The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1914-04-30

sary for the washing as the butter
should be kept in the granular form
as much as possible SO that the salt
can be worked in to better advantage.
II the Jumps are large It takes moro
working to get an even distribution OF
the salt
Salt will take up odors readily, ana
it is essential to store the salt in q
clean place, especially free from
odors There are two ways of sailing
butter; namely. by adding dry salt
directly on the granules, or by dis
solving the salt water and adding the
brine, The latter method takes more
salt but has the advantage OF leaving
no grittiness in the butter. Grittiness
is due to small crystals of salt in the
butter, which is commonly supposed
to indicate an excess of salt, out when
butter contains only a small amount
of water grittiness may occur when
only a small amount of salt is
present.
Working the Butter
Butter is worked mainly to dis
tribute the salt, and when the salt Is
evenly distributed it is time to stop
working. Unfortunately however,
one must rely upon the taste and upon
the disappearance of holes IN the
| butter to indicate this, and it there
fore takes good deal of practice to
become proficient in the art 1t Is
necessary to keep the butter cool
while working so as to prevent spoil
ing the texture which will result from
working soft butter. Two or three
workings are needed with intervals
of five or ten minutes between them
Longer intervals than this will not
iniure the butter so long as the cor
rect temperature can be maintained.
This will allow the salt to dissolve
before the final working, and there Is
less chance of having notifies on the
finished product.
Il The packing should be done while
the butter is in workable condition,
/ as the moulding into prints can then
be done easily and perfectly. II the
. butter Is to go on the market 1t ls
we'll to have an attractive and neat
package, with the mark Of the dairy
! from which it came placed con-
spicuously on the outside A pros
pective buyer judges the methods
4 used in manufacture largely by the
. neatness of the package, hence it is
. certainly unwise to put good butter
e into a poor package.
. The best policy to follow in mar
: keting butter is to sell nothing that is
Tho label VIII
: soon be recognized as standing Tor
"a the best, and the greatest difficulty
4 will be in filling orders rather than
l. in finding a market.
v Summary
n The best butter can be made on tne
l. farm, where the control of all con-
l. ditions is under one man, and he can
,s understand butter making.
10 The poorest butter can be made
from good cream if the buttermaker
,e does not understand the underlying
,e principles of the art.
IN The causes of foamng are: Sweet
"a cream. churn too full, and insufficient
ne agitation.
he Hard churning may be caused by
III foaming, thin cream or cream toe
a cold, cream from cows afr advanced
Id in lactation, and when cows are fet
only dry feeds,
Cream should always be strained
he into the churn SO that there Will no
re be white curd particles in the but
Id ter.
az Stop churning when the granule
~ are about the size of wheat,
or Wash out the buttermilk instea
M Of trying to work in out
ofI Notifies are caused by an uneve
n,v distribution of salt or the presence 9
,s curd. They can be prevented .
Ill, washing out the buttermilk thol
nd oughly and working the salt in bel
ike ter.
IN. Adding butter color does not haS
In any effect upon the notifies.
oe4 Work the butter only enough
,ad distribute the salt evenly.
out Do not touch the butter with II
o,a hands. Use wooden paddles.
=. Keep churn and butter utens'
,ar perfectly clean, using hot water vii
~, some good washing powder.
MT Pack butter in neat packages al
~ keep up the standard Of quality.
ash
the
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