22 DAIRYING 



the wash water. This method of salting requires considerable 

 more salt than dry salting and gives a very mild salted butter 

 because the brine does not stick to the butter in such quantities 

 as the dry salt. Brine salting gives an even distribution of salt 

 through the butter and is therefore a sure prevention of "mottles" 

 in butter. 



Second. Dry salting in the churn is a good way of mix- 

 ing salt with butter. This is an economical use of salt, but the 

 uneven mixing it receives in the churn and the uncertainty of the 

 weight of butter and necessary weight of salt to use are two oi 

 the objections to this method. Good results are obtained by add- 

 ing a part of the salt to the granular butter in the churn, then 

 swing it back and forth a few times until well mixed ; after this 

 let the butter stand for at least one-half hour for the salt to dis- 

 solve. It may then be taken from the churn, placed on the 

 worker where the remainder of the salt is added and the work- 

 ing completed. 



Thjrd. Dry salting on the butter worker is a method by 

 which the salting may be most easily controlled. After the gran- 

 ular butter has thoroughly drained in the churn and while it is 

 still in granules, the butter is taken from the churn with wooden 

 ladles. (A good butter-maker never puts his or her hands in the 

 butter), weighed, and then spread in a layer on the butter worker. 

 About o.ne-half of the weighed salt is sprinkled or sifted over it, 

 being careful to use a fine sieve so as to take out all lumps, 

 sticks, etc., from the salt. The butter is then mixed with this 

 salt by folding layers of butter over and over with a wooden 

 ladle. It may then be worked a few times with the lever of the 

 worker and left standing for the- salt to dissolve. 



This standing after salting is always desirable, but it neces- 

 sitates doing the working in a clean, cool room, where the tem- 

 perature does not go above 60 degrees F.. as the butter may be 

 injured by the warming up and softening during working. 



After standing awhile, the remainder of the salt is added and 

 the working completed by pressing the lever into the butter and 

 folding the butter over and over. A little working at a time and 

 waiting about ten minutes between workings will help to evenly 

 distribute the salt through the butter as fast as it dissolves. 



