206 AMERICAN DAIRYING. 



telligent work, skill, or something that could 

 and should have been remedied. 



How much salt. Use the quantity of salt in 

 butter that suits your trade. Most of the 

 United States markets wish three-fourths to 

 one ounce per pound of butter. 



Sift the salt. Use a sieve to put the salt onto 

 the butter. This will break all lumps and the 

 butter will require less working to get it in 

 proper condition. Keep the butter in the gran- 

 ular form until the salt is added, as the salt can 

 be in this way thoroughly incorporated into 

 the butter with less working than when the 

 butter is allowed to pack before the salt is 

 added. 



Churn salting. Salting in the churn is prac- 

 ticed by some of our best butter-makers. I 

 think there is no better place to incorporate 

 the salt with the granular butter than in the 

 box or barrel churn when the butter is at the 

 proper temperature so the granules do not pack. 

 A slow motion of the churn mixes the salt with 

 the granular butter very evenly and quickly. 

 When doing this work it is best to revolve the 

 churn by hand, as it is not practical to impart 

 by power as slow a motion as is necessary. 

 There are now on the market churns in which 

 the butter is salted and worked before being 

 taken out. The Disbrow and Owens churns are 

 of this style. The Disbrow is in use by some of 



