Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1851-07-17
spot where tyranny was stayed and the
tide Of national ruin rolled back.-Carpet
Bag.
Hints upon Making Butter.

Although everybody knows how to make
butter, everybody does not take that care
and pains with it which they ought, and
everybody does not look into the philoso-
ply of the business as they ought and,
indeed, the whole philosophy of it is not
yet so perfectly ascertained that eperybOdy
can be sure he knows all the why's and
wherefores" connected with the business.
The first requisite is to have cows that
give milk producing large quantities of
cream. There is great difference, as
every body knows, in the qualities of milk
from different cows. The milk of some
COWS contains larger portion of butter
particles, or cream, and comparatively lit
tie OF cheese particles, or cGSein, as it is
now called. On the other hand, you will
find cows that produce comparatively little
cream, but a large portion of casein.
The next requisite is to have good food
for your cows. There have been no very
exact and definite experiments tried with
the different grasses, by which their value
as feed for cows for the production of but
ter or cheese, has been ascertained, and
yet there is a great difference in the several
varieties. Some of our readers will recol-
ect the communication we copied some
time ago from the Rural New Yorker,
wherein it was stated that feeding COWS
with green corn stalks caused them 10
yield butter of harder and more solid
texture than was afforded by them before
they were so fed. 1t is thought, by Liebig,
that feeding cows with oat and pea meal
would increase the cheese or cdSein of their
milk
The next requisite for obtaining butter
easily, is to scald the milk as soon as it is
brought in from milking. Those who have
followed this practice have found it produc-
tive of wonderful saving, not only in the
increased amount Of cream that rises, but
in the facility with which the cream is
changed to butter while churning.
The mode of scading is to set the pan
as soon as strained on the stove, and let it
heat until bubble or two rises to the sui
face, by the healthier set it away This
should be done in summer and winter. A
neighbor of ours, who practices this meth
cd, says it not only causes the cream to
rise more completely, but prevents the milk
from souring so soon as it otherwise would.
Mr.. William P. Fogg, in communica-
ton published in the Agricultural Part of
the Patent Office Repor: for l949-50, has
given some valuable knowledge on the
chemical properties of milk and butter,
which every dairy man or woman should
read. We will give you few extracts
from his remarks, as follows:
"The ordinary temperature of new milk
is from sixty-6ve to seventy degrees To
the naked eye it seems pure white liquid
but when viewed through a microscope, an
infinite number of minute globules appear,
which contain the oily part, or the butter
When the milk is set away in the dairy,
these oily PARTICLES, being the ligetest, grad
ually rise to the surface and form the cream
But when milk is exposed to the atmosphere
the Oxygen slowly changes the milk sugar
into what is called Tactic acid.
"This acid causes the casein or curd tC
coagulate, prevents the further separation
Of the cream, and the milk becomes sour
The curd Of sour milk is always found tc
contain more or less butter; sometimes as
much as two per cent, or one,half the
whole quantity contained in the milk, (the
best milk seldom contains five per cent. J.
This arises from the fact that the Tactic
acid is formed before all the buttery part
Giles have had time to rise to the surface
Hence, the longer we can keep milk sweet
the more cream we can obtain"
The fact that we have before stated, viz
l that scalding or heating the milk wher
= first strained, keeps it sweet longer thar
t it would otherwise remain, accounts there
} fore for more cream arising. The heating
t process probably changes the relations o
| the different particles in some way.
= Mr.. Fogg gives the following process fo
r preventing milk from becoming sour, which
] is very easily tried The process is basec
S upon the chemical principle of adding al
2 alkali which shall combine with the acid a
| fast as it forms, and neutralize it.
J " Carbonate Of soda is the substance
' which experience has proved best adapted
f for this purpose. 1t is perfectly innoxiou
and when pure, imparts no dsagreeable fla
l vor to the milk or butter. A small quaint
ty, say half teaspoonfuIl, dissolved in wa
| ter, and mixed with four quarts of milk
! will keep it sweet four or FIVE days; thu
, allowing all the buttery globules to rise, ant
often doubling the quantity of cream. Il
: very warm weather, more than the abov
1 quantity of soda is required" Maine Far
Y mer.