The Bryan daily eagle. (Bryan, Tex.) 1895-1898, 1897-03-23
Mercer County. M


DO not use hard water TO wash but
ter. II is more or less impregnated
With lime which induces a deteriora-
ton OF the butter fata DO not use
water from a very shallow well. as
there IL liability Of surface water which
bears with Il impurities and germs OF
decay. writes a correspondent Of Mich
lgAn Farmer. The test given for salt
should be employed occasionally. ~
some OF the brands now on the market
contain gypsum or sulphate Of lime.
Unless the salt IL pulveriEed very nne.
and perfectly distributed throughout
tho butter the effect Of this adulteration
s sometimes apparent Years ago. when
there was not a care taken 10 the man
ufacture Of salt that there IL now. min
ute white spots were often found In
butter. Modern investigation and ex-
pertinent pronounce these spots 20 be
the result Of the action Of Hulphate OF
lime on the butter fats. To prepare
butter for packing. pure soft water. and
pure salt are prime rcquialteG 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
lighter color than the inside There is
little call for roll butter now. The de-
mand IL for that which has been ex-
eluded as much a. possible from the
action OF light and air. and stored
where there IL little opportunity for the
absorption Of surrounding odors To
take advantage Of this susceptibility
10 surroundings Il has been suggested
that the atmosphere OF the dairy room
be made redolent with the perfume OF
aoworA As people we have not yet
become 90 eathetie as TO demand vlo-
let hellotrope, or tuberoso butter. but
We can and must keep q Intact from
stable or Kitchen doors To emphasize
this. a recent experience IL related
Last Saturday a friend asked me TO
purchase for her a jar Of butter az one
bf our town stores. I asked the pro-
prietor n he had any nice butter.
Yea" he sald. some has just been
brought In" lie brought forward a
hali-gallon Jar, Il appeared % be
nicely packed and was Of an even vel.
low color. I was In haste. and with
only the eye test. bought the butter.
On tasting Il later 4 was found 20 be
80 impregnated with smoke a. 10 be
utterly unit 10 eat. and today I mus,
return a. when viii women cease 20
place such vlllalnous compounds upon
the market. and set thu same price a.
Is paid for nice butteri Surely, there
Is a screw loose somewhere. As has
previously been stated. butter should
pass directly from the producer 20 the
consumer. Il Ia at is best within q
week after Il leaves the churn. Il mas
be kept sweet and good Tor months
bat the delicate aroma. the nutly flavor
IL not long retained. Direct downward
pressure does not injure the grain OF
texture Of butter. but drawing the ladl,
across the surface doea Pressing gives
fine grain anddry texture; a repeated
drawing Of the ladlo across Il break
the grain and makes the butter waxy
The following method Of keeping pack
Cd butter Il aivon as ne result ~
series q experiments. ard i1 h1licrc
= = he besl rreelieab|r On TIE farm
Get ihe hsisss y go,a eonaisipn ,