Lewisburg chronicle. [volume] (Lewisburg, Pa.) 1850-1859, 1855-09-21

the buttermilk is worked out, pure fine
salt should be added, it should be salt:d to
the taste. More salt than is requisite to
crafty the average taste for this article,
has no tendency to preserve butter, but
rather the reverse, unless the salt is abso-
lutely pure, which seldom happens.
Most salt contains little lime and little
magncsia aud when this is the case, any
more than enough to salt to the taste, not
only gives the butter bitter favor, but
actually hastens its putrefaction. 1t is
very important that the best of salt, las pure
as can be obtained should be used for but
ter.
! will here lay down rule By which
the dairyman can tell whether his salt is
sufficiently pure for his purpose. To eight
lbs. Of salt, in clean wooden vessel, add
one pint Of boiling water; let it stand
an hour; pour it upon a thick strainer,
and let the water pass into another vessel.
The lime and magnesia, if any were pre-
sent, have passed through in the water to-
geiher with part Of The salt-possibly
quarter of the whole What remains on
the strainer is nearly pure salt. Let that
which has fallen into the vessel be pat in
to the cattles' trough. There need be no
waste if all the salt used in dairy were
thus washed. Now, with washed salt, let
a lump of butter be sailed and let anoth-
er, from the same churning, be salted with
some Of the same salt unwashed. If the
latter have bitter taste, from which the
former IS free, you may conclude that the
salt contains lime, or magnesia, or more
probably both AMI that the whole should
be washed, as above described, before being
used for butter, or else its place should be
supplied by purer salt.
Many pasture has been blamed for
producing bitter weeds, when all the bit
terncss was in the salt. The pasture was
well enough, but the salt manufacturer
could make half purified salt cheaper than
pure.
We have said that all the buttermilk
must be worked out This is true, but it
is liable to be misunderstood. What is
buttermilk? 1t is water with fine partic-
les of curd, very little oil, and little
mill sugar in it. The PARTICLES of curd
give it a whitish appearance. Now, the
butter must be worked till'this whitish ap-
pearance has ceased, but not till the last
drop of liquid has left it. The best but
ter in the world is full of fine PARTICLES of
transparent liquid. 1t would not be best
to work these out if you could, for the
butter would then become tough and waxy.
More butter is damaged by not working it
too much. The dairy woman should watch
tue complexion of that flows from the but
ter as she works it. When this becomes
perfectly transparent, limpid, like pure
water, with not the least whitish appear.
auce, the operation should cease at once,
for whatever is taken out after that is a
damage and not benefit to the butter
1t is not buttermilk, it is water, with a
little salt and sugar dissolved in it, and is
an essential part Of good butter.
/ have used frkin butter from Madison
County, n. Y, nearly year old, which
was as fragrant and as sweet as new made
butter and on examining it witha micro
scope, l have found it full of exceedingly
fine globules of q transparent liquid. 1t
rubbed with a knife blade, these would
run together and form drops, as limpid as
springwatcr. Could they have been ana
lyzcd, have no doubt they would have
been found to contain salt, water and su-
gar, but no curd. Had they contained the
least curd, it would have putrif ed, and
would have spread putridity, offensive to
taste and smell throughout the whole mass.
L nave pG4OlG StdlCl tlldt luG ullEOLtUS-
Gus substances, cara (caseine,) gluten Gas
the tough stringy part Of wheat four and
Gttumen Gas in eggs, ,)are quick to putrif y,
and that they always act as yeast, to spread
putrifaction. It is on this principle that
a particle of curd in butter will create and
spread putrifaction all about it. The ST.
gar of milk contained in these transparent
globules Of liquid is conservative the
salt dissolved in them is conservative, If
be really pure salt; but the curl,if there
be any, is destructive. The true idea
therefore ofworking out all the buttermiIk,
is, to work out all the curd, and there to
stop, and not 60 on, and work ont all the
life and flavor and conservative principle
of butter, leaving it as some do little else
than L mass of dry wax.-Pr?f. NASH In
de ProgeSsire Farmer
-------~-~~~-~---~-->
Il or;o.lfvraI r7puIarpopto