SALTY THOUGHTS.

New Zealand Mail, Issue 1198, 15 February 1895, Page 6

SALTY THOUGHTS.

1. Salt, like acidity and charity, covers a multitude of sins. 2. To the majority of consumers a small amount of salt will increase fine flavours in butter, while a large amount of salt may partially hide poor flavour. 3. Salt is partly a flavouring and partly a preservative.

As. No amount of salt will preserve poor butter, but good salt will help to preserve good butter. 5. Salt should be applied with a reasonable addition of brains. 6. If working only once, use an easily dissolved salt, or else partially dissolve it before using. The latter is not a good plan, as it is difficult to distribute such a pasty mess. 7. Thd amount of moisture left in the butter when the salt is added should be regulated according to the dissolubility of the salt.

8. When salt is applied to well drained butter and left tq dissolve at the proper temperature (about 60 degrees), it will absorb moisture from

the butter globiiles in dissolving, and this is quite an important element. 9. Heavy brine, when applied oiily once in brine salting, will be diluted in proportion to the water left from washing, and hence be apt to leave the butter too light salted for the average consumer. 10. It is more difficult to salt evenly witli brine than with dry salt. 11. First and last and at all times get a good dairy salt which has not been exposed to bad odours. ; 12. Do nob believe that you can follow any fixed rules, but consider the dissolubility of your salt, the amount of moisture and the temperature in your butter, and use judgment in salting as in all other work. —National Dairyman.