Gallipolis journal. [volume] (Gallipolis, Ohio) 1837-1919, 1852-12-09
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hltHOuSu cDcI yOOu v hhOWS NOW II
make butter. everybody does no
take that care and pains with
which they ought, and everybody
does not look into the philosophy o
the business as they ought; and, in
deed, the whole philosophy of if il
not yet so perfectly ascertained thai
everybody can be sure he knows al
the 'whys and wherefores' connected
with the business. The first requisite
is TO have cows that give milk pro,
ducing large quantities OF cream
There is great difference. as every.
body knows, in the quantity Of milk
from different cows. The milk oI
some cows contain large portion oI
butter particles, or cream, aud com,
paratively little ot cheese particles,
Or cdSeine, as il is now called. On
the other hand, you will find cows
that produce comparatively little
cream, but large portion Of caseine.
The next requisite is TO have good
food for your cows. There have
been no very exact and definite ex-
periments tried with the different
grasses, by which their value as feed
TO cows for the production OF butter
or cheese, has been ascertained, and
yet there is a great difference in the
several varieties. A writer in the
Rural Net0 Yorker states that feed
ing cows with green corn stalks will
cause them TO yield butter OF a
harder and more solid texture than
is afforded by them before they are
so fed. 1, is thought by Lisbig, that
feeding cows with oat and pea meal
would increase the cheese. or caSeine,
of their milk. The next requisite
for obtaining butter easily, is 10
scald the milk as soon as it is
brought in from milking. Those
who have followed this practice,
have found it productive OF wonder
ful 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 scalding is 10 set the
pan, as soon as strained, on the
stove, and let il heat until bubble
or two rises to the surface by the
heat-then set it away. This should
be done summer and winter, as il
causes the cream TO rise more CON-
pletely, and prevents the milk from
souringf so socn as il Otherwise
would.
Mr.. William P. Fogg has given
some valuable knowledge on the
chemical properties OF milk and but
ter, which every dairy-man or wo-
man should read. We will give a
lew extracts of his remarks:
"The ordinary temperature ol
new milk is from 65 to 20 deg
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 but
ter. When the milk is set away in
the dairy, these oily particles, being
the lightest, gradually rise to the
surface, and form the cream. But
when milk is exposed to the atmos-
phere, the oxygen absorbed by il,
slowly changes the milk sugar into
what is called tactic acid. This acid
causes the caseine or curd to coagu-
late, prevents the further separation
of the cream, and the milk becomes
sour. The curd Of sour milk is
always found TO contain more or less
butter; sometimes as much as two
per cent. or one half the whole
quantity contained in the milk; (lhe
best milk seldom contains five per
cent.) This arises from the fact that
the lactic acid is formed before AL
the butterfly particles 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 preventing milk from be-
coming sour, based upon the chemi-
cal principle Of adding an alkali
which shall combine with the acid
as fast as it forms, and neutralize it:
"Carbonate of soda is the sub
stance which experience has proved
best adapted for this purpose. 1t is
perfectly innoxious, and when pure,
imparts no disagreeabls favor to the
milk or butter. Half a tea-spoonful
dissolved in water and mixed with
four quarts of milk, will keep it
sweet four or five days. In very
warm weather more than the above
quantity Of soda is required.
Maine Farmer.