Centre Democrat. [volume] (Bellefonte, Pa.) 1848-1989, 1879-04-10
More About Granular Butter.

ferrcd to me from various readers of
the Tribune rs to the details, etc, of
the system Of gathering and keeping
butter in granulcs, | answer with,
trust, sufficient fulness to be under
stood by all. |. Churn the same as
usual till the butter comes and is al
most ready to gather. Then turn
into the churn, little at n time, cold
water enough to reduce the contents
of the churn to about 81 and churn
slowly till the butter forms, as it soon
will, into granules. ,. The butter
milk Is best separated 10y drawing it
out ut the bottom Of the churn.
When this is not convenient the but
ter may be skinned out in any con
vcnicnt way and put into YES
sci of cold water, or what Is better,
cold brine, and then stirred to cleanse
it of buttermilk, repeating the wash
ing in new brine till it runs Off clear,
thus avoiding any working which is
n very important point. 1t should
lie in the last brine half an hour to
an hour before sailing. 3. When
taken out for sailing it should be
placed so that the brine will drain oil,
and when this is done, it should be
spread out thin and evenly, and the
salt siftcd on the salt at two or three
different times, stirring it in well at
each time, so that the salt shall be
thoroughly mixed through the gran.
ulcs. The salted grauules are then
pressed into a mass by a buttcr-ladlc,
lever. or buttcr-workcr, and set aside
till the salt is dissolved, when it
should be taken, little at time,
and pressed or run through n butter
worker till it becomes solid, and as
much brine is pressed out rs desired,
when it is ready FOR packing or for
market.
4. When it Is desired to preserve
butter in brine, n vessel Of wood or
glass may bc used. If wood, it is
better not TO have the casks very
large half barrel in sizc--and it
must be thoroughly clcanscd Of all
sap or woody flavor by first soaking
in cold brine several days, and then
filed with boiling hot brine aud let
ting it stand till it becomes cold.
This brine may be used TO soak the
next cask in. Before putting in but
ter the cask should be partly filed
with clean, cold brine, "A strong as
it can be made, and then filed With.
butter in the granular form, and
fresh from the chUrn as may bc after
washing oil the buttermilk and soak.
ing in brine for an hour or 40. The
cask il then TO be headed, and through
n hole in one end filed full of brine
and LEFT to settle till every crcyice Is
full and it will settle no more, when,
if necessary, more brine is added to
make it full, and the hole plugged.
The butter is then in as good n con
dition for preserving az any canned
fruit. 5. The brine for preserving
should always be as strong as 1t can
bc made, and from pure salt, other
wise IL will bleach the surface Of the
granules. 6. The butter Is kept from
floating by keeping the vessel full of
brine. 1t cannot then rise above the
brine. I. When desired for use or
for market, it is taken from the cask
and the brine rinsed Off with cold
water, when it will bc found as fresh
and rosy as when it came from the
churn, and may be salted and put in
any desired shape, or II may be trans
ported in the brine if II has far 10 go,
and fitted for market at the end OF
its journey.
3. Butter has not, that we are
aware of, been sent to market in the
granular form, the samples kept in
brine having been put in form for
marketing at the dairy or creamery.
Small packages have been sent over
long journeys in hot weather to test
its ability to stand heat and rough
usuage while in brine, with excellent
results, and thus after 1t has stood a
long time in the brine. Q. Since the
article in the Tribune. of February
IL, the honor of originating this
method of gathering butter in gran
ules and preserving 1t in that form
in brine, has been contested by Mr..
Lewis 7. IIawley, Syracuse, n. Y,
who claims TO have started expert
ments in that direction so long ago
"a 1866. These experiments have
come TO light in consequence of the
Tribune article referred to giving the
cridit TO Mr.. Higgins. 10. IL is true
that Mr.. Higgins has for two years
had an application before the Patent
Office for marketing butter in this
form, but 1t has steadily been denied,
and IL is thought very justly, for, adj
mitting that he was flrst to make it
available, the process has been de
veloped an inch at time by differ
ent persons. rendering IL imnoaaible