Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1868-04-10
Dairy Salt.

sons having large diaries, OF Tue uiih-
Guilty of keeping their butter. Inns IN
great measure arises from not using
good salt. For the past few years,
many farmers have used fine salt put
up in small bags and boxes, branded
aground Rock Salt" We have rea-
son to believe much of the salt so put
up, is manufactured from an inferior
quality of salt. For the preservation
of butter, it is of the greatest import
ance that pure strong salt should be
used.
Formerly, large proportion of the
salt used for butter, was of English
manufacture, and made from the min
eral or what is commonly termed rock
salt. As manufactured in England,
this mineral passes through refining
process, and is thoroughly clarifed,by
boiling and baking, and is packed in
large sacks holding about four and
half bushels, or say two hundred and
twenty -four pounds of fine salt. The
mineral, or rock salt, is not used in
this country for making butter salt.
But in its stead, large quantities of in
ferior salt made from solar evapora-
ton, is ground without passing thro'
any refining or clarifying processes.
Considerable of the salt sold in
this market for butter, and put up in
Ill r-eI-eesar, mo -l-1l II <-,---1 - Ia -
is ground from common coarse salt
without even being washed before
grinding, while some of it is nothing
but Syracuse salt taken from sacks
and barrels, and repacked in boxes.
We are convinced good butter salt
can be made from coarse, clear ground
thoroughly crystalized salt, properly
made from solar evaporation. But
before grinding, this salt should be
/ thoroughly washed and dried, by
/, which process the dirt or earthly sub
: stance is taken out. This is the pro.
5 cess through which salt passes before
/ grinding, when the salt grinding bust
= ness was first introduced in this and
S other cities. Then the ground rock
salt, as it is termed, was pure, anG
would preserve butter. But within
- the past five or six years, competition
has increased in grinding salt, and
= prices have been reduced so that al
; the rates at which the boxes and bag
are sold, manufacturers, or grinders
y cannot afford to put up first rate ar
ticle, and compete with the poor quail
ties that have found their way int
It market. This is the reason why sal
f in boxes and small bags has 80 great
y ly deteriorated in quality. The hes
IS English manufactured salt that i
Al brought to this market, is the Ashto
brand, and comes in sacks containin
225 to go pounds of very best clar
y fed salt, which is sure to preserv
oi butter. This salt is sold for abou
e one and five eight cents per pourt
. or three Fights of a cent per pound les
W than the ground rock Hence it wi
u be seen that the best English butte
salt costs no more than an inferiC
re quality of salt, branded and sold {
is ground rock salt, which is put up hel
ID in boxes and small bags. 1t has bee
tn proven that Ashton's salt " will kee
o. butter sweet, and the so called roc
Iii odto iiIatIuioOUtsi Ga iIOI p.
ne serve butter for any considerab
IS. length of time. The premises hel
assumed, can easily be demonstrate
}" by taking a certain quantity of butt
7h and in sailing, use certain weig
'f of Ashton's English made salt. The
eS take the same quantity of butter al
nd use in putting it down, the sar
IN weight Of ground salt as used Of AS
tons. At the expiration Of S
an months, take the butter up and te
~. its quality. Let the butter be ma
nd at the same time, and kept in the sal
,ra temperature If farmers will be p;
ro,. ticular in getting good salt for the
rlv batter they will have no difficulty
,se having it kept sweet, provided ca
,ar be taken to work the buttermilk O
y when sailing.