222 
ILLUSTRATED STOCK DOCTOR. 
With the milk, from the time it is drawn until it is made into butter. 
Just as the butter is forming in little granules, suddenly reduce th tem 
perature to 56 or 58 degrees, so the butter will not se together. Ij 
should never take less than half an hour to churn ; quicker churnir." 
causes the b tter to come salvy. 
Coloring Butter. 
The best coloring for butter is plenty of succulent grass in Summer, 
and rich feed in Winter. For home consumption we should- never color 
butter. For sale it may be advisable. If so, use any of. the pure prep- 
arations of annotto. It is perfectly harmless. If used, stir it in the 
cream. As to quantity, this cannot be stated. It will vary with tha 
season. Lvery person must experiment, only do not use too much. 
• Salting Butter. 
Take the butter from the churn in its granular state, and salt at the 
rate of two-thirds of an ounce to the pound of butter. Do not work it 
more than enough to fairly distribute the salt ; and this by folding and 
pressing ; let the grains of salt dissolve. It may stand from 12°to 24 
hours before being worked the last time. Butter, through all the time 
and process of working, from the time it is churned until packed, should 
lie kept in a pliable, waxy condition, about 60 degrees Farenheit is right, 
so as to work easily, and the salt all the time be ill a dissolving condition. 
It is utterly impossible to work butter well that is operated °upon while 
either too warm or too cold, or that is allowed to become so between 
times of wonting. The benefit derived by standing after the first salting, 
awaiting the second working, is to di solve the salt by the moisture hi 
the butter, and so sot the butter-milk free, that it may be the more easily 
pressed out,. The amount should not be more than will dissolve entirely, 
and this moisture should bo well worked out before adding more. • After 
this add salt sufficient to season to your taste, working to mix it evenly 
thiough the butter ; then leave it there to cure aud preserve. 
A good average is about one ounce of salt to a pound of butter ; soma 
tastes prefer less- and some more. Three-fourths of an ounce to tlio 
pound is light salting, while one and oi*e-fourth ounces to the pound is 
heavy salting. We use to the first salting just two-thirds of the amount, 
and after the second working add the balance. Never go by guess, but 
use. the scales, and in this way insure uniformity. No one can 'acquire a 
reputation for good butter, who does not make a uniform article. It 
Lever yet was made by guessing. If on a churning of butter you gues« 
