The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1886-02-18
Seven Points In MIX Setting.

Seven Points In MIX Setting.
l. To make the finest favored and
longest keeping butter the cream must
undergo a ripeuing process by ex-
posture to the oxygen of the air while it
is rising. The ripening is very tardy
when the temperature is low.
2. After cream becomes sour, the
more ripening the more il depreciates.
The sooner it is then SKINNED and
churned the better, but it should not
be churned while too new. The best
time for skimming and churuing is
just before acidity becomes apparent.
8. Cream makes better butter to
rise in cold air than to rise in cold
water, and the milk will keep sweet
longer.
4. The deeper milk is set the less
airing the cream gets while rising.
5. The depth of setting should vary
with the temperature; the lower it is
the deeper milk may be set; the higher,
the shallower it should be. Milk
should never be set shallow in q low
temperature nor deep in high one.
Setting deep in cold water economies
Illuo, 1aDOr anu space.
6. While milk is standing for cream
to rise, the purity of the cream and
consequently the fine flavor and keep
ing of the butter, will oe injured if the
surface of the cream is exposed freely
to air much warmer than the cream.
7. When cream is colder than the
surrounding air, it takes up moisture
and impurities from the air. When the
air is colder than the cream, it takes
up moisture and whatever escapes from
the cream. In the former case the
cream purifes the surrounding
air; in the latter case, the air
helps to purify the cream. The selec-
ton of a creamer should hinge on what
is most desired-highest quality, or
greatest convenience and economy in
time, space and labor.-Prof l.. B.
arnold, IN, New York Tribune.
Sailing Butter.
Now and then we have the plan
commended of coloring butter by hav-
ing the salt colored and working it in
the butter. after the butter is on the
worker, and measurably free of mois-
ture and buttermilk. We regard the
method as one not to be commended.
The time and place to salt butter is in
the revolving churn, and when the but
ter is in we'll washed granules and is
still rather wet. Then salt with quite
strong brine, using more salt than
would be enough if the salt was worked
in with the roller after the butter was
drained and on the worker. Let the
butter, in granular condition, lie in the
brine an hour and it will take no harm.
No more salt will enter the globules of
butter than it needs, and overplus will
run off of itself. Too much salt can be
ground into butter, by mechanical
force, but it will not absorb any more
than it needs; any more than pork
will. This method avoids the necessity
of working the butter into salvy con-
dition to get it evenly sailed. Within
tour hours after draining off the brine,
the butter should be packed, and it
needs but little more working than it
takes to compact it. There will be no
streaks to work out, if sailed in the
granular state, and the grain being
unbroken, it will keep in good flavor.
longer than if washed and sailed in
any other way. Any man can see that
such a process requires less hard work;
and getting it packed early tends to
preserve the aroma.-U. S. DQi7ynean.