The Neihart herald. [volume] (Neihart, Mont.) 1890-1901, 1899-09-30
Butter Sailing,

who has undertaken to brine-salt but
ter ha continued the process, for the
reason that he failed to get the but
ter salt enough. The fact Is, butter
doe not take salt; 1t remains in tbs
butter only as brine or undissolved
salt, says F. c. Curtis in Hoard's Dairy
man. Make fresh butter into balls and
immerse them in brine as strong as it
can be made, for six months, cut them
open and you will find them still
fresh. 3
We are proposing to churn the cream
to granulation, wash it, and let 1t
drain; then we claim that If it has
beer done right the granules will per-
NIT the added salt to mix more even
ly through the butter and the moisture
In the butter will very soon dissolve
on the acute angles of the salt in the
butter so as to soon destroy the scour-
ing character of the salt on the grain
or the butter, hence we see the desira-
oility of having a salt that will dis
solve quick. =
1t seems to be conceded that butter
Is entitled to have IL per cent Of water
to remain in it-that this water holds
the salt-that salt must not show in
the butter u~ndissolved. l claim that
chere Is no better way to add salt to
butter than In the granular state in the
churn, but there is no certain means
or knowing how much water Is left in
the butter after all the water has
drained out, so that not a drop remains.
II the cream has been churned rather
old the %granules will remain quite fine
and more water will remain in that
Will not drain out; or, If churned a
little warmer or until the g~ranules are
coarser, much less water will remain in
the butter after drainage.
II twenty pounds of butter are In
tne cnurn in fine granules, the salt
aoded, the churn revolved to mix well
linen the churn to rest awhile for the
SAT- 10 dissolve-then the revolving of
tue churn continued until the butter
mas formed into balls, there will be
found some four quarts Of brine to
come out. On the other hand, il the
churnfng had been continued until the
were coarse, probably the sur
"ouiu AOL nave De6n over
one quart or even less. 1t must be
pialnly seen that all the water that
was N the butter Is all sailed alike
tnat which comes out, the same as
mat which remains in to hold the salt
ana II one quart remained in the but
ter TO represent the II per cent, and
one quart came out, half the salt has
come out, that if four quarts came ont
tnree-fourths of the salt has come out
nence the necessity of adding more
SAT-. 1t seems to me that the claim of
urine sailing Is untenable, for the IL
per cent of water to remain in the
butter can hardly be made salt enough
70 naVor the butter. If so, why dilute
the strength Of the salt by adding
water to 1t, before applying 1t to the
butter, when we already have too much
water in the butter?
Fror. harrington gives us valuable
information relative to the action of
SAT- on butter, claiming that salt aids
IN taxing the surplus water out of but
Ter. This is clearly correct. For in
stance, pack a barrel of pork using
say fifteen pounds Of salt-there ia
apparently no water visible-if
weighted, in a few days we find it COW
ered with brine, without the addition
OF water; no doubt this is caused nv
the action of the salt. Rub a fresh
ham with salt and much water soon
exudes; salt a green hide, water ex-
uoes, runs off, and the hide, I think
weighs less than 1t did before sailing
although the added salt has gone into
the hide. and when made into leather
the leather will weigh more than n
would have weighed had no salt been
used. / do not believe that salt has
much OF any effect on preserving but-
ter other than aiding to get out the
surplus water; that butter to keen"
must be as free from the leayen Of do
cay as possible, or what Prof. Russell,
denominates bacteria.
Germs in the Fore-Milk.-With re-
gard to the number of germs present
In the fore-milk. Prof. Harrison found
that in the first few strains of MILF
removed from the teats they varied
from $4,000 to $4,000 per cubic cent?
meter; while the numbers nro.o, a.,