Smyrna times., 1880-08-18
Washed and Unwashed Butter.

been great improvement i'll the methods
of buttcr-making, and the standard for
butter of all sorts is considerably higher,
while consumers arc becoming every year
more fastidious in their selections. The
markets now demand that butter shall be
not only fresh and rosy, but that it be
properly worked so that the grain is un-
impaired. Butter that has been manip-
ulated until it is salvy or greasy, even
though it be fresh and Of good flavor, will
always rank as secondary in all our lead
inc markets, and of course must go at a |
much lower price than that which per-
feet article will command.
Since the new methods for setting
milk have been inaugurated, more care is |
taken to keep milk out Of the reach of
bad odors; for with the introduction Of
these new appliances, much useful infor-
nation has been disseminated i'll regard
to the first principles Of the art This,
with the sharp discrimination of dealers,
has taught many dairymen that taints in
butter must be avoided, and cannot be
tolerated with impunity.
A few years ago an earnest controversy
was carried on among buttcr-makers as to
whether butter should be washed or un-
washed; those advocating the latter,
claiming that by pressing or working out
the buttermilk without the aid Of water,
it served to retain more Of the aroma and
delicious flavor naturally belonging to
butter, and which should not be removed
by allowing the butter to come i'll con-
tact with water.
It was claimed also that unwashcd but
ter was of longer keeping quality than
that which had been washed, and conse-
quently that the practice of washing was
very detrimental, and ought not to be
practiced by those seeking to make a
fancy article. On the other hand those
who advocated washing, argued that not
one butter-maker in ten could work out
$ the buttermilll without seriously injuring
the grain of the butter, and moreover
that even the most skilful makers of Sun
washed butter were liable to injure, and
: did iniure the grain of their butter by
overworking, and hence more poor but
S ter by overworking, and hence more poor
e butter was the direct result of this effort
a to get the buttermilk without the use OF
e G water, then by washing. AS to the keep
e ing quality of butter, they claimed that
h the ''washed butter" retained its flavor
e. and goodness longest, because the butter
milk was more thoroughly expelled; the
retention of the buttermilk in the butter
being the main cause of decomposition
ID and rancidity in the product.
| Al. Il al.
1T ing butter were in the majority, and az
e the art Of butter-making has progressed
ID they have had rather the best side of thu
II argument OF course it will be under
1t. stood that good, clean, sweet water mus
OF be employed in washing butter, and tina
n never should come in contact with waite
IS, having taints or odors of any descrip
It's II; ton.
Sc The best butter-makers of the presen
d, day endeavor to avoid working butter a
66G 6d far as possible, in order that the ''butter
grain" may be kept uninjured and pre-
dy served in all its integrity. To accom-
ur plish this object, the cream must not b
lg- over-churned, for the butter is often SCI
10 iously impaired in the grain by too muc
churning. When the butter begins t
form or is in small particles about tn
$500 size Of wheat kernels or little larger
v stop churning. The butter is then in
y granulated state, and the buttermilk ma
now be drawn off, and the grains of bu
ter can then be washed with cold waite
and afterwards with brine, which wi
free it from all milky and Gaseous matte
Some drain or draw off the buttermil
from the churn in hair sieve, and the
wash by turning ON the butter in IL
churn. When butter is manipulated,
requires little working-no more tina
gathering it in form and getting the sa
evenly distributed through the mass.
= Butter treated in this way is nev,
IS salvy or greasy, but remains with i
grains uniniured, and should therefore |
in its best state. Thus as our knowleda
Of what constitutes perfect butter obtain
together with the art of producing
the old method of working out the bu
termilk without the aid of water, must !
pushed aside for q more intelligent an
: safer practice. In conclusion, it may
remarked that whatever working is r
ash qulred, care should be taken to avoid
grinding motion, as this Injuries Il
grain. II lever-worker be used, Il
working should be by pressure, and Il
lever should not be allowed to stop
slide on the butter in grinding fashio
II Butter-making may now be said to
approximating rapidly to a high al
v Consumers are fast being educated
b distinguish the finer grades, and now r
gard with disgust those greasy, salvy al
rank favors which few years ago cou
perhaps be tolerated. This is as it shou
be; for the old time poor buffers we
not conducive to health, and were Il
. cause many times of serious ills viii,
the more educated taste now avoids.
course we do not dispute the fact tn
large quantities of poor butter get upC
the market, but the prices for such are
. low that do not pay the cost of prOdu
ton, and this helps to raise the standar'
for price has a wonderful influence
stimulating to better methods, which {
enterprising dairyman soon tries to reac
oo =, The creaneries and butter factories ha
- been great educators to better dairym'
as they have been to the tastes of co
, a,,unars and tho autpad -of these instit