The weekly messenger. [volume] (St. Martinsville [i.e. St. Martinville] La.) 1886-1948, 1888-09-29

What makes butter come? is the cues
lion propounded by the United States
Dairyman- 1t is not known whether
conclusion or friction. or both, cause
the separation of the butter from the
buttermilk in chur ming. But we sus-
,, pect that conclusion is the real agent
that produces the separation, as we have
really seen no churn that did not in
some way produce more or less concus-
sion. All the churns we have seen used
appear to produce good results, and we
find every dairyman is satisfied with the
work of the churn he uses, whatever the
kind, style or patent. We cannot, there
fore, recommend any style of churn as
superior to another, but we prefer the
simple and less expensive forms, rs not
only costing less, but being easier to
keep clean. The churning should be
steady and not violent A too rapid or
sudden separation of the butter from
buttermilk is not desirable. 1t is NO
recommendation for a churn that it
churns quick. Such q churn is apt to
injure the So called grain of the butter,
and make it salvy and greasy.
The least churning that will separ ate
the butter from the butter milk is the
best. When to stop churning-The i'm
proved model method now in practice
by the best butter makers is to stop the
churn as soon as the butter Is collected
in particles the size of wheat kernel
Just before this. when the first signs of
the separation of the butter is seen, the
sides of the churn are washed down
with cold water-usually below 60 de-
grces, or about 80 dcgrees-to not only
prevent waste, but TO harden the but
ter and make il easier to handle. When
the craGu.es ere the size OF wheat kerr
ncls the butter is drawn of, or the but
ter taken out OF the buttermilk, as the
case may lie. II the lu;ter is left
in the churn water is poured in
TO float the butter. which is then gently
agltated a moment and the water drawn
OIL This operation is repeated until
the water runs clear. Sometimes one
of the washings Is in brine, which CO.
aSulatcs the caseine into soluble form
aad prepares it to be washed out after
ward. In this way it is believed tina
purer, longer keeping butter can DO
made. In some cases, however, butter
makers have customers who want but
termilk flavor in th"ir butter. Thew.
therefore, do not wash the butter, or
wa'h it very little. Such butter must
be consumed at once, as it will not keen.
BY this method of retaining the butter
In granulated form only sufficient
working is required to evenly work in
the salt. The less working the better.
The salt, after the butter is properly
drained, can be carefully mixed with
the butter by stirring. When thor
oughy incorporated, barely pressing
the butter together in solid mass is all |
that is needed. If one does not want
butter very salty to the taste. it can be
even and nicely sailed by completely
wetting it with saturated brine, then /
carefully pressing the graduated butter !
together and LEAVING in il as much of ,
the strong brine as will remain. We +
have seen butter sailed in this way,
and it was very evenly and
sailed, having in
it no urdissolved grains of salt, but
it was not as salt to the taste as some
like. About an ounce to tho pound il
good sailing. but more or less salt mus.
be used to suit the taste of customers.
None but refined salt should be put into
butter. The principal office of the salt
in butter is to impart an agreeable
havor in connection with the natural.
aroma of fine butter, but it is fact that
too much salt il lures good favor, and
t may. to some extent, be used to cover
up or neutralize bad flavors. We do
rot recommend its use for this latter
purpose, preferriug that the natural
iavor of butter from pure cream should
be preserved.