SALT 351 



to work sooner, but if the working process be continued while the 

 coarse grains of salt are undissolved they will grind and pierce 

 the granules and globules of butter fat to such an extent as to 

 make the whole mass salvy and oily in texture and flavor. It is 

 highly desirable that salt for butter making be fine in texture. 



Salt as ordinarily offered on the market varies considerably 

 in its purity. Some which is designed for use in butter is in 

 reality unfit because containing chemical impurities such as 

 plaster of Paris, which renders the salt difficult and slow of solu- 

 tion. These impurities are liable indeed to cause the salt to 

 remain hard and granular, like so much sand. So far as known 

 they have no injurious effect upon cattle, but certainly render 

 butter less valuable. Aside from these chemical impurities 

 some salt has been exposed to dust, so when a teaspoonful is dis- 

 solved in a cup of water it leaves a gray film of dust on the sur- 

 face. Such salt should not be used. Again, salt will absorb odors 

 if it has been stored where such is possible. The unpleasant odor 

 of a close warehouse, general store, or kitchen is not infrequently 

 discernible in salt and in butter when such salt is used. 



To distribute the salt evenly throughout the butter with the 

 least possible amount of pressing or digging of the butter, the salt 

 should be added in the churn. This is best done by drawing the 

 second butter wash water thoroughly. The churn should then 

 be rocked backwards sufficiently to throw the granular mass of 

 butter against the wall of the churn opposite the drain hole. With 

 a small ladle a thin layer of butter is then sprinkled upon the 

 floor of the churn. Upon this salt is sprinkled. A second layer 

 of butter is then drawn lightly upon the first. Thus, layer upon 

 layer, the salt and butter are mixed. If the temperature of the 

 room will permit, the butter should, at this point, be allowed to 

 stand for at least five minutes to permit the salt to dissolve and 

 the excess water to drain away, at the end of which time 

 the butter should be pressed together firmly enough to permit 

 it to be worked. If a separate worker is used it should be thor- 

 oughly scalded and cooled. After a slight amount of working 

 to more thoroughly press together the many granules of butter 

 the mass should again be permitted to stand several minutes to 

 give the salt time to completely dissolve. 



