318 AGRICULTURE FOR COMMON SCHOOLS 



salt in their butter. The salt used should be uniformly fine in 

 grain and dry, and should be scattered evenly over the butter 

 and worked in with the worker. It should all dissolve com- 

 pletely. Sometimes butter is salted by using the salt as a brine. 



Preparing for Market. — Country butter is usually put 

 on the market in pound prints, being moulded out with a 

 wooden mould which puts just a pound in a package. Butter 

 is also made into large rolls or packed into crocks or wooden 

 tubs, depending upon the quantity. The pound package is 

 the most desirable form, but whatever the form is it should 

 be neat and attractive. If the package is wrapped neatly 

 in a sheet of parchment paper on which is printed the 

 name of the maker or his farm, it will help the sale of the 

 butter. Creamery butter is usually placed in butter tubs and 

 later made up into pound packages. 



Composition of Butter. — The composition of butter is not 

 always the same, but on the average is about as follows : 



Fat 83% 



Casein, sugar, and ash 1% 



Salt 2.5% 



Water 13 5% 



It is unlawful for butter to contain as much as 16 per 

 cent, or more of water. The quality of butter is determined 

 by its flavor, texture, color, salt, and the package. Your 

 Experiment Station will be glad to send you sample score 

 cards and explain how to score butter. 



In the successful handling of milk, making of butter, and 

 managing a dairy business, a very great deal must be learned 

 by experience. One who studies carefully the principles 

 which underlie the work and then applies them in a practical 

 way is sure to succeed. 



