598i 22% PROCEEDINGS OF SECTION G. 
been retained in the butter. In ,expectation of this 
variation, a quantity of cream was churned and the butter 
divided into three lots. One was salted at the rate of 
5 per cent.; the other, 7 per cent.; and the third, 10 per 
cent. Each received one working throughout the process 
of manufacture, and upon analysis 5 Ibs. salt left 15-4 per 
cent., 7 lbs. 17-9 per cent., and 10 lbs. 18-8 per cent., 
of water in the butter. 
In consideration of the differences between unsalted and 
salted, 6 boxes of butter were produced from separate 
quantities of cream. To one box from each lot of cream 
34 per cent. of salt was added, while the other three boxes 
were worked without the addition of any salt. Every care 
and attention was given to the churning of the cream, and 
handling of the butter on the worker. 
The following is the result— 
UNSALTED BUTTER. SALTED BUTTER. 
Percentage of Water. Percentage of Water. 
| 
No. 1 13°2 | 11°8 
2 14°2 1l‘4 
3 14°] 12°3 
The above figures show that the unsalted butter contained 
a marked increase in moisture; and such a difference is not 
discernible by the application of the trier, but the very 
opposite indications are given. In making a _ practical 
examination of these 6 boxes, I found that the unsalted 
butter in each case showed a dry appearance on the trier, 
while the other boxes were more or less moist. 
In the table of water analysis and trier tests appear an 
illustration of the above where one sample of butter (No. 4) 
proved to contain 14-1 per cent. of water, while it gave no 
token of moisture, but, on the other hand, was very 
It thus appears that butter, in the absence of salt, cannot 
yield its moisture to the good influences of the worker ; 
but in the presence of an average percentage of salt, the 
water gathers in drops throughout the body of the butter, 
and escapes from the worker in company with a percentage 
of the dissolved preservative. By reason of the salt 
gathering the water together, and the possibilities of it 
becoming locked up in badly distributed proportions, the’ 
excessive moisture exhibited by the trier in “dry”’ butter 
may be accounted for. Again, when excess of salt, and 
particularly some brands, is added, the water of crystallisa- 
