Working Butter

The working of bntter is a manipulatiou that requires the utmost skill, fcr overworking destroya the grain of the product, and any motion of the "worker" that produces grindingshould be avoided, and to detect this and correct it takes a quick eye and steady hand. The chief purpose in working butter is to solidif y it, and at the same time expel the remaining buttermilk and diffuse the salt through the mass, and this last should be done with as little mixing as will exactly accomplish the requireinent, for the grain of the salt cutting the globules of the butter, in jures the grain of the latter, and the butter becomes waxy, The butter should never exceed a temperature of sixty degrees when worked, as a higher point causes butter to gravitate toward stickiness, and when worked at too low a point the butter becomes mealy and the texture destroyed. If at the last working additional salt is required, care must be taken that the butter has become dry, so that it will not be dissolved; but many dairymen throw a few quarts of water into the "worker" at this stage to aid in dissolving the salt, and carry with it the partióles of buttermilk that have reniained over from the previous working. There is a mistaken notion in regard to salt adding to the keeping quality of butter. The long keeping Danish butter, perfectly worked, but never receiviug a partiële of salt proves that the latter is not, so f ar as it relates to the keeping of butler, a preserving agent, and that no amount of salt will keep butter, unless certain rules are observed and requirements met. The papers teem with riotices of butter preservativos and inventions to keep bntter indefinitely, but it will probably be a long time before any of them will come into general use; and for years to come the long keeping butter will be fouud to be an article made froin cream ; where perfect cleanliness was observed in obtaining it, and the butter churned and put into packages under a system of rules relating to cream, temperature and wording.