, 1868-07-17
Butter Making and Cheese Faclous..

From the address of DR.. N. s. TOwnshend,
delivered before the Ohio pairymen's Asso-
citation, We extract the following relative tO
the profits Of butter making and milk CON
densing at cheese factories:
II factories make only cheese, some of the
valuable constituents of the milk will not be
saved or utalized However much you may
desire to retain all the butter in the cheese,
its complete retention is not possible, and
spite of your efforts, much viii run of With
tho whey, which although not as good as
FIRST rate butter made from cream, is yet
better than much of the cream butter that
comes to market and if properly made it
will gladly be purchased at somewhat re-
duced price BY families with whom economy
is an object Does any one dispute the
possibility of making fine butter from wehy?
Let me reply by saying that such have a
pleasant and profitable lesson yet to learn.
Of course the best of butter may be largely
made in factories whenever the price of but
ter is relatively higher than that of cheese,
or whenever half'milk or skim-milk cheese
is 10 good demand. We do not see why
factories cannot, without injury to that res
putation of which they are properly so care
iul, make large quantities of half milk and
skim,milk cheese of different form or style
from whole milk cheese, and supply the
market with an article at a somewhat lower
price, much to the comfort and convenience
of families that regard the highest priced
cheese as too expensive a luxury. This
would enable factories to make 6ne article
of butter, and perhaps contribute to improve
the butter making ofthe whole region. The
manufactory of butter, whether in factories
or private dairies, is not SO purely mechan-
ical operation as some imagine, and therefore
the purchase of the last patented churn is
not all that is required. The time allowed
for the preparation of the cream, the tenn
perature for churning, the making, working,
and sailing, all require great skill and the
perfection of that neatness that is so indis~
pensable to the manufacture of good cheese
Condensed milk has not yet been consid-
cred one of the common products of our
dairies or factories when it shall become
such, one of the commonest objections to our
factory system will be obviated, which is,
that they do not use the milk for cheese
making either at the beginning or towards
the close of the milking season. If our fac,
tories would learn the usIhOd, acquire the
right and obtain the necessary apparatus for
dessicatiDg milk, and adopt the practice
earlier or later than cheese making would
be profitable, it would probably prove re-
muneratlVe to the factories aud great con-
venience to their patrons. Condensed or
dessicated milk, which is the milk as it comes
from the COW after the water has evaporated,
with the addition of a trihe of carbonate of
soda to prevent souring in the manipulation,
and definite quantity of pure loaf sugar, is
the best substitute for fresh new milk that a
family can have who do not keep and milk
their own COW. During the recent struggle
with the rebellion this article was largely
supplied to hospitals for the use of our sick
and wounded soldiers, and many poor boy,
whose cup of coffee was trimmed with il,
could not tell that he had not been treated
to cream from his own mothers pantry.
In all our large cities, and even in villages,
how much safer and better to feed the babies
on dessicated milk diluted to its original
consistence than to feed them on the queer
compounds sometimes sold as milk. And
even if one could always swear by his milk.
man, and feel assured that he sold nothing
that was not MIXED from his COWS, how in
ferior the milk from COWS fed on brewery
grains or distillery slops to that of country
COWS whose only feed is the fresh and fra,
grant herbage of upland pastures.
-N~0~-o~-$O<-I~~~
WoMEN's VENERATIoN..-If women have
one weakness more marked than men, it is
towards veneratiou. They are born worship.
pers-makers of silver shrines for some di>
vinitv nr ofhar vhioh thay al,nova tbSL r II