The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1877-07-26

Thls papof Was read by U. =. DueII,
Esq of Rock Fslls. Wisconsin,, ae the
last meeting Of the Illinois State
Dairy Association:
Can summer butter be- % handed
and packed that it will retain l,s
freshness and sweetness for winter uae!
Whether butter can be thus preserved
90 as to be good, sweet. old butter,
without ranc,dity or bad favor is an
important question. which We believe
can be answered in the affirmative.
and We propose to discuss it under
three head, viz :--as to the place Of
storage, the package. and the contents.
|. As to the place OF storage The
first requirement rs that it must be
cool place. A cellar or other apart
ment, the temperature Of which rises
above sixty degrees Fahrenheit. We do
not believe will keep butter we'll under
any conditions. The past season has
been peculiarly unfavorable 10 respect
to temperature TIE heated term was
long and extreme:- Most ckitsrs show
Cd temperature Of from sixty to seven.
ty degrees. hence many parties who
haye heretofore succeeded in keeping
butter in their cellars. have failed this
year On the authority Of Mr.. l.eail,
Of Philadelphia. dirt or bank cellar.
cooled ~ the temperature Of the sur
rounding earth. is better than an
apartment cooled BY ice A deep Gel
Ter. protected from the hot rays of the
sun, sud remaining uniformly below
the temperature Of sixty degrees.
sweet and properly ventilated, is with.
out doubt one Of tho very best places
Of storage for butter.
2. The package Butter, to re-
main sweet, no matter what the tenn
perature. must be pres .rved from con-
tao. with the ar. In mid winter, even
butter exposed to the air will SION be-
come bad in summer this will occur
in much less time. The perfect but.
ter package, therefore. will be air and
water tight. The butter must be i'm
mcrs"d (surrounded) BY very strong.
pure brine-or possibly. as some
recommended. by strong brine with q
little sal'peter and refined white su-
gar added. It matte little what the
shape. ze or material OF the package
is provided the ol ject is attained. As
It was in,imated at the beginning Of
this rapar, tut,er Can only remain
sweet. ana must be expected to loose
a certain aroma and freshness Of new
butter. No long kept butter can be
expected to remain IN the class Of
fancy hntter. A fancy or expensive
package, therefore is hardly in place
in handling butter Of this grade unless
it is really hetter than cheaper one.
and is 50 accepted By the trade. Now
We know Of no style of package 81 sc-
crptable to the trade in butter. all
things considered, for accomplishing
the end desired. than the old st, le oak
6.kin. Properly prepared BY s"akiny
in ,.ot brine, aiterward in cold. aad
handled in the approved methods, We
consider it qnite AS reliable as any
other, and decidedly cheaper shaa any
other We know Of. We express this
opinion with our p,esent knowledge
Of the Trials M ID. in this direction.
3. As to the contents The FIRST
thing to be said under this head is
that butter to keep must be good but
ter-lutter we'll handled from the
milking to the packing-and nothing
hut butter. 1t Is we'll understood that
ranc!dity comes from that ia tie but
ter which is not butter from the but.
eric acid which develops chemically,
aud the Development Of which is
g.eatlv hnstened hy bad handling !;
y the pr.seuce of casemine, butter
mi.k. water or other foreign substance
not butter. We sre inclinec to think
that the apparent quality Of butter
when FIRST made is not . sure indics-
,ion Vi its keeping quality. A p .orer
butter tor present uss seems some-
times to out keep = better quality.
The minutia OF different processes Of
making butter We Cannot dwell up.,n
here, although coming within the pur-
view VI this question.