The butter so churned is now ready to be salted
Butter. The butter so churned is now ready to be salted. Use good fine dairy salt. Coarse barrel salt is not fit for butter. The salt can be added while the butter is still in the churn or after it is put upon the butter-worker. Never work by hand. The object of working is to get the salt evenly distributed and to drive out some of the brine. It is usually best to work butter twice. The two workings bring about a more even mixture of the salt with the butter and drive off more water. But one cannot be too particular not to overwork butter. Delicate coloring, attractive stamping with the dairy owner's special stamp, and proper covering with paper cost little and of course add to the ready and profitable sale of butter.
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