Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1868-04-01
Agrifuitmtal.
DairV salt.

We hear many complaints from persons
having large diaries. of the difficulty Of keep
ing their butter. This in a 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
- ground Rock Suit We have reason To
believe much Of the salt so put up, IS manu-
featured or ground from an inferior g4aIitU
of salt For the preservation OF butter, il j.
of the greatest Importance that pure strong
salt should be used.
Formerly, large proportion Of the salt
used for butter, OF English manufacture.
and made from the mineral or what is com
monty termed rock salt Is manufactured
in England, this mineral passes through
refining process. and is thoroughly clarified
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 inferior
salt made from solar evaporation, is gromnd
without passing through any refining or clari-
flying proceessr
Considerable of the salt sold in this market
for butter, and put up in small packages,
marked 50 ground rock, . is ground from com
mon coarse salt without being even washed
before grinding. while some OF it j. nothing
but Syracuse SAT- taken from sacks and barrels
and re packed in boxes We are convinced
good butter salt can be made from coarse,
clear ground, thoroughly crystalized SALT
properly made from solar evap5ra ton. Bat,
before grinding, this salt should be thorough
" washed and dried. by which process the
dirt earthly substance IS taken out. This
is the process through which salt passes be-
for grinding, when the salt grinding business
was first introduced in this and other cities
Then the ground rock salt, as it Is termed
Yarrra and Ltrtt Esrrr
within the past five or six years, competition
has increased in grinding salt, and prices have
been reduced, SO that at the rates at which
the boxes and small bags are sold. manuiac-
turers. or grinders, cannot afford to put up q
first rate article, and compete with the poor
qualities that have found their way into the
market. This is the reason why the salt in
boxes and small bags has 80 greatly deteriOr
ated in quality The best English manulac-
tured salt that is brought to TINS market. IS
the Ashton brand, and comes in sacks con
tanning 225 to go pounds of very best clari-
fed salt, which is to preserve butter.
This salt is sold for about one and five eight
cents per pound. The salt that is usually
put up and sold here as - Ground Rock, y
costs about the same price as . Ashtons salt
and is far inferior to any of the more common
brands of English manufactured salt, which
is brought to this market and sold for about
one and a quarter cents per pound, or three
Fights of cent per pound less than the
ground rock Hence it will be seen that the
best English butter salt, costs more than
an inferior quality of salt, branded and sold
as ground rock salt, which is put up here in
boxes and small bags. 1t has been proven
that Ashton salt - will keep butter sweet,
and the so called rock salt manufactured here,
will not preserve butter for any considerable
length of time. The premises here assumed,
can easily be demonstrated by taking GER
tain quantity of butter, and in sailing, use
certain weight of Ashton's English made salt
Then take the same quantity OF butter and
use in putting it down, the same welght OF
ground rock salt as used OF Ashton 5. At
the expiration of six months, take the butter
up and test its quality. Let the butter be
made at the same time, and kept in the same
temperature If farmers will be particular in
getting good salt for their butter they Will
have no difficulty in having it kept sweet,
provided care be taken to work the buttermllk
out when sailing
HORSE SrABLEs-lt is a fault with most
stables that they are built for men rather than
for horses. We wish to pointout two common
errors into which not few builders are liable
TO fall in constructing stables. especia lily those
upon farms The first is in having the doors
and upper floor so low they generally are
On account of these low doors horses in
stinctively learn to fear them. They are,
Elso. among the most frequent cases Of poll
evil The horse, when passing through them,
is either surprised by something it 5eholds
outside the building, or checked by the voice
or gesture of the person leading him, when
up goes the head and crash comes the poll
against the beam of the doorway. \ violent
bruise often results therefrom. and a deep
seated abscess follows. Low hay floors also
produce the same trouble. The sudden eeva-
ton of the head is. in the horse. expressive
of very unexpected emotion. This effect is