Shoshone journal. [volume] (Shoshone, Idaho) 1884-1931, 1898-04-01
Working Rntfer.

ways De IN Order so long as people pre-
fer choice article, says Maine Farmer
A critical examination of the large anC
fine exhibition of butter at the Tops
ham fair brought out anew the i'm
portance of what is known as working
butter. To bring out first-class arti
Gle OF butter it is not only necessary
to have good milk, but every part oil
ish must be done just about right. Al
dairy exhibitions it is now quite COM
mon to ind 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
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.
l. Adhesiveness. There should be q
certain measure Of cohesion among the
particles or globules Of butter. This
should be sufficient TO cause it to ad-
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 well on the
fryer. This desired condition is Sc
cured by working.
2. Water Butter contains a meas |
IRE Of water. There is much attention |
amount Of moisture butter should con-
ain. An undue share renders it defec-
i've. When butter is taken from the
,hurn more liquid adheres to the par
icles or granules than is desirable.
this be buttermilk, pure
water or brine from the sailing toe
much is more than is wanted. This
xcess is taken out by working. Hence
90 little working leaves too much
Tater in the product.
8. Streaks. Salt intensifes or
rings out color in butter. Where the
alt is not thoroughly mingled with all
arts of the butter alike the butter
fter it is made up will show light col
red streaks, and will have a notified
ppearance when cut down. This is a
srious defect and will knock off more
r less a pound from the price when
yer found. Notified butter gives the
IMPRESSION to consumers of unclean-
ess and filthy habits about the max
g, and they do not like it. This con-
ton can be overcome by working and
ingling the lighter parts with the
ass till the salt is evenly distributed
Id all becomes one common shade. I
Thus it is seen that the proper work I
g Of butter is an important matter
Id means money to the maker. It is +
re at an exhibition now to find sam ,
e oyer-worked. 1t is a common thing
find it under-worked. In the effort to
old an extreme in the one direction. :
ution has gone too far in the other. r
is the maker who gets all these con-
lions the nearest right who secures
e highest score and takes the prizes. :.
Itter-making requires the constant =
plication of a skilled judgment. = !