76 HINTS ON DAIRYING. 



a buttermilk flavor in their butter. They, therefore, do 

 not wash the butter, or wash it very little. Such butter 

 must be consumed at once, as it will not keep. 



WORKING. 



By this method of retaining the butter in a granulated 

 form, only sufficient working is required to evenly work 

 in the s-.ilt. The less working the better. 



SALTING. 



The salt, after the butter is properly drained, can be 

 carefully mixed with the butter by stirring. When thor- 

 oughly incorporated, barely pressing the butter together 

 into a solid mass is all that is needed. If one does not 

 want butter very salty to the taste, it can be evenly and 

 nicely salted by completely wetting it with saturated 

 brine, then carefully pressing the granulated butter to- 

 gether and leaving in it as much of the strong brine as 

 will remain. We have seen butter salted in this way, 

 and it was very evenly and completely salted, having in 

 it no undissolved grains of salt, but it was not as salt to 

 the taste as some like. 



About an ounce to the pound is good salting; but 

 more or less salt must be used to suit the taste of custo- 

 mers. None but retined salt should be put into butter. 

 No salt, is better for this purpose than the Onondaga F. 

 F., which is American, and the cheapest salt fit for dairy 

 use that can be obtained. 



The principal office of the salt in butter is to impart 

 an agreeable flavor, in conjunction with the natural 

 aroma of fine butter; but it is a fact that too much salt 



