CHAPTER XX. 



SALTING AND FINISHING THE PRINT. 



The salting may be done in the chum or on 

 the worker. If the box or barrel chum is used 

 it can be salted very nicely in the chum. Use 

 a sieve and put the salt through it into the 

 granular butter, then revolve the chum very 

 slowly and the salt can be thoroughly mixed 

 with the butter before it is taken from the 

 chum and while it is in the granular form. The 

 main objection I have to salting granular butter 

 in the chum is the uncertainty as to the amount 

 or weight of the butter. When a small chiim 

 is to be used this can be overcome by weighing 

 the chum with the butter in it. This was my 

 practice until my dairy increased so as to re- 

 quire a churn of a size that could not be readily 

 handled and weighed. The advantage of churn- 

 ing at a low temperature comes in here too, as 

 the butter at a low temperature does not pack 

 so readily and the salt can be mixed with less 

 working; 



Amount of Salt. — ^Use sufficient salt to suit 

 your trade. Our experience is with a trade that 

 wants three-quarters to one ounce per pound, 

 i: . 143 



