18 
American Butter Factories. 
of place or order, and it is as handily moved, washed, and dried 
as any butter-bowl and ladle, such as are shown in Fig. 10. 
The lever E is fastened to the slot J while the butter is being- 
worked, and is raised up to discharge the buttermilk from the 
bowl as occasion requires. 
There is a circular iron fastened to the bottom of the bowl, 
which slides in an iron groove attached to the lever K, and which 
allows the bowl to be moved round, and, when desired, to be 
removed entirely from the other parts of the worker. 
After the butter has been washed in the trays, a batch 
weighing 22 lbs. is laid upon the inclined slab, or butter- worker, 
first described, and then spread out with the ladle. Pure Ashton 
or Onondaga salt, made fine by rolling, is now sprinkled over 
the mass and the lever applied, first beginning at one side, until 
the whole is gone over. Only a few manipulations of this kind 
are required to work in the salt and complete this part of the 
process. 
As it is important that the buttermilk should be completely- 
removed, this is facilitated during the working process by ap- 
plying a slightly dampened napkin to the surface, or by the use 
of a damp sponge covered with a napkin for the purpose. 
Packing. 
The butter is packed in firkins, in half-firkins, and in Orange 
County pails. The pails are " return pails," that is, they are not 
Fhj. 11. — Orange Comity Butter-firldns. 
