Year: 1878

water, then put in the cream and begin to
turn, keeping up a steady motion--one that
will bring the butter in thirty minutes; the
exact motion can be arrived aC after few
churnings better than in any other way. As
particles about the size of pea, draw off the
butter milk and pour in cold water. Give
the churn or dash few revolutions, draw
this Oft, and add more fresh water; use 9
paddle, with which press the butter into one
side of the churn, getting out all the water
you can conveniently. This should be done
quickly, and the butter taken out of the
churn and placed on tray. After weigh
ing the butter, spread it out on the butter
table and cover with salt, one ounce to each
pound of butter. The salt should be crush
ed fine and sifted, and Of good standard
brand. Ashton's imported is highly recon-
mended by some of our best butter makers.
If the butter is intended for market in the
mines it will, as a rule, be more salable if a
lllllc lllOlC dIA OuilCC W VIZ pOlthSt l.
used This, however, may be regulated ac-
cordihg to- the taste.


The best table for working butter is made
with the top in the shape of triangle, the
straig ght sides being raised at the edges and
the outer end Or side being circular Here
the butter is spread and sailed, and worked
with a smooth roller Of turned wood with
one end fourth larger than the other. II
is operated by hand, holding the handle al
the larger end, to which is fastened SIN al
IRON rod which passes through the centre OF
the roller lengthWisc and is connected to q
swivel, link or ring which is attached TO the
small or pointed end of the table, and SO ar
ranged that the roller can be moved back
and forth over the table with ease. BY
pressing downward and moving the handle
from one side OF the table to the other, the
roller revolves over the table. mixing in the
salt. and at the same time causing the water
and milk to come to the surface. When
working. take up the milk and water with 6
linen cloth frequently WrIng in clear colo
water. touching gently without letting the
hands come in contact with the butter. LII
changing the butter in position Oh the table
use the paddle, but he careful to not break
the gram of the butter by mauling or slid
inc it on the table. When the water is al
worked out, pack the butter upon tin OF
earthen tray, set it in n cool place.. covered
with a linen cloth. where it may stand unit
the next day After standing twelve OF
fifteen hours. and not to exceed tWenty-four
it should be again placed OH the table ant
workeda as before ;; Just enough and not toe
much. In this lies one of the incest points
in the art Of butter making, and one cannot
be too careful. Application and practice i:
the best school, and it will take considerable
of it to become perfect, even after reading
this article and others from more expert
enced pens. A thorough working is neces
sary, and it is equally essential that 1t be no.
taken up with damp cloth i'll the same
manner as at tie first working, and the
Grain should not be broken. TWO grea


faults to three-fourths of the butter made IL
this country cones from the failure in work
ino. It is not at all unusual to see buttel
come to market with globules OF milk SUCK
inc over it and through it sand often tht
same butter has rough appearance, ant
breaks when cut with knife, an evidence
that when working it was roughly hanaiet
and no care taken to take up the milk. Sucf
butter is far from being palatable to those
who know good butter, and is drug on th'
market when brought In competition witt