356 THE COMPLETE GRAZIER. BOOK ir. 



dairy salt is so prepared as to eliminate these foreign substances, and 

 is specially suited for use in the dairy. 



When the butter is removed from the churn, it is lifted with ladles 

 into wood trays of an oval shape, and the butter-milk is rinsed out 

 with cold water, the ladle being lightly used, so that the water comes 

 off the butter-milk from one end of the tray. This gentle working 

 with the ladle, and washing with the cold water, is repeated till the 

 butter-milk is wholly washed out. The salt is now added in the 

 proportion of 18 oz. for 22 Ib. of butter and well worked in. It is 

 then allowed to stand till evening the above processes being of course 

 part of the morning's work when a second working is given to it, and 

 it is packed for market. This proportion of salt is a high one, and for 

 light salting 5 oz. would be -enough for the quantity of butter named. 



In the cheese factories, where the whole-milk process is carried out, 

 whey-butter is sometimes made. Of course the quality of this is far 

 below that of ordinary butter. Still, by the new process, it is very 

 palatable ; and, indeed, so good that, as is stated in the report, 

 experienced dealers having the two kinds offered them without remark 

 being made as to " which is which," the whey-butter has been chosen 

 by them as the better of the two. Whey-butter, as a general rule, 

 rapidly deteriorates, so that it is only fit for immediate use. Never- 

 theless, if all the water has been worked out, and if the product is 

 potted so closely as to exclude all air, whey butter is found to improve 

 by keeping for some months ; a layer, one inch thick, of salt is placed 

 on the top of the jar. 



In the American factories the process of making whey-butter is as 

 follows. A vat of copper is employed, 12 feet in length, 3 feet in 

 width, and 20 inches in depth. This is set over an arched furnace, in 

 which wood is tbe fuel used. The level of the vat and furnace is a 

 little lower than that of the milk-vat, so that the \vhey can be easity 

 drawn off from the latter. When the vat is filled to its proper height 

 with the whey, " acid " whey is added to the mass in the proportion of 1 

 gallon to every 50 gallons of sweet whey. If the Whey has itself an acid 

 flavour, less "acid " is added in proportion; and if the "acid" itself 

 be not sharp, 1 Ib. of salt is added to the above quantity. As soon as 

 the acid is added to the whey, heat is applied to the copper vat, till 

 the temperature is raised to from 170 to 180 F. The cream begins 

 to rise and is skimmed off with a tin scoop, and when wholly removed 

 it is set aside in proper vessels till it cools, and is left to stand for 

 about 24 hours. The cream, thus cooled, is then churned at a tem- 

 perature of from 56 to 68, according to that of the weather ; and 

 when the butter comes it is taken out and finished off in the usual w&y. 

 About 20 Ib. of butter are thus obtained, on an average, from 

 500 gallons of whey. The " acid " referred to is obtained by taking 

 whey which is devoid of cream, heating it to the boiling point, and 

 adding 1 gallon of whey which is thoroughly sour to every 10 gallons 

 of boiling whey. The casein and albumin in the mass collect together 

 and can be removed, and the residue is allowed to stand for 24 or 

 48 hours, according to circumstances, when it is fit to be used as the 



