SALTING AND WORKING OF BUTTER. 261 
only one hour, the amount of pure salt (NaCl) that was dissolved 
in the water of the butter containing 11.58% moisture’ was 
14.09%. This undoubtedly will vary with different brands 
of salt. 
It will thus be seen that the property of water to take up 
salt is seemingly lessened when the water is present in a state 
of minute division, as it is in butter. In the first instance 
quoted the butter completely dissolved about 2.7% of pure 
Fig. 155.—Volumes of the same weight of salt of various brands. 
(Bul. 74, Wis.) 
salt; and in the second instance it dissolved only about 2% 
during one hour. 
Condition of Salt when Added.—The condition of salt when 
added is a very important question to consider in order to get 
enough salt properly incorporated. The amount of influence 
which the quality of the salt has upon flavor has recently been 
a subject of attractive interest, for many of our best butter- 
judges have made the charge that certain undesirable flavors 
in butter can be traced to the use of a poor quality of salt. 
This assumed effect upon the quality of the butter can only 
be remedied by stopping the use of impure salt. The chief 
undesirable and impure constituent present in salt is magne- 
