Washing, Working, Salting, Packing 55 



revolutions and draining off. This should not be done 

 until the working- process is nearly finished. Great 

 care should be taken not to add too much water or 

 wash too much so as to reduce the salt too much. 



Caution. 



Never use coarse barrel salt for butter. It will not 

 dissolve, but leave the butter gritty and mottled. Never 

 use table salt. It is too fine and will wash out. Use 

 only butter salt made for this purpose. The best is 

 none too good, as salting is a particular part of butter- 

 making. 



There are several brands of salt on the market made 

 especially for butter that do not cost any more than 

 the salt that you buy at the grocery store. We advise 

 using one of these, as they are far better for the pur- 

 pose and just as good for other purposes. 



The salt should be the same temperature as the wash 

 water and can be made so by mixing with water, which 

 will also dissolve it to a certain extent and cause it 

 to mix better with butter. Never use dry salt, as it 

 takes too long to properly incorporate it into the but- 

 ter, with the result that your butter is overworked 

 and becomes greasy. 



Working Butter. 



Butter should be worked until, when broken, it 

 shows a grain like a broken piece of steel a long 

 grain. Butter should have a firm, waxy body, not 

 brittle or short-grained. Butter can be worked from 

 20 to 35 revolutions without hurting grain or texture, 

 especially if body is cold and firm. Great care must 



