Nevada County picayune., 1888-10-10
THE FARM DAIRY.
Valuable Chapter on Churning, Salt

A Valuable Chapter Cnurnng, Salt
 ing anI SeIiu. Butter.
 It is not k IDTa whether concussion or friction. or both. cause the separation of the butter from the buttermilk in churning. But we suspect that con- cussiOn is the real agent that produces the separation, as we have really seen no churn that did not in some way pro- duce more or less concussion. All tho churns we have seen used appeared 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 can not therefore recommend any style of churn as su- perior to another, but We prefer the simple and less expensive forms, as 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 buttermih is not desirable. It is no recommendation for q churn that it churns quick. Such d churn Is apt to injure the so-called grain of the but ter. and make it salvy and greasy.
 The least churning that will separate the butter from the buttermilk is the best. When to stop churning-Ihe improved model method now in prac- tice by the best butter-makers is to stop the churn as soon ns the butter is collected in particles the size of
 l.. l., |, Fl.,,, the first signs of the separation of the butter k secn the sides of the churn are washed down with cold water usually below sixty degrees, or about tifty-tivc degrees-tO not only prevent waste, but to harden the butter and make it easier to handle. When the granules are the size of wheat kernels the butter is drawn off, or the butter taken out of the buttermilk, as the case may be. If the butter is left in the churn water is poured in to float the butter, which Is then gently agitatcd moment and the water drawn off This operation is repeated until the water runs clear. Some times one of the washings Is in brine, which coagulates the caseine into a soluble form and prepares it to be washed out afterward In this way it is believed that purer, longer-keeping butter can be made. In some cases, however. butter-makers have custom CTS who want a buttermilk flavor in the butter. They, therefore. do not wash the butter or wash it very little. Such butter must be consumed at once, as it will not keep. By this method of retaining the butter in granulated form only sufficient working is required 10 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 ouyhly 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, 1t can be evenly and nicely salted by completely wetting it with saturated brine, then carefully pressing the Sfdnulattu butter together ana ledF- ing in it as much of the strong brine as will remain. We have seen butter salted in this way, and it was very evenly and completely sated, having in it no undissolved grains of salt. but il was not as salt to the taste as sOmo like. About an ounce to the pound is good saltin9, but more or less salt must be used to suit the taste of GUS toners. None but refined salt should be put into butter. The principal ..tfce of the salt in butter is to impart an agreeable flavor in connection with the natural aroma Of fine butter. but it is fact that too much salt injures good flavor. and it may, to some ex- tent, be used to cover up or ncutralize bad havors We do not recommend ;ts use for this latter purpose, pre- ferring that the natural flavor of but ter from pure cream should be pre- served. U $. Ddjryn,dn.