BUTTER. 225 



but it should not be allowed to remain longer than 

 is necessary to pioduce this effect, as the water will 

 hurt both its colour and flavour." The practice of 

 washing butler, as putting the newly-churned article 

 into clear, cold water is called, has, we believe, nev- 

 er prevailed to any considerable extent in the dairies 

 of this country ; whereas, in England, the practice 

 is almost universal. The time it should lie in the 

 water must be determined by the season of the 

 year and the state of the butter, an hour being gen- 

 erally considered sufficient ; and after being, by 

 washing and working, completely freed from the 

 particles of milk and of water, it is salted accord- 

 ing to the taste of the dairy-woman, and carefully 

 put away for use or the market. Judge Buel con- 

 demns the use of water in the manufacture of but- 

 ter, believing that it dissipates much of the fine fla- 

 vour that gives to good butter its high value ; yet in 

 Orange county, where are the best butter-dairies in 

 the state, and probably in the United States, it is a 

 common remark among^the dairj'- women. " Give us 

 cold, hard water, and we will not fail in making 

 good butter.-" We do not think the washing of but- 

 ter has been properly tested in this country, or, at 

 least, the results have not been reported ; and that 

 daiiyman who shall institute a series of experiments 

 with regard to the making of butter in this and oth- 

 er wa3"s, and the effect of washing on its qualities 

 for table use and keeping, and faithfully record and 

 report the same to some of our agricultural jour- 

 nals, will confer a great favour on a large portion of 

 the community. Some experiments made on a small 

 scale by Judge Buel certainly go far to prove the 

 excellence of unwashed butter for keeping ; anc 

 had he, at the same time, put down one or two pot^ 

 of washed butter in the same way, it would have 

 done much towards determining the course to be 

 preferred in its preservation. 

 In salting butter, experience has shown that, if il 

 II.— S 



