The Massachusetts spy. [volume] (Worcester [Mass.]) 1821-1823, 1823-06-25
From the Poultney Gazette,l
BUTTER.

Considerable diversity of opinion
seems TO exist concerning the manufac-
ture of butter; and the query seems to
rest, whether it is, or is not, the most
effectual means of giving it a preserva-
tive quality, when made, by cleansing
it from the milk, with water. A few
reasons may be deduced, which, to me,
together with considerable personal OBJ
servation, appear conclusive, in favour
of cleansing it with pure spring water.
ln the first place, il is fact, which
it needs no argument to establish, that
as long as there is any part of the aciu-
ity OF the milk retained in the butter. it
cannot be preserved ; and conceive it
to be beyond a possibility, TO cleanse it
from this acidity, except through the
aid of water. This may be proved by
simple experiment When the butter
is churned let it be thoroughly work
ed over, so that the milk is apparently
entirely out-then thrown into clear
water, and it will be discovered that
the water will become white and sour
with the milk. This, then, simply shows
that the sourness cannot be got out by
working only.
II is thought, BY some, that by wash
ing, the water takes away the good
ness of the butter. But if any of the
goodness can be washed away, why is
it not done with the brine, which is gem
orally added to preserve it? Every one
must know, there is no affinity between
oil and water and such is the nature
of butter. BY letting the water in which
the butter is washed, stand for time
after being used, it will be easy TO dis
cover what part or quality of the but
ter is taken out; as it will gather upon
the top, which will convince any one,
that there is nothing taken from it
which should not be-
1t is the general practice of those
who put down butter to keep, to put it
down in brine, which | consider the
best method of preserving it and IN
less it is cleansed from the milk, this
brine becomes buttermilk-brine, and
will not preserve it from rancidity-
so it is when the butter is not put into
brine, the salt mixing with the parti-
Giles of sour milk left in the butter
whereas, on the contrary, if the but
ter is washed in pure water till it runs
clear from it, the little particles of wa
ter which are retained in the butter,
when sailed, assist 10 dissolve the salt,
and become, of themselves. pure parti-
cles of brine, interspersed throughout,
which will efectualIy preserve it
Now, if brine be preservative, which
is universally acknowledged, of what
consequence is it, in what manner it
comes into the butter, provided it is
pure and clear when it gets there
whether il be added after the butter
is made, sailed, and carried to the mer-
chant, or at the time it is made 4? 1t
seems very rational, that the sooner
the butter is reft of the sour milk, and
apure brine takes its place, the better
it is.
= In hot weather, butter is frequently
oIO III W IhdihCl iuil Vi niue udTu
specks of coagulated milk. This, it is
thought by some, impossible TO prevent,
but it may, in a measure, be remeded,
by often stirring the cream, after SKIM
ming; and what remains NAV be entire
ly got out by washing The cream,
however, should never stand till this
coagulaton SO forms. Let the butter
be sweet when churned, aud every acid
substance removed from it by washing,
and it will not, with facility, inhale
from the atmosphere that substance
which, being cherished as it lights upon
the surface, by particles of acidity, Gre
ates that fntid, offensive favour usual
ly called fro7p.
Rancid butter is said 10 be one of the
most unwholesome and indigeshble of
foods-and if there can be any i'm
provement upon the manner of pre-
serving it, it will not only prove bene-
fetal TO the general health, as an article
of consumption, but will enhance its
value, as market commodity.
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