MIXING COMMON SALT WITH CRBAM.

Ashburton Guardian, Volume VII, Issue 1754, 31 January 1888, Page 2

MIXING COMMON SALT WITH CRBAM.

. Tho Agriculture • <..;.ztt„" telle that Mr Nuttall, a famous fCngl.-h dairyman, haa derived great b . oetit from mixing a o^und of common aai. with «v.'ry ten oan'. * of ore* <i a . a> nn as tne cream waa .•.par*ted from the» mUk. He believed « «ot frum 20 to 25 per cent more batter hy adopting true pl*n, and __« evid euco of he qu*liiy of his m^ice of batter he men* Mnnyd t-»a durintf f»<l »he Dast ao.aon he h«id benn r<*c<^viog 1. 91 parpouad f »r It. ■>f th*a he AmArio .ii ** Dt't-ycnan " aaya : Whi\e ith <ru. tha 'h<a ta not 'he fi*at lime we havo heard ••.( the gao-i effects of o.iraitnz ffi.lt «r. tne O'eam yet tt ia the ra'«t dlr-ot evidiaoe wo h.vefl^en from ao "■tillable a s .uio* Ot m.s sh <uid try thia me of salt m tbe cream, . timing .m a .rn»ll aoilt. until Ua uanfalneHS Is f a ly «aiab!i h^d. It (a to be rauratted that Mr Nuttall did not go further Int » partioulara and tell how aold he allowed Ihe crecm to beaome before oharalng Salt wonld be likely to arrest fermentation, and thai allow the oream to be kept longer.