. The American farmer. A complete agricultural library, with useful facts for the household, devoted to farming in all its departments and details. 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 b
. The American farmer. A complete agricultural library, with useful facts for the household, devoted to farming in all its departments and details. 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. 226 THE AMERICAN FARMER. merits. Those which operate 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 sliding motion possible. The butter-milk is drawn off bya pipe underneath;the butter is rolledout into a thin sheet,a 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 evei;lydistributed that thebutter is ready forpacking without a;second working. In the use of thelever worker, careshould be taken togive an
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectagriculture, bookyear
