548 HANDY-BOOK OF HUSBANDRY. 



*' but little besides water and small quantities of sugar. Caseine, 

 *■'■ which appears to spoil the butter for keeping, is scarcely dimin- 

 " ished by these means. Washing with water is indispensable 

 " for its removal. 



" In Holland and parts of Holstein it is the custom to mix the 

 " cream with a considerable amount of water in churning. The 

 " butter is thus washed as it ' comes.' In Holland it is usual to 

 " wash the butter copiously with water besides. The finished 

 " article is more remarkable for its keeping qualities than for fine- 

 " ness of flavor when new. 



" The Holstein butter, which is made without washing, has at 

 " first a more delicious aroma, but appears not to keep so well as 



" washed butter." 



* ****** 



" Salting. — Immediately after churning the mass consists of a 

 *' mixture of butter with more or less cream. In case very rich 

 *' cream (from milk kept warm) is employed, as much as one-third 

 " of the mass may be cream. The process of working completes 

 *'the union of the still unadhering fat globules, and has, besides, 

 *' the object of removing the buttermilk as much as possible. 

 " The buttermilk, the presence of which is objectionable in new 

 " butter by impairing the taste, and which speedily occasions 

 *' rancidity in butter that is kept, cannot be properly removed by 

 " working alone. Washing, as already described, aids materially 

 " in the disposing of the buttermilk, but there is a limit to its use, 

 *' since, if applied too copiously, the fine flavor is impaired. 

 '■'■ After working and washing, there remains in the butter a quan- 

 " tity of buttermilk, or water, which must be removed if the butter 

 *' is to admit of preservation for any considerable time. 



'* To accomplish this as far as possible, salting is employed. 

 *' The best butter-makers, after kneading out the buttermilk as 

 *' far as practicable, avoiding too much working so as not to 

 " injure the consistence or ' grain ' of the butter, mix with it about 

 *' three per cent, of salt, which is worked in layers, and then 

 " leave the whole twelve to twenty-four hours. At the expira- 

 " tion of this time, the butter is again worked, and still another 



