New YorK AGRICULTURAL EXPERIMENT STATION. 287 
mottles. When the butter was overchurned, or allowed to form 
large aggregations before removal of buttermilk, mottles were 
present whether the butter was worked or not. In the case of 
the unworked butter, the mottled patches were much larger than 
in the worked. In one case, a badly-mottled butter was worked 
12 times in an effort to remove the mottles. The result was 
simply to destroy the grain of the but'ter and reduce the mottles 
to a smaller size, distributing them more uniformly throughout 
the mass of butter but not removing them. In another case the 
granules were divided, one portion being worked only the usual 
amount, with mottles resulting. The other portion was worked 
several additional times, still preserving the grain, and the appear- 
ance of mottlesy was lessened, but the white portions were simply 
distributed more uniformly and the whole butter anpeared lighter 
in color than normal. 
RELATION OF SALT TO MOTTLES. 
When the butter was not salted, there were no mottles, even 
when butter was overchurned and the granules were aggregated 
into lumps as large as walnuts; but in such cases the butter 
contained an excess of buttermilk and was much lighter in ap- 
pearance than normal butter or than butter from the same cream 
would be when properly made and salted. 
When the butter-granules were obtained in size of rice-grains 
and these were washed free from adhering but'termilk, mottles 
were not produced by the addition of salt even in very unequal 
proportions through the mass of butter. For example, some 
well-washed granules were placed in a butter-mold and then 
a layer of salt sprinkled on the layer of granules and then alter- 
nately layers of granules and salt. The cake of butter produced 
by this extreme treatment showed no mottles. 
In one experiment, some unsalted butter, entirely free from 
any appearance of mottles, was cut into chunks and these were 
partly submerged in saturated salt solution for some hours. The 
portions of butter not covered by the brine were unchanged, 
while there was a very marked appearance of mottling on the 
surface of the submerged portion of butter. The appearance of 
mottles did not extend int’o the mass of butter but was confined 
to the surface in contact with the brine. 
