Packing Butter. 151 
the natural crystal give the best results so far as re- 
maining dry and freedom from caking are concerned. 
Brine salting. —With many who prefer a_ butter 
slightly salted, it is sometimes convenient to add 
the salt through the medinm of brine, rather than 
to mix it with the butter in a dry condition. The 
advantages of brine salting are that a light amount 
of salt may be uniformly incorporated with the 
butter. It is not possible to incorporate with the 
butter a large amount of salt in this way. Where 
well-drained butter is salted at the rate of one 
ounce to the pound, there will remain in the but- 
ter about 3 per cent of salt. Where butter is 
washed twice with a saturated brine, there will re- 
main in the butter when worked about 2 per cent 
of salt. In salting butter in this manner, it is nec- 
essary that the brine should be prepared  before- 
hand. This is best done by dissolving the salt in 
warm water, as much as the water will hold, and 
then cooling it to the proper temperature to add to 
the butter. The brine in this instance may take the 
place of the second wash water. After the brine 
has remained upon the butter five or ten minutes, 
it should be withdrawn and additional salt added to 
it, or a second portion of saturated brine added and 
left upon the butter for a similar length of time, 
after which the brine may be withdrawm and the 
butter worked in the ordinary manner. 
Packing and marketing.—After the butter has 
been worked until the salt is completely dissolved 
and a sufficient amount of water removed, it is 
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