The Chanute times. [volume] (Chanute, Kan.) 1897-1913, 1898-03-25

butter. To bring out flrst-class arti-
Gle of butter 1t is not only necessary
to have good milk, but every part OF
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 1t to ad-
here 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 or
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 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
ticles 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.
3. Streaks. Salt intensifies or
brings out color in butter. Where the
salt is not thoroughly mingled with all
parts of the butter alike the butter
after it is made up will show light col
ored streaks, and will have notified
appearance when cut down. This is a
serious defect and will knock off more
or less a pound from the price when
ever found. Notified butter gives the
impression to consumers of unclean-
ness and filthy habits about the max
ing, and they do not like it. This con-
dition can be overcome by working and
mingling the lighter parts with the
mass till the salt is evenly distributed
and all becomes one common shade.
Thus it IS seen that the proper work
ing of butter is an important matter
and means money to the maker. 1t is
rare at an exhibition now to find sam
pie over-w worked. 1t is common thing
to find it under-worked. In the effort to
avoid an extreme in the one direction
caution has gone too far in the other.
1t is the maker who gets all these con-
ditions the nearest right who secures
the highest score and takes the prizes.
Butter-making requires the constant
application of skilled judgment.