salting the butter. — A large quantity of dairy butter is too 

 heavily salted and there is very little uniformity in the amount 

 of salt used. We would suggest that for prints 1-2 to 3-4 of an 

 ounce per pound be used, and for packed butter not more than 

 one ounce per pound. 



In creamery buttermaking the salting is done almost entire- 

 ly in the churn. If the amount of butter in the churn can be 

 fairly well estimated, it is the best method to follow. Add the 

 salt as soon as the washing water is drained off, sifting on half 

 of the salt evenly over the butter; then turn the butter over with 

 a w^ooden ladle or by turning the churn partly over, and sift on 

 the balance of the salt, put on the cover of the churn and revolve 

 slowly until the butter is gathered into a solid mass, and allow 

 it to lie in the churn for ten or twenty minutes before working it. 

 If the salting is done on the worker, the butter can be weighed 

 and the salting done accurately. Take the butter out of the 

 churn in the granular form, after weighing it, spread it evenly 

 over the worker and sift all the salt on before working is com- 

 menced. Endeavor to have the salt well mixed with the butter 

 while it is still in the granular form. 



Working the butter. — For farm buttermaking, a lever butter 

 worker is preferable to a butter bowl for working the butter. 

 In working the butter a sliding or scraping motion should be 

 avoided. The lever should be pressed downward, double the 

 butter over with a ladle, or by inserting the lever under the but- 

 ter at one side of the worker, roll it over and. work as before. 

 When the butter is sufficiently worked, it should present a smooth 

 solid appearance when cut with a sharp ladle, and when pressed 

 between the worker and the ladle the moisture should show in 

 small beads evenly distributed over the cut surface. Butter 

 w^hich has been salted in the churn will not require as much 

 working as that salted on the worker. Only fine dairy salt 

 should be used and it should be kept in a clean place, as salt will 

 absorb odors and thus may injure the flavor of the butter. 



