The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1879-04-11

'-e.s~'s c1e sup atth uhtAi nc LAKES nc
notice Of the noise.
3. Before putting on any article OF
harness, let your cit smell Il, and then
rub It against his head, neck and body.
A. Always start horse with the dice
never with the cut Of whip. In start
ing, turn little To one side; and in
stopping, when going up hill, do the
same.
ABOUT GRANULAR BUTTER Several
inquiries having been referred TO me
from various readers Of the Tribune AS
TO the details, etc., Of the system of
gathering and keeping butter in gran
ules, answer with, trust, sufficient
fullness TO be understood by all: /.
Churn the same as usual until the butter
comes and is almost ready to gather
Then turn into the churn, little at q
time, cold water enough TO reduce the
contents of the chnrn TO about "a deg.
and chu-n slowly till the butter forms,
as il soon will, into granules. 2. The
buttermilk is best separated by drawing
II out at the bottom Of the churn. When
this is not convenient the butter may be
SKINNED out in any convenient way and
put into vessel of cold water, or what
Is better, cold brine, and then stirred to
cleanse It OF buttermilk, repeating the
washing in new brine till it runs of
clear, thus avoiding any working, which
Is a very important point. 1t should lie
in the last brine half an hour to an hour
before sailing. 3. When taken out for
sailing II should be placed so that the
brine will drain off, and when this is
done it should be spread out thin and
evenly, and the salt sifted on and stirred
in. II is better to put on the salt at two
or three different times, stirring in well
at each time, so that the salt shall be thor
oughly mixed through the granules. The
salted granules are then pressed into q
mass by butter-ladle, lever, or butter
worker, and set aside till the salt is dis
solved, when it should be taken, little
at time, and pressed or run through
butter-worker till it becomes solid, and
as much brine is pressed out as desired,
when it Is ready for packing or for mar
ket. A. II it is desired to preserve but
ter in brine, q vessel Of wood or glass
may be used. II wood, it is better not
70 have the casks very large-say, half
barrel in size--and it must be thorough
" cleansed of all sap or woody flavor
BY first soaking in cold brine several
days, and then filed with boiling hot
brine and letting 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 filled with
clean, cold brine. as strong as 1t can be
made, and then filed with butter in the
granular form, and fresh from the churn
IS may be after washing off the butter
milk and soaking in brine for an hour
or so. The cask il then To be headed,
and through hole in one end filed full
Of brine and left TO settle till every crew
ice is full and it will settle no more,
when, II necessary, more brine is added
% make it full, and the hole plugged.
The butter is then in As good condition
or preserving as canned fruit. 5. The
brine for preserving should always be as
strong as it can be made, and from pure
'alt, otherwise it will bleach the surface
Il the grannles. 6. The butter Is kept
rom floating by keeping the vessel full +
u brine. 1t can not then rise above the
'rine. Z. When desired for use or for \
market, it is taken from the cask and
he brine rinsed off with cold water,
yhen It will be found as fresh and rosy
$ when il came from the churn, and
nay be sailed and put in any desired
hape, or 1t may be transported in the
rine II il has far to 90, and fitted for
market ut the end Of its journey. 8.
utter has not, that we are aware of,
cen sent to market in the granular
orm. the samples kept in brine having
cen put in form for marketing at the
airy or creamery. Small packages
ave been sent over long journeys in hot
Gather to test its ability to stand heat
nd rough usage while in brine, with
Scellent results, and this after il has
God long time in the brine.
Since the article in the
iibssnc, Of February II, the
onor Of originating this method Of
butter in granules and pre-
irving IL in that form in brine, has been
BY Mr.. Lewis II. Hawley Of
yracuse, ~. ", who claims to have
arted experiments in that direction so
me ago as 1866. These experiments ,
ave come to light in consequence OF !
10 Tribune article referred to giving
le credit to Mr.. Higgins. 10. 1t il
ne that Mr.. Higgins has for two years ,
Nd an application before the Patent
flee for marketing butter in this form,
At IL has steadily been denied, and IL is )
fought very justly, 70 admitting that
was the first TO make 1t available, the
recess has been developed an inch at a
me by different persons, rendering il
lpossible for any one to claim 1t abso-
tely. Nobody can ever make any
ing out Of a patent on granular butter,
Iould one be obtained, as il would be
valid, and impossible to maintain II :
en il II was valid.-L. p. arnold. in !"