1858.] SENATE— No. 4. • . 159 



great or too little salt added to it, as well as by the quality of the 

 salt itself. Butter should be salted with the nicest salt to be obtained. 

 In examining the lots of butter before us some were fv)und in 

 which the salt was of so coarse quality as to be left in quite large 

 particles in the mouth upon the dissolution of the butter. Of course 

 its maker will know the reason of its rejection. 



While the committee do not believe in an excess of salt, they are 

 far from admitting that good butter can be made entirely fresh, and 

 for such reason they feel compelled to reject one lot which otherwise 

 would have received a premium. 



It is believed that a certain amount of salt is necessary to bring 

 out the true flavor of butter in its greatest delicacy. Whether this 

 could not be obtained by salting ihe cream previous to its being 

 churned, is worthy consideration. But, however that may be, or 

 how great the quantity to be added to the butter or the cream, all 

 will agree in the propriety of using none but the best article. 



Unfortunately a good article is difficult to be procured. From his 

 own experience the chairman would use none but the " ground rock 

 salt," labeled as prepared for dairy use, though that same experience 

 warns him of its occasional great difference in strength as well as 

 purity. 



Among the lots examined by the committee, perhaps there was 

 greater difference in the texture or consistency than in any one other 

 point. Some were waxy, leaving no mark upon a knife after being 

 thrust into a lump, with hardly enough moisture to dim its bright- 

 ness, while other lots were soft, leaving greasy streaks upon the blade 

 and large drops of an opaque liquid oozing from the newly-cut surface. 

 The existence of either of these signs gives sure indication of imper- 

 fect if not bad process of making. The utmost moisture which 

 should be found in thoroughly worked butter is a very slight dew, 

 and it should be of such firm, waxy consistency as to slice down, 

 hardly dimming the brightness of a knife- blade. No butter is prop- 

 erly made unless it will bear these tests. 



The committee regret that so few competitors saw fit to file with 

 the Secretary, or present to them, any written account of their mode 

 of management, and that the few statements given to them were so 

 meagre and imperfect in their detail. 



It was a source of gratification to them to find, upon examining 

 the statements in their possession, (which was not done till after they 

 had made their first decision,) that their own taste agreed with the 

 statement of the competitor as to the presence of sugar, in one 

 instance to as great an amount as a teaspoonful of sugar to each 

 pound of butter. 



