The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1897-08-19
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rev baAff DsAtFf AAA@h - hAt f-tNt
tbs salt m.y h,ve 90 the batter, hov
muea uiseL III asy be doas by ths ate 81
poor assliiy Of salt alter Al the p'in'
one bs taken to carry the oo~s sad the
miIs Aad tue cream thfousb 10 The beet
possible mAantt. Frw, too, really updtF
ttaal Low the sait scss 10 thg hnltr aud
wat is tie real putpose Of II, or hoS u
NAY "a sei the obsrsoier u The product
Aud y,ih il ehe d the nast important
lhioss 10 tie DO ter msilas To = bon
dfod toupas oibatter We use slI paunds
o. salt This 10 itself Il serious Ihius io
thlut Of siI per eeut Of bad ssli Il road
y seen to be quite Sufficient TO complete
ly raiu sl this qasli'y Of .eod ha'ler oud
yet i, is rarely cobsilded ss btIrs sor'h
oue.s notice.
There is ssll aid salt Some good,
some very bed, iof sbvu sslt ls bad Il H
very bad for butter The commonest
impuuty to salt is the oblgride " tie snl
phate Of line Eithrr is ote OF the worst
impurities that eso b. added to these eI
oeediusly delteste fats Either Of them
has very bad ,1sgt 90 The flavor aud up
peslsnc of butter. uskina white specks
10 it, aud giving bitter favor, 1t is 81
mosl impossible - ayoi s'ohes or spots
in the butter wbeu these impurities exit
10 the sslt
Bait is used ss an sutiseptic, that is, ioI
prevent decomposition OF the butter by
the exposure 10 the Air, or to the minute
quantity there may be in it Of lsciic scid,
which is one OF ths mort active terments
that exist. 10 milk and OF which 1t is i'm
possible to exclude every trace by any
amount OF washing the butter, IL does
this. not by uniting with the butter, but
by becoming dissolved 10 the water OF IT
and iormings costing oysr aud around
every minute particle OF the grains, OF be
tween the threads or 6beis which are
made by the pressing OF he globules out
into such form 10 the working Of the but
ter.
II Tone takes a thin slice OF well made
butter It will be impossible 10 see or
drain from it single minute diop OF
water 10 the mass. But put it under =
microscope. or lCok at it with II common
magniiying glass, aud we see bundles OF
threads, as II were, twisted and woven
together and little gems Of brightness
interviewer among these hbers, rs the
light is affected from them. These are
the minuts drops OF brine made OF the
water IN which all the salt has been dis
solved and they completely envelop the
PARTICLES or threads OF the butter. Thus
they protect these from contact with the
air The air we know is filed with q
vast number minute germs floating in it,
ss we see when beam Of light comes
through small hole into dsrkened |
place, 1t is only thus that these bodies
are visible to the unsided eye. Among
them are myrl.ds waiting to get into con
tact with this or that substance for which
it has some prediction some purpose to
effect upon 1t. Bat salt is deadly to these
and when the butter is well
coated with this brine rs we see it in the
butter, these germs have great difficulty
In getting 10 their work upon it and 80
the butter is saved. Hence when the but
ter is completely developed. every small
particle OF it, 10 this Urine. it is safe from
these injurious germs lying 10 wait for it.
And so we use the salt for this purpose
But what il the salt itself is impure?
Then the butter is acted upon in various
ways. Some Impurities OF salt are bitter,
As the magnesis that is often in it. Some
impurities make it greasy, as the potash
often in the salt. The lime only makes it
" hite and hence the white patches 80
often seen in winter butter, or indeed in
summer. made as we'll, when the salt ia
not perfectly pure and this is quite rarely
This lmpurlty is Indispensable 10 the
cheaper kinds Of salt The msgpesis iD
potash salts 10 1t are soluble 10 water al o
very slightly different Temperature than
hat Of the perfect soubility OF the salt,
md thus it is that while these impurities
nay be precipitsted from the brine ut one
moment, they are quickly dissolved again
when the Temperature changes q few de
srees. The sitontion needed to secure
his proper temperature and watch the !
process carefully, costs money and hence
he purest salt cannot be procured at the
anne price as the Inferior qualities may
20. Thus one must be extremely careful
u getting ouly tue actually pure sat for
lne wsfk 10 the dairy and SIS 1t IL only
Inc work that pays. this choice OF pure
alt is ! dIspensable 10 profit.