The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1870-05-19

the purity of salt, and perhaps other
brands of Liverpool salt may be found
EQUAL to Ashton's. Pure salt is perfect
| ly white and destitute of odor 1t will
dissolve in cold water without leaving
and sediment or throwing any scum to
the surfa CT, and the brine will be as clear as
pure water, and entirely free from any
bitter taste Prof Johnson says, in the
American Agricultural Annual, 1868, that
the Onondaga Factory Filled mus
take rank second to none, provided the
ingenious processes of DIR. G9ssmann
which were employed in Syracuse, few
years since are still in USE The butter
milk should be nearly all worked out and
the butter we'll washed, before sailing.
Washing may abstract somewhat frsm
the flavor of the butter; but 1t is, never
theless, necessity, if the butter is ex-
pected to keep long, as 1t completely re-
moves the cream and casein of the butter
milk, part OF which might otherwise
remain in the butter.
Butter should stand but short time
after sailing, before it is worked enough
to remove nearly all the water, when 1t
may be resulted if necessary; there
should be sufficient salt left in the but
ter at this time to make a strong brine of
the little wafer that remains. 1t may
then stand until the next day, when 1t
should be worked and packed On no
account should butter be allowed to stand
long before working, as it is apt to be-
come streaked, often SO much SO as to ne
cessitate overworking, in order to restore
uniform color Besides, if neglected
too long at this period, a tendency to
rancldlty is rapidly developed.
We realize the difficulty of giving ex-
pIicit directions for the second and last
working Of the butter-its final prepare
ton for packing. If not worked enough,
every one knows that the butter will
soon spoil; if worked too much, it is
spoiled already; though the danger OF
being overworked is less. A great deal
of Judgment and discretion, and some
what experience, are requisite i'll order to
DIT termlne when it is worked just enough /;
the virtue of stopping, Id tins, as In many
other cases, being second only to that of
doing There are some suggestions, how,
ever, which may prove valuable, particu-
larly to those having little experience.
1st The butter should not be too warm
when worked, nor should it be so cold as
to make working difficult. Immerse the
ladle for a few minutes in boiling water,
and cool perfectly in cGId wa er; then,
If the butter in the bowl is warm enough
to admit of putting the ladle through
the .thole mass without difficulty, and
dividing it up without crumblIng, and
still hard enough to cut clean and smooth,
not the slightest particle adherlng to the
ladle, it is i'll the right condition to work
I'd. 1t should be worked with careful
and gentle yet telling pressure, and not
by series of indiscriminate STRINGS and
hastings and grindlngs against the sides
If the bowl The butter is composed of
minute globules, which are crushed by
this careless handling, thus rendering the
butter greasy and sticky, whereas it
should retain its clean, solid individual
ty, up to the time of packing, ALWAYS
working clear from the bowl and never
sticking, in the least to the ladle. Sd.
The butter should not be worked until it
is perfectly dry. When ready to pack,
it should have a slight moisture about it,
a sort OF lnsensible remains Of the clear
brine which has been working of, at the
last, enough so that when tier is thrust
into it, a drop or TWO of brine Will ooze
out around it and the trier itself be slight
ly wet, as if by light dew Overwork-
| ing destroys all the beautiful consistency
OF the butter; makes 1T dry and sticky
greasy in summer and tallowy in winter
gives Ii a dull appearance and tenden-
cy TO become rancid Altogether, over
worked butter is very disagreeable, if not
positively bad
PACKING AND MARKETING. Butter
should be packed solid, leaving no inter
stices for air, and should completely fill
the tirkin, tub, or pail, as the case may
be, leaving fiat surface 1t is common
to put a cloth over the top and layer
of salt on the cloth. Some think it bet
ter to wet the salt, making brine. The
cover should then fit tightly, leaving no
room for air between it and the butter
Some butter also goes into the market in
the form of rolls, some pineapple, and
other fancy forms for the table, etc. Ety.
cry person should be guided by circum-
stances in his choice of styles for putting
up butter, always being careful to give it
neat and attractive appearances If liv
ing at distance from market, and the
dealers at his market-pace buy for New
York, he should pack in firkins or tubs,
so that the butter can be safely kept
through the season, and the whole lot
disposed Of at once, in the fall. If at al
convenient distance from New York,
fresh tubs or pals may be sent in at in
tervals, all through the season, or the
whole kept through, as he chooses. Or
Ii in the vicinity of any city, good chan
ces offer in the way of supplying hotels,
restaurants, etc, the butter should be put
up in a style to suit the customers. Some,
who are hundreds of miles away make
shipments of butter to New York on their