Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1890-04-17

A correspondent of the Country GEN
aemdn. in reply to the question, Shall
/ brine when the butter has reached
the granular stage, say the size OF
peasP' says:
please do not churu until the butter
is of the size Of peas. Stop when obey
are the zine Of fine shot The smaller
the globules and have them wei
broken up" /. e., fully freed from the
huttermilk the better, as buitermlk
once encased in these pea-sized glob
ules can never be dissolved out. The
irst consideration is to have the butter
So operated upon that it will all come
at the same time, and this is in part the
Great lesson that should be taught
rerfect handling and ripening of the
cream. Cream to all come at once
must be so handled that it has aged
alike, and the whole mass become
homogeneous. To this end fresh cream
should never be churned with older
cream, under the impression that the
influence Of the acid cream win per-
Jrcsly libcrate the globules OF fat from
heir coating of albuminous matter.
10 secure this, cream should be churn-
ed at least every other day, and the
Opening made uniform. This is best
dome by keeping the cream as cool as
POSSIBLE until y churning is obtained,
,.ud then the cream brought under the
gentle action of heat and by frequent
STRINGS made uniform. When per-
ccptibly acid. churn 81 once at 3d. in
summer, and 62 . to 81 : in winter as
lrompt separation seems to dictate.
T! ne breaking Of the cream at the
ranulation stage can be materially
aided by adding water at the churnng
temperature to the cream at the point
where cream is said to begin to cur
dle.n A quart to two quarts Of cream
is ample.
when the butter has graduated.
stop the churn, and add at once lib
rral supply Of water, in which hand
iul OF salt has been placed. ReyoIye
The churn slowly two or three times,
aud allow the butter to come to the
surface, which it viii quickly do as
soon as the buttermilk has been thus
diluted by nearly one-half This water
can be quite nearly all drawn off with
out "A sieve or straiuer by watching the
dividing line between butter and water.
Wash about three times, aud allow the
water to all drain away that WILL the
last time. Plug the churn and with a
wooden fork not ladle evenly scatter
this 'mealy' butter over the bottom of
che churn. Take as much water rs YOU
think will fairly cover the butter not
float it-aud in it dissolve all the fine
dairy salt it viii take up. Pour this
over the butter, aud let it remain in
this pickle for fifteen minutes or
more Then draw out the greater part
of this brine, add more salt. and turn
it back upon the butter Put on the
cover Of the churn, and chun the
butter into one, two or more Jumps, as
1t viii not always repeat itself in liush-
i. up.
"The need Of double-brining arises
from the weakening of the first brine
by the 50 per cent. or more Of water
remaining in the granular butter, so it
requires that the brine shall be REIN
forced ms to strength which brings the
sailing up to one-haf ounce to the
pound, which is amply sufficient.
1T is best that this brine be about
90 in warmth, to bring tho butter
back 10 a normal temperature for pack
ing. This temperature enables one to
make the butter more solid aud closer
grained. and to do all tho working
over necessary in the one operation of
packing dispensing with The bulter-
bow aud worker Crumhly butter is
usually The result of packing too cold,
aud the operation of adhesion is pow
erluliy weak, and the result is that
when the butter is removed from the
package It crumbles which would not
have occurred if the butter had been al
Coo when pressed into the package,
which should follow cha.u,ug as speed
fly rs possible.
The brine used in the sailing need
not be thrown away. If put in cool
place, it can heused at the next churu-
ing in the place OF salt, for washing out
the buttermilk, SO that only fresh salt
will be needed for the briuing.