The St. Cloud journal. [volume] (St. Cloud, Minn.) 1866-1876, 1872-10-17

Su5 Eosu0tS 0Soo1u!y 70 oOohioef tho
question At issue, and place On their
ballot eyes"
ADoU4 Au&fER,, AND HOW 10
1<:>y]yfx !. MAKN IT,
The London MIX J. urnal gives
several curious processes for preserv.
iog batter. They may not always be
Of The highest practical utility, still
they afford more o. less useful hints,
and ~ present several of these meth
ode, not ealy 70 show our readers what
has bssn done ID this direction, but to
call the attention Of .1perirenters and
invsntoss 70 . braeoh Of dairy seousmoy
quite too much neglected. During the
past ten years there has been great i'm.
proveusnt made in the manufacture of
butter, and much interest is felt by
dsilymea IN obtainiog information
converting he best practice, from tho
sstsisg Of the milk to tho sailing and
working Of the butter and here the
matter h.s not subsequently rested.
VIM j. needed now perhaps as much
q anything connected With butter max
iag,, u knowledge of the best plan Of
bli,el preservation. The loss, from
igaolanes OF want of attention on this
one point, Is enormous, aud it seems as
sonihisg that people should take ~
mach pains 70 maufasture . good ar.
siels, and then allow it to run the chan.
~ ef spelling by beiug imperfsctly
packed, or put mp poorly for market.
We assd TO knew much more than We
Do abous tho proper preservation of
many kinds Of food, but especially of
butter, which % eeasily deterierates
from luxury into state intoler.5le for
human feed. We must regard, there
fore, any attempt atths better preser.
walton Of this food as'praise worthy, and
10 think ne Nh ::Josrsat ~ doing
important service to manufacturer and
consumer in opening up this most neg!
lsct.d branch Of dairy. W. condense
tho account Of the several preserving
processes, giving simply tho main feat
u1es Of each.
Dondra~t's Method consists in roll
isg The butter in an envelope Of thin
vegetable pa!sr, or tissue Of some kind.
The package is then plunged into
bath q liquid resin, aud it it is found
necessary . form thicker crust of
gum or resin, i. is subjected to sec.
ond immersion.
In Girord's Nethod the butter re.
qaires to BE- washed, 80 As to extract
from it al tho milky particles, add
when this is satisfactorily done, the
butter is spread out and a quantity q OF
brandy or alcohol is poured over it. 1t
is then kneaded together or worked up
20 % to efectually mix the two SUBJ
stances together. 1t is now made 10
'oso bale, aud these are wrapped in pa.
per which has been previously stepped
in brandy o. alcoholic spirit. This is
afterwards folded in another paper
which viii exclude tho air IS much as
Gqsaiblss For long Sc. voyages these
packages are recommended 70 be pack
ID in sii.tight packages.
Ge1iss Process is first to beat up
the butter between two linen cloths
within three days alter it is churned,
in order 70 remove the whey or other
matter which might cause raokness Of
favor. The butter is nov eoveloped
IN paper prepared for tho purpose by
being coated with slbumen made from
tho white ofeggs. For every egg whose
white is beaten up, about fifteen and .
halt grains Of chloride of sodium and
. halt that quantity Of salt Of inter is
dissolved in this slbumsn, but the nj.
" need not b. used except th butter
shows sigus Of rauoidity. Tho paper,
however, Is not to be considered ready
asil il has been before and after its
ptspaiatios subjected to great hest
b means Of : hot smoothing iron or
sons other eontrivancs. For long pres.
srva'ioa, the rolls are to be kept in \
DRY place, especially If the weather il
het. -: r,.'-,
R1dpood'' Roce.s ec.ssis,s chief, in
covering tho butter with p,ra6ne.
II Briainq Buner.-Butter is some
sinsse s6ootually preserved from the
e0mmer to tho winter time by ml lug
i With salt and BY merely iuclosing
humps Of it in cauvss wrappers aod
putting these 10 jars containing quao-
sity Of brine. The brine does not. en-
ter into the substance of the butter OF
render i, in any way disagreeable> H.
the preparation Of brine for butter We
and it best to heat the brine scaldiug
bot, skimming it and then allowing It
to cool and settle, pouring off the clear,
cold brine, which is then fit fir use.
Sugar and Saltpetre.-These sub.
stances are regarded by many old and
experienced bu:tsr makers as import.
ant sids 10, the preservation Of butt er.
II one town among the butter factories
Of Orange. Co., N. Y, the acooun. OF
which Va given in the last years Ru-
so1@Neso Yorker, We referred p.rtieu-
4hrly IT, stbssss preservatives, naming
the proportion 70 ebe used Is thought
best BY Oangs Co. dairymen. We now
present ths Milk Journnars formula.
70 to- Ounces ii. foe salt add two
ounces of taat h,nvhd y aUnoa - T6a% ali.