262 
sium chloride. 
substance in sal 
BUTTER-MAKING. 
It is known positively that the presence of this 
t, even to a small extent, imparts a bitter flavor 
to butter. Salt containing a large amount of this and other 
impurities also 
than does pure 
salt in use in D 
absorbs moisture from the air more readily 
salt. According * to analysis of the best dairy 
enmark, the composition is as follows: 
Pure Balin eo Soh co peesemeeiiees- Bue? 
isa alia ea Ree nN 18 
Gypsum. . Eee eT errr nite .05 
Sodium sulphate. Spun aum ae Seles 21 
Water. . 2.07 
100.00 
The purest American dairy salt has the following composi- 
tion: ¢ 
Pure salt (NaCl). . Lenemmesneee. WO9I8 
Magnesium ahlovide, ( ‘MgCl. . Lenadn aes 05 
Gypsum (calcium sulphate, Ca80,).... feene pdt 
Calcium chloride (CaClg)...............-. 19 
Insoluble matter....................5005 03 
Moistitresy) ce soap reewiaidewa tina Svea 01 
100.00 
In order to 
cannot rely on 
judge the quality of salt the butter-maker 
the chemical analysis for a detection of im- 
purities, but must judge the quality from its appearance, 
flavor, and odor. 
Good dairy salt does not have a dark-bluish, 
coarse, granulated appearance, but a clean, white, silky look, 
and should dissolve quickly. Salt should be kept in a clean 
dry place free from odor. 
* Boggild, Maolkeribruget, Denmark. 
t Bul. No. 74, Wis., by F. W. Woll. 
