Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1875-05-14

Hon. S. I. Hawley, of Syracuse,
N. Y, in paper read before the
American Dairymen's Association on
the preservation of butter" spoke as
follows:
Butter should be so made as to be
its own preserver. Salt does not
practically preserve it. Salt gives it
flavor. Butter will become "frowy"
nearly as soon with salt favoring as
without. Yet it is generally believed
that salt preserves it from putrefac-
ton. l am sure it would be an i'm
portant point to set aside this error.
The manufacture of perfect butter re-
quires neatness, and doing things at
proper times. Cows should beselect-
ed for richness of milk and should
be clearly cared for and carefully
supplied with pure air and water
Milking should be done with dry
hand. Salt with Onondaga salt
CHEERS. l recommend it not as a
preserver of butter, but as u tlavorer
One ounce to the pound is none too
much for long keeping. Butter
should not be overworked. The
preservation of butter depends on its
manufacture and packing. White
oak packages should only be used
The brine used to salt a ferkin should
not be used again. Make fresh
sweet brine for each tub. Expert
ments, with fresh and sailed butter,
which have made, show that both
when exposed to the air become
"frowy" at about the same time
Salt is used to preserve meat, and
great quantity is used, but the amount
put in the butter is not enough to pro-
duce it. If you attempt to preserve
meat with the small amount of salt
which you put on to flavor your steak,
you would utterly fail. Thus it is
with salt in butter, the salt is to flavor
not to preserve.
With reference to salt not serving
as preservativc of butter, we have
heard that disputed by butter
makers who have experienced, and
the claim was disputed in the conven-
ton, but Mr.. II. re-asserted when
questioned, that there is no perceiva-
BILE difference in the keeping of fresh
and sailed butter, when placed side
by side. 1t is the checsy matter in
butter, he claims, which causes it to
become frowy. He feels certain that
if the case in and buttermilk are en-
tirely excluded beforehand, butter
will keep just as long without salt rs
with it: the salt having the effect of
hardening the butter and protecting
It from the atmosphere. The wash
ing with brine cleanses the butter of
Ill this cheesy matter which, if allow
I'd to ferment, spoils it. Il. D. Stone
If Cleveland, Ohio, followed with an
essay on the same subject, of which
he following are the most important
points, and they constitute indeed the
cream of the effort:
"Garbage, still slops, and other
Door food make the milk poor land
SO, too, odors are taken
Up by milk. A sprig of catnip, the
burning of phosphorus match will
7itiate the atmosphere and faint the
milk. Coming from the COW milk is
bout 90 degrees. 1t should be kept
It about this temperature until it rests
II the pans. Pans should be two
inches deep, and should be of stone,
,lass or tin. Zinc has been used, but
he acid of the milk attacks it. The
milk house should be used for moth
NC but milk, Raising the tempera-
ure during churning is owing to the
and is not heat arising
rom chemical action. The naked
land should never touch the butter.
Working butter should continue I'M
il completed, and very little water
hould be used. Indeed, using water
II working hard butter should be
voided. Butter should be packed
nee to stay until it is used. 1t
hould never be unpacked. Sweet
utter often becomes bad by fermen-
alton Of the cheesy matter which is
ot sufficiently removed. Flavor
ONES from the wood of the package
ftentimes. Stone jars are not objec-
ionablc except because of Transports
ion and liabilityt to breakage. Metal
ackages are attacked by the acids of
he butter and poisonous compound
ormed. Varnishes have been tried
nd abandoned. The desired sub /
lance found was paratine. 1t resists
cids and alkalies. But this was
vercome and now we have pack
ge lined with parafinc which is prac
icable and can be used to advantage.
Upon the subject of packing in
heap non-retuinable packages for
transporting to city dealers, Mr.. Mum
on thought that while it would
rove saving of labor to city deal
rs, it would add materially to the
abor and expense of the farmer.
F.