DAIRY CONFERENCE. 63 



because j'our granules are in like condition every time and you know 

 just how you have salted before and just what degree ot saltness 

 you have secured, and if you follow that method, being careful that 

 the conditions are similar, you get like results ever}' time. 



Question. Do you weigh that butter before you salt it, when 3'ou 

 salt in the churn ? 



Sec. Gilbert. No, but it is adjusted in quantity by the quantity 

 of cream used in the churn ; it is not mathematically accurate, but 

 these things are not required to come down to a mathematical point ; 

 when we approximate these points we reach very nearly accurate 

 results. 



The other method of dry salting is to remove it from the churn 

 to the butter bowl, in which it is weighed, and it is then spread out 

 upon the butter worker and the salt sifted over the butter ; and 

 mingled with it by working. 



There are three objects in butter working. 



1. The mixing or intermingling of the butter and the salt into an 

 even condition so that the whole mass shall be evenly salted all 

 through. This becomes necessary for two reasons ; you want the 

 mass salted alike and you want an even color. Salt serves to set 

 the color, and if the butter is salted unevenly the color will be uneven 

 and there will be light streaks of butter. 



2. To remove the liquid. You cannot prevent a considerable 

 percentage of water remaining in the butter, about ten per cent I 

 think is the minimum that will remain in the butter. If a large 

 amount above that remains it is an objection, and it should be 

 removed. It becomes necessary to take care injthe working of the 

 butter that the liquid is well pressed out. The temperature of the 

 butter mass must be looked after in order to be able to express the 

 liquid. If it is too warm or two soft you cannot force the liquid to 

 the surface and it remains in there and aids in making the butter 

 soft. Here comes in a matter of nice judgment which nothing but 

 judgment can control. 



3. To get the proper texture. Texture in butter is pretty hard 

 to describe in words ; it is easier to illustrate it than to describe it. 

 It means that peculiar condition which is just right, a sort of waxy 

 condition, close in texture, comparatively free from water and at 

 the same time brittle when you attempt to divide it. If butter is 

 worked too cold it will so grind the particles together that it becomes 

 sticky and adhesive. Here is where many inexperienced butter 



