Elementary agriculture elementaryagricu00nida Year: 1915 MILK AND BUTTER 31 is pressed together and rolled with a wooden paddle to remove the rest. Three-fourths of an ounce of fi n e table salt should be added to each pound of butter and even- ly worked into the butter 531 Fig. 18. mass with the paddle, presses the butter, but Fig. 19. The new way— en inn separator. cream back and forth The old way of separating cream. The worker firmly rolls and does not rub it, because that destroys the grain. When the butter is free from but- termilk, it can be made into a tempting lump and stamp- ed
Elementary agriculture elementaryagricu00nida Year: 1915 MILK AND BUTTER 31 is pressed together and rolled with a wooden paddle to remove the rest. Three-fourths of an ounce of fi n e table salt should be added to each pound of butter and even- ly worked into the butter 531 Fig. 18. mass with the paddle, presses the butter, but Fig. 19. The new way— en inn separator. cream back and forth The old way of separating cream. The worker firmly rolls and does not rub it, because that destroys the grain. When the butter is free from but- termilk, it can be made into a tempting lump and stamp- ed and rolled in oiled paper. Butter is judged for its flavor, color, grain, and the amount of salt, but in a great measure it is judged by its general appearance. The Churn. Farmers, to- day, prefer the barrel churn, without a dasher. In opera- tion this churn throws the against its sides. Churns
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