Wyandot County Republican. [volume] (Upper Sandusky, Ohio) 1869-1903, 1871-07-13
Sailing, Packing and Selling Butter.

TIE proper salting of butter requires
great care. The salt should be thoroughly
incorporated into the mass so as to reach
any remaining particles of either casein or
moisture All this is perfectly done in the
churn, if the practical directions given by
the manufacturers are followed. Most
people in this country require for flavor
ing about one ounce of good pure salt 10 a
pound of butter; but the better paying
class of customers, who are little more
fastidious about the quality, prefer about
one-half as much, and that is found quite
sufficient for its preservation, if the casein
has been properly removed.
Independent of its effect as a condiment,
salt has two distinct offices to serve in
butter-making, viz: 1st, to remove the
butter milk as thoroughly as possible
from the pores of the butter; and, I'd. to
render harmless what cannot thus be re-
moved. The salt attracts water from the
buttermilk that it comes in contact with,
and also takes up the milk sugar. 1t thus
effects partial separation of the constit-
uents of the buttermilk. At the same
time it penetrates the latter and converts
it into strong brine, which renders de-
composition and rancidity difficult if not
impossible. Sugar has the same effect as
salt, but is more costly, and no better in
any respect.
1t need hardly be stated that the salt
must be as ipure as possible. 1t must be
perfectly white, must dissolve completely
IN water to clear liquid, untToubled by
any turbidity, without froth or sediment
must be absolutely odorless, of pure salt
taste, without bitterness, and in moder
ately dry room must remain free from per
ceptible moisture. No other ingredient
than salt is required for the preservation
or flavoring of butter, and no other should
be employed under any circumstances.
Butter-makers in the vicinity of large
towns should seek out regular customers
for their product, in which case it may bt
put up in balls, or any other form adapted
to the demand. Philadelphia prints,
which have acquired worldwide Teputa
ton, are pound balls, with figure pressed
upon the top. They are usually incloseC
in white linen napkin, and packed in
cedar, zinc lined chest, with apartments a
each end for ice, to keep it hard while be
ing transported to market and retailed
Other peculiar forms are adopted in othe
parts of the country to suit the demand
or whims of purchasers.
For the great mass of utter-makers tn
wooden tub, holding from 80 to 100 pounds
must ever be the most economical form o
package. In the vicinity of New Yorl
city, heavy return pals, of the best whit
oak, with thick covers having the owner
name branded upon them, are used an
reused, year after year. In some parts G
the West miserably poor oaken tubs ar
employed, which affect the butter very in
juriously; in other localities ashen tub
are the favorites; while in Northern Vel
mont the most approved tubs are tn
spruce. Spruce is, unquestionably, tn
least liable of all timber to affect tb
flavor of the butter injuriously, while it i
generally believed that for long keepin
and much exposure good white oak is pre-
ferable. Stone and earthen jars an
crooks are sometimes used, but we do nc
recommend them.-BLanchard' Butte
Manual.