Year: 1879

] rub it against his head, neck and body.


4. Always start horse with the voice !;
never with the cut of whip. In start
ing, turn little to one side; and in
stopping, when going up a hill, do the
same.


ABOUT GRANULAR BUTTER.-Several
inquiries having been referred to me
from various readers of the Tribune as
to the details, etc., of the system of
gathering and keeping butter in gran
ules, l answer with, trust, sufficient
fullness to be understood by all: l.
Churn the same as usual until the butter
comes and is almost ready to gather.
Then turn into the churn, little at
time, cold water enough to reduce the
contents of the chnrn to about "a deg,
and churn slowly till the butter forms,
as it soon will, into granules. 2. The
buttermilk is best separated by drawing
it out at the bottom of the churn. When
this is not convenient the butter may be
SKINNED out in any convenient way and
put into vessel of cold water, or what
is better, cold brine, and then stirred to
cleanse it OF buttermilk, repeating the
washing in new brine till it runs off
clear, thus avoiding any working, which
is very important point. II should lie
in the last brine half an hour to an hour
before sailing. 3. When taken out for
sailing it should be placed so that the
brine will drain of, and when this is
done it should be spread out thin and
evenly, and the salt sifted on and stirred
in. 1t is better to put on the salt at two
or three different times, stirring in well
at each time, so that the salt shall be thor
oughly mixed through the granules. The
salted granules are then pressed into a
mass by butter-ladle, lever, or butter
worker, and set aside till the salt is dis
solved, when it should be taken, q little
at time, and pressed or run through
butter-worker till it becomes solid, and
as much brine is pressed out as desired,
when it is ready for packing or for mar
ket. 4. If it is desired to preserve but
ter in brine, q vessel of wood or glass
may be used. If wood, it is better not
to have the casks very large-say, half
barrel in size-and it must be thorough
ly cleansed of all sap or woody flavor
by first soaking in cold brine several
days, and then filled with boiling hot
brine and letting it stand till it becomes
cold. This brine may be used to soak
the next cask in. Before putting in but
ter the cask should be partly filled with
clean, cold brine, as strong as it can be
made, and then filled with butter in the
granular form, and fresh from the churn
as may be after washing off the butter
milk and soaking in brihe for an hour
or so. The cask is then to be headed,
and through hole in one end filled full
of brine and left to settle I'll every crey-
ice is full and it will settle no more,
when, if necessary, more brine is added
to make it full, and the hole plugged.
The butter is then in asgood condition
for preserving as canned fruit. 5. The
brine for preserving should always be as
strong as it can be made, and from pure
salt, otherwise it will bleach the surface
of the granules. 6. The butter is kept
from floating by keeping the vessel full
of brine. 1t can not then rise above the
brine. 7. When desired for use or for
market, it is taken from the cask and
the brine rinseq off with cold water,
when it will be found as fresh and rosy
as when it came from the churn, and
may be salted and put in any desired
shape, or it may be transported in the
brine if it has far to 60, and fitted for
market at the end of its journey. 8.
Butter has not, that we are aware of,
been sent to market in the granular
form, the samples kept in brine having
been put in form for marketing at the
dairy or creamery. Small packages
have been sent over long journeys in hot
weather to test it's ability to stand heat
and rough usage while in brine, with
excellent results, and this after it has
stood long time in the brine.
9. Since the article in the
Tribune, of February IL, the
honor of originating this method of
gathering butter in granules and pre-
serving it in that form in brine, has been
contested by Mr.. Lewis I. Hawley of
Syracuse, n. Y, who claims to have
started experiments in that direction so
long ago as 1866. These experiments
have come to light in consequence of
the Tribune article referred to giving
the credit to Mr.. Higgins. 10. 1t is
true that Mr.. Higgins has for two years
had an application before the Patent
Office for marketing butter in this form,
but it has steadily been denied, and it is
thought very justly, for, admitting that
he was the first to make it available, the
process has been developed an inch at a
time by different persons, rendering it
impossible for any one to claim it abso-
lutely. Nobody can ever make any
thing out of a patent on granular butter,