BUTTERMAKING 257 
film of water, and since the total surface of a pound of 
small granules is greater than that of a pound of larger 
ones, the amount of water retained on them is greater. 
Small granules have therefore the same effect as insuffi- 
cient drainage, namely, washing out more salt. 
3. Relatively less salt will stick to the churn in large 
churnings than in small, consequently less will be lost. 
Standard Rate. The average amount of salt used in 
butter made in the combined churns comes close to one 
and a half ounces per pound of butter. But the rate de- 
manded by different commission men may vary from no 
salt to two and a half ounces per pound of butter. 
With the combined churns great care must be exercised 
to get the salt evenly distributed from one end of the 
churn to the other as it can not redistribute itself in the 
working. 
Brine Salting. This consists in dissolving the salt in 
water and adding it to the butter in the form of a brine. 
This will usually insure an even distribution with less 
working since the salt is already dissolved. Where butter 
containing a high percentage of salt is demanded the 
method of brine salting is not practical, because it limits 
the amount that can be incorporated in butter. 
Where there is difficulty in securing an even distribu- 
tion of the salt without excessive working, an oversatu- 
rated brine may be used to advantage. Salt added to 
butter in this form very quickly dissolves and a butter 
with any degree of salt is possible. 
But it is believed that where butter is drained little and 
a somewhat higher rate of salt is used, dry salting will 
never require overworking and will insure greater uni- 
formity than is possible with brine salting. 
Object of Salting. Salt adds flavor to butter and 
