24 DAIRYING 



The Butter Salt. 



Many brands of butter salt are now on the market. They 

 vary from fine to coarse grained. They also vary in the shape 

 of the salt crystals. 



When a butter-maker is accustomed to the use of one size 

 of salt crystal it is sometimes difficult for him to get the same 

 results in his butter with a radically different salt crystal. It 

 will take some time to adjust his practice to the change in salt. 

 The coarse grained salts dissolve more slowly than the fine, and 

 the working of the butter should be regulated to fit the grain of 

 the salt used. More fine than coarse salt is usually wasted in 

 butter-making, and as a rule the fine grained salts are cheaper 

 than the coarse. 



423. Before any salt is used, a tablespoonful of it should be 

 added to a glass of clean water and the solution of the salt 

 noticed. If it has a muddy color or a fine sediment that will not 

 dissolve, another lot of salt that gives a clear brine should be 

 used. 



424. Analyses of samples of the principal brands of butter 

 salt on the market have shown them to contain from 97.8 to 99.2 

 per cent, sodium chloride. The difference between these figures 

 and 100 per cent, is principally made up of calcium sulphate. 



425. The difference between the fine and the coarse grained 

 salts is shown by measuring the space filled by the same weight 

 of each salt. Comparing weights with volumes on the basis of 

 one pint weighing one pound, then one pound of the finest 

 grained salt will just about fill a pint measure, while one pound 

 of the coarse grained salt will fill approximately one and one-half 

 pints, or 385 grams fine salt equal 400 c. c., and 385 grams coarse 

 salt equal 550 c. c. 



426. The length of time required to dissolve the coarse and 

 the fine salts is shown by the following figures : A given quan- 

 tity of coarse salt dissolved in 45 seconds, of medium salt in 30 

 seconds, and of fine salt in 25 seconds. The coarse salt required 

 nearly twice the time to dissolve it as the fine salt. The form, 

 as well as the size of the salt crystals has, however, some in- 

 fluence on the rate of its solubility. A cube of salt does not dis- 



