Worcester daily spy. [volume] (Worcester [Mass.]) 1850-1888, 1854-02-02
Rntter ami Cheese.

ject of Butter and Cheese"
From these experiments it is shown that TO obtain
the best of sweet butter thar viii Keep Tor greater
length of time than any other without being rancid,
we must churn sweet cream-that il the butter milk
is valuable in market, and the butter can be dlspos'
ed of after il is made, there Will be the great"
est gain by churning the sour milk and cream to-
gether--that by scalding the milk and then taxing
off The cream the milk is best Tor market, although
the yield Of butter is greatest, and the favor good,
it must be put in market dreet from the churn and
consumed without delay or it becomes rancid and
worthless; that in proportion 10 the quantity oil but
ter produced from the cream Of given measure OF
milk, reference being had to the length OF time the
is suffered to remain upon II, VIII be ITS abi-
ity to become soonest rancid; that the excess of
weight as exhibited above ID to be attributed in
great measure TO the absorption and combination oil
caseine (curd) with the oeaginous (oiIy) portions Of
the cream; that the prevalence OF caselne, although
it is not objectionable by imparting any unpleasant
favor while new, renders the butter Of less value,
as it soon grows rancid and for The further
that il is used necessarily, more prolusey than new
butter, which has less curd in it, Ii has been July
proved that milk conta ms on an aveEage only per
| cent. more curd than butter.
Dumas says, "that the facility with which bntter
becomes rancid, depends on The presence of casene
(curd) from which it is necessary it should be sep
| aTaled 10 order to its preservation"
| This can be effected by fusion (melting) For
expectation to hot climates, for the purpose Of
preserving earlymade butter sweet through the heat
OF summer for winters use, it should be clarified be-
fore sailing or much working For this purpose it
is put into Tipped vessel and placed in another Of
water, which is to be gradually heated, ill the but
ter is melted. Care must be taken not TO over heat
| il il must be kept melted until the curd and but
ter.milk have settlad the clear mel;ed butter is
then poured OF from the sediment into small white
kegs, containing from twenty 10 thirty pounds each,
or into maple cannipais, of Shaker manufacture, for
family use. When sufficiently cooled, and before
! il hardens, il may be sailed with less than hall an
ounce of fine rock salt the pound, bur it is diff
cult to incorporate the salt well, The salt may be
omitted and the butter will keep perfectly sweet
What butter remains in the vessel will rise to the
| top, and harden like allow; when taken off the
amount Of curd aud butter milk will appear. You
will then have the pure artcle equal TO the best Of
table butter for all the purposes 10 which sweet oil
Gas get ~ or drawn butter is appled-it is per-
lect for shorening-melt il in milk instead of water.
| 1t is not suitable TO spread cold on bread.
| One Of your Committee in the warm season last
year, took seventeen pounds Of sweet sailed lump
| butter and proceeded as above directed What set
tied at the bottom after melting, composed of
two Of impid whey, two ounces of fine salt,
| aud twelve ounces OF curd, in all one pound. Had
this curd not been extracted, the whole long before
| this, Feb. I'd, would probably nave been rancid
The experiment proved perfectly satisfactory, and is
| recommended TO the public. Store keepers back in
the country who take in butter, would find to their
account by putting II in practice, thereby diminishing
| the amount Of ''grease butter" sent TO market.
| Arbitration Of Milk, from Bowman's Medical
| Chemistry, as published in the Providence Journal
| some time since:-'.We have no chemical means of
ascertaning whether water has been iraudulently
added 10 milk; the only effect being dilute it and
render it of purer quality. know ledge of the spe
| ciic gravity cannot here be made available, since
the abstraction OF cream, which has lower spec-
fc gravity than milk, may be made to neutralize the
effect produced by the addition OF waer,-the ten
dency of the removal ofthe cream being to raise the
specific gravity, or weight of the milk, and that Of
the addition of water 10 lower it. A specimen of
| milk, therefore, which has been impoverished by
| the abstraction of cream, and still further weakened
| by the addition of water, may be made to possess
the same specific gravity, or weight, as it had when
taken from the can"
The average product Of cows milk is Is per cent
| of cream by the lactometer.
Ii is of guile as much Importance TO ascertain the
average product OF curd but this only be done
by actual experiment, instrument will show il.
| Liebig SAYS the nuriment in milk depends on the
amount OF curd it contains; and not the amount
| of butter. An experiment tried by feeding
dog with butter only; he became very fat, his hair
saturated with grease and he died at the end OF
| thirty days. Thooe who we're opposed TO this view
OF the subject repeated the experiment and the dog
| survived, but this result attributed TO the
great amount of caseine (curd) contained in the but.
| ter.
If the object Of Dairy be to make Cheese, cows
should be bred and selected that give milk rich with
curd if the object be Butter, those that give light
milk will produce most; but if the object be the
greatest profit in selling milk, such cows should be
selected as will give the most milk and from which
| the least butter and cheese can be made from Civ
en- quantity
Iii remark often made, and with truth, by
those who have the care OF diaries, that there are
individuals among their COWS, whose milk yields lit
lie or no cream but abounds in curd; while The
milk of others is very deficient in curd but is not
lacking in cream. The perfection of milk is the
union ofthese desirable properties, and its great
est'delect is the absence of both.
A cubic foot of pure water weighs 1000 ounces
avoirdupois very nearly.
The weight Of all substances, except the gases,
(al being brought to temperature,) is, in rela-
| ton to that OF pure water, whose specific grav.
ity (weisht) is represented by unity, one, thus:
Butter is lighter 1000
l Cream 0,942
New milk averages heavier 1,02S
Skim milk I03S
In former communication on the subject of Bul.
ter making, disapproved Of the practice adding
water TO The cream, and of washing the butter, to rid
il Of its butter-mlk The carbonate of lime, found
in water, the ncrustation, which forms on the
inside of utensils in which it is boiled. Butter alb.
serbs the lime and magnesa present in salt and in
water, when il comes in contact with them; il has
/
Il is therefore in all cases safest to wash il,
il the water be pure, will in measure destroy
its fine fragrance and flavor.
The use of pure salt cannot be too often recon.
mended to those who have diaries in charge. More
than million of dollars can be annually saved to
farmers in this country by attention this point
No one denies that good pure salt is made at our
salt springs by solar evaporation, if taken from the
first pan where all the chrysas Perfectly square;
but this salt TO the consumer with various de-
grees of aduteralion; and is therefore cheap, as to
the first cost. After the square crystals of pure salt
have ceased to form; then, by further evaporation
the salts Of magnesia and glaubers salts begin to
show long needleshaped crystals very bitter to the
taste; easily dissolved and always found moist in
damp weather. 1t will not preserve fish or meat
and when used for bUlter will dissolve and run from
it like water Whereas rock salt gives it frmness,
which facilitates the extraction OF butter-milk and
preserves it sweet. Many bags marked rock salt,
have been filled more than once; and many others
never came in contact with il. Let the farmers
club together, and send to a seaport and get the
best Of Rock salt, si out the ne wash and dry the
humps, and have it ground at any grstmill in the
neighborhood, as fathers did, before the intro
duction Of the very improved fine Liverpool bag or
blown salt.