SEVENTEENTH ANNUAL YEAR BOOK— PART YI 3T'J 



One of the things about a license is the fact that it can he used 

 as a club over the head of the fellow who won't clean up. If he refuses 

 to comply with the law you can put it to him in this manner: "If 

 you don't clean up, I am going to take away your license," and the 

 chances are pretty strong that he will soon have his place in a sani- 

 tary condition. 



SALT INCORPORATION. 



BY H. P. BANCROFT. 



Gentlemen: I understand that they have given me ten minutes of 

 your valuable time to talk on Salt Incorporation. I certainly can't 

 understand why I was called upon unless the Iowa State Dairy associa- 

 tion is on its last lap or that they are hard up for material. I have at- 

 tended these meetings for the past twenty years and feel amply r:paid 

 by having the privilege of talking to you for a period of ten minutes. 



In regard to incorporating salt in butter. I consider this subject 

 very important as the majority of people have formed the habit of eating 

 salt in their food and I never knew of good salt harming poor butter. 

 I believe that the proper amount of salt to incorporate in one hundred 

 pounds of butter should be between 3 and 4 per cent; possibly the best 

 butter does not need quite that amount but I am sure that the va=t ma- 

 jority of the butter manufactured from hand-separated cream should con- 

 tain at least 3 per cent. I find that the most of us are in the business 

 to make money for our employers and I believe that it is our duty to 

 incorporate all the salt we can without depreciating the quality of the 

 butter, and at the same time we should try and utilize as much of the 

 salt without waste as we can. 



A number of years ago it occurred to me that if I could get rid of 

 all the surplus water which I did not need in the butter that I could then 

 add the amount of salt I wanted to retain. At that time I had charge 

 of a churn where we were making between twelve and eighteen 

 thousand pounds of butter a day. By trying different methods I found 

 it was possible to retain practically all the salt added to the butter. 

 By getting rid of the surplus water and properly working in the salt I 

 find that I make a piece of butter which is almost the same as we used 

 to make on the old Mason, or open workers. 



If you wish to incorporate about 4 per cent of salt to the hundred 

 pounds of butter, I find it can best be done by retaining about 15% per 

 cent of the moisture. The butter will not be free from grit as it is 

 taken from the churn but if you will examine it about thirty-six hours 

 later you will find it thoroughly dissolved, if you have retained the proper 

 amount of water. Butter salted in this way may appear quite dry when 

 it is taken from the churn but after it has been thoroughly chilled if 

 you will cut into it with a wire you will notice that the butter is free 

 from large water cells and that the water has been retained in the but- 

 ter in minute droplets and that the inside of your butter tubs are 

 free from brine which you would find in a leaky piece of butter, where 

 this salt is not properly incorporated. By using this method I find my 

 butter reaches the market with a minimum amount of shrinkage. 



