n8 AGRICULTURE 



worked until all the free water is expelled, 

 and, at this stage, properly made butter 

 should, when broken, have the appearance 

 of cast iron. If the butter is soft, do not 

 finish working it, as it is impossible to do so 

 without injury. Remove it to a cool place, 

 and leave it for as long as possible to harden, 

 when it may be finished off and made up in 

 safety. 



Dry salting When dry salting is done, the salt should 

 be added to the butter just after it has been 

 removed from the churn. Pure dairy salt 

 only should be used. It is generally added in 

 the proportion of a quarter to three quarters 

 of an oz. to the lb., according to taste. 

 First, roll the butter out and sprinkle on it 

 half the salt, then roll it up and spread out 

 again, after which the remainder of the salt 

 is added. When this has been well 

 worked in, it should be removed to a cool 

 place and left for as long as possible in 

 any case, not less than thirty minutes, to 

 give time for all the salt to be dissolved. 



