. The dairyman's manual : a practical treatise on the dairy, including the selection of the farm. Dairying. 292 THE DAIKYMAl^'S MANUAL. while butter that is not good may be improved and kept from getting worse by salting it carefully. The first requisite is good salt, and few dairy farmers are willing to get salt of the best quality, because of its slightly higher price. The next requisite is to mix the sale thoroughly with the butter. We give two illustrations which will show why these two requisites are indispen- sable to the making of good butter. At figure 53 is. Fig. 53.—BUTTER PROPERLY S
. The dairyman's manual : a practical treatise on the dairy, including the selection of the farm. Dairying. 292 THE DAIKYMAl^'S MANUAL. while butter that is not good may be improved and kept from getting worse by salting it carefully. The first requisite is good salt, and few dairy farmers are willing to get salt of the best quality, because of its slightly higher price. The next requisite is to mix the sale thoroughly with the butter. We give two illustrations which will show why these two requisites are indispen- sable to the making of good butter. At figure 53 is. Fig. 53.—BUTTER PROPERLY SALTED. shown a sample of well-salted butter, as it appears under a microscope. At figure 54 is shown a sample in which salt of a poor quality has been used, and this has not been evenly mixed in the butter. In the first sample, the salt has been entirely dissolved ; not a single crystal remains visible, although the magnifying power used was equal to five hundred diameters. The com- plete solution of the salt, with thorough mixture of the iDrine in the butter, and the very perfect working of it, give to the butter a firm, dry and waxy consistence, and an even quality and flavor. The other sample shows a large quantity of salt un- dissolved; the peculiar form of the salt crystals is readily. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Stewart, Henry. New York : Orange Judd
Size: 1594px × 1568px
Photo credit: © Central Historic Books / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1880, booksubjectdairyin, bookyear1888
