292 THE DAIKYMAi^'S MAIs'UAL. 



while butter that is not good may be improved and kept 

 from getting worse by salting it carefully. The first 

 requisite is good salt, and few dairy farmers are willing 

 to get salt of the best quality, because of its slightly 

 higher price. The next requisite is to mix the sale 

 thoroughly with the butter. We give tw^o illustrations 

 which will show why these two requisites are indispen- 

 sable to the making of good butter. At figure 53 is 



Fig. 53.— BUTTER PROPERLY SALTED. 



shown a sample of well-salted butter, as it appears 

 under a microscope. At figure 54 is shown a sample 

 in which salt of a poor quality has been used, and this 

 has not been evenly mixed in the butter. In the first 

 sample, the salt has been entirely dissolved ; not a single 

 crystal remains visible, although the magnifying power 

 used was equal to five hundred diameters. The com- 

 plete solution of the salt, with thorough mixture of the 

 brine in the butter, and the very perfect Avorking of it, 

 give to the butter a firm, dry and waxy consistence, and an 

 even quality and flavor. 



The other sample shows a large quantity of salt un- 

 dissolved; the peculiar form of the. salt crystals is readily 



