THE PRINCIPLES OF BUTTER-MAKING 137 



turned gently that the butter grains may be 

 washed, although they should not unite and 

 increase in size. Lastly, thin brine may be 

 added, and in this the butter may remain for 

 some little time before it is removed, or the 

 floating butter may be removed from the brine 

 with a scoop and placed upon the butter-table, 

 or into the butter-drier or delaiteuse, from either 

 of which the water is removed, by working in 

 the one case, and by centrifugal force in the 

 other. If dry salting is now performed the 

 salt should be weighed, having previously been 

 thoroughly rolled as fine as possible, dried in 

 an oven and rolled again. It may be distributed 

 by the aid of a dredger over the butter at the 

 rate of half an ounce to the pound. If the 

 butter is to be salted for keeping, from three- 

 fourths of an ounce to an ounce may be used to 

 the pound. The water having been perfectly 

 expelled, the butter is made up for the market, 

 or it may be allowed to remain in a wooden 

 trough to still further drain, or it may, as in 

 Denmark, be made up into rough rolls, allowed 

 to harden for five or six hours, again worked, 

 and finally made up for sale. 



