Democratic Sentinel, Volume 15, Number 47, Rensselaer, Jasper County, 11 December 1891 — Washing Batter. [ARTICLE]

Washing Batter.

Most butter makers wash their butter when in a granular state in the churn. They do this under conviction, horn of long experience, that better results follow this method, than by using the old method of working out the buttermilk. It has long been demonstrated that water in no way injures the flavor, grain or keeping qualities of butter, but that it washes out all caseous matter and other impurities which might injure it. If the butter comes soft the water in going through it has a tendency to cool it and harden the granules so that it will pack better and be in better condition for salting and working. The superiority of this method, says Farm and Home, is shown in the fact that butter made in the counties of Orange, Courtland, Delaware, and Chemung, the great butter districts of the Empire State, commands a higher price in the New York market than that from any other section of the United States. Nine-tenths of the dairymen in these counties wash their butter.