SALTING OF BUTTER. 79 



air, especially if the weather is warm, become rapidly 

 changed into a ferment, and the delicate qualities of the 

 butter are at once destroyed. 



It may be impossible to discover caseine, even with a 

 powerful microscope ; but just try this experiment : place 

 the granular butter, after being thoroughly washed, into 

 cold, well-strained brine made from the best salt, and pretty 

 strong (enough brine to float all the butter) ; let it thus stand 

 for an hour or two, occasionally stirring it gently ; then drain 

 off the brine, boil it down slowly, and there will rise to its 

 top a scum tasting and smelling decidedly like cheese. This 

 is caseine, in small quantity, removed from the butter-grains 

 by the brining process. This additional precaution of brin- 

 ing is therefore recommended. Any thing that will add to 

 the quality of the butter and to its keeping properties is 

 worth doing. When, in washing, the last water used has 

 passed off clear, pour on the cold brine, and treat it as de- 

 scribed. Perfectly fresh butter in the granular form may 

 be kept for weeks in brine, in air-tight cans, like fruits, and 

 salted when taken out for use. In some places now, butter 

 is sent to market in this form, and sold at fancy prices. 

 After the brining, remove the butter to a bowl, drain it well, 

 and sprinkle over it the right quantity of salt. Let it thus 

 stand some hours ; then, with wooden paddles, carefully draw 

 the butter-grains together, making it into such form as is 

 desired, but with as little pressure and rubbing as possible. 



The quantity of salt to be used is, of course, a matter of 

 taste. There is, however, a very marked tendency in this 

 country towards the use of fresher butter. Very little of the 

 highest-priced butter receives as much as an ounce of salt to 

 a pound of butter.- In many first-class dairies six ounces to 

 ten pounds is now the rule ; and, for some fancy brands, only 

 half as much is used. Whatever the quantity used, let the 

 salt be of the purest and best : this matter of the quality of 

 salt used in butter deserves more attention than it receives. 



Henry E. Alvokd, Chairman. 



