BUTTER-MAKING.

Te Aroha News, Volume I, Issue 42, 22 March 1884, Page 7

BUTTER-MAKING.

+ Sm/1' is taken up ami held in butter by means of the water the butter contains If there is albuminous or cheese matter in the buUcr that will also take up salt. Buttor fnts have no affiii'ty for salt and do not dissolve it or combiue with it except in a mechanical way, just as they would do witti sawdust if mingled with it. Tup more water there is in butter the more suit it will dissolve and take in, the water holding the salt in the hotter in the form of tiny drops of brine. Wijcn there is much water in a sample of bntte. 1 . and the little drops of brine are pivtiy numerous, the contraction of the butter by cooling crowds more or loss of tiiem outside of the butter, and as they eon)? to the ijurfnee the water In tlie hi me /lies away and leaves the salt on the outside vi the butter in the form of

n crust. The qvmntit.vof water in butter depends something' upon the quality of the milk from which it ii 5 * dor vo/J, but more upon the manner of churning and working. When cream is churned pretty warm the butter takes in move water and also more choosy mniter than when the c!iuri)ini>' is done nt n lower temperature, and ifc f.ak<"* more when gathered in n Jump in the churn than when gathered in ViU) granular form, and the finer the grannies tlio freer will the butter be both from w tier and o)ico*y matter. To avoid liability to crusting with salt the churning sliold be 'lone at as low a temperature as it will bear ; and by reducing the temperature when the butter begins to form to fifty-four or fifty-five decrees the butter will form in fine grannies and be in its purest and best condition. Butter should always be churned and gathered in this way to get the best quality. If one is using butter already made which is inclined to crust with salt, cither by contraction from chilling, or by simply drying out its water by standing exposed to the air, n* it often will, he may avoid the disagreeable crustafcion by keeping it under the brine except when it is wanted on the table. — L B. Arnold in New York Tribune.