FARM DAIRYING 



flavor of fine butter by an excess of salt. Use 

 nothing but the best dairy salt ; buy it in quantities 

 and keep it in a clean, dry place. Salt absorbs 

 odors and can become unfit for use. Very cold 

 salt is apt to remain undissolved in the butter and 

 may also cause uneven color. 



If the butter is for immediate use and is salted 

 on the worker, three-quarters of an ounce per 

 pound of butter is usually sufficient. If you salt it 

 in the churn, use an ounce, as not so much is in- 

 corporated into the butter. For the high-class 

 trade this would be too heavy salting. This trade 

 calls for three things, light color, delicate flavor, 

 little salt. 



I strongly recommend salting in the churn. By 

 so doing butter free from streaks can be had with 

 the least possible amount of. working. The only 

 difficulty is in gauging the amount of butter in 

 the churn. Where the supply of cream is from the 

 same source the weight of butter may be estimated 

 from the previous churning. If the weight of the 

 cream and its percentage of fat are known, mul- 

 tiply these two together and divide by 84. This 

 will give the pounds of butter. Do not guess at 

 the amount of salt. Weigh or measure It. A 

 rounding tablespoonful equals an ounce. 



The butter should be in fine granular form, and 



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