DAIRYING 



This will prevent mottles in the butter and remove the gritty 

 taste that is so objectionable in finished butter. 



Fourth. Dampen the salt with about as much water as 

 there is salt, using from one-eighth to one-tenth as much salt as 

 there is butter, or about one and one-half oz. salt per pound of 

 butter. This damp salt is then sprinkled over the granular butter 

 and worked into it a little at a time, allowing the butter to stand 

 between workings. 



m 



1) term ortrf Crystal 



Plate 3 Types of Butter Salt Crystal* all Magnified the Same 



