Agriculture .. . Fig. 259. Barrel Chlrn. IIUSBAXDR Y 7*7. Fig. 260. Lever Butter Worker. draining is removed from the churn to the butter worker. Here it is saltedto suit the taste of customers. This in the majority of instances requiresthe use of about one ounce of salt to a pound of butter. Salt of the bestgrade only should be used. Somebutter makers work in the salt andfinish the working in one operation,but somewhat better results can besecured by only partially working thebutter when it is salted and setting itaway for three or four hours, when itshould be reworked until sufficien
Agriculture .. . Fig. 259. Barrel Chlrn. IIUSBAXDR Y 7*7. Fig. 260. Lever Butter Worker. draining is removed from the churn to the butter worker. Here it is saltedto suit the taste of customers. This in the majority of instances requiresthe use of about one ounce of salt to a pound of butter. Salt of the bestgrade only should be used. Somebutter makers work in the salt andfinish the working in one operation,but somewhat better results can besecured by only partially working thebutter when it is salted and setting itaway for three or four hours, when itshould be reworked until sufficientlydry, and then packed or printed. Saltdeepens the color of butter, and unlessthe salt is worked in evenly the butter will be marbled. A short interval between salting and printing or pack-ing allows the salt to thoroughly permeate the whole mass and the second working does much toinsure uniform mixture ofthe salt as well as removalof any excess of water. 800. Preparing thebutter for market — Inthe great majority of in-stances the butter whichis made at home
Size: 1737px × 1439px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, booksubjectagricul, bookyear1901
