The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1873-04-22

ger amount added, the chutn again re-
volvcd in the same manner and the water
again withdrawn. This second water
should present but very slightly milky
appearance and should all lie removed.
The churn aid its contents ,houd then
be placed upon the scales and weighed,
and by subtractipg tho known weight of
the churn the number of pounds Of but.
ter will be obtained. Pure well sifted
Ashton, or other salt, should then he add
ed in the proportion Of one ounce of salt
to each pound OF butter, aud the churn
again revolvcd until the mass is thorough
" mixed 1t eau thus be quickly accom-
plishcd without expo urc to the warm air
of the room The amount to be used,
however. should be determined by cir
cumstanccs. Ii designed for the general
market, or to be stored. ,he amount spe-
cited should he used. 1t Tor special
market and for immediate uoe the tastes
Of the consumers should be consulted.
WORKING.
About one.half Of batch, OF the size
above named, is then placed upon the
butter. worker, the hands should never
come in contact with the butter, and one
objection to the barrel churn is the fact,
that owing to the necessary smalluess of
the aperture, the hands must be used in
removing the butter from it, The butter
should not be submitted to grinding
process which will injure the grain, but
be worked uniformly and no more than
is necessary to accomplish the object
sought, which is to thoroughly incorpor-
ate the salt with the butter and cxpcl the
remaining water. This should be accom-
plished by beginning at one side Of the
mass and pressing it into uniform wedge
shaped strips Of an average thickness of
about one and one.half inches, aud OK.
tending across it When all has been
uniformly pressed in this manner, the
edges are turned with the ladlo into the
center, and the operation repeated until
the particles Of salt are uniformly diffused
through the mass and the water entirely
expelled. The working should be done
Immediately after the salt is added, aud
before it is dissolved, otherwise there can
be no certainty with regard to the degree
Of sadness impaired After the salt has
been thus thoroughly incorporated with
the mass it dissolvcs into pure brine and
remains where it Is wanted to perform
its Office.
The common way Of adding a much
| lorcor ~ ait c,,1
it to stand until dissolved. before the but.
ter is finally worked and packed, is per.
haps the better way where the buttermik
is not removed by the application of wa.
ter, for in this case, the brine when work.
ed out carries with it some ofthe remain.
ing buttermik, as is proved by its white
and milky appearance. But by tina,
practice, while the labor is greatly in.
creased, there can be no degree of certain.
ty with regard to the entire removal Of
the buttermilk, or Of the amount of salt
remaining. The grain of the butter is
also injured, aud salvy appearance i'm.
parted by the breaking of the grain, and
reworking i. after it has once hardened
] will here remark that one very i'm.
portant test Of the quality of butter i.
the amount and appearance of the brine
which it contains If clear and strong
and sufficient in amount, the butter vii
be sure to possess good keeping qualities
if no brine appears when pressed or i
present, it appears white aud milky, it i!
positive evidence Of bad manufacture, anC
that it will surely soon become rancid i
not disposed Of.
, Concluded next week.