The western Democrat. [volume] (Charlotte, N.C.) 1852-1870, 1854-07-07

By the mechanical operation of the churh the
envelopes Of the globules Of fat are broken, and
the globules brought into cohesion. By the chem
ical process the sugar of milk is converted into
Tactic acid, and The bulk of the fluid, which was
put sweet INTO the churn, is instantly soured. The
best temperature for obtaining these results has
been found by experience to be CO. Fab. To at.
tain this temperature the dairymaid rinses her
churn in summer with cold water, lest the butter
come too quickly, and be faced and pale, and IN
winter with warm wafer, lest it come not at all.
The primal condition Of excellence III butter
making is purity. Milk is in the highest degree
susceptible of taint. Milk in the udder may be
poisoned by the cow eating improper food
"Mk,'' says Dr. Taylor in his work on Poisons,
ssIs rendered bitter when the COW feeds on worm
wood, and the leaves of the artichoke. It's taste is
affected by the cabbage, the carrot and all strong
smelling plants, and the effects extend TO butter
and cheese. and all articlrs Of food prepared with
milk Milk may even be poisoned without the
cow being affected. With sensitive fluid,
therefore, the utmost is required, not simply
regards the milk itself, bot also the food which
the COW eats and the water it drinks. If milk is
liable to he affected that it may be the medium
Of conveying poison through the COW, it follows
that the quality of hutter very materially depends
upon the quality Of the water which the drinks
The dairy vessels must be scrupulously clean;
they and the dairy itself must be removed from
everything that tnlnts the III the coolers be
made Of znc, a very serious effect indeed may be
produced. alt is probable" says DR.. Taylor,
"that some Of tho lactate Of zinc is here formed
Milk and cream which were allowed 10 stand in
such vessels have give rise 10 nausea and vomit.
ing" From the time when IFS elements are first
formed from the succuent grass of the field, until
the time when it appears the breakfast table, but
ter leads, $50 TO speak, most precarious existence,
and its preservation depends almost entirely on
triang, but constant attentions.
The dairy house should be cool, clean, airy |
place. Good butter cannot be made If flies, dust,
&C., allowed to get into either the milk or
cream. When the butter is made IN the churn, |
and removed from the churn to the basin for work
ing it for market, great care should be exercised
TO keep it cool. The water for washing It should
be crystal pure, and about 49, of temperatures
Nothing bu. the best of salt should be used in salt
ing, and one ounce of ground white sugar should
be mixed with every two pounds. Sugar is good
preservative, and it tends 10 remove any bitterness
Of taste in the butter. Butter should always be
well if it is clean, freed from milk particles, and
well sailed and tight packed.
The quality Of butter and the quantity of milk
depend less on the breed than on The food OF the
animal. il is almost impossible TO assign 10 any
particular breed the milching palm-it belongs 10
he individual animal.
The Guernsey cow, small animal, has long
been famous for lis good quality OF buer but per.
haps this depends more upon the pastures of that
Island, than the qualify of the animal. Good ma.
Iural grasses are the most economical and best
summer food for cows.-ScieNtifc american.