SALTING BUTTER.

King Country Chronicle, Volume VII, Issue 564, 3 May 1913, Page 6

SALTING BUTTER.

A correspondent, "Brook," asks a contemporary for the procedure to be followed in preserving butter by salting for household purposes in winter. Salt, according to information given by the dairy commissioner, Mr D. Cuddie, in reply to a similar query some time back, should be added to butter while the latter is in granular form, and should be distributed has evenly as possible throughout the whole mass. The butter should then be worked until the salt has been well incorporated, after which it should be allowed to stand for two or three hours until the salt has dissolved, when it should be slightly reworked until the colour is quite even. The quantity of Bait used may be from half an ounce to one ounce to the pound, the greater quantity being used for preference where it is intended to keep the butter over the winter months. Thoroughly clean jars with tight lids are found most suitable for keeping the butter in at the ordinary dairy, and, failing these, a well seasoned white pine butter box, lined with parchment paper, should be used. Care should be taken to as far as possible exclude the air. As an additional precaution against deterioration an ounce of butter preservative to every 101b of buttsr could be added along with the salt.