Show SALTING IS NICE operation should be 2 aa near absolutely pure as a Po possible seIble used tor for flavoring and press too salting the butts butter to is nice islas opera apart ims it lion wh which i ch considerable knowledge now ledge and care to lo be done prop drop erly arty 1 in the flat first place the butter better must be washed until entirely IT free IT froni ere buttermilk barthe bartha before sort salt la I 1 added ded the salt should be b aa pear oear absolutely par pure 3 can be poll purchased b ad ad alfi the fit finer it I 1 ia the th butter better ga one ounce none or of salt to one pound of butter added to the butter gradually and well worked in la is the rule it Is ml advisable leable to permit the butter to teed stand after salting bailing for 24 hours it ft possible then work it over and put it in prints or pack it for market mark t as a it de sired elred salt I 1 la added to buttor butter ali with b a twofold purpose first me as a 1 flavoring 1 ori 9 elt clement and al alao as apro a preservative cratil ft ater holds in solution an an enormous enor moua an quantity ity ot of salt and the salt in butter gant a be 11 tha water at which persists per sista in the butter I 1 in spite it of much work and makers the product proper aa it comet a in 10 the he table nearly dry th the amount in at artter if I 1 bater tar 1 in the tha usual sample ample of butter runs ruis between 10 and 12 pat per cent the there 1 la a no M step AD in the be production ot of good it butter more important the than the no salting |