The Grenada gazette. (Grenada, Miss.) 1885-18??, 1886-11-27
WITH BRINE.
Why the Seasoning of Butter with Dry
Salt Should he Discarded.

Salt Should BE Discarded.
The best butter makers in England.
Ireland and Jersey as well as in this
country, are gradually dropping the
practice of seasoning butter with salt,
and are using brine in its place. Those
who are far enough along to appre-
ciate the difference between gathering
butter in q lump and handling it in
granules are in a position to adopt
bri%ne-seasoning with ease and a de-
cided benefit. All that is necessary
for such a butter-maker to do is, when
his butter has come, to wash in the
usual way with water till it will run OIL
clear, and then immerse the granules
of butter in brine as strong as 1t can
he made, and let the butter lie in the
same length OF time he would to have
the salt dissolve if he had used dry
salt, and then press the butter into a
solid form, avoiding any friction or
grinding motion while reducing it to a
solid, In this way all working will be
avoided, and the butter left in the best
possible condition for keeping, and
have an even color and the highest
flavor it is possible for it to have. BY
laying in strong brine a few hours the
BRINE will draw the water out of the
butter the same as dry salt would.
Brine makes a more ever distribu.
ton of the saline flavor than dry salt
can do, and it will relieve the butter of
any excess Of water it may contain
Just as readily as salt in crystals can,
and put it in readiness for packing in
as little, if not less time. 1t is by some
supposed that salt strikes into butter
better if dry salt is worked into it than
it would if covered with brine, but
this is a misrepresentation Of the action
of salt; neither salt nor brine strikes
into butter at all. There is no affinity
between salt and butter or brine and
butter. In seasoning butter with either,
the salt remains IN butter only as a for
eign body mechanically mixed.
1t seasons only what it touches in
any case, and brine will touch more Of
it than salt can. It's not enough to
apply brine or salt and pack the butter
at once, for the reason that newly
churned butter often, (but not always)
contains more water in its composition
than is desirable or safe for the welfare
of the butter or that of the consumer.
salt will not 90 into the butter after its
water, but when close to it the salt will
draw the water to itself, and because
it is more fully i'll contact with the
butter when in %granules, salt will draw
out the water more effectually when
IL brine than when in crystals.
Another advantage of seasoning with
brine is the certainty of uniform sea-
soning in different Cummings. One
would have to take special pains to get
one churning salter than another when
he seasons with a saturated brine, and
he can do this without weighing or
measuring if he will keep a little ex-
cess Of salt in tho brine, SO that its
strength will not be reduced by the
water which it drains out of the but
ter. When butter is gathered in tho
churn IN granular form it is never
o]verchurned. Pounding it after it is
in a lump or large masses is what over
churns it. In seasoning with brine it
is never ~overworked, as tits not worked
at all. Working out buttermllk and
working in salt is where the over
working comes in. In fact, working
at all is overworking, because by the
improved method none is needed, and
breaking the grain of butter by grind
ing in crystals of salt is also obviated
by seasoning with brine.
Notwithstanding the many advan-
tarcs of this method Of treating but
ter it will. no doubt, be a very long
time before every butter-maker will
adopt it. The force Of habit is so
strongly intrenchcd III the conservat-
ing natures of many people that no
matter what the process is, better or
worse, they will keep right on the old
way, pounding their butter into grease
in 1.-THE buttcr-worker, and very likely
think they are making the best butter
in the world and wondering why they
don't get as much for it as some others
do. But the new way is so much
easier and better that time will fetch
them in, and the butter-worker and
seasoning with dry salt will become
a thing of the past.-N Y. Herald.
Excellent saddlc-horses a be
produced by crossing the common
mares with thoroughbred stations.
8r