68 A COUNTRY READER. 



patterns pretty to the eye, it need never be 

 touched by the human hand. 



Most makers of butter use a little salt, some 

 more, some less, according to the taste and 

 requirements of the market that they supply. 



Great care must be used in salting. If it 

 is not thoroughly mixed with the butter,, the 

 latter will look streaky or marbled, and will not 

 fetch the highest price. The best time for adding 

 salt is when the grains are first taken away from 

 the churn. The salt is then added, and mixed 

 by turning the salt and butter over and over. 

 It should then be allowed to stand for a short 

 time until the salt is dissolved, and then the 

 making should begin. 



When the salt has been dissolved and the 

 butter grains pressed into solid butter, it must 

 remain in a cool place, covered up with a wet 

 muslin cloth. The wet muslin cloth keeps the 

 butter cool. The cooling is caused by the 

 rapid evaporation, or escape into the air, of 

 the water from the cloth, and the escape of the 

 water into the air from the cloth draws the heat 

 from the butter and so cools it. The cooling 

 makes the butter firm, and adds to the length of 

 time it will keep good and sweet. 



Remember that in taking your butter to the 

 market, not only should it be well made, of a 

 nice straw colour, and of a good flavour, but it 



