Rocky Ford enterprise., 1899-08-17
Buttsr SAitiaR.


who has undertaken to brine-sait but
ter has continued the process. for the
reason that he ts:ied to get the but
te. salt enough. The fact is. butter
does not take salt; It remains in tho
butter only as brine or undissolved
salt. says y. c. Curtis In Hoard's Dairy
man. Make fresh butter into balls and
.mmerse them In brine as strong as II
eaa be made. for six months. cut them
open and you viii hnd them still
fresh.
We are proposing to ehurn the cream
% granuiation. wash Il. and let II
draln: then We claim that II IL has
been done right the Eranules wih per-
nit the added salt to mix more sNen-
iy through the butter and the moisture
in the butter will very sooa dissolve
on the acute angles of the salt In tho
butter SO as TO soon destroy the sconr-
ing character OF the salt on the grain
OF the butter. hence We SEQ the desira-
bility OF having salt that VIII dis
solve quick.
II seems to be conceded that but,e-
is entitled TO have !. per cent OF waite:
TO remain In it-that this water holts
the salt-that salt must not show IL
the butter undissoived. claim tia.
there Is no better way TO add salt ,s
butter than In the granular state 10 the
ehurn. but there Is no certain myans
OF KNOWN. how much water is LET, 10
tho butter after all tho water haJ
drained out. so that not drop remains
II the cream has been churned rather
cold the sranuies will remain quite IN,
and more water Will remain l. iha!
VIII NOT drain out: or. II eh'a ed o
little warmer or until the Erana.sA ar0
coarser. much less water will remain In
the bui,cr.afttr drainage.
II twenty. pounds OF butter arc !r
the churn In anc Eranulcs. the sal;
added. the churn rcvoived to mix well
-Lcn the churn forest awhile for The
salt TO ,dissolve-thcn the revolving u.
the chnrn continued until tho butte.
has formed Into balls. there will be
found some four quarts OF brine to
come out. On the other hand, II the
ehusninS had been continued until thu
Srnnnlcs were coarse. probably tho sur
plus brine would no, have been owe.
one quart or even less. i, must b.
plainly seen that all the water tha.
was In the butter Is all sai,ea alike
that which comes out. the same aa
that which remains In to hold the salt.
and u one quart remained In the but.
ter TO represent the IL per cent, and
one quart came out. half the sal, has
come out. that u forr quarts came out.
three-fourths Of the sal, has come out,
ncncc the necessity OF adding more
sait. II seems to me that the claim OF
brine sailing Is un,cnablc. for, the /.
per cent OF watcr to remain In the
butter can hardly be made salt enough
TO havor tho butter. II SO. why dilute
the strength Of the salt by adding
water to 1t. 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 tha, salt aids
In taking the surplus water ou, Of but,
ter. This is clearly correct. For In
stance. pack barrel OF pork us!aa
say hfteen pounds of salt-thore ia
apparently no water visIble-If
weighted. In few days we find It GOV.
cred with brine. without the addition
OF water: no doubt this is caused by
the action Of the salt. Rub n fresh
nam with salt and much water soon
exndes; salt green hide, water ex-
ndes. runs OF, and the hide. l think
weighs less than 1t did before saltinp
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. l do not believe that salt has
much OF any effect on preserving hut.
ter other than aiding to get out the
surplus water; that butter to keep"
must be as free from the leaven Of dc.
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 mill,
removed from the teats thew varied
from $4,000 to $4,000 per cubic cent?
meter; while the numbers present in
the remainder OF the milk Amounted
to only from 800 to 1890 per cubic