Bristol news. [volume] (Bristol, Va. & Tenn.) 1867-189?, 1870-04-08
OVERLOOKING EUTTER AID
gPOILIEG The GRAIN.

IlihoCNo VI kOOa NOtOtg BhOBChty |
ted. the buttermilk expelled, and yet
1t has a mussy look and lardy taste.
Consumers are often at loss to &C
count for IL. The butter is not ran
cid, nor has il any disagreeablc odor
but 1t is poor nevertheless. Now, this
butter may have been made from the
incest cream, with the utmost atten-
ton to cleanliness in every branch of
its manufacture, from the milking "
its packing in the firkin. The maker,
perhaps, has expended all her knowl-
edge and every resource within her
reach to get prime article, hoping
for name in the market and an adj |
vanced price for really "tip-top'
article And when the expert tells
her the butter is inferior and must be
classed as second or third rate, 1t is
very disheartcning, and some give mp
in despair of ever learning the
knack'' of manufacturing n strictly
mice grade of goods" They can
not imagine why butter, upon which
so much care and attention has been
given, should be condemned as having
greasy look and taste.
= If inquiry be made concerning the
fault in the manufacture, the dealer,
IL he be an expert, viii be very likely
to say, my dear sir, or madam, yC.r
butter has no grain; but, rs it is
somewhat difficult to define what is
meant by the grain Of butter, ard as
the manufacturer docs not understand
where the trouble lies, no improve
srnent is made. r
-lt What is ment by the term grain,
when applied to butter, is waxy APP
pearance, and the more it resembles
wax in its consistency the better
grain. When properly churned, both
as to time and temperature, butter be-
comes firm withvery little working and
is tenacious. 1t then may be easily
moulded in any shape, and may be
drawn out considerable length before
breaking. 1t has a smooth and unc-
tuous feeling on rubbing little be-
tween the finger and thumb. When
the grain is injured the butter spreads
like grease, and the more it resembles
grease the more we say is the grain
injured. Good butter that has not
1 been injured in the grain will not
stick to the knife that cuts it.
Butter that has no grain is brittle,
and when broken presents iaggard
surface, and will not spread with that
smooth waxy appearance belonging to
bad butter. L. is only when butter
has this grany consistency that il pre-
serves that rich nutty flavor and smell
i which impart so high degree of
pleasure in eating it. So it will be
q seen there is very good reason for
a consumers rejecting butter that has
been overworked into grease, even
though it may have all the essentials
of the best quality when it is taken
from the churn.
In working butter the hands should
not come in direct contact with the
butter. Gather it together with O
wooden butter ladle in the tray OF
boul, and turn off the buttermilk, and
wash with fresh spring water. Cash
it around the whole the circumference,
making channels lowest at either end,
so that the buttermilk can readily run
away. Do not grind it down against
the tray after the manner of temper.
ing mortar, for in .his way you will
s,s be likely to injure the grain.
1t is not well to attempt to worl
oat all the buttermilk at once. Blu
very little manipulation is required il
washing out the buttcrmilk-then sal
with pure fine salt, and set aside in
cool place for twelve houEs durin,
which time theaction of the sal. vii
liberate more'of the buttermilk. TiIer
work a second time, either with III,
ladle or butter-worker, using pteeau
tion not 10 overwork or grind the but
ter by rubbing it down against tn,
tray, and then the work is done ahs
the butter is ready for packing.
A great many people do not under
etand the Importance Of keeping sal
In dry, pure atmosphere:
Of course pure article Of sal
80 sho lid be obtained in the first place
then keep 1t where it will not Absorb
foul glses, and bad odors. Salt tina
Is allowed to get damp and is expose,
IN this condition to the effiuyia o
rotten vegetable. the stink from car
rion, the sink or cesspools, is not &
y to be put into butter.
Butter is often spoilt in flavor b
q inattention to the manner in whicl
salt is kept--allowing crumbs On,
other refuse from the pantry to fall Il
the salt dish. taking ont salt with dirt,
hands, and thus leaving impurities I,
be gathered up and -aaded to the but
ter. Many persons are apt to be care
less in this respect, though otherwis,
neat and clcanly in their Diary man
agement.
In conclusion it may be added, tina
human hair is no improvement eitAe
IN the favor or quality Of butter. w,
have seen choice samples of butte
rejected on account Of single hail
having been discovered in il. Sc
strong was the impression that tn.
butter was made by dirty, shiftlesl
person, thxe mo- ergumentl could pre-,
vail upon the customer TO take il
Many people are, perhaps, .ovel
squeamish' about these things, but
they are generally the kind of peopl,
who are willing TO pay a high pTic,
ior really good article-X, Al WI
lard ID The Western Rur,d