ILLINOIS DAIRYMEN'S ASSOCIATION. 311 



for the exact amount of butter is not known, but it can be closely 

 estimated. About one and a half ounces of salt is used for every 

 one pound of butter, this will insure about the right amount of 

 salt when the butter is finished. The butter should always be 

 salted with good fine dairy salt, and coarse common barrel salt 

 should never be used. 



CUT 6 -A Lever Butter Worker. 

 No. 0, 20 inches wide; will work 12 pounds of butter 

 No. 1, 30 '' " " " 20 



No. 2, 40 " " " " 30 



Working the Butter. 



The butter should stand in the churn a few minutes so the 

 salt will have a chance to dissolve ; then it is taken out and put on 

 the butter worker. The object of working butter is to press the 

 granules together; to get the salt evenly distributed and to expel 

 a portion of the brine. It is a very easy matter to work butter 

 too much, and have the butter greasy. Butter should never be 

 worked with the hands for the warm hands will make it have a 

 greasy and salvy appearance. When the salt is evenly worked 

 through the butter and it has an even color and the granules well 

 pressed together it is time to quit working. 



With the lever worker the butter is worked by pressing the 

 lever on the surface of it, and occasionally folding the butter over 

 with a laddie. Never allow the lever of the butter worker or 

 butter paddle to slide over the surface of the butter, Ixit press 

 straight down when working the butter. 



