CHAPTER VII. 



SALTING, WORKING, PACKING AND 

 PRINTING. 



The salting may be done in the churn or on 

 the worker. If the box or barrel churn is used 

 it can be salted very nicely in the churn. Use 

 a sieve and put the salt through it into the 

 granular butter; then revolve the churn very 

 slowly and the salt can be thoroughly mixed 

 with the butter before it is taken from the 

 churn and while it is in the granular form. 

 The main objection I have to salting granular 

 butter in the churn is the uncertainty as to the 

 amount or weight of the butter. When a small 

 churn is used this can be overcome by weigh- 

 ing the churn with the butter in it. This was 

 my practice until my dairy increased so as to 

 require a churn of a size that could not be 

 readily handled and weighed. The advantage 

 of churning at a low temperature comes in here 

 too, as butter at a low temperature does not 

 pack so readily and the salt can be mixed with 

 less working. 



(103) 



