Jeffersonian Republican. [volume] (Stroudsburg, Pa.) 1840-1853, 1852-09-02
Milk.

nourishment of the young, and it necesa-
rily contains all the ingredients required
for this object Itcontains insoluble mat
ter held in mechanical suspension. 1t is
a solution of a small quantity of different
salts, with a. considerable proportion Of
sugar or milk, and nitrogenous SUBJ
stance named cheese or caSein. A num-
Der Of small globules of fat of different
sizes are suspended in it, they can only
be discerned by the microscope. The
salts of milk which amount to about one
per cent. of the whole, are the phosphate
of lime, phosphate of magnesia, phos-
phate of iron, chloride of potassium,
chloride of sodium and soda. The soda
holds the casein in solution. Pure casein
is scarcely soluble in water; its combina-
tions with the alkalies, however, are very
soluble. The addition of small guam
tity of acid separates the soda from the
easein. and this makes thickened milk the
curd being no logger in solution with the
alkali. Casein is the most abundant sub
stance in the milk. g. aas
After the casein is precipitated there
is sugar in the remaining liquid or acl'ey;
this is the reason why it has sweeter
taste than even the pure milk,
This is the only sugar generated in the
process of animal life 1t requires
three parts of boiling water and twice as
much cold water to dissolve it. The sugar
of milk is easily converted into Tactic a
cid; it is owing to this quality that the a
eidity of sour milk is due.
1t has been found by experiment that
COW fed upon grass yields a greater
quantity of milk than if fed upon any 9TH
er food. So far as series of regular ex-
periments afford any data for conclusions,
that kind of food which contains the
greatest quantity of nitrogen, always
yields the greatest quantity of milk, and
the best kind of it for it also contains the
greatest quantity Of butter, and this is not
a little singular, for butter contains no nj
trogen. It's not good plan to feed cows
on uniform diet, for experiments have
proven that the yield of milk, by such
system of diet, gradually diminishes, it is
therefore a good rule to change the food
of milch cows frequently.
The milk obtained from cows in the
is generally richer than that OBJ
tained at evening. 1t has been found
that certain pasture grounds are much
better than others for the production of
rich milk We believe that this subject,
Of good grazing grounds, has not received
that attention whey it demands. There
is certainly as much difference in the
grass, herbs, &C., in certain pasture lands,
as there is in different kinds of food,
As acid is the cause of souring milk,
and as the result Of it becoming acidul-
Gus is complete separation of the casein
from the other parts, it has been sugges-
ted that the addition.of some alkaH, such
as soda or salaeratus, might render sour
milk sweet. The truth is, that the addi-
ten Of an extra quantity of alkali is just
about as great an evil as an excess of a.
cid. It is the perfect solution Of the fat
ty parts of milk with the alkali in it, which
mparts that fine favor to it when newly
taken from sthe animal. If some pearl
ash be dissolved IN warm water, and
some pure sweet olive oil be poured into
t and well stirred, the liquid will become
5hick, white, and milky in appearance, ,and
will also possess flavor much like that of
sweet milk aa
In some parts of our country there have
been very severe droughts this summer,
in the State of Maine 1t is
&
stated that the hay is only half crop,
and that farmers will have to sell great
1eal of their stock before the winter sets
IN. Those of our farmers who have mich
COWS should use less hay for food than
hey now do. Cabbages, beans, linseed,
oarly, potatoes, and hay, should be given
% every milch COW during our winter
seasons at the north. These kinds Of food
IAN be varied SO as to have change ey-
cry week. Every farmer should have a
;teaming apparatus in his barn yard; and
plenty of pure air and good drinking wa
er are as necessary as good food for the !
health Of. mich cows, and the production