American Butter Factories. 
15 
milk is rinsed out with cold spring water. In the process the 
ladle is used lightly, while the water being turned over the butter 
Fig. 7. — The Blanchard Churn. 
A. Exterior of the chum. which the crank should be turned in churning ; 
B. Section of the inttrior of the churn, the A, A, the dash-board; B, B, the projecting 
upper arrow indicating the direction in marguis ; and C, C, the movable floats. 
is allowed to pass off at one end of the tray. This process is 
repeated two or three times, when nearly all the buttermilk will 
have been rinsed away. 
Salt is now added, and worked through the butter with the 
butter- worker, at the rate of 18 ounces for 22 lbs. of butter. 
Great care is taken that the salt be pure, and of those brands 
that are known to be free from the chloride of calcium, as a 
trace of this impurity gives a bitter taste to the butter. For butter 
that is designed to be kept over for the winter markets, a Kttle 
more salt is sometimes used, often as high as an ounce of salt 
to the pound of butter. Not unfrequently a teaspoonful of pul- 
verised saltpetre and a tablespoonful of white sugar are added, at 
the last working, for 22 lbs. of butter. 
In the matter of salt, however, the factories adopt the quantity 
to suit the taste of their customers or for different markets. Of late 
years, light-salted butter sells best, and the rate of salting varies 
from one-half to three-fourths of an ounce of salt to the pound 
of butter. The butter, after having been salted and worked, is 
allowed to stand until evening, and is then worked a second 
time and packed. In hot weather, as soon as the butter is salted 
