Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1876-10-06
How to Keep Butter.

Some twenty-five years ago l sold
two tubs of butter to customer in
Rock Island. In June following I
was in the store of my customer and
met his wife. She remarked that
she had just used the last pound of
the butter, and said the last pound
was better than the first. At this re-
port was little surprised, and ask
ed her what she had done to 1t.
She replied that she was raised in
Bonneville, N. Y, where they not
only made good butter, but knew
how to preserve it. Her mother
would make brine as strong and
clear as could be made and pour on
and keep it there until the last pound
was taken out. 1t has proved val
liable lesson to me. Butter that has
been packed a few months becomes
concave on the top, having a depres-
sion of a fourth to half an inch IN
the centre. The cause is that the
salt dissolves and passes out. 1t also
shrinks on all sides, leaving a space
clear from the slaves all around.
This space is filled with air and the
butter soon spoils. Keep this space
filled with brine and all will be well.
The brine does not penetrate the
butter to make it too salt, as many
suppose.
Butter that will open we'll at the
creamery or farm cellar, is too often
spoiled in the hands Of dealers, ow-
ing to it's being exposed to the ar,
and by being kept dry; this causes
the great supply of ''grease" in the
hands of wholesale dealers in all our
large cities in the spring. Will not
some of the dealers investigate this
and see if some of the blame is not
somewhere else than with the dairy
men? The consumer may ask what
to do with the brine as the butter is
being used. Let it be; and be sure
to have enough of it remain in the
tub or tirkin to keep the butter COW
cred until the last pound is taken
out. AS the butter is taken out in
small quantities, the brine readily
drops off. Butter cared for in this
way will keep good for years. But
ter needs to ripen, that the fresh,
creamy taste like new cheese may
pass away. When properly man
aged from the distilling of the
milk by the COW to the packing of
the butter in pure, strong brine, il
will grow better and richer. 1t will
be better at twelve months old than
attwelve days. Why do butter-makers
persist in the use Of fresh water?
How very soon a lump of Ice when
placed upon a plate of butter upon
our tables will bleach it, and by
bleaching it injure the flavor.
The great trouble in keeping but
ter is, it is kept too dry. 1t should
always have enough moisture. sc
that the fryer will be covered with
drops of brine as clear as crystal, and
when probed with knife, the blade
will remain clean, only having upon
it diamond drops perfectly clear
When broken or crumbled, the grain
will be coarse, and each pellet clear
and bright. When thin slice is
cut and held towards the light, il
will be clear, brilliant and translu
cent. Butter in prints or balls
should, as soon as made in form, be
wrapped in muslin cloths previously
wet in brine, and safely secured with
suitable Irvine; pack closely in casks
Over all cover with brine, having :
board on top with sufficient weigh
to keep all immersed.
Salt should be freely used. One
ounce isnone too much to put in each
pound of butter. If the butter is in
tended for immediate use, little
less may be safely used. If to re
main III wooden packages for several
months, over an ounce to the pound
is needed. Enough salt should be
used to salt it through and through
If too fresh 1t loses its flavor very
quickly. The salt is needed to keel
condition and flavor good. There
can be no uniform rule as to the
amount used in sailing. BE sure to
use enough and that of the pures
quality. If the butter comes hard
and crumbly from the churn, it needs
less than if it came soft, for in work
ing it does not work out. The pack
ages should always be handsome and
clean, for bright, clean packages
take the preference with purchasers
And the manufacturer or the shipper
cannot afford to use poor, leaky
roughly made firkins or tubs. All
should be tight to keep the air out
and the BRINE nc. G. T., Of Gales
burg, IN the Country Gentleman.