CHURNING 115 



day. This increase in percentage of butter fat, and 

 the poorer quality of the product, made a loss of 

 from 12 to 15 per cent., often more, on the market 

 product. 



WORKING AND SALTING 



When the butter has been washed or rinsed in the 

 manner described it will have begun to gather. The 

 water for this rinsing should be at a temperature of 

 about 55 not cold enough to make the butter 

 crumble, nor warm enough to make it salvey. The 

 butter is then put into the worker, and, after being 

 partially worked together by passing the worker over 

 it two or three times, so as to spread it out, the salt 

 is added. This should be done through a sieve, and 

 spread evenly over the surface of the butter. 

 Salting should be done to meet the taste or de- 

 mand of the customer. It differs in different 

 localities. As a rule, from three- fourths to one 

 ounce to the pound is sufficient. Many customers 

 prefer one-half ounce to the pound. Butter salted 

 in the proportion of one-half at one ounce to the 

 pound, one-fourth at one and one-fourth ounces, and 

 the balance at one-half ounce, will meet the demand 

 of average village custom. The dealer will in a 

 short time tell the producer what the demands of his 

 customers are. The different churnings need not be 

 separated for the purpose of salting. 



The butter should be worked just enough to work 

 in the salt, no more. It should stand for two or 

 three hours for the salt to get well dissolved, and 

 then worked a little more. The mechanical butter 

 workers in ordinary use work very rapidly, and 



