The Yale expositor., 1899-08-18
Rutter Sailing.

who has undertaken to brine-salt but
ter has continued the process, for the
reason that he failed to get the but
ter salt enough. The fact Ia, butter
does not take salt; it remains in the
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 1t
can be made, for six months, cut them
open and you will find them still
fresh.
We are proposing to churn the cream
TO granulation, wash it, and let 1t
drain then we claim that If it has
been 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
off the acute angles of the salt in the
butter so as to soon destroy the scour-
ing character of the salt on the grain
OF the butter, hence we see the desira-
bility of having a salt that will dis
solve quick.
1t seems to be conceded that butter
is entitled to have II per cent of water
to remain in it-that this water holds
the salt-that salt must not show in
the butter undissolved. l claim that
there is no better way to add salt to
butter than in the granular state in the
churn, but there is no certain means
OF knowing how much water is left in
the butter after all the water has
drained nf1f fhof ~ Inc
II the cream has been churned rather
cold the granules will remain quite fine
and more water will remain in that
Will not drain out; or, II churned a
little warmer or until the granules are
coarser, much less water will remain In
the butter after drainage.
II twenty pounds of butter are in
the churn in fine granules, the salt
added, the churn revolved to mix we'll
then the churn to rest awhile for the
salt to dissolve-then the revolving of
the 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, If the
churning had been continued until the
granules were coarse, probably the sur
Plus brine would not have been over
one quart or even less. 1t must be
plainly seen that all the water that
was in the butter is all sailed alike
that which comes out. the sama as
that 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 out.
three-fourths Of the salt has come out.
hence the necessity of adding more
salt. 1t seems to me that the claim OF
prime sailing is untenable, for the 10
per cent of water to remain in the
butter can hardly be made salt enough
10 flavor the butter If so. why dilute
the strength of the salt by adding
water to it, before applying it to the
butter, when we already have too much
water in the butter?
Prof. harrington gives us valuable
information relative to the action of
salt on butter, claiming that salt aids
IN taking 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 is
apparently no water visible-if
weighted, in a few days we find it COW
cred with brine. without the addition
or water; no doubt this is caused nv
the action of the salt Rub a fresh
nam with salt and much water soon
eXddes; salt green hide. water ex-
udes, runs off, and the hide. | think
wei:hs less than it did before sailing
the added salt has gone into
the hide, and when made into leather
the leather will weigh more than it
would hav" 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 keep
must be as free from the leayun OF de-
cay as possible, or what Prof. Russell
denomiEates bacteria.