New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1869-07-24

globules, simply adhering together. into q mass o
those crushed ana merged into each other and thus
bringing the whole to greasy consistency. which
doubtedly been the why the numerous butter.
working machines brought out from time to time
Up to the present date no less than 50 of these de-
vices have been invented and patented IN this
country Some of them have been designed TO act
upon the butter with working blades initiating
though only in slight degree the action Of the COM
mon ladle. Others have been made with rollers 50
operated as to be rolled over the butter or TO pass 1t
between them. One English invention, forced
the butter through holes in the bottom of vessel
like colander, the water dropping out OF the sub
stance as it passed through None Of them have been
able to do the work well as hand ladle operated
TO eXpel the liquids by skillfully applied to
the mass. Butter properly worked shOuld not con-
tam moro than five per cent OF water. but It often
contains much more, as very frequently IL does of
salt. Cases have been known IN which these-the
water and salt-have constituted one-third OF tho
weight of the whole Such undue proportions may
be readily detected by melting q sample IN glass
vial, when the constituents will separate the salt at
the bottom above this the water and at the top the
butter The yellow color Of butter is dependent upon
the nature of the food of the animal and is deeper
In proportion to the richness of the pasture Some
times artificial coloTing is resorted to, annatto being
the material commonly used although IN rare in
stances the juice OF carrots is used inferior sub
stitute.
The butter having been properly worked aud
sated III the usual manner, needs only to be placed
in good oak receptaces and kept covered with clear
brine, in order TO remain good for an Indefinite
period With regard TO the packing several forms OF
tubs have been patented from time 30 time but
whether they possess any advantages over the ordi
nary tirkn is doubtful. One Of those patented few
years since hada central Orihce formed in the bottom,
and upon the latter q false bottom was placed the
Orlfce being stopped with plug. When IL was de-
desired to the butter from the tub the plug
was removed the tub inverted and the whole forced
out by stick inserted through the Orfce and press
ing against the false bottom. In another the alleged
improvement consisted simply in coating the inside
of fnh Ia tol
and water.
UNUSUAL SORTS OF BUTTER
As products somewhat different from ordinary but
ter--asO differing from each Other-may be men
toned the DevOnshre clOuted cream 50 called, and
the whey butter made from the residual whey Of
cheese making. The former is made in this manner !:
Milk is strained into pans, preferably OF earthen
ware into each of which little water has previously
been placed the object of this being 10 prevent the
adhering of the milk TO the pans during the sub
sequent process Of scalding The milk after stand
ing about twelve hours is heated ~ about 1902 and
then allowed TO stand for the cream to rise. The
heating facilitates the rising of the cream and also
assists its conversion into butter The cream IL then
worked by the hand or with a ladle or hat piece Of
wood, forming thickened or clouted mass of hall
made butter which has rich color and toothsome
flavor. 1t contains much larger percentage OF
casein than ordinary butter and is consequently
much more liable TO turn rancid.
Even when the process of cheese making is con-
Quoted in the most skillfu manner there Is always
proportion of butter remaining ia the whey, which t
is the practice both in this and other countries to
by a simple process. Inc uletuO0 pnT-
sued In English cheese diaries is to heat the whey to
one hundred and eighty degrees, then stir into It
moderate proportion of sour butternk, which causes
the buttcry particles torse and aggregate at the sur
face This is skinned off kept for three or four DAYS,
until it thickens, and then churned like ordinary
cream. The quantity of butter obtained by this
means is not great the general average being about
half pound per COW per week. It's value il stated
at only about seventy five per cent of that of ordi-
nary butter So far the writer is aware only two
patents on the making of butter from whey hare
been granted in this country. Both of these are re.
cent and Judging from the INFORMATION at hand, DO
not appear superior either in efficiency or cheapness
| to the old method just described.
| The liability of butter TO turn rancid and the
objection in some regions to the use of salt rs pre-
servaYe agent has led TO the use OF other means OF
preparation which change somewhat the character of
properly termed distinct kinds OF butter OF these
is the butter brought TO COnstantinople from the
Crimea and tbs Kirban on the shores Of the Black
Sea. This is kept sweet by the following treatment:
1t is melted over slow fire. the scum Is skinned off
and little salt Is mixed with 1t. Butter thus pre-.
pared it is said, may be kept for two years without
the slightest change. The chemist Thenard recon-
mends similar plan With the entire omission Of the
salt His directions are 70 melt the butter at heat
exceeding 40 degrees. This should be kept mp until
the cheesy matter has settled TO the bottom. The
butter will then be perfectly transparent, and after
being strained through cloth must be cooled with
ice or cold spring water, In this condition 1t may DO
kept sweet for six months or more but IN order 70
TO IL the taste of fresh butter u must be care
fully worked with one-slxth ITS weight OF cheesy
matter previous TO use The auth0r asserts thai
the bad taste and odor of rancid butter may be in
great measure removed by melting and cooling 1t m
this manner.
Another, but very different mode of curing butter.
is to make mixture of part sugar, one of inter-
and two of the best rock salt rolled together to a
fine powder and incorporated III the fresh butter In
the proportion Of one ounce to lG This butter does
not taste well until it has stood for three OF four
weeks after which it acquires rich marrowy hayor
In closing these remarks Oh the preparation OK
butter the necessity may DENOTED OF keeping 1t
away from all bad smells foul gases which IL Is
very liable to absorb. Care should therefore be
taken that no tainted meat, decaying vegetables,
staeDant water or other source OF eluyia be t0ler
ated where the goden-colOred is stored awaiting
market day.
NoTE-This excellent and thorough essay will be fol-
lowed next week by condensed practical paper the
marketing OF butter-lEd Ti6.