SALTING, WORKING AND PACKING. 



207 



the most progressive creamery men in the 

 Elgin district. 



Estimating for salt. — When salting in the 

 churn it is best to estimate the amount of but- 



ter from the milk the cream was taken from. 

 It is more reliable to figure from the milk than 

 from the cream in the vat. 



