Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1879-04-12

in the last brine half an hour to an hour
before sailing. 8. When taken out for
sailing it 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. 1t 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
sailed granules are then pressed into
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. 4. If it is desired to preserve but
ter in brine, a vessel of wood or glass
may be used. If wood, it is better not
to have the casks very large-say, half
barrel in size-and it must be thorough
ly cleansed of all sap or woody flavor
by first soaking in cold brine several
days, and then filled 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 it can be
made, and then filled with butter in the
granular form, and fresh from the churn
as may be after washing off the butter
milk and soaking in brine for an hour
or so. The cask is then TO be headed,
and through hole in one end filled full
of brine and left to settle till every crew
ice 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 a condition
for preserving as canned fruit. D. The
brine for preserving should always be as
strong as it can be made, and from pure
salt, otherwise it will bleach the surface
of the granules. 6. The butter is kept
from floating by keeping the vessel full
of brine. 1t can not then rise above the
brine. Z. When desired for use or for
market, it is taken from the cask and
the brine rinsed off with cold water,
when it will be found as fresh and rosy
as when it came from the churn, and
may be salted and put in any desired
shape, or it may be transported IN the
brine if it has far to go, and lifted for
market at the end of its journey. 8.
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 hol
weather to test its ability to stand heai
and rough usage while in brine, witt
excellent results, and this after it ha'
stood a long time in the brine
t9. Since the article in thu
Tribune, of February u, thu
honor of originating this method o
gathering butter in granules and pre-
serving it in that form in brine, has beeI
contested by Mr.. Lewis I. Hawley o
Syracuse, n. Y, who claims to hav'
started experiments in that direction 81
long ago as 1866. These experiment
have come to light in consequence
the Tribune article referred to givin!
the credit to Mr. Higgins. 10. 1t j
true that Mr.. Higgins has for two year
had an application before the Paten
Office for marketing butter in this form
but it has steadily been denied, and it
thought very justly, for, admitting tina
he was the first TO make it available, tn
process has been developed an inch at
time by different persons, rendering
impossible for any one to claim it abso
lutely. Nobody can ever make an
thing out of a patent on granular butter
should one be obtained, as it would b
invalid, and impossible to maintain
even if it was valid.-L. 3. Araold, d
". Y. Tribune.
Appeal for the Destitute of Gloucester