FIFTIETH ANNUAL CONVENTION 53 



Salting the Butter. 



After the butter has been washed and the water 

 drained off, salt is added at the rate of 1% ounces to the 

 pound of butter, the churn is revolved several times and 

 then the worker is started. The working usually requires 

 about 3 minutes. This will depend, however, very much on 

 the judgment of the buttermaker. After the butter has 

 been worked for about 5 minutes the worker is stopped, the 

 brine drawn off and some water thrown into the churn to 

 rinse out the salt that may be in the churn. The salting 

 and coloring must be made to suit the demands of the trade. 



