Butte K Making, 97 



or on the well constructed brake, l)y one who has had expe- 

 rience. If hnttei' is woi'ked too much, it will be salvy and 

 leaden ; if not enough, streaked with white. The white, 

 streaks -.wo not salted. 



The amount of salt used must conform to the taste of the 

 consumer. As a genend i-ule, two-thirds of an ounce of 

 salt to one pound of butter is sufficient, unless the butter is 

 to be kept a long time, when an ounce or more may be 

 used. 



Ashton's and Onondaga salt are the best I know in the 

 market, but manufacturers should give it to us free from 

 dirt or sediment, if possible. 



I have had no experience with any Init spruce and liem- 

 lock packages. These may l>e prepared for use by tilling 

 them with brine, and allo\\'ing it to remain till the wood is 

 saturated ; then cleanse the tub and sprinkle in a little salt. 

 The buttcM- can be pounded down with a heavy wooden pestle; 

 of course, it nmst be scalded and kept wet. Too much 

 pounding will injure butter. If the face of the pestle is 

 made slightly concave, it will help to leave the top of the 

 butter in o^-al shape, giving it a good appearance. The 

 external appe;irance of everything gives the hrst ini])ression 

 as to its value. To smooth the top of l)utter, a Avooden pad- 

 dle, well prepared, should he used. 



The l)utter shoidd be covered with a fine cloth, tucked 

 down at the edges, on which should be carefully and 

 smoothly spread, with a knife, a little very clean salt ; not 

 a poimd 01- two. 



If the cloth is left oif for a few hours, till the butter has 

 4 



