The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1884-07-02
About Washing Butter.


1t is constantly recurring question
in the West, where it has been the
practice for three .fourths of century,
to gather butter in hard mass, and
let it stand from one to six days before
working over, why butter shou1d be
washed to free it from buttermilk in
stead of being worked to accomplish
the same thing. The reason is, that
working does not accomplish the same
thing. Most people have plans of their
own in working butter, with their
hands, with ladle, with worker, and
in butter bowl, but each is conducted
on the principle that huttermilk is wa
ter, and does not contain any other sub
stances which should be wholly re-
moved from the butter. These people
do not understand that these substances
exist, and can be dissolved out far bet
ter than worked out. This last opera
tion is calculated to divide and subdi-
vide these drops of moisture that re-
main imprisoned by the mass of butter,
rather than to expel them entirely.
Buttermilk contains particles OF un-
churned cream, Gaseous matter, sugar,
etc., to the amount of over ten per cent.
of its weight, and the are all foreign
to good butter, or its keeping qualities.
Several of these substances ale soluble
in water, especially cascin; brine alb
serbs others, and it is very easy to see
that washing soon has these substances
all removed. High authorities like
Prof. Arnold assert that there isa men,
brancous matter 10 be found in butter
milk, Of ''l.eshy'' character. which is
liable to decay and destroy the favor
of the butter, unless removed. This
can only be perfectly accomplished by
washing. as trying to eypel it by pres
sure would unite it more firmly to the
globules. After working butter, allthe
moisture that remainS, some ten Per
cent, mast be charged with the sane
elements that are in the. expelled fluid,
but if we wash ont this buttermilk, and
at last exchange the sixteen per cent.
of natural moisture with its casein, etc,
for pule water and salt, the butter is
left as pure as any mechanical process
can make it. The glo5ules of tie but
ter have not been i.attened or injured
by working, as is often the ca>e when
butter is worked until the buttermilk is
expelled, or (what is called expellcd)
4 invisible 10 tie eye. .5eH ys ranT
If butter when in the granular state
/ Is washed free from the cXtraucous mat
ters, its keeping qualities must be far
k1 thnkItt ,,,htNt. th ~
are allowed to remain, though even in
homeopathic qualities. When butter is
washed free from these matters by a
not very strong brine, it is then possible
for salt TO preserve butter, but if they
remain, no sailing will add one day to
its keeping, but in h measure becomes
u disguise to conceal other iavors aud
imperfections. that finally show them
selves in, all poor butter. Whom butter
! is washed it is possible TO churn, salt
| and pack mt the one performance, eth
great saving Of labor. u94 3.1 u
2 It is argued that, unless butter Is al-
lowed to1tand several hours after salt
ing, the butter will have % streaked or
mottled appearance. Ibis will be so II
| the butter is allowed 10 drain too long
| after taking from churn; but II it
Is salted when containing q large
amount Of this moisture the salt will be
/ dissoNedin, working, and there will be
mo danger Of finding sharp, tiinty crys.
tails Of salt when cutting down the grain
| Of the butter, and BY tile time the but
ter Is worked enough, the liability of
streaks will be avoided The POSSIBLE
tiles ofstreaks may be also lessened by
putting mallgnantities into the pack
age at q time, when packing. and ifthe
pressure Is evenly and firmly applied,
and the appearing moisture absorbed MS
| the packing proceeds, the streaks VIII
be very few. ~ Heytcfn Reseftt, D. Cor.
1 icNoustiV 0eattemsp Ilsya loiiaaliJ 3
iAi - ..7-TTT7-7T-e 7ts''T-7----r--- i. A.te 4