CHAPTER VI. 



SALTING, WORKING, PACKING AND 

 MARKETING. 



Test the salt. — Care should be used in select- 

 ing the salt. A good way to test it is to dis- 

 solve some in hot water, when if there is any- 

 thing bad about the flavor it will be easily de- 

 tected. At the same time notice whether or 

 not there is any sediment in the bottom of the 

 glass in which the salt has been dissolved. 

 Also notice the color of the brine — whether 

 clear or milky. 



Salt absorbs odors. — I know from bitter ex- 

 perience that salt will absorb bad odors. I 

 once left a small shipment of salt in the rail- 

 road freight house a few days where there was 

 some barbed wire that was painted with some 

 preparation that contained coal tar. The salt 

 absorbed this odor and was spoiled for use in 

 butter. My firm built a salt-room at one of 

 our creameries, and adjoining it an open shed 

 for hitching horses. The salt absorbed from 

 the droppings in the horse shed and was spoiled, 

 which would not have been a serious loss if 



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