422 FARM ANIMALS 
ticles into a compact mass. In working, some of the 
water will leak away, which is desirable. If butter is 
worked too much, the grain may be 
injured. More butter is spoiled by 
being worked too much than too little. 
8. Salting—When salt is added to 
butter, it helps in a small way to keep 
it sweet, but the real purpose of salt- 
ing is to improve flavor. The amount 
to be used depends on market de- 
mands. Some people like a very salty 
butter, others just a reminder of its 
WorKING BUTTER presence. Ordinarily, an ounce is 
used for each pound of churned but- 
ter. Salt is most conveniently added when the butter is 
worked. This operation must be continued until the salt 
has completely dissolved, otherwise streaked butter may 
result. 
9. Packing.—When the buttermilk or water has been 
pressed out the salting work is fin- 
ished and the butter is ready for 
packing and storing. A very dry 
butter is preferable for long-time 
storing, but that to be used soon will 
admit of more moisture. Butter to 
be delivered to consumers is more 
attractive if pressed into small prints 
by means of molds made for the pur- 
pose. The prints are wrapped in 
parchment paper and placed in heavy 
cardboard packages of a similar shape 
and size. 
10. Cheese.—This product of the dairy is made by 
coagulating milk with rennet, a ferment of the calf’s 
SALTING BUTTER 
