Salting Butter. 



155 



upon the taste of the consumer for whom it is in- 

 tended, and may vary from a mere trifle to as 

 mnch as 2% onnces for each ponnd of butter. 

 The great majority of consumers, however, prefer 

 an amount ranging between % of an ounce and 1 

 ounce to the pound. The addition of a uniform 



Fig. 21. " Centrifugcil " or vertical butter-worker. 



amount of salt from day to day is a matter of 

 considerable importance in securing a uniform qual- 

 ity of butter, and the amount of salt should, there- 

 fore, be based upon the least variable factor possi- 

 ble. It will be found that from day to day the 

 size of the granules of butter when washed, and the 



