The Red Cloud chief., 1879-04-24

ABOUT GRANULAR BUrTER.-Several
inquiries having e 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, I answer with, l trust, sufficient
fullness 10 be understood by all: !.
Churn the same as usual until the butter
comes and is almost ready TO gather.
Then turn into the churn, a little Al a
time, cold water enough 10 reduce the
contents of the chnrn To about "a deg
and churn slowly till the butter forms,
As il soon will, into granuies. 2. The
buttermilk is best separated by drawing
il out at the bottom Of the churn. When
this is lot convenient the butter may BE-
skinned ont in any convenient way and
put into a yes sci Of cold water, or what
is better, cold brine, and then stirred 10
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 IL should lie
in the last brine half an hour 10 an hour
before sailing. 3. When taken out for
sailing it should be placed so that the
DIluc Will UEaiu Ohs III A bhAs -
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 st tTo
or three different times, stirring in well
at each time, so that the salt shall be thor
oughly mixed through the granules. The
sailed g~ranules are then pressed into q
mass by a butter-ladle, lever, or butter
worker, and set aside till the salt is dis
solved, when il should be taken, a little
at a time, and pressed or run through a
butter-worker till it becomes solid, and
Is much brine is pressed out as desired,
when it is ready for packing or for mar
ket. 4. If it is desired 10 preserve but
ter in brine, q vessel Of wood or glass
may be used. II wood, it is better not
to have the casks very large-ssy, half
barrel in size-and it mus; be thorough
" cleansed of all sap or woody favor
by first soaking in cold brine several
days, and then filed with boiling hot
brine and letting il stand Til IL becomes
cold. This brine may be used TO soak
the next cask in. Before putting IN but
ter the cask should be partly fllsi with
clean, cold brine, as strong ~ it can be
made, and then filed with butter in the
granular form, and fresh from the churn
as may be after washing of the butter
uilk and soaking in brine for an hour
or 90. The cask is then to be headed,
and througha hole in one end filed full
of brine and left 70 settle till every crew
ice il full and il viii settle no more,
when, If necessary, nor brine is added
to make il full, aud the hole plugged.
The butter is then in n gooda condition
for preserving rs canned fruit 5. The
brine for preserving should always be a.
strong Is il can be made, and from pure
salt, Otherwise it viii bleach the surface
Of the granules. s. The butter is KEEP,
from floating BY keeping the weasel full
of brine. Il can not then rise above the
brine. Z. When desired for use OF for
market, il il taken from the cask and
the brine rinsed OF with cold water,
when il win be found As fresh and rosy
As when II came from the churn, and
NAV be sailed and put in any desired
shape, or it may be transported IN the
brine If it has tar 70 60, and fitted foI
market at the end Of its journey. 9
Butter has not, that we are aware OF,
been sent 20 marke. In the granula,
form. the samples kept In brine having
been put in form for marketing At ths
dairy or creamery. Small package,
have been sent over long Journeys n 20
weather 10 test lis ability TO stand he4i
and rough usage while in brine, viii
excellent results, and this sitter il hA
stood . long time in the brine
8. Since the article in IN
Tribune, Of February L., tn
honor Of originating this method Q
gathering butter in granules and pre-
serving l. liz that form in brine, has bee
contested by Mr.. Lewis T. Hawiey O
Syracuse, n. T., who claims 10 hay