The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1871-03-24
Working and Packing Butter.
BY +. KELSEY, OF ELGIN, ILL.


so constructed that it can be kept cool
and dry, and we'll ventilated-for this
is matter of great importance. This
room is provided with wooden watts for
holding water. They should be from 6
to feet wide, and from IA to l6 feet
long, and 90 inches deep, with con-
slant flow Of water running in and out,
to secure an even temperature OF the
milk. The milk is set in pals l9 inches
long by inches in diameter, holding
about 30 quarts. AS fast as the milk is
delivered it is put in pals.
These pals are set in the water, and
left usually "a hours for the cream to
rise, the temperature of the water being
from 40 to Sc degrees. 1t is the opinion
of many that we do not get as much
cream by setting the milk in pals as
they can by setting the milk in shallow
pans but, after carefully testing the
matter, it is ascertained that the old no.
ton that cream cannot rise at a depth
of more than from five to seven inches
is an error.
By exposing only small surface of
milk to the air, we effect an important
gain in two respects over the old meth
cd. First, the top of the cream is not
so liable to dry and inJure its quality ;
and, again, the envelopes of casein in
closing the butter globules are not so
apt to decompose and injure the flavor
1t is known to most butter-makers that
it is this Gaseous covering that spoils
butter, and under the very best man
agement the faint cannot be taken out.
A great many different kinds of pa
tent churns have been introduced, but
the old fashioned dash churn has the
preference. and is used generally in but
ter factories. 1t is thought that the
dash agitates the cream more evenly
and with less injury. 1t is usual to
churn 35 gallons of cream at a churn-
ing the cream being put into the churn
at temperature of 80 degrees in sum-
mer and 60 in winter.
1t is not practicable to put water into
the churn while churning, for it is in
furious to the color and flavor Of the
butter. 1t usually takes about one and
half hours to churn the cream. As
soon as the butter comes, it is to be Ia
ken out and washed in pure cold water.
The ladle is used in this process; it is
washed carefully until the buttermilk
is thoroughly expelled. This is very
necessary point, and good butter cannot
be expected unless it is well attended
to. Many contend that washing the
butter Injuries its fine flavor. 1t would
be very laborious to get the buttermilk
all out by working and washing is the
most practicable way in removing the
Gaseous particles and securing butter
that will keep. After the butter
is washed it is sailed at the rate of one
ounce Of salt to one pound of butter.
fit is to be kept some time little more
should be added. Opinions differ in re-
gard to sailing in the old method the
the butter is sailed to the taste. Now,
in my opinion, should say this is all
wrong, for no one can salt two churn-
ings alike, and as tastes differ so much
there would be no uniformity.
Again, in the new system, the butter
is first weighed, then the salt. Great
care should be taken in securing the
best kind Of salt, and not sailing too
much. Coarse salt should never be
used; it is hard to dissolve and produces
a gritty, unpleasant taste, and from such
taste consumers will say q" deliver u.s."
The ground rock salt | would recon-
mend as one of the best brands for the
use of butter-makers.
After sailing, butter il usual kept
until the next churning, then it is
worked over and packed. The butter is
worked by what is called butter-work-
er, which consists of an inclined ladle
with roller attached, to work out the
buttermilk that remains. This perhaps
is one of the most particular points of
butter making; care should be taken
and not work it too much.
Butter should be worked and cleansed
Of buttermilk, and sailed with as little
working as possible, and leave it free
from buttermilk and water.
Stone jars are mostly used in the west
for packages for family use they answer
very well but for shipping they are not
so desirable, on account of weight and
liability to breakage. When wooden
packages are used they should be soaked
in strong brine for one or two days
before using. The greatest attention
should be given to have them strongly
hoped and perfectly tight, so as not to
allow the least leakage. Butter that is
once packed should be handled and re-
packed as little as possible, as it is apt
to become soft and injured in the grain,
and it will never be as firm again or in
a condition to keep well. 1t should be
kept in a oool, sweet, dry cellar, at an
even temperature.
There are many unsolved questions in
the art of making butter. The scientific
principles that govern the manufacture
of butter and cheese dairymen, as a
class, know but little about. They have
knowledge of certain principles, and
soon make their own rules, simplifying
as much as possible, every year becom-
ing more perfect. Great progress is yet
to be made here in the West. There is
no section where there is not room for
improvement in the manufacture of a
choice article of butter. Wherever but
ter is made it seems to me that the fac
tory system should be adopted.
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