University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
Link to University of Wisconsin Digital Collections
The State of Wisconsin Collection

Page View

Wisconsin Dairymen's Association / Tenth annual report of the Wisconsin Dairymen's Association : held at Sheboygan, Wis., January 11-13, 1882. Report of the proceedings, annual address of the president, and interesting essays relating to the dairy interests

Curtis, F. C.
What I have learned in butter making,   pp. 81-88 PDF (1.7 MB)

Page 88

88WIscoNsIx DAxxyxg.'s ASSOCIATION. 
the churn turn the butter over and pour on the remainder of the 
salt; then put on the cover and revolve the churn gradually until 
the butter has massed. If this is properly done, J claim the butter 
is now ready to work and pack at once. In the foregoing I said 
Ashton salt. If Onondaga F. F. salt or any other good salt had 
been used in the same manner, I doubt if any expert could tell the 
difference any time after the salt was fully dissolved. But if the 
butter had been massed before the salt was added, it would have to 
be worked in, which could not be so perfectly done as in the gran- 
ulated state; consequently the butter should stand from twelve to 
twenty-four hours and reworked with considerable labor or the 
butter would be streaked. Upon this plan the salt would be fully 
dissolved and largely worked out in the brine and the butter wepld 
not be salted enough. The Ashton is a coarser salt and perhaps 
would not be so fully dissolved and remain in the butter. I am 
ashed that butter should be salted about one ounce to the ppund 
with good dairy salt, put in the butter while ia the granulated state 
in ome way that will incorporate it evenly through the ma of buf* 
ter, and worked and packed at once. I v   butter but little, but 
pole it solidly in ash tubs and exclmd it from air at all times 
much as possible. Experts in buyipg butter desire a moit but- 
ter -they like to see the little clear drops of brine on the tryer. 
which will always be found in butter packed immediately after the 
salt is put in. Salted and packed in this way the salt remains in 
the butter, it weighs no less, and is more satishatory. When re- 
worked in twelve to twenty-four hours, the salt dissolves and is 
worked out, producing a dry butter which is objectionable, mad not 
salt enough if only one ounce of salt was used to the pound. 
President Beach -It is now time to adjourn for the banquet 
which the good people of Sheboygan Mve propared for the mem- 
bers of this association. We are to have singing, toasts and 
speeches. Mrs. J. L. Moore will read a poem, and when the 
banquet is over, there will be dancing. 
The convention now stands adjourned until to morrow morning 
at 9:30 o'clock. 

Go up to Top of Page