126 



BRITISH DAIRYING. 



equally pure salt, finishes the process of washing. The butter 

 remains floating in the brine for a quarter of an hour, or more, 

 during which time the churn is at rest. The longer it remains 

 the more salt will the butter absorb, but it will hardly absorb 

 more than it needs for keeping a week in hot weather. 



Properly-washed butter will, however, in a cool place, keep 



FIG. 35. DELAITEUSE. 



several weeks without salt at all. At the same time it may be 

 said that butter, even for immediate eating, is better and tastier 

 for having a little salt in it. Newly-made butter from fresh 

 cream, without salt, is almost insipid: it needs salt, just as beef 

 and mutton do. It will be more evenly salted with brine than 

 with dry salt. 



Where brine is not used, the butter does not remain in the 



