SALTING, WORKING AND PACKING. 



105 



Twice working. — If twice working is prac- 

 ticed it should be worked sufficiently at the first 

 working to get the salt well incorporated with 

 the butter; then it should stand long enough 



to allow the salt to dissolve, when it is ready 

 for the final working. At this working the but- 

 ter is sufficiently treated when there are no 



