10 
American Butter Factories. 
and worked over, it is taken to the pools and immersed in 
water, where it remains until evening, when it is taken out, 
worked over, and packed. For this purpose a separate pool is 
provided, which is used only for butter ; it is called the " butter 
pool," and fresh spring water constantly flows in and out of 
it, as in the pools for setting the milk. 
Working the Butter. 
In working the butter, considerable skill and experience are 
required that the grain of the butter shall not be injured. The 
butter must have a peculiar firmness and fineness of texture, 
and a wax-like appearance when fractured, which an improper 
handling, in expelling the buttermilk and working, will destroy. 
Care is taken, therefore, not to overwork it, nor subject it to a 
grinding manipulation like temperiag mortar, as this spoils the 
grain and renders the butter of a greasy or salve-like texture. 
The butter is worked with butter-workers. The one in most 
common use consists of an inclined slab standing upon legs, 
and with bevelled sides about 3 inches high. The slab is 4 feet 
long by 2 feet wide at the upper end, and tapering down 
4 inches at the lower end, where there is a cross-piece, with a 
slot for the reception of the end of the lever. There is also an 
opening at this end for the escape of the buttermilk into a paiJ 
below. The lever is made either with four or eight sides, and 
the end fits loosely in the slot, so as to be worked in any 
direction. It is quite simple, as will be seen by the figure 
below, but does good execution and is much liked at the butter 
factories. 
Fig. 8. — Butter-worJcer. 
