Free press. [volume] (Hays, Kan.) 1888-1908, 1899-08-19
Rnttar saltinr.


think it is safe to say that no one
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 is, butter
does not take salt; it remains in the
butter only as brine or undisso1Ted
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 viii find them still
fresh.
We are proposing to churn the cream
to granulation, wash it, and let II
drain; then we claim that If it has
been done right the granules viii per
NIT the added salt to mix more even
~ 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
OF the butter, hence We see the desira-
bility of having a salt that will dis
solve quick
It 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. 1 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 out, so that not a drop remains
If the cream has been churned rather
cold the granules Will remain quite line
and more water will remain in that
will not drain out; or, il churned
little warmer or until the granules are
coarser, much less water will remain ID
the butter after drainage
If twenty pounds Of butter are In
the churn in fine granules, the salt
added, the churn reYolved to mix well
then the churn to rest awhile for the
salt to dissolve-then the revolving OF
the churn continued until the butter
has formed into balls, there viii be
found some four quarts OF brine TO
come out On the other hand, II 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. It must be
plainly seen that all the water that
was in the butter is all sailed alike,
that which comes out, the same as
that which remains in to hold the salt.
and il 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
-
salt. It seems to me that the claim OF
brine sailing is untenable, for the Il
per cent of water to remain in the
butter can hardly be made salt enough
to flavor the butter. If so, why dilute
the strength of the salt by adding
water to it, before applying 1t to the
butter, when we already have too mucf
water in the butter?
Prof Harrington gives US valuable
| information relative to the action o.
salt on butter, claiming that salt aid!
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 Il
| apparently no water VISIBLE
weighted, in q few days we find it GOV
cred with brine, without the addition
of water; no doubt this is caused b!
the action of the salt. Rub fresl
| ham with salt and much water sool
exudes; salt a green hide, water ex
udes, runs OF, and the hide, l th1nl
weighs less than it did before sailing
although the added salt has gone int
the hide, and when made into leather
the leather will weigh more than
would have weighed had no salt beel
used. I do not believe that salt ma
much of any effect on preserving but
ter other than aiding to get out tn
surplus water; that butter to keep
| must be as free from the leaven OF de
cay as possible, or what Prof Russell
denominates bacteria.