Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1877-01-11
DAIRY DEPAR ENT.
WASHING Or WORKING BUTTER.

fore the Columbia County Agricultural So
ciety OF that State, on the subject of butter
making. We select from the report as pub
lished in the Farmers Union what he says
about washing and working butter:
Butter gathered in a churn always con-
tains more or less buttermilk, which would
soon spoil the butter if not removed. There
are two ways of removing it. One is by
kneading it in water or brine, and the other
by kneading it without water. One is called
'!washing." and the other working The
former removes it much more rapidly than
the latter. AS to which is the better way
there are conflicting opinions.
The flavor of butter which has been wash
cd is different from that which has not been
washed. The difference between washed
and unwashed butter is analogous to the
difference between clarified and unclaritied
sugar. When unwashed, there is always a
little buttermilk and sugar adhering to the
butter that gives it a peculiar flavor in adj
dition to that of pure butter, which many
people like when it is new.
Washing removes all this foreign matter
and leaves only the taste Of the butter pure
and simple. Those who prefer the taste OF
the butter to the foreign ingredients mixed
with it, like the washed butter best.
The assertion is often made, and many
people believe, that water washes out the
flavor of the butter, but it only c~leanses the
butter of the buttermilk, sugar and milk ac-
id, which may adhere to it just as clarifying
sugar removes from it the foreign matter
which modify is true flavor. The flavor Of
butter consists of fatty matters which do
not combine with water at all, and cannot
therefore be washed away by it.
The effect of washing upon the keeping
quality of butter depends upon the purity
of the water with which the washing is done.
If the water contains no foreign matter that
will effect the butter, it will keep better for
washing the butter-milk out than working
it out. But if the water is hard from the
presence Of lime, or contains anything that
could injure the butter by contact with it,
washing becomes an injury instead ola ben
eft to the keeping. Nothing but the best
and purest water should be used about but
ter. Very hard water is always objectiona-
bic. 1t is not. however, so Objectionable as
the water from wells, which contains mud
dy sediments SO full of organic matter as to
become tainted. Water standing over such
mud takes in the faint, and used for wash
ing butter, is sure to injure 1t for long keep
ing. There is a good deal Of well water
otherwise good, which is rendered entirely
unfit for using about butter for reasons of
sediment at the bottom of the well.
This is frequently the case in dry times
when wells get low and the influx small,
aud the water in them is too slowly changed.
l once saw a lot of nice butter spoiled entire
" tor table use, in twenty-four hours, by be-
ing washed with water from Il well which
was low, and the sediment in its bottom had
become effected.
At the suggestion of Mr.. Willis, a dealer
in butter at Portage, we made'a tub of but
ter containing some forty pounds by wash
ing quite freely until all traces of milk were
imperceptible; sailing with one ounce OF
Ashton salt to the pound; working the salt
evenly through it at one working, and pack
ing it at once. The top was covered with 9
cloth and about one inch of salt place.
thereon. and Il well-titting cover put oven
the Whole tub. The butter was made anC
placed in the commodions store of Mr.. VIII
lis, about the middle of last June, where il
has remained until the present time. III,
season had been an bad one fol
keeping butter, tending to mold and rancid
ity. The room of Mr.. Willis is a basemen,