RIPENING AND CHURNING CREAM. 89 



5. The cows may be getting feed which is too dry. 



6. The butter-maker may be incompetent, and 

 should take a course at some dairy school. 



Fine, dry, easily dissolved, velvety, even-grained* 

 pure salt, at the rate of one-half to one ounce of 

 salt per pound of butter, should be sifted over the 

 granular butter in the churn or on the worker. Light 



LEVER BUTTER WORKER. 



salting may also be done by means of brine. Salting 

 should be done according to the taste of the consumer, 

 but good butter should not be heavily salted, as it 

 tends to destroy its creamy flavor. Pocr butter may 

 be salted heavily. Salt also preserves butter ; hence 

 a larger amount should be used where the butter is to 

 be packed and held for some time. In all cases the 

 salt should be dissolved in the butter. Allowing the 



