Thomas County cat. [volume] (Colby, Kan.) 1885-1891, 1886-10-07

I EuTTsR-MA5<Slto.
Few Pert;nant Remarks on ne sslti.~
and washiny Question:
4 Twenty-Five years ago butsDt vas
much more heavily salted than Is the
practice to-day. Still there is wide
difference even now between the eilt-.
edge-seventy-fiyc-cents-a-pcund butter
consumed by the city epicure, sailed
at the rate of three OUNCES to ten>
pounds of butter, and the butter prod
duct of the British provinces, or even
Of some parts Of Maine. with its one to
one and q half ounces Of salt to the
pound of butter. Fashion extesds even
into the realm Of taste and appetite.
Thus comparatively fresh butter is
the os1ler OF the day among moss city
and town consumers. Producers muse
accept the fact. and salt their butter
accordingly, if they wish to commaasd
the best prices. The higher the grade
of butter she less the proportion of sa3e
| required. One-third OF an ounce to the
] pound is Ase rule for tae best makers
Of butter IN the Boston market. TIE
best lots % Vermont lump butter for
| immediate use have One>half ounce OF
| salt to the pound. WssteTn butter
generally CARRIES one ounse Of salt to-
the pound before washing, some Of
which is lost IN the washing process.
Some old-fasiioned buttes;makers in
Maine, and large proportion OF those
IN the provinces. use from enc to one
and Ona-half Cnnres to the. pound of
butter. Many dairymen in other Sec
lions use too mach salt. The argu-
.nent shat the addiction of saisincreases
The weight of TIE butter prCauct. and
hence its selling 7afue is fallaeious, be-
cause butter oveYgsalted is thereby re-
d"ced in value ard quality. 0leonar-
garine Is heavily saised.
Salt is cOndiment A lifflA. salt
gives relish to butter If any hustler
Shonld be heavily sailed it is HAT in
which good salt tasses better thaDpoOr
butser. The choicest butter needs but
little salt, because the line flaTor of
the Jatter is the desired taste and
quafstY.. Choice. ar smatic, fresh but
ter has ~ natural, delicious fiavorpe-
culiarrto, itself. whics&is far preferable
to theesalty taste imported by an over
dose OF. salt. Heavy sailing makessan
buffers taste alike, an,s diSguisessthe
natural flavor. To the. dairyman TshO
desircss To hide his siXs in making
poor butter, plenty ID salt come5ato
the rescue. Buyers auN always sas-
piciouss Of butter which carries sO0
much salt Bogus b.tter-makers m
stand his when they give oleomarga-
rine heavy dose of sak. ID disguise he
greasy Aayors.
In whatever form salt is used ie
should 5e OF the purest and finest quail
ity. Never put layers sos salt on top
of tubs, Sfirkins or crooks Of butter. lie
used at all in this connection, phase
the salt on top the clath which may
cover Ne. butter. Sai2is not needed
to preserve pure fat OFT pure butter
1t is a cheap prevent re: for matters
subject to, decay, which latter are toe.
prevalent in low-gradc=. inferior but
ter. The gilt-edge butSer of the
future wiz not be Washed at ala
the finse aromatic odor5s. ahe nutty fla
vor, waIbe- retained anA not washes
away ia1streaMs of wa@r- Water in
contact with butter has deleterio ~
influence Iee water kills the quality
III Out t<thtS OUG ~ Juo'
of butsr'exposed for single night q.
the dropping of ice wat sxon its surface
viii trs-E the top while and inlpart D
strong taste rapidly ha ssesing ranciC.3-
ty. A. cloth wrung out III, ice water, or
even NJ. fresh water, sld then spread
over q LAYER of butter win destroy It's
color and take out thse gs,od qualities
from he sgzrface layera- Ice water is
more damaging in its e6ees than fresh
watea OF natural temperature.
If Alttar must be washed at aliTa
pick q Of. brine should be.I.sed. Ne7er
use either Ice water or fresh water. ln
the brine the salt must be al
lowed to dissolve a considerable time
before, using. in order 20. secure its itll
strength. and to show. such impurities
as may, he SKINNED offgorss may settle
at thashots0m. Some Ofsthe best makes
of a,;ttensOld in BOsroa are not washed
at alE.. Great care iss,Nad i'm working
them dbYSa hard, fiIssr and waXy vita
tia Moosen butter worker. Neveesa-
oTthe bands to CONE IN contact with
the butnr. The kNAtrrmilk is thor
)ighly worked out and all moistr ac ON
the butter is soppesaiup with sponge
handled and rinsed cleaIs. Do
as LEY break the grain
niorh:nary handligx Butter mag be
kept iaard in WORKING: if no w%ser be
applied and the sponge is used son re-
HOvinE MOISTURE The application OF
ALT 81 always Ar uncertain quality
xhena, butter is subsequently as:iShed.
'inca more or lsss, of the salais thus
dissolved and washed away. The best
jutxlRr i'm the fs,t,lre will hs, kvhtlv
'almd and wahOua washings-Culti-
s1dr.