Rensselaer Union, Volume 5, Number 1, Rensselaer, Jasper County, 26 September 1872 — Salting Butter. [ARTICLE]

Salting Butter.

- The action of salt,-sogar r saltpetre,.etc. is to attract the water of the buttermilk to itself. The best butter may as easily be made with pure salt, as by the addition of the other ingredients named. The action of salt is to penetrate the buttermilk, absorb water,- and-maktu a strong brine, thus rendering decomposition and conset^nf' ! p9tFraityTffipasgiblK ‘Butter” milk, the presence of which in butter imparts a disagreeable taste and subsequent rancidity to the mass, can be removed by working alone. The removal is assisted by the use of salt. Washing in pure, cold water aids materially in this. The quantity of salt used varies in different dairies. At the first working, about three per cent, of the weight of the butter should be used, taking care not to injure the grain of the butter in working. After an interval of twelve hours the butter should be reworked, after which it may he packed, adding about one per cent, more of salt at this time. If the butter is properly made this quantity of salt will be sufficient. No toul odors should be admitted about the room where the milk is kept, and where the various operations are performed. This is essential. A good ordinary rale in butter making is to use one ounce of pure salt to the pound of butter, and if you allow also an ounce of the best granulated sugar to each four or five pounds, it will do no harm, but will assist'in the preservation; but H>er best butter is made by attention to strict care in the manipulation and the perfect condition of the packages used. — Western Rural.