=Butter.= The butter so churned is now ready to be salted. Use good fine dairy salt. Coarse barrel salt is not fit for butter. The salt can be added while the butter is still in the churn or after it is put upon the butter-worker. Never work by hand. The object of working is to get the salt evenly distributed and to drive out some of the brine. It is usually best to work butter twice. The two workings bring about a more even mixture of the salt with the butter and drive off more water. But one cannot be too particular not to overwork butter. Delicate coloring, attractive stamping with the dairy owner's special stamp, and proper covering with paper cost little and of course add to the ready and profitable sale of butter. [Illustration: FIG. 272. A POWER CHURN] DAIRY RULES _Stable and Cows_ 1. Whitewash the stable once or twice each year; use land plaster, muck, or loam daily in the manure-gutters. 2. On their way to pasture or milking-place, do not allow the cows to be driven at a faster gait than a comfortable walk. 3. Give abundance of pure water. 4. Do not change feed suddenly. 5. Keep salt always within reach of each cow. _Milking_ 1. Milk with dry hands. 2. Never allow the milk to touch the milker's hands. 3. Require the milker to be clean in person and dress. 4. Milk quietly, quickly, thoroughly. Never leave a drop of milk in the cow's udder. 5. Do not allow cats, dogs, or other animals around at milking-time. _Utensils_ 1. Use only tin or metal cans and pails. 2. See that all utensils are thoroughly clean and free from rust. 3. Require all cans and pails to be scalded immediately after they are used. 4. After milking, keep the utensils inverted in pure air, and sun them, if possible, until they are wanted for use. 5. Always sterilize the churn with steam or boiling water before and after churning. This prevents any odors or bad flavors from affecting the butter. All cans, pails, and bottles should also be sterilized daily. [Illustration] SECTION LXII. HOW MILK SOURS [Illustration: FIG. 273. MICROSCOPIC APPEARANCE OF PURE AND IMPURE MILK At the left, pure milk; at the right, milk after standing in a warm room for a few hours in a dirty dish, showing, besides the fat-globules, many forms of bacteria]