Fayetteville observer. [volume] (Fayetteville, Tenn.) 1850-1966, 1852-12-02
Cir 9arlnp r.
Hints ON Butter MAKING

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take that care and pains with it
whicii they ought, and everybody
does rot look into the philosophy Of
the business as they ought: and, in
deed, the whole philosophy Of it is
not 50 perfectly ascertained that ere
.ryJo4y can be sure he knows all the
''why8 ana wherelores'' connected
with the business. The first requi-
site is 10 have COWS that give milk
producing large quantities Of cream.
There is a great difference in the
quality of milk from different cows.
The milk of some COWS contains a
urge portion of butter PARTICLES, or
cream, and Comparatively little Of
cheese particles, or caseilte, as it is
now called. On the other hand, you
will find COWS that produce compare
tivelyllittle cream, but a large por-
ton OF cGse5us 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 to cows for the produc-
ton of butter or cheese, has been as
certained, and yet there is a great
difference in the several varieties
A writer in a New York paper
states that feeding COWS with green
cornstalks will cause them to yield
butter Of a more solid texture than
is afforded by them before they are
so fed. It is thought, BY Liebeg,
That feeding cows with oat and pea
meal would increase the cheese, OF
case:ns, Of their milk. The next re-
qaisitc for obtaining butter easily, is
to scald the milk as soon Ms it is
brought in from milking. Those
who have followed this practice have
found it productive Of wonderful saw
ing, not only in the increased amount
Of cream that rises, but IN the iacll-,
ity With which the cream is changed
to butter while churning The mode
Of scalding is to set the pap, as soon
us strained, on the stove, and let it
heat until bubble or two rises to
the surElceby the Eeat--then set il
/ away This, Should be done SIMMER
and winter, and it causes The cream
70 Use more completely, hnd pre-
vents the milk from sourin B so soon
IS it otherwise would
Mr. Fogg gives the following on
tie chemical properties of milk and
butter: "Ti'e ordinary temperature
Of new milk is from G5 to 10 deg. :
"a ;h4 .::::!9333a7 eyo:s seems a pare
white liquid; but when viewed
through Il microscope an infinite
number of minute giobule{ appear,
which contain the Oily part or but
ter When the milk is set away in
the dairy, these oily particles, being
the Hghtest, gradually rise to the
surface, and form the cr4am; but
when the milk. is exposed t. the at
mospaere, the oxygen at4 orbed by
it slowly changes the milk sugar in
to what is called laefie add. This
ala ca,, ses Tile caseine OF cjlrd to CO.
aealate. prevents the furtH Ter sepa
ration Of tic cream, and the mix be-
comes ! dur. The curd Of s pur milk
is algay 5 found to contain more or
less butter; sometimes as much as
two per cent, or one-halt the Whole
quantity contained in the NJ ilk; (the
best milk contains five per cen t.)-
This ari scs from Tie fact that the /
lacticaeiI is formed before all THO but
terry par lieles have had timf 70 rise
70 the 5 arIaca. Hence thP longer
re can i eap milk sweet, the more
cream " can obtain.
MI. Fpgg elFe9 ehC iViIO 1"iS Y"
cess to rreyent milk from becoming
sour. has led upon the chemical prin-
e;ple Of addinr an allali whf ch shall 4
cambine with the acid as fist bs it
forms, and neatrilize IT.
~Carb bnate Of soda is the sub
st,rce which experience hal proved
best ADJ pied for this purpose IL IS
nerleetly ixoxious. and when pure,
ir,narts bo very disagreeabIe favor
to the IN Pix or butter. H4lf 4 tea.
snoonfbl dissolved in water an 4
mixed With four quarts OF mlik' VIII
Eeapit kweet four or five days. In
vo,lv wa rn weather more than the
ab1ve 81 antity OF soda IS req ulfeq'
4 I.r ron rup SrseeFRs. Take