Indiana American. [volume] (Brookville, Ind.) 1833-1861, 1855-11-16

R
PUrrrSe DOWN nUrrER.
When butter is designed for
keeping a number Of months,
il is Of the highest degree Of inn
pcrtance that it should be work.
ed free from all remains Of butter
milk. Pure Butter is an oil
which viii keep equally as well as
lard or tallow. Buttermilk, on
the contrary, contains casein, a
heterogeneous compound, which de-
Gays very soon when in contact
with the air. Were it possible to
remove every particle Of the but
termiIk, and all traces OF impure
ties or foreign substances, no salt
would be necessary to pack but
ter away from the air.
Sailing.
In sailing butter the salt it
self should be of the purest kind,
and it should be so thoroughly
worked in that every particle Of
the remaining buttermilk be left
in direct contact with particle
Of salt. A very simple method
Of purifying salt for butter or
cheese, is to add a pint OF boil
ing water to A or 5 pounds Of
salt; stir them well now and then
for an hour or more; drain oil
the water, and hang the undissol-
we'd salt in a bag to drain and
dry. (The DRAWINGS may be us
ed for for sailing animals, or put
ting upon hay In this process
the water dissolves out the bitter
disagreeable portions OF the salt,
the chlorides Of magnesium
and calcium,-which are more
soluble than pure salt. A little
care Of this kind is a thousand
times remunerased in the sweeter
taste and better quality, Of both
cheese and butter.
The amount Of salt to be added
to butter depends upon It's free
dom from casein-that is, upon
the amount Of working and wash
ing il has received---and upon
the length Of time it is to be
kept: and also upon the manner
Of packing and the climate or de-
gree Of heat to which it is to be
subjected. 1fbutter is thorough
~ freed from casein and packed
in alright, with the salt well
worked in, and when not to be
subjected to a high temperature
II warm climates, it will keeE
With less than half an ounce o.
AL 10 the pound. Where none
Of these conditions are met, one
and a half ounces, or even more
are required.
Many Of the best butter max
ers recommend to add one hal
Of the salt, and letstand twenty
four hours; then work over again
and add the other half This pro.
cess removes more Of the water
and, as a consequence, more d
the casein. To secure uniformity
in adding the salt, spread ths
butter in a thin sheet, sprinkle 8
little salt al over the surface, rol
it together, andrepeat the process
till all is added.
For home use, stone ware YES
sels aer undoubtedly the best
For transportation to distantmar
kets wooden vessels must be us
ed. These should always b
made Of perfectly seasoned tim
Der, and be water-tight. There
is so much danger Of ''llavor'
from the wood, that we have re
commended heating the inside o
the butter tubs nearly to charrinl
and then soaking them in strong
brine Cor q few hours or days.
The heating can be done by plac
ing them over a small coal fur
mace, or by kindling a fire ofsha
wings on the inside. No harm
will be done il the entire insid
is charred. The aromatic sap
the wood viii, by this means, b
destroyed, and the tubs will b
more durable. After burning
the inside should, Of course, b
scraped entirely clean. The i'm
portance Of this recommendatio
will b. appreciated when we state
that one-fourth to one-half Of a
the butter carried to market i
this country is more or les
chaugedin flavor by the packin
tubs. In putting down the bu,
ter, let it be thoroughly presse
together to free il from all con6r
ed air, and then let its surface b
kept as much as possible from az
cess Of air. If the tubs or firkir
can be headed up, so much tn