American farming and stock raising, with useful facts for the household, devoted to farming in all its departments . cesspools, the cooking of cabbage or onions, etc., is not fit to beused in butter. It should never be left open to gather impurities, such as dust, crumbs fromthe pantry, etc. Butter is often spoiled by a neglect of such care. The pure fat of buttermay be kept for months without becoming rancid; but by the usual modes of butter makingbuttermilk cannot be entirely removed, and the casein contained in it acts as a ferment uponboth the sugar and the butter, the casein becoming chan
American farming and stock raising, with useful facts for the household, devoted to farming in all its departments . cesspools, the cooking of cabbage or onions, etc., is not fit to beused in butter. It should never be left open to gather impurities, such as dust, crumbs fromthe pantry, etc. Butter is often spoiled by a neglect of such care. The pure fat of buttermay be kept for months without becoming rancid; but by the usual modes of butter makingbuttermilk cannot be entirely removed, and the casein contained in it acts as a ferment uponboth the sugar and the butter, the casein becoming changed to lactic acid. Working Butter. — The object of working butter is to free it from the buttermilk itcontains, and to distribute the salt evenly through the entire mass. It is well understoodthat the less manipulation the butter receives to accomplish this end, the better for the butter,as its grain is injured by much working. In working, the hands should never come incontact with the butter, as it will injure its quality. There are various kinds of butter workers in the market, each having their respective. THE EUREKA BUTTER WORKER. 1058 THE AMERICAN FARMER. merits. Those which opera,te in such a manner as to expel the buttermilk with the least injury to the grain are, of course, the best. The Eureka worker is so constructed that all portions of the butter are equally worked, with even pressure, no drawing or sUding motion possible. Tlie butter-milk is drawn off bya pipe underneath;the butter is rolledout into a thin portion of salt issifted on, then by aquick backward mo-tion of the roller thebutter is turned bot-tom side up or foldedin the tray, rolled outagain, more salt siftedon, again turned androlled. This opera-tion is repeated untila sufficient quantityof salt is sifted. Thesalt is then so evenlydistributed that thebutter is ready forpacking without asecond working. In the use of thelever worker, careshould be taken togive an equal pressureto the entire mas
Size: 1696px × 1474px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1890, booksubjectagriculture, bookyear
