256 MARKET DAIRYING 
soluble in water and free from impurities. If there is 
much foreign matter in salt, it will leave a turbid appear- 
ance and a slight sediment when dissolved in a tumbler 
of clear water. 
Rate of Salt. The rate at which butter should be 
salted, other conditions the same, is dependent upon 
market demands. Some markets like Boston require much 
salt in butter while some buyers in the New York market 
require scarcely any. The butter maker must cater to the 
markets with regard to the amount of salt to use as he 
does with regard to color. 
The rate of salt used does not necessarily determine 
the amount contained in butter. For instance it is per- 
fectly possible under certain conditions to get a higher 
percentage of salt in butter by salting at the rate of one 
ounce per pound than is possible under other conditions 
by salting at the rate of one and a half ounces. This 
means that under some conditions of salting more salt is 
lost than under others. 
The amount of salt retained in butter is dependent upon: 
I. Amount of drainage before salting. 
2. Fineness of butter granules. 
3. Amount of butter in churn. 
1. When the butter is salted before the wash water 
has had time to drain away, any extra amount of water 
remaining will wash out an extra amount of salt. It is 
good practice, however, to use a little extra salt and 
drain less before adding it as the salt will dissolve better 
under these conditions. 
2. Small butter granules require more salt than large 
ones. The reason for this may be stated as follows: The 
surface of every butter granule is covered with a thin 
fr 
