North Carolina standard. [volume] (Raleigh, N.C.) 1850-1852, 1851-06-25
.a,nnp AND CHEESE.
mend the following, which we cor


III. commend the following, which we copy 49,,
18Th number of the Farmer Ouioe' - '''
.;on Of our farming frlenus' an, If milk
The circumstances affecting the qtig'.r ood and
hy cows are, the breed, the Rlnd " # cows
given ~ after calyinp The smaller oIesu - arI,,
the he smaller quantity of milk anu In stated
yantity of the large and small Dreeu Cows fed on
qrarv from 300 to e,4OO qua,.s brewers' and
to 'diy =. ia &C moist meadow grass VIC W ~ -
succule mt tooo' Luz sown grasses, will yield
G'S'l,.e .n,i,v of milk than hay' Ioois' anu 80 -
GIs's 9TH Dr.. Thompson tna' I'll feno oSi
seemed entire barley fell on 20 ~ to 193 Ib. day.
Seepeo III H., and from % 10. 10 l12 ~. 10y
d. TO IIa NJ Alton, variation in the yield takes
According e0o quarts the rst so days to 800 quarts
Pi,e sstb 80 days after caving: o.,rE,,, of r,;,I
Inc .ar;ons The breeS has an effect The small
are richer milk than the large IN which
ones |be small Kerry cow is superior TO the large
IesPt;ra TIE kind @ jood, hay, corn, and ol-cake
roduce richer milk than tur' anu anu y,e.u
pfOuS utter: and bean meal and tares afford more
more han oil-cake corn, potatoes, and turnlPs In
En- from, caHUing it is well known that the hrst
tns COW called the beistyn is much richer than
p iNaI;narv njlk which the COW afterwards gives.
the "J .oN weather. the milk is less rich than In
In ~Ss rvarm and on this account more cheese is
oy ied in cold and butter in warm though not mum
1 ,o.ther The season has Its effect: Inc milk In
hon hest suited for calves in summer 1t is best
to.e and in autumn for butter-the autumn
h"ror keeping better than that OF summer. lows
Ts f,soueniIv MIXED than others Will give rlcher
Ill and consequently more butter. me morning
nt Jrown milk of each making at all times and sea.
as is richer than any other part OF the milk, and
nch richer thar the frst-drawn, which Is the poor
st cow before she becomes AGAIN 4" cay, gives
;ber milk than when she is pregnant, portion OIL
ho secretion which supplies the richer milk being
NV doubt withdrawn 10 support the fetus. A icell-
Erned COW will generally give more and better milk
Ta~ an Informed one. Old pasture will produce
ohsr butter than new. Cows kept constantly an the
trs are said to give richer milk than those allowed
a. LARGE at pasture but the latter supposed
q, Geld more cheese-the exercise, perhaps, prevent
inc the larger deposition OF the richer secretion Many
o,Isr circumstances may be known In different local
tiles TO affect the quantity and qnalty OF me hlh "
nws but sufficient nuRber have been here related
~ show how varied are the circumstances which al
feet the produce Of the dairy, and how perplexrg II
must be tc conduct it in the most Prohtoble way. -
The phenomena accompanying the changes IN milk
are well known to every dairy maid but few OF the
Loy that the constituent parts of milk are only me-
Chemically co.mixed and this must be the case even
in the udder of the COW, otherwise the atterlngs'
which had occupied the upper part OF the udder,
would not be the richest portion OF the milk, nor the
frstdrawn the poorest. All, therefore, that Is re-
orred 10 separate the different parts OF milk Is rest
and time The cream fatty part floats to the sur
fca in the course of few hours In little longer
time according 10 the state of the temperature, the
c,seous portion becomes sour; and In greater length
Of time the acidty becomes so powerful as To coa|n-
late the milk in and in suii greater lapse
of tme the coagulated mass separates into Two paris
one becoming frnrer, or cheese, the other again
AaJ or whey. The rationale of this natural process
is thus we'll given by NJ. Raspail - Milk, when
viewed by the microscope with power Ct only 100
diameters exhibits spherical globues, the largest OF
which are not more than .0004 of an inch In dlame-
ter and which, from their sma!lness, appear OF deep
black at the edges These globues disappear on the
addition of alkai, as ammonia, and the milk
then becomes transparent. 1t the proportional quail
" of milk be more considerable, II forms coagulun
OF beautiful white color, on the addition OF concern
trated sulphurc acid. This cOagulun does not arise
simply from the adhesion of the gobules to each 9TH
er but it may be plainly by the microscope that
the aIobules evolved in transparent abumInouS
membrane, which has appearances OF a granular
structure. Milk, then, is watery fud, holding In
solution uBumcn and oil, by the agency of all alkaline
salt or pure aIkai, and having suspended IN it an
immense number OF globues, which are In part al
luminous, and in part oily. The albuminous giob-
ules must tend subsde slowly the bottom OF The
vessel by their specific gravity, while the oily glob-
ules must have tendency TO rise to the surface But
the oiIy giobules being dispersed in myrlads amidst
equally numerous albuminous glohules. they cannot
rise to the surface without taking with them great
er less number of globules of albumen. Hence,
at the end of Iweniytour hours we find on Il sur
face of tue milk composed OF two layers, the
upper of which contains more butter than milk,
while the nwer contains more milk than butter. The
separation will take place equally with or without
the of the air. The liquid part which lies
under the contains the dissolved albumen and
OIL with portion OF the sugar, the soluble salts, and
certain quantity of the albumen and oily globules
Milk consists, besides water, of organic substan-
destitute of nitrogen-sugar and butter; OF an or
ganc substance containing nitrogen in considerable
quantes-curl or casein and of inorganic saline
matter, partly soluble aud partly insoubie In water
This is the composition of cows and ewes milk
according to Henri and Chevalier; and of mares
milk, according 10 Luiescius and Bondt:
Eyrn Marp