BUTTER - MAKING. 



703 



Salting Butter. 

 After butter is worked over, an 

 advisable method of salting it is 

 to spread it out thin on a table, 

 first having weighed it, and scat- 

 ter over it the finest* table salt,, 

 which should be worked in by 

 pressure, and by folding and re- 

 folding. The proportion of salt 

 used is too often regulated by 

 guess-work. .'According to taste 

 or requirement, half an ounde to Fm - m -^« Butter-worker, 

 an ounce of salt to a pound of butter will constitute the limit, the 

 best butter-makers seldom usipg over three fourths of an ounce,, 



Fig. 897. — Improved Butter-worker. 



while many never exceed half an ounce. An expedient mixture will 

 be found to be the following to 22 lbs. of butter : Salt, 16 oz. ; salt- 

 peter, one- teaspoonful ; white 

 powdered sugar, one tablespoon- 



Fig. 898. — Plan. 01 Rotating Butter-worker. 



Fig. 899.— Rotating Butter-worker. 



