20 



DEPARTMENT OF AGRICULTURE. 



If the butter is of fine flavour and for immediate use, one washing will gener- 

 ally be sufficient ; otherwise it is well to wash twice, especially if the butter is to be 

 held for some time. Bad-flavoured butter cannot be washed too much. 



SALTING THE BUTTER. 



After the wash-water has been thoroughly drained off the butter it should be 

 salted to suit the requirements of the consumer. The butter-maker must cater to 

 the market with regard to the amount of salt to use. As a general rule, however, 

 for prints, % to % oz. per pound should be used, and for packed butter not more 

 than 1 oz. per pound. 



Salt adds flavour to butter, serves more or less as a preservative, and assists in 

 expelling the buttermilk. The batter may be salted either in the churn or on the 

 butter- worker. 



SALTING IN THE CHURN. 



If the amount of butter in the churn can be fairly accurately estimated, it may 

 be salted in the churn while in the granular form. This can best be accomplished 

 by sifting on half of the salt evenly over the butter, then turn the butter over with 

 a ladle, or by tipping the churn forward cause the butter to lap over. The remainder 

 of the salt may then be sifted on, and after tilting the churn backward and forward 

 several times the cover should be put on and the churn revolved slowly until the 

 butter is gathered into a solid mass. It may then stand for a few minutes to allow 

 the salt to dissolve, after which it may be worked. 



SALTING ON THE WORKER. 



If the butter is to be salted on the worker, it should be taken out of the churn 

 in the granular form, carefully weighed, and spread evenly on the worker. The 

 required amount of salt should also be carefully weighed, and sifted on the butter 

 as evenly as possible, doing it in three or four applications, turning the butter each 

 time. 



WORKING THE BUTTER. 



The best way to work butter, outside of the combined churn, is to use a V-shaped 

 table worker (Fig. 10). One working at the time of salting is usually sufficient, 



Fig. 10. Lever butter-worker. 



provided the butter is firm enough when taken from the churn and worked in a 

 cool place. 



