Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1871-11-18
Gbe 4airp.
BUTTER MAKING.

the new manual upon butter making. recent
ly issued by Blanchard & Sons. We now
give from the same source so much of the
article rs refers to sailing and packing and
selling:
Sailing. proper sailing of butter re-
quires great care. The salt should be thor
oughly incorporated into the mass so as to
reach any remaining particles of either case
inc or moisture. All this is perfectly done in
the churn, if the practical directions given by
the manufacturers are followed. Most peo-
pie in this country require for Aavoring
about one ounce of good pure salt to pound
of butter; but the better paying class of GUS
toners, who are a little more fastidious
about the quality, prefer about one half as
much, and that is found quite sufficient for
It's preservation. if the caseine has been prop
erly removed.
Independently of its effect as condiment,
salt has two distinct Offices to serve in but
ter-making: viz, LIST, to remove the butter
milk as thoroughly as possible from the
pores of the butter; and, I'd, to render harm
less what cannot be thus removed. The
salt attracts water from the buttermilk, that
it comes in contact with, and also takes up
the milk-sugar. 1t thus effects partial sep
aration of the constituents of the buttermilk.
At the same time ii penetrates the latter and
converts it into a strong brine, which renders
decomposition and rancidity difficult if not
impossible. Sugar has the same effect as
salt, but is more COSTLY and no better in any
respect.
1t hardly needs be stated that the salt must
be as pure as possible. 1t must be perfectly
white, must dissolve completely in water to
a clear liquid. untroubed by any turbidity.
without froth or sediment, must be absolute
ly odorless, of n pure salt taste, without bit
terness, and in moderately dry room must
remain free from perceptible moisture. "On-
ondaga Factory Filled" or "Ashton's," are
excellent brands, and we recommend them,
notwithstanding very prevalent prejudice
against any salt of American manufacture
No other ingredient than salt is required for
the preservation or iavoring of butter, and
no other should be employed under any cir
cumstances.
Packing and Selling.-Butter-m makers in
the vicinity of Large towns should seek out
regular customers for their product, in which
case it may be put up in balls, or any other
form adapted to the demand. philadelphia
prints" which have acquired a world wide
reputation, are pound balls. with Il figure
pressed upon the top. They are usually in
closed in white linen napkin, and packed
IN a cedar, zinc lined chest, with apartments
at each end for ice, to keep it hard while be-
ing transported to market and rctailed. 9th
er peculiar forms are adopted in other parts
of the country to suit the demands OF whims
of purchasers.
For the great mass of butter-makers the
wooden tub, holding from 30 to 100 pounds,
must ever be the most economical form of
package. In the vicinity of New York city,
heavy return pals, of the best white oak,
with thick covers, having the owners names
branded upon them are used and reused,
year after year. In some parts of the West
mserably poor oaken tubs are employed,
which affect the butter very injuriously in
other localities ashen tubs are the favorites
while in Northern Vermont the most APP
proved tubs are of spruce. Spruce is, I'M