SALTING THE BUTTER 



333 



of very efficiently removing. Crystallization takes place very 

 rapidly and at high temperature and the crystals are flaky and 

 of rhomboid shape. 



Table 51. Chemical Analyses of Butter Salts. 

 These analyses refer to butter salts only. 



1 Wisconsin Agricultural Experiment Station, Bulletin 74, 1889. 

 8 Canada Internal Revenue Department, Bulletin 128, 1906. 



Connecticut Agricultural Experiment Station Report, 1907-1908. 



* Cornell University, Analysis by Prof. H. C. Troy, Chemist, 1919. 

 6 Maine Agricultural Experiment Station Annual Report, 1910. 



