12 The Colorado Experiment Station 
only gives the butter a poor flavor but poor keeping qualities as 
well. 
The butter should be gathered until the granules become about 
the size of a grain of wheat. Then draw off the butter milk through 
a strainer and wash the butter. If the butter is gathered in larger 
grains or chunks it will be found harder to properly salt, and at the 
Fig. 5-Butter on Table Worker just from the Churn. Note Fine Granular 
Corn iition. 
same time there will be more danger of mottled or spotted butter. 
It is generally understood that an uneven distribution of salt is 
largely responsible for mottled butter. 
Washing the Butter .—After thoroughly drawing off the butter 
milk, the butter should be washed in good clean and pure well or 
spring water. Under good churning conditions, the temperature 
of the wash water should be about the same as the butter milk. If 
the butter comes too soft, use water that is colder and if it is too 
hard, use water slightly warmer. 
Pour the wash water into the churn over the butter and turn 
the churn but four or five quick revolutions. Then draw off the 
hist wash water and put on the second and turn churn as before. 
If the butter is hard enough after the second washing, draw off the 
water at once and the butter is ready for salting. 
Salting and Working .—If the butter has to be salted and 
woiked outside of the churn, it should be taken out in the granular 
condition and the salt should be added before it has been worked 
at all. Nothing but a good grade of dairy salt should be used. As 
a general rule, about one ounce of salt is added for each pound 
of the granular butter. The salt should be worked through the 
