Wyandot County Republican. [volume] (Upper Sandusky, Ohio) 1869-1903, 1872-11-28
About Butter and How to Keep 1t.

The London Mzk journal gives several
curious processes for preserving butter
They may not always be of the highest
practical utility, still they afford more or
less useful hints, and we present several
of these methods, not only to show our
readers what has been done in this direc-
ton, but to call the attention of expert
menters and inventors to a branch of
dairy economy quite too much neglected.
During the past ten years there has been
great improvement made in the manufac-
ture of butter, and much interest is felt
by dairymen in obtaining information
concerning the best practice, from the
setting of the milk TO the sailing and
working of the butter; and here the mat
ter has not unfrequently rested. What is
needed now, perhaps, as much as any
thing connected with butter-making, is q
knowledge of the best plan of butterpres-
ervation. The loss, from ignorance or
want of attention on this one point, is enor
nous, and it seems astonishing that peo-
pie should take so much pains to manu-
facture good article. and then allow it
to run the chances of spelling by being
imperfectly packed, or put up poorly for
market. We need TO know much more
than we do about the proper preservation
of many kinds of food, but especially of
butter, which so easily deteriorates from
a luxury into state intolerable for human
food. We must regard, therefore, any
attempt at the better preservation of this
food as praiseworthy, and we think the
MIR Journal is doing Important service
to the manufacturer and consumer in
opening up this most neglected branch of
the dairy. We condense the account of the
several preserving processes, giving SIM
DIV the main features of EACH
Dandranfs Method consists in rolling
the butter in an envelope of thin vegeta-
BILE paper, or tissue of some kind. The
package is then plunged into a bath of
liquid resin, and if it is found necessary
to form thicker crust of gum or resin,
it is subjected to q second immersion.
In Grards Method the butter requires to
be well washe1 }, so as 10 extract from it
all the milky particles and when this is
satisfactorily done, the butter is spread
out, and quantity of brandy
or alcohol is poured over it.
1t is then kneaded together or
worked up so as to effectually mix the
two substances together. 1t is now made
up into balls, and these are wrapped in
paper which has been previously STEPPED
in brandy or alcoholic spirit. This is af-
ward folded in another paper which will
exclude the air as much as possible. For
long sea voyages these packages are
recommended to be packed in air-tight
packages.
BeliH's Process is first to beat up the but
ter between two linen cloths within three
days after it is churned, in order to re-
move the whey or other matter which
might cause rankness of flavor. The but
ter is now enveloped in paper prepared
for the purpose by being coated with
albumen made from the whites of eggs.
For every egg whose white is beaten up,
about fifteen and a half grains of chloride
of sodium and half that quantity of salt
of inter is dissohed in this albumen, but
the inter need not be used except the but
ter shows signs of rancidity. The paper,
however, is not to be considered ready un-
til it has been before and after its prepara-
ton subjected to great heat by means of
hot smoothing iron or some other con-
trivance. For long preservation, the rolls
are to be kept in dry place, especially if
the weather is hot.
Redoo00d's Process consists chiefly in GOV,
ering the butter with paraffine.
| .Briping Butter-Butter is sometimes
efectually preserved from the summer
to the winter time by mixing it with salt
and by merely inclosing Jumps of it in
] dSc "1dPHClo dAu putting bAOcC IL
jars containing a quantity of brine. The
brine does not enter into the substance OF
the butter or render it in any way dis
agreeable. In the preparation of brine
for butter we find it best to heat the brine
scalding hot, skimming it and then al
lowing it to cool and settle, pouring of
the clear, cold brine, which is then fit fol
use.
Sugar and Saltpeter. substance,
are regarded by many old and expert
enced butter-makers as important aids il
the preservation Of butter. In one towl
among the butter factories of Orang,
County, N. Y, the account of which wa
given in last years Rural Ne,o Yorker, W,
referred particularly to these preserva
tives, naming the proportion to be useC
as thought best by Orange County dairy
men. Wenow present the MIR journal
formula. To ten ounces of fine salt ado
two ounces of saltpeter and two ounce
OF best brown sugar, The different in