. The book of butter : a text on the nature, manufacture and marketing of the product . Butter. FROM CHURN TO PACKAGE 139 The temperature should he ahout rA° to 58° F. If the temperature is too low, the butter will be too hard to work in the salt nicely. When the butter is hard, extra working is required and it is likely to be tallowy. If the butter is. Fig. 47. — The churning process is complete. The granules are about tlic size of a kernel of corn. too soft, it will be greasy. Revolve the churn, in high speed, ten to fifteen revolutions to complete the washing. Both wash waters should be dra
. The book of butter : a text on the nature, manufacture and marketing of the product . Butter. FROM CHURN TO PACKAGE 139 The temperature should he ahout rA° to 58° F. If the temperature is too low, the butter will be too hard to work in the salt nicely. When the butter is hard, extra working is required and it is likely to be tallowy. If the butter is. Fig. 47. — The churning process is complete. The granules are about tlic size of a kernel of corn. too soft, it will be greasy. Revolve the churn, in high speed, ten to fifteen revolutions to complete the washing. Both wash waters should be drained from the churn through a 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 Guthrie, Edward Sewall, 1880-1964. New York : Macmillan
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbutter, bookyear1918
