14 The Colorado Experiment Station 
becomes too soft before the process of working is completed, it can 
be set away in a clean, cool place for a short time, until it gets hard 
enough to finish. 
The butter maker will have to judge by taste, distribution of 
salt, and general appearance, when the butter has been worked 
enough. Butter has usually been worked enough when the salt 
is evenly distributed and when the water has been sufficiently re¬ 
moved so that the butter will bend without breaking, when rolled. 
Too much working will spoil the grain of the butter and make it 
salvy; while leaving too much water in it will tend to spoil its 
keeping qualities. 
Printing .—Butter should be packed or printed as soon as it 
has been worked sufficiently, after which it should be put in a 
cool place until taken to the market. 
The appearance of the package, as well as the way the butter 
is printed or packed, has a great deal to do with the selling price. 
Fig. 8 —Printing Worked Butter in 1 -lb. Bricks. Note Parchment Paper 
Wrapper. 
The country roll must be considered a thing of the past. The one 
pound brick print which stamps the name or brand of the maker in 
the surface of the butter is one of the most popular types of package. 
Instead of this, it may be better to put up the plain pound print and 
wrap it with a printed parchment paper which shows the name of 
the maker and the brand or quality on the outside. 
WHY DO I HAVE TO CHURN SO LONG? 
i.—The cream should be churned at a temperature of 52 0 to 
6o° F. depending on the time of year and the room temperature. 
