BRITISH DAIRYING. 



fluous water, as well as to incorporate the salt, where dry salt 

 is used. The advantage of dry salting, if advantage it be, is 

 this : we know exactly how much salt the butter contains. It 

 has no advantage over brining, if the butter is for early eating ; 

 but it has where the butter is wanted for keeping for potting 

 or tubbing. Its disadvantage is that it is not so evenly mixed 

 with the butter as when brining is done. 



FIG. 37. THE WORKER AS A BUTTER TABLE. 



A butter-worker is an excellent thing ; it manipulates the 

 butter without softening or making it greasy. In a way at once 

 easy and effective it works out the water and works in the salt. 

 Bradford's "Arch Albany" is only one among many, but it is 

 first and the rest are nowhere ; it is just about perfect, and the 



