Packing Butter. 157 



the natural crystal give tlie best results so far as re- 

 maining dry and freedom from caking are concerned. 

 Brine salting.— \Yith many who prefer a butter 

 slightly salted, it is sometimes convenient to add 

 the salt through the medium of brine, rather than 

 to mix it with the butter in a dry condition. The 

 advantages of brine salting are that a light amount 

 of salt may be uniformly incorporated with the 

 butter. It is not possible to incorporate with the 

 butter a large amount of salt in this way. Where 

 well -drained butter is salted at the rate of one 

 ounce to the pound, there will remain in the but- 

 ter about 3 per cent of salt. Where butter is 

 washed twice with a saturated brine, there Avill re- 

 main in the butter w^hen w^orked about 2 per cent 

 of salt. In salting butter in this manner, it is nec- 

 essary that the brine should be prepared before- 

 hand. This is best done by dissolving the salt in 

 warm water, as much as the water wdll hold, and 

 then cooling it to the proper temperature to add to 

 the butter. The brine in this instance may take the 

 place of the second wash w^ater. After the brine 

 has remained upon the butter five or ten minutes, 

 it should be withdrawn and additional salt added to 

 it, or a second portion of saturated brine added and 

 left upon the butter for a similar length of time, 

 after which the brine may be wdthdi-aw^n and the 

 butter worked in the ordinary manner. 



Packing and marketing.— After the butter has 

 been worked until the salt is completely dissolved 

 and a sufficient amount of water removed, it is 



