DAIRYING 117 



to remove the butter-milk without perceptibly 

 salting the butter. 



The usual method is to use a brine Salting 

 made by adding two pounds of salt to each 

 gallon of water, and leaving it on the butter 

 for ten to fifteen minutes. There should be 

 just enough brine to cover the butter. The 

 amount of salt used is a matter of taste, and 

 the brine must be made to suit the require- 

 ments of the market. 



After brining, the butter is removed from 

 the churn to the worker by means of a 

 wooden scoop. Butter should never be 

 touched by hand. The worker is used to 

 solidify the grains, and to press out the super- 

 fluous moisture. Great care should be exer- 

 cised in using the worker, as carelessness in 

 this respect very often completely ruins the 

 texture of the butter. The action should 

 be pressure, without grinding or rubbing, 

 and the movement of the roller should cor- 

 respond to that of the frame, otherwise 

 the butter will be injured. It should be 



