65 



notably "Diamond Crystal," "Worcester" ''Cadillac" and Colon- 

 ial" and a few others. The main thing is never to use coarse, im- 

 pure salt ; by impure I do not refer to chemical purity, which does 

 not always insure it being the best. 



But even the very best brand may have been exposed in 

 transit and absorbed odors or black specks may have got into it, 

 so that it is safest to test it by dissolving in water and see if it 

 leaves any sediment or gives a milky solution. Mr. Curler, in 

 his "American Dairying," recommends dissolving the salt in hot 

 water to detect taints. 



As salt absorbs odor it must be stored in a clean place and the 

 careful dairyman will keep an eye on where his dealer keeps it. 



We often hear creamery men say : "We use such and such a 

 salt (mentioning a cheap brand) generally, but when we put up 

 butter for cold storage we use so and so (mentioning an ex- 

 pensive salt). How is this? Is it all imagination? If not, why 

 can't they see that if the expensive salts are better for cold stor- 

 age they are also better for every-day use. There may be good 

 salts among the cheaper brands, but until manufacturers have 

 proven their ability to make them uniformly alike, it is safest to 

 use those, year in and year out, which have been proved by years 

 of practical tests. 



I confess that I like a salt with a grain to it, so that when 

 sprinkled on the butter it does not mush like fine sugar on berries. 

 I also prefer a salt which does not dissolve too quickly, as I 

 advocate working twice. 



Right here there is a common clap trap device used by salt 

 agents when they talk about the special "make-weight" or the 

 clear brine of their brand. A good maker will always study his 

 salt and act accordingly, leaving more or less moisture, according 

 to whether the salt is less or more soluble. 



THE: WORKERS. 



Good butter has been made by working it with the hands 

 and if the dainty dairymaid washes her hands and arms carefully 

 first in hot and then in cold water, there is really no more ob- 

 jection than to the neat housewife kneading her bread or cake, 

 but, to be on the safe side, the watchword is now given : "Never 

 touch the butter with your hands." 



In small quantities butter may be worked manipulating it 

 with two paddles, like Fig. 55, pressing the lump flat in a wooden 

 bowl, and then rolling it up and pressing it endwise, never rub- 



