The midland journal. (Rising Sun, Md.) 1885-1947, 1889-04-12
Sailing Grandlar Butter.

At the last meeting OF the Min
nesota Dairymen's Association, recent.
ly held at Faribault, little discussion
arose on the question of sailing butter
in the granular form, and then imme-
diately packing it without second
working. Several testified that they
were in the habit of doing this, ana
had uniformly good success; and a
prominnet dealer confirmed the state
ment Of one maker who follows this
practice. But, one said, he could not
get the several patches equally salted.
One would be too salt and another too
fresh. So he had to fall back on the
old method of working in the salt, let
ting the butter stand few hours, and
then giving it second working An
other man was troubled with streaks
and notifies in. his butter, if he did not
work it second time; and third pos
itively asserted that butter salted in
the granular form would contain very
large per cent Of water, which would
be fraud on the consumer. He did
not believe in washing out the butter
milk, as his customers wanted that
flavor retained. Precisely how he
manages, he did not clearly state.
Each one of these dairymen was, of
course honest in his conviction, and
had something to warrant his conclu-
sion. The granular process being
comparatively new, many to follow it,
They carry into the process too many
of theirold notions. In the case of the
man who could not salt the several bat
ches alike, his butter was in finer granu.
les at one time than at another, and
held more or less water accordingly,
while in all cases he applied the same
amount of salt. Therefore, the brine
was weaker at one time than at another,
while he worked the brine out until
the butter was of the same dryn,ss.
This gave unequal sailing to the sew
eral patches, according to the strength
of the brine left in it.
The gentlemen who was troubled
with streaks and notifies in his butter
did not get the salt evenly incorporated
through the mass. He probably used
salt that did not readily dissolve
Hence, he had to set his butter aside
for at least few hours for the salt to
dissolve. 1t ought to dissolve imme-
diately on coming 10 contact with the
butter, when brine would at once be
formed, which would cover every gran.
ule with comparatively little stirring
and no working. Then all he would
have to do would be to press it together
into sold mass and pack it at once.
The gentleman who complained of
the retention Of so much water, pro-
baby had his butter come in a soft,
spongy condition, owing to the state
into which the cream got before churn-
ing. He runs creamery and uses
gathered cream. He also had trouble
to salt evenly without a second work
ing, perhaps because he used poor salt
In packing Immediately after saiting,
care should be taken that the tempera.
ture Of the butter is high enough so
that the granules will readily cohere
and form solid mass. If this be
done, there will be no excess OF brine
remaining in the butter. Another
point to be observed is to use salt
enough to make saturated brine of
the water that is in the butter when
the salt is applied, but not enough to
have undissolved salt remain. If these
points are attended to. the sooner but
ter is packed after sailing, the better,
as the air will then be excluded and
the aroma cease to escape.-Prairie
Farmer.
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