PERCENTAGES OF WATER IN BUTTER. 599 
tion must assume a considerable proportion, and before 
working is concluded the separation of the moisture will 
have become a matter of impossibility. 
We will return to the table of analysis of test 1, and 
ascertain what influence the brine has exerted on the extent 
of moisture. 
It will be noticeable that an increase of 24 lbs. of salt 
in the brine of No. 6 box, has given 1:2 per cent. more 
water, and the 54 lbs. of dissolved salt has yielded an 
increase of 3°5 per cent. of water over No. 1, in which 
25 lbs. of dry salt was added, and Ilb. dissolved in the 
water. No. 5 box with 3 per cent. of salt to the 5 gallons 
of water, gives 2.5 per cent. more water than No. 1, and 
2-9 in excess of No. 3; which was salted at the rate of 
5 per cent. 
In this particular experiment, where 5 per cent. of dry 
salt was the maximum quantity used, and 54 Ibs. the 
maximum added to the brie, there is convincing evidence 
given in the result to prove that brine possesses a greater 
influence in increasing the water-percentage of butter. 
Test 2. 
The butter-worker—The treatment of butter on the 
worker is so important a matter that a saving of 
money can be made by careful and skilful management. 
In manipulating the appliance successfully, the operator 
studies the solidity and texture of the butter as soon as the 
granules are formed in the churn. But this should not 
be sufficient to satisfy the factory-manager. He must take 
into consideration the temperature of the room, the pro- 
bable moisture that the butter contains—and both judgment 
and skill are required to leave a sufficient percentage of 
water in the manufactured product without causing damage 
to the fats and keeping properties of the butter. 
In the first pages of this article dealing with the per- 
centages of water in export butter, the reader will observe, 
in five samples, that a low degree of moisture is accompanied 
by a greasiness of texture. Im most cases this defect was 
found in consignments of milled butter, and it is reason- 
able to attribute the dryness of the product to the addition 
of a little extra salt, together with more working; and this 
is further strengthened by the knowledge that milled 
butter is often the product of dry, over-ripened cream. 
