DAIRYING 119 



After that, the working may be finished. 

 Salt has a deepening effect upon the 

 colour of butter, therefore if it is made 

 up while some of the salt remains undis- 

 solved in places, the result is a speckled 

 or mottled appearance, owing to the 

 water in the butter dissolving the salt at 

 those particular points and deepening the 

 colour. 



Butter which is intended for immediate con- 

 sumption may contain more water than that 

 which is to be kept for any length of time. 

 It is usually made up in i Ib. or J Ib. bricks 

 or rolls. Various sized bricks have been 

 made, but since this shape has become so 

 popular, a standard size has come into general 

 use 5i by 2-J by i\ inches. These bricks 

 are wrapped in grease-proof paper, and packed 

 in specially made boxes. These are best made 

 of wood, as cardboard is liable to taint the 

 butter if it remains in it for any length of 

 time. The average composition of butter 

 is : 



