. Productive dairying . Dairying. 354 DAIRY BUTTER MAKING they can be returned, and of being heavy and easily broken. Butter cut from jars also is irregular and often ragged in ap- pearance. For these various reasons the pound print has come into favor in all sections of the country. Print tools which will form from one to a dozen pound cakes at one time are on the market (Fig. 118). The single print, however, is not desirable for regular use because it is slow and because the butter packed into it is too liable to become smeared and greasy from much handling. It is convenient to have one read
. Productive dairying . Dairying. 354 DAIRY BUTTER MAKING they can be returned, and of being heavy and easily broken. Butter cut from jars also is irregular and often ragged in ap- pearance. For these various reasons the pound print has come into favor in all sections of the country. Print tools which will form from one to a dozen pound cakes at one time are on the market (Fig. 118). The single print, however, is not desirable for regular use because it is slow and because the butter packed into it is too liable to become smeared and greasy from much handling. It is convenient to have one ready, however, in order that small special orders may be more neatly filled. The print shown in figure 118, which will make eight to twelve pound-prints at one filling, is thor- oughly practical where small amounts are made. The form. View from above showing cutting wires. Fia. 118.—A multiple butter printer which cuts the prints apart with wire. known as the Friday is very convenient, especially where the butter is liable to be soft when made and requires hardening in the refrigerator before being cut into pound bricks and wrapped. The paper used for wrapping butter should not be coated with paraffin, but should be parchment paper. The carton should, however, be thoroughly well paraffined inside to prevent evapora- tion of moisture, and absorption of odors by the butter. General —The fat which is later to be made into butter exists in the milk and cream in the form of very minute round balls, varying in size, but averaging aboiit^'f OjOOO of an inch in diameter. The reason for churning is to stick these little globules together into larger masses called granules. The rea- son for working is to form these granules into a single mass. The object especially to be held in mind throughout the entire process is to collect and assemble these small particles without in. Please note that these images are extracted from scanned page images that may have been digitally enhanced
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairying, bookyear191
