The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1894-05-01
Sailing BUTTER WITH BRINE.
Fall Directions for Washing, Sailing,
Working, Printing and Packing.

AA~eOA
L., of Adams, Mass, and others, wish
to know how to salt butter with brine,
and I am pleased to tell them how to
do it. 1t is taken for granted that u
granular method of butter making Is
practiced, for it is impossible to brine
salt butter unless it is in small grains,
and the smaller they are the better.
When the butter first ''breaks," the
the grains are about like corn meal,
and at this stage of the churning l
think the butter has not all come; a
few more revolutions of the churn and
the grains get to be the size Of clover
seed, still q little too small, I think;
bat let them grow till they are the size
Of No. 8 shot and then I believe we
have got all the butter we can get out
of that batch of cream, and the granules
are just the right size to wash and salt
with brine. Just here, in the small
farm dairy, comes in the question OF
saving the buttermilk for use in the
kitchen. In this part of the world,
where we are great" on corn bread,
part of the buttermilk must be saved
to make the ''pones" and griddle cakes;
90 when the grains are the right j n
let the churn stand for a few minutes
and then draw off most of the butter
milk, using q wire strainer to catch
what grains of butter go out with it.
Now put in the plug, pour a pail OF
weak brine in the churn, revolve a few
times, draw off the brine and repeat till
the water comes clear-abOut three
times usually. Now look into the churn
and you will see a pile Of
LITTLE CHUNKS OF GOLD.
They are equivalent to gold, at any
rate, for they can be easily exchanged
for the precious metal at a certain ratio
which is determined by the after manip
ulation of the granules and the market
in which it is sold. But this pile of
golden grains is one of the prettiest OBJ
jsets that the dairy furnishes, not ex-
eepting the week old calf withits bright
Dyes, cunning ways and it's habit of at
kmpting to absorb "unbeknownst" to
yea the tails of your coat.
Well, this beautiful pile of golden
grains requires TO be sailed to suit the
taste of those who eat it, and the
simplest way, the quickest way and
the best way is to make brine, as strong
as salt dissolved in cold water will
make it, and pour it in the churn, give
O few turns of the crank, or a few to
and fro motions of the Davis swing
eAurn, and the butter is salted at the
rate Of about half an ounce to the
pound. 1t is not necessary to let the
butter ''soak" up the brine, for it won't
do it. ALI we want is to be sure that
each little granule is coated with q
Aim of brine; that is sufficient, and
that is why I object to the rule laid
down by some experts that the granules
should be the size of wheat grains be-
fore the churning is stopped, for by
that time many little granules have
dubbed together to make a big one,
and as each little granule was coated
with buttermilk the ones that form the
center of the big one retain the butter
milk and thereby injure the flavor of
the butter, because they prevent it
from being thoroughly washed and
sailed with brine. So the smaller the
grains the more thorough will be the
washing off of the buttermilk and the
putting on of the Aim Of brine. We
must now
WORE a BUTTER,
and the less working we can give it,
consistent with getting it solid and ex
pelling superhuous moisture, the better
for the grain of the finished product.
Ia our dairy we have laid away the
butter worker and now use the barrel
Ghurn in its place. When the brine has
been drained from the grains, put on
the cover Of the churn and turn the
crank until the granules become che
big chunk; and it will only take a very
minutes &c do this. If the butter is to
be printed, take two paddles and shape
the Jumps for the printer, weigh them,
print them, and these manipulationa
viii make the butter solid and with no
mere water in it than good butter
should have. If the butter is to be
packed right from the churn, take it
eat in convenient Jumps, pack it in tub
or jar with a wooden follower, and
either poor off the water as it is OK
PEELED or take it up with a sponge Gov
cred with a piece of muslin.
Is THERE ANYTHING MORE9
Yes, it would take a whole Dairymdn
70 answer all the Ifs" and ''buts" that
could be asked and objected in regard
to making butter in this wau 60 I will