The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1898-04-23
wording Bdtter.

Methods or butter making will al
ways be in order so long as people pro.
fer choice article, says Maine Farmer
A critical examination of the large ana
fine exhibition of butter at the Tons.
ham fair brought out anew the im.
portance of what is known as WORKING
butter. To bring out a. flrst-elass arts
Gle Of butter it is not only necessary
to have good milk, but every part 81
ish must be done just about right. AT
dairy exhibitions it is now quite com
mon to find samples of butter that are
not worked much. There has been SO
much said, of late, by public instructors
at dairy conventions and dairy schools
about oVer-working butter that many
makers have gone to the other extreme
and do not work enough. This is more
frequently met in private make than in
the factory product. Several samples
at the Topsham exhibition were faulty
on that account. The same was true
at the Lewiston state fair. Butter not
worked enough is quite as faulty as
that which is over-worked. Writers
may proclaim that butter needs no
working as much as they please, yet
the claim will be untrue so long as the
present standard of merit continues
Those for whom butter is made desire
a condition of the article that is only
secured by what is popularity known as
working. Too much of this working is
injurious, too little is defective. In the
making Of good butter there are three
conditions dependent on or brought
about by what is termed working.
1. Adhesiveness. There should be a
certain measure Of cohesion among the
particles or globules Of butter. This
should be sufficient to cause it to adj
mere together as one common mass.
This condition is just the opposite OF
what is known as porous and crumbly
1t is sometimes very properly desig-
mated as "waxy," meaning thereby like
wax, compact without being sticky OF
greasy. Consumers say such butter cuts
well. Buyers say it draws we'll on the
fryer. This desired condition is Sc
cured by working.
2. Water. Butter contains meas
ure of water. There is much attention
being given at the. present time to the
amount Of moisture butter should con-
tain. An undue share renders it defec-
tive. When butter is taken from the
churn more liquid adheres to the par
tlcles or granules than is desirable.
Whether this be buttermilk, pure
water or brine from the sailing too
much is more than is wanted This
excess is taken out by working. Hence
too little working leaves too much
water in the product.
g.. Streaks. Salt intensifes or
brings out color in butter. Where the
salt is not thoroughly mingled with all
parts of the butter alike the butter
after 1t is made up will show light col
ored streaks, and will have a rnottled
when cut down. This is
serious defect and will knock off more
or less a pound from the price when
ever found. Mottled butter gives the
impression to consumers of unclean-
ness and filthy habits about the maxi
ing, and they do not like it. This con-
lltlon can be overcome by working and
the lighter parts with thu
mass till the salt is evenly distributed
md all becomes one common shade.
mus it is seen that the proper work
ng- OF butter is an important matter
ina means money to the maker. It is
are at an exhibition now to find sam
lie oyer-worked. 1t is common thing
o ma 1t under-worked. In the effort to
Yoia an extreme in the one direction
autlon has gone too far in the other.
Is the maker who gets all these CON
ltlons the nearest right who secures
ne highest score and takes the prizes
,utIer-making requires the constant
ppiicaIlon OF skilled judgment.
sHted Coal Ashes for the Hens
w int