Crawford avalanche. (Grayling, Mich.) 1879-19??, 1891-06-04

) aurnlnc and salling nuttsr.


To the question, ''What makes butter
&C me?" the United States Ddirnndn thus
replies:
1T Is not known 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 the
churns we have seen used appeared to
produce good results, and we find every
dalryIaan is satisfied with the work OF
the churn he uses, whatever the kind,
style, or patent. We cannot, therefore,
recommend any style of churn as sL-
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 buttermilk
is not desirable. 1t Is no recommends
tion for q churn that IL churns quick.
Such churn is apt TO injure the So
called grain OF the butter, and make II
salvy and greasy.
The least churning that will separate
the butter from the buttermllk 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 rs soon as the butter Is collected
i'm particles the size of a wheat kerlal.
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
GO degrees, or about So degrees
IN. ...Ixr 80.
harden the butter and make IL
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. IL
the butter is left in the churn water is
poured in to float the butter, which is
then gently agitsted for moment and
the water drawn of. This operation is
repeated until the water runs clear
Sometimes 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 IL is
believed that purer, longcr-keeping but
ter can be made. In some cases, how
ever, butter makers have customers who
want buttermlk flavor In the butter.
They, therefore, do not wash the butter,
or wash IL very little. Such butter
must be consumed at once, as IL will not
keep. BY this method of retaining the
butter in graduated form only sutii-
cient working is required to evenly work
in the salt. The less working the better
r----.y---is--
drained, can be carefully mixed with the
butter by stirring. When thoroughly
incorporated, barely pressing the butter
together In solid mass is all
that is needed. III one docs not
want butter very salty To the
taste, il can be evenly and nicely
sailed by completely wetting il with sat
urated 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 IL was very evenly and
completely sailed, having in 1t no undis-
solved grains of salt. but 1t was not as
salt to the taste as some like. About an
ounce to the pound is good sailing, but
more or less salt must be used to suit the
taste OF customers. None but refined
salt should be put into the butter. The
principal Office of the salt In butter is to
impart an agreeable flavor in connection
with the natural aroma of fine butter, but
IL is "A fact that too much salt Injuries
good flavor, and IL may, 10 some extent,
be used 10 cover up or neutraliZe the
flavors. We do not recommend its use
for this latter purpose, preferring that
the natural flavor Of butter from pure
cream should be preserved.