Butler citizen. [volume] (Butler, Pa.) 1877-1922, 1894-08-17
THE ART OF Sailing.
Some Good Advice for Farmers Who Run
Small Dairies.

some OOou -AuNAcF " Aa~ A"~
Small Diaries.
II those of our readers who are
making store butter or any cheap
grade could follow IL TO the consumer
they would be able 10 see things from
another standpoint. And as it is
fact that most of the butter is still
made on the farm and also that it is in
ferior in quality as determined by the
price received, the matter is surely
worth looking into. Let us consider
that portion of common dairy butter
which is not classed as soap grease,
but is clean and sweet and would have
sold at creamery quotations but for
defects which might have been RENE
died. The topic this time will be the
sailing. OF prime Importance is the
quality of the salt.
Ordinary barrel salt is unfit for but
ter 1t is coarse, harsh, hard to dis
solve and impure. This should be suf-
ficient to Danish it entirely from the
dairy, but it does not, and thereby a
great loss is sustained. When the
wholesaler gets load of this butter
he shaves it up thin and shokes out
the salt. He doesn't do this for moth
ing. He then rechurns it in some skim
milk to impart flavor, for the water
which took out the salt left it fiat ha-
vored Then he salts with good dairy
salt, works and packs it and puts it on
the market All this is expensive, and
even then the product is not as good
as it would have been had this extra
treatment been unnecessary.
Under no circumstances use common
salt. Get the best dairy salt. The Gen.
essee is all right every time, and sew
eral other kinds are also good. Some
experts have a preference for one kind,
some for another, but in the private
dairy a salt which is not only pure and
soft $50 1t will not tear the grain), but
dissolves quickly. is desirable. This is
because the temperature of the COM
mon farm dairy room is not under con-
troll, and the butter may be injured by
simply standing for the 'slow" salt to
dissolve On this account, the writer
advises the farm butter-maker to
learn to salt in the churn. 1t saves
time, saves work, saves exposure and
keeps the churn sweet, for salt is
germ killer with a power to keep sub
stances from decomposition.
Salt the butter as soon as washed.
Sprinkle the salt over it, then slowly
revolve the churn few times and the
salt and butter will be mixed The
moisture in the butter will speedily
dissolve the salt, and then the surplus
brine can be pressed out, and the but
ter lis finished" Sailing in the churn
saves working, for there will be no
streaks to get rid of. But be sure the
butter is in granular form when the
salt is put in. If it is all in a lump
then do as you please with it and be
responsible for the result. 1t can be
made good butter, perhaps, but it is a
ticklish job, job calling for hard
work, and few there be that succeed
There is no sense in taking these
risks, for it always means unnecessary
work, and generally cheap butter. In
churn sailing. use more salt, because
| the butter is very moist, and given
amount of salt will be in more diluted
| solution than it would with less water.
| About / 4 ounces. to the pound will give
the same quantity of salt in the finished
| butter as one ounce to the pound
when salted on a worker.-Orange
Judd Farmer