The Dupuyer acantha. [volume] (Dupuyer, Mont.) 1894-1904, 1897-05-20
Notes on Butter.

Do not use hard water to wash but
ter. 1t Is more or less impregnated
with lime which induces a deteriora-
ton Of the butter fats. Do not use
water from a very shallow we'll, as
there Is liability of surface water which
bears with it impurities and germs of
decay, writes a correspondent of Mich
igan Farmer. The test given for salt
should be employed occasionally, as
some of the brands now on the market
contain gypsum or sulphate of lime.
Unless the salt is pulveriZed very fine,
and perfectly distributed throughout
the butter the effect of this ad%ulteration
Is sometimes apparent. Years ago, when
there was not a care taken in the man
ufacture Of salt that there is now, min
ute white spots were often found in
butter. Modern investigation and ex-
pertinent pronounce these spots to be
the result Of the action of sulphate of
lime on the butter fats. To prepare
butter for packing, pure soft water, and
pure salt are prime requisites. While
awaiting the final working, set the
bowl in a place excluded from the light,
or closely cover the top. Light has a
bleaching effect on the color of the
butter. Formerly when butter was
made into rolls, and left long exposed
to the light, the surface showed a
lighter color than the inside. There is
little call for roll butter now. The de-
mand is for that which has been ex-
Guided as much as possible from the
action Of light and air, and stored
where there is little opportunity for the
absorption of surrounding odors. To
take advantage of this susceptibility
to surroundings it has been suggested
that the atmosphere of the dairy room
be made redolent with the perfume of
flowers. AS a people we have not vet
become so esthetic as to demand vio-
let, heliotrope, or tuberose butter. but
we can and must keep it intact from
stable or kitchen doors. To emphasize
this, a recent experience is related
Last Saturday a friend asked me 10
purchase for her a jar of butter at one
OF our town stores. I asked the pro-
prietor If he had any nice butter.
YES" he said. Some has Just been
brought in" He brought forward a
navigation jar. 1t appeared to he
nicely packed and was of an even vel
low color. l was in haste, and with
only the eye test, bought the butter
on tasting it later 1t was found to be
SO i~mpregnated with smoke as to be
utterly unfit to eat, and today I must
return 1t. When will women cease tn
place such villainous upon
the market, and get the same price as
Is paid for nice butter? Surely, there
is a screw loose somewhere. As has
previously been stated, butter should
pass directly from the producer to the
consumer. 1t is at it's best within a
week after it leaves the churn. It NAV
be kept sweet and good for months.
out the delicate aroma, the nutty flavor
is not long retained. Direct downward
pressure does not injure the grain or
texture of butter, but drawing the ladle
across The surface does. Pressing gives
a nne grain and dry texture; a repeated
drawing of the ladle across it breaks
the grain and makes the butter waxy,
Inc following method of keeping pack
putter Is given as the result of a
series OF experiments, and is believed
10 be the best practicable on the farm:
the butter in good condition as
as possible after churning, and
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