. Cyclopedia of farm animals. Domestic animals; Animal products. at once. After the butter has been pressed out with the roller it should be divided in the center, one part being laid over on the other and the rollers passed over again. The process should be repeated until the butter assumes what is termed a waxy condition. If the working is continued for too long a time the butter will become salvy, having the appearance of lard, and will lose its granular structure, becoming weak- bodied. The firm- ness of the butter must be taken into account in deter- mining how long it should be worked. U
. Cyclopedia of farm animals. Domestic animals; Animal products. at once. After the butter has been pressed out with the roller it should be divided in the center, one part being laid over on the other and the rollers passed over again. The process should be repeated until the butter assumes what is termed a waxy condition. If the working is continued for too long a time the butter will become salvy, having the appearance of lard, and will lose its granular structure, becoming weak- bodied. The firm- ness of the butter must be taken into account in deter- mining how long it should be worked. Usually the firmer the butter the more working it will , Stand and the more **• 199" Cylmdncal factory churn, time it will need thoroughly to incorporate the salt and bring out the waxy condition. Packing butter. Value of appearance.— The size and style of package to be used in packing butter will depend entirely on the market conditions where the butter is sold. While great stress has been laid on the quality of butter made, it must also be borne in mind that the method by which it is packed and the neatness with which it appears on the market have practically as much to do with its sale as has its quality. In fact, many buyers will select a. Fig. 197. Crank churn, drawn from one in use at present. It should stand in this con- dition for a few minutes, until the salt becomes more or less dissolved, before the working is begun. Working the butter. Table workers.—For working the butter some form of table worker is best to use. The butter- bowl and paddle never give so good results because the butter almost invariably will be greasy, owing to the sliding motion of the paddle over the butter. The table workers" commonly used are of two kinds—one having a stationary bed and a roller, either corrugated or smooth, arranged so that it can be passed back and forth over the surface of the butter (Figs. 203,204); the other, hav- ing a movable bed, revolving on a center,
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