Salting Butter. 149 
upon the taste of the consumer for whom it is in- 
_tended, and may vary from a mere trifle to as 
much as 2°% ounces for each pound of — butter. 
The great majority of consumers, however, prefer 
an amount ranging between 34 of an ounce and 1 
ounce to the pound. The addition of a uniform 
Fig. 21. ‘‘ Centrifugal” or verticul butter-worker. 
amount of salt from day to day is a matter of 
considerable importance in securing a uniform qual- 
ity of butter, and the amount of salt should, there- 
fore, be based upon the least variable factor possi- 
ble. It will be found that from day to day the 
size of the granules of butter when washed, and the 
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