Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1869-10-05
Salt for Dairy PurnnseS

Much has been said and written about
salt for dairy purposes. The subject is by
no means exhausted; it at least, de-
mands discussion and agitation so long as
daily products continue to be injured and
spoiled by the use of an impure article
Many people imagine that all salt put in
the market is pure; that if its appearance
to the eye is clean it contains no ingredi-
ents deleterious to butter and cheese and
that all the difference between common
article and the higher grades, consists in
pulverizing and putting up in heater pack
ages. One can meet scores of men who
will insist there is no other difference than
that we have named and that they do not
propose to throw away money on high
priced article. They prefer to prepare
their own salt, crushing the Jumps if nee
essary, and "chuckling" over the supe-
rior sagacity they have over those who are
throwing away their money on a high
priced article. Somehow it generally turns
out that these very wise and saving per-
sons have a low grade product of butter
and cheese, and in consequence make sales
considerably below those obtained for a
| first class article.
| We have made losses both in butter and
cheese on account of using poor salt, and
we have no confidence in the common bar
rel salt constantly met with in the market.
Some oft may be good and most of it may
possibly do for the ordinary purposes for
which it was intended, but the risk never
should be taken of using it in butter and
| cheese
The dealers and experts in butter, have
for years cautioned the butter-makers to
use nothing but the best Ashton or Liver
pool salt. The chlorides of calcium and
magnesium are the substances in salt which
affect the taste and injure the quality of
butter however carefully otherwise it NAV
be made. The solar salt produced by
evaporating the brines and which is largely
used by packers, though it may not con-
tain any deleterious substances that would
affect meats, is very likely to contain a suf.
ficient per centage of the chlorides to in
lure the taste of butter To the cultivated
taste of an experienced butter-buyer, the
least trace of the chlorides existing in the
salt used, betrays its presence. The Ash
ton salt is very good article but is expen
sive All the salt sold under the name OF
brand of Ashton is not the genuine article
Butter-makers should purchase thei
salt only of reliable dealers. men who know
where they obtain their goods and cal
vouch for the quality. Somewhat recent,
the Onondaga Salt Works, at Syracuse. n
Y, have been manufacturing a superio
dairy salt. Professor Goessman, a distin
guished chemist, was employed for som
years at the works to superintend the man
ufacture of salt with view of freeing
from deleterious substances, and it is b
his process that the brand known as "fac
tory-flled" or dairy salt is now maufactur
,, ed. From numerous chemical analysis
exhibits greater purity than the Ashto
~ and other foreign brands, and its use am
ong our best dairymen for some years, ha
proved its perfect adaptation to the dair,
At the New York State Fair in 1S6
q there was large exhibition of butter frol
q different parts of the state, and among til
@ samples were number of packages, ha
le of which had been sailed with the Onor
y daga factory-flled, and half with the Ash
/ ton salt. The committee, composed of e.
IS perts pronounced in 25 cases the butt.
cured with factory-flled salt, made at tt