The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1886-10-26
improvements in Butter Making.

Report from Massachusetts, State Fair.
Dairy progress is seen in two phases-in prn-
clples of treatment and in devices. The new
theory demands that the cream shall not be
pounded to separate the butter from the milk
because by hard blows the globules are crushed
and the granular quality destroyed, the result
being butter that is greasy and sticky. Granu-
lar butter with "fberH is now the idea. and so
processes and devices must subserve this princ-
pie. In furtherance of it, the approved churns
above mentioned have no internal pounding or
beating apparatus. and all revolving dashes, pro-
jections, etc., dispensed with, and motion
alone, oscillating rotary motion, is depended
on for separating the butter. The rotating
churns involve tumbling of the cream, which
comes as near to beating it as the new theory
will allow
The exemplifcations in the dairy department
OF the Bay State show are interesting in this
stage of butter-making. First following the old
principle of Jumping the butter from the churn.
the improved methods of working" the butter
are admirably demonstrated. There is the ro-
tating table with double top, the lower one and
a generous groove for catching the buttermilE,
while across the top Is bar, hinged at one end
and having a convenient handle grip at the
other 1t is hinged that sufficient play is
given this bar for the complete working of the
butter, which, the top revoves. is pressed
crosswise in every direction, thus building up
and not destroying the "fibre" of the butter. 1t
is called an excellent DEVICE. The process which
WOE the most comment was the pretentious ma
cnlnH LOT working outer ana evenly SaILlnR IL.
The butter is dropped between TWO large drums,
which revolve toward each other on vertical
plane, and as the butter passes down through
between them in sheet about one inch thick it
is disposed in plated folds, so that when the
whole mass is pressed in final packing the
salt and all possible variations in the
butter must be evenly distributed through the
mass. Two or three passages between these
drum rollers constitute sufficient working of
the butter. and there is overworking Any
body without dairy knowledge can work butter
with this apparatus There is another method
of treating butter from the churn, and it is
enough to puzzle the old stager in the dairy
business, unless he is 'well up" in the improve
ments. Thisis founded on a new principle. and
it Is called the granular method" 1t discards
the lump method. stops the work of the churn,
does not allow of the gathering of the butter in
the churn, but takes it in the granular form and
subjects it to treatment unheafd of but few
years ago. Curious observers wondered over
the peculiar substance shown in the large glass
jars with the butter exhibit. This was butter
in the purely granular stage, and not fitted for
market 1t is indeed fine display of the re-
suits of the granular process. The butter is not
worked at all; it is put i'll cold brine from the
churn chilled, washed until perfectly free from
everything not butter, sailed and pressed into
final forms While in this brine, butter in the
granular form may be preserved indefinitely.