212 
WISCONSIN STATE AGRICULTURAL SOCIETY. 
WORKING AND SALTING. 
The butter is now removed from the churns, and care is 
taken never to touch it more than is necessarv with the hands. 
It is lifted with the ladle into elliptical wooden trays, and the 
buttermilk is rinsed out with cold spring water. In the pro¬ 
cess the ladle is used lightly, while the water being turned 
over the butter is allowed to pass off at one end of the tray. 
This process is repeated two or three times, when nearly all 
the buttermilk will have been rinsed away. 
Salt is now added, and worked through the butter with the 
butter-worker, at the rate of 18 ounces for 22 lbs. of butter. 
Great care is taken that the salt be pure, and of those brands 
that are known to be free from the chloride of calcium, as a 
trace of this impurity gives a bitter taste to the butter. For 
butter that is designed to be kept over for the winter markets, 
a little more salt is sometimes used, often as high as an ounce 
of salt to the pound of butter. Not unfrequently a teaspoon¬ 
ful of pulverized saltpetre and a tablespoonful of white sugar 
are added, at the last working, for 22 lbs. of butter. 
In the matter of salt, however, the factories adapt the quan- 
tity to suit the taste of their customers, or for different markets. 
Of late years, light-salted butter sells best, and the rate of salt¬ 
ing varies from one-half to three-fourths of an ounce of salt to 
the pound of butter. The butter, after having been salted and 
worked, is allowed to stand until evening, and is then worked 
a second time and pa,eked. In hot weather, as soon as the but¬ 
ter is salted and worked over, if is taken to the pools and im¬ 
mersed in water, where it remains until evening, when it is 
taken out, worked over, and packed. For this purpose a sep¬ 
arate 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, 
