Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1880-06-10


ascribed.
In the making of butter, there,
fore, it is of the greatest importance
to free it as completely as possible
from the caSien and sugar of milk
This is done by washing and work
ing. In washing two things are II
be guarded against. The watel
must be pure-especially free from
lime, as the butter will retain thu
lime and acquire bitter taste. Tbs
water may also contain organic sub
stances in solution--vegetables Of
animal matter, which the butter il
sure to extact, and they will con-
tribute to the difficulty OF preserv
ing it from rancidity.
Again, by exposing the particles
of the butter, in washing and work
ing, to the oxygen of the atmos
phere, to an unnecessary degree
has the effect to hasten racindity
and hence the necessity of keeping
it from the air IS far as possible.
From the foregoing facts and
reasoning, it will be perfectly clear,
to the most inexperienced observ.
err, that in order to the preservation
of butter, for a length of time, it
must be free from casiep, and pack.
ed in an air tight vessel, of either
wood or stone. Aud good oak fir.
kins are far preferable to the stone
crooks, because the firkins are less
porous. and more perfectly exclude
the air.
The action OF the casien, should o
slight quantity remain in the butter,
and it's tendency to decay, are ar
rested by the presence Of saturated
solution of salt, or salt and saltpetre
of the purest kind that can be OBJ
tanned. 1t is not sufficient that the
butter is just salt enough, but the
point to be attended to in the salt.
ing of butter is to cause it so thor.
oughly to permeate the whole mass,
that every particle of water or cas-.
len remaining, shall be fully saturated
nth salt. If you exeluds the air the
presence of saturated solution of
salt, will not only preserve the CAST
en- from decay, but will render it
unable also to induce decay in the
sugar and butter in contact with it.
Having gone through with these
prerequisites, let as now see howswe
can best apply the principles involv-
ed therein to the final preservation of
butter.
Water tight oak frkins present
the best package for keeping butter
of any article yet used for that pur.
pose. These must be of such ma
terial and workmanship as to pre-.
clude the possibility of leaking brine.
Good butter-makers are as particu-
lar about the outside appearance of
their frkins, when sent to market,
as the good housswite would be
about the appearance of her gown,
were she gong to the city with her
dairy of butter to sell il herself
Water should never be applied to
the outside of frkins, either IN soak
ing or washing them, as it discolors
the wood and Injuries the original
whiteness and purity of the Der,
and detracts from its natural ele.
gance.
1t ia a common practice to fill
frkln with butter, and then pour on
as much brine as can be retained
around and OF the butter ; but this
Is bad practice for these reasons
The brine is of no use in preserving
the butter, because it has already
received all the salt it needs, conse-
luen.ly the brine is not wanted to
increase the sadness, while it has
very injurious effect in running
through the frkins and giving them
an unsightly appearance. Others,
again, place cloth upon the surface
If the butter and put layer OF
,lean salt upon that laying the
read loosely upon the top. Of the
,wo methods, the last ia much to be
preferred, as there will not be suffi
,ient brine TO run through and soil
he fiFkins.
But it will be seen that neither OF
.hese two modes effectually accom-
olish the important object called
or, which is the entire exclusion of
atmospheric action upon the butter.
Following where science leads, we
will at once see that 10 secure the
condition required, we must protect
he butter, thus well made, in its
latural state, and this can only be
done by shutting it in from the &C.
lion of the oxygen Of the atmosphere
BY heading up the firkins, as soon
as filled, SO as to exclude tho air In
the most perfect manner without
either brine or salt on the top. But
ter we'll made, aud packed inlme-
diately, and headed tight IN good
firkins, aud kept in a cool place, will
remain sound and sweet for great
length of time. Especially if the
dairy house is properly constructed
with double walls, shutters, and
other requisites for keeping it cool
With veatilators at either end, pro-
teoted with perforated zinc or wire,
and ever. thing kept perfectly
sweet and clean, butter can be kept
for an indefinite time.