. Dairy farming. Dairying. 184 DAIRY FARMING. Fig. 51. Butter worker. Butter is worked enough when the salt has been evenly distributed. Just when this point has been reached can not always be told from the appearance of the butter immediately after working. But after four or six hours' standing the appear- ance of white streaks or mottles indicates that the butter has not been sufficiently worked. The rule to follow is to work the butter just enough to prevent the appearance of mottles. To avoid mottles it is best to work butter twice. The Fig. Printer. fij-st time, it is workcd. P
. Dairy farming. Dairying. 184 DAIRY FARMING. Fig. 51. Butter worker. Butter is worked enough when the salt has been evenly distributed. Just when this point has been reached can not always be told from the appearance of the butter immediately after working. But after four or six hours' standing the appear- ance of white streaks or mottles indicates that the butter has not been sufficiently worked. The rule to follow is to work the butter just enough to prevent the appearance of mottles. To avoid mottles it is best to work butter twice. The Fig. Printer. fij-st time, it is workcd. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Michels, John, 1875-. Milwaukee, Wis. , The author
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairying, bookyear191
