Grand River times. [volume] (Grand Haven, Mich.) 1851-18??, 1852-12-29
HINTS ON WITHDRAWING.

HINTS ON WITHDRAWING.
Although everybody knows how to make but
ter, everybody does not take that care and pains
which they ought, and everybody does not look
into the philosophy of the business as they
ought-and, indeed the whole philosophy OF it
is not yet so perfectly ascertaned that everybody
can be sure that he knows all the "whys and
wherefores" connected with the business. The
first requisite is to have cows that give milk
producing large quantities of cream. There is
a great difference, as everybody knows, in the
quality of milk from different cows. The milk
of some cows contains large portion of but
ter particles, or cream, and comparatively little
ofcheese particles, caseine, as it is now called.
On the other hand, you will find COWS that pro-
duce comparatively little cream, but large por-
ton of caseine. 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
food to cows for the production of butter, or
cheese, has been ascertained, and yet there is a
great difference in the several varieties. A wri-
ter in the Rural Nelc Yorker states that feeding
cows with green corn stalks will cause them to
yield butter of harder and more solid texture
fed. 1t is thought by Liebig, that feeding cows
with oat and pea meal would increase the cheese
or caSeine, oftheir 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
productive of wonderful saving, not only in the
increased amount Of cream that rises, but in the
facility with which the cream is changed to but
ter while churning The mode of scaldng is to
set the pan, as soon as strained, on the stove,
and let it heat until bubble or two rises to the
surface by the heat-then set it away. This
should be done summer and winter, as it causes
the cream to rise more completely and prevents
the milk from souring so soon as it otherwise
would.
Mr. William p. Fogg has given some valuable
knowledge on the chemical properties of milk
and butter, which every dairy-man or woman
should read We will give a few extracts of his
remarks:
"The ordinary temperate Of new milk is from
Is to TO. To the naked eye it seems a pure
white liquid-but when viewed through mic
roscope an infinite number Of globules appear,
which contain the oily part, or butter. When
the milk is set away in the dairy, these oily par
tices, being the ightest, gradually rise to the
surface, and form the cream. But when milk is
exposed TO the atmosphere, the oxygen absorb
ed by it, slowly changes the milk suger into
what is called tactic acid. This acid causes the
caseine or curd to coagulate, prevents the fur
Their separation of the cream, and the milk be-
comes sour. The curd of sour milk is always
found to contain more or less butter-some-
times as much as two per cent, or one half the
whole quantity contained in the milk-(the best
milk seldom contains five per cent? This ari-
ses from the fact that Tactic acid is formed before
all the buttery pacticles have had time to rise to
the surface. Hence the longer we can keep
milk sweet, the more cream we can obtain.
Mr.. Fogg gives the following process for pre-
venting milk from becoming sour, based upon
the chemical principle Of adding an akai which
shall combine with the acid rs fast as it forms,
and neutralize it:
Carbonate of soda is the substance which
experience has proved best adapted for this pur-
pose. 1t is perfectly innoxious, and when pure,
imparts no disagreeabe flavor to the milk or
butter. Half tea-spoonful dissolved in water
and mixed with four quarts of milk, willkeep it
sweet four or five days. In very warm weather
more than the above quantity of soda is requir-
ed. Maine Farmer.
There is no occasion to trampe upon the
meanest reptile, nor to sneak to the greatest
prince. lnsolence and baseness are equally I'M
manly.
Sympathy constitutes friendship, but in love