KIX1> AXI) CnXDITrOX (IK SALT 277 



It will thus be seen that the propert}- of water to take up 

 salt is seemingly lessened when the water is present in a state 

 of minute di\ision, as it is in butter. In the first instance 

 quoted the butter completely dissolved about 2.7 per cent of pure 

 salt; and in the second instance it dissolved only about 2 ])er 

 cent during one hour. 



From the foregoing it is evident that where butter contains a 

 high per cent of salt, the salt is not thoroughly dissolved. 



Kind and Condition of Salt. — Salt for butter should be fine 



Fig. 10;. — Volumes of the same weishv of s:;lt of \arious fjrands. 

 (liul. 74, \\is.) 



and readily soluble, so that it will be completely dissohx-d and 

 incorporated when the working of the butter is completed. But 

 hneness alone does not determine solubilit}-; some salts that do 

 not seem very fine are quite readily soluble, because the crystals 

 are somewhat flat and flaky and dissolve quite quickly. Again, 

 good dairy salt is clean and whiie in appearance. V\hen II is 

 dissolved in a c}'linder of water there should be no settlings and 

 nothing left floating on the surface of the water. 



Some salt is chemically impure, one of the impurities being 

 inagnesium chloride, which, when preseni- to any extent, imparts 

 a bitter flavor to butter. Good butter salt is practically free 



