The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1869-10-08
From Hesrth aud Rome
Manufacture Cf Butter ~ Cheese.
LECTURE TT CHARLES /. FLINT.

y
ieot. however. | wish to sGy few word'
more about breeds Of cattle for the dairy
I have iuSt received from abroad q re-
rort ogthrec dairies IN England, accom-
panied by the rcrort OF the Stcck 81
Jelintcndcnt ct ire London markets
i, this rel ort il appears that, Tor the
amount OF iced cCnsumcd, the AvrshIfe'
gave the most milk OF any pure breed
anl tie shor;-horns the least. Grades
a. crosses were better ihan either. Pure
hcrry's from the hills o! Ireland. were
next to the AvYsllircs. while the Gallo
WAYS are down with the shoy;horDs.
his report shows thst Tie estimate We
have made 81 the shorhorns and Here
tords. as milking stock. j. correct.
Tie stock superintendent says: hat
lie is greatly surprised tlat 80 little 4
done among anairur s;och-hrceders III
ENGLAND 10 breed for milk. Tie stock
oil lie fashionable breeders Lave evil
IDENTIFY had al tie milk bred out OF them.
Their udiers are small. and Ill the we'll
known Signs OF milking qualities Ere alb
sent. Tie poia, aimed Ill SCENE 10 bc to
raise an animal that Will ripcn for mar
bet early and lay on tie greatest amount
ot tar. A result, tl.cir animals are
real squads. mass of iat. with deficient
muscles and enleeblcd constitutions"
The manufacture of hitter and cheese
j. the object aimed ut III keeping dairy.
II is therefore important 10 know how
10 make tie most and tie best article
from given amount OF nilh. Time will
rot allow me 10 enter III much length III
10 tie science OF butter and cheese max
ing. ! shall therefore coniine myself 10
q few OF the most important points and
facts.
Butter may lie made from full milk or
from tie cream. As butter is tie oily
or fatty constituent held i'll suspension
ly tie solution o. caseine or checSsy mat
ter in water. il can he separated and re-
moved by chmning. as soon rs tie milk
is drawn from the COW. But butter made
from cream is thought TO be Of better
flavor. and this is the common mode of
attaining it. 4 few careful experiments
lave been made 10 test this matter, Tie
result Of which seems 10 indicate that to
rhurn the whole milk VIXEN slightly sour.
1T a temperature OF s. makes the best
butter. and OF the best quality. The
milk should be churned when the cream.
which has risen. presents wrink,ed APP
pearancc.
Most OF tic butter in Holland is made
ly churning Whole milk. There the
method is to stir il from time 10 time.
until it is So tlick that the spoon will
stand upright in ii. when il is churned
at a comparatively high temperature.
Professor Johnson gives the following
reas ons for chtrning whole milk: The
milk churned Will make five per cent.
more butter than the cream from the
same milk. and il viii lie of better quail
ity. and the temperature Of tie milk
when churninr is not OF 20 much conse-
quence a. that of tie cream. The gela-
iinous nature OF tic caseine holds part oil
the oily particles. 50 that they do not
rise 10 the surface and form cream: butt
if the whole il agitGtcd in churn. thel
butter will unite and can be separated.
On this point of churning milk. Il
think it is the course OF true economy
though opposed 10 the universal practice
OF the country. Ii the whole milk isl
and before ii has coagulated |
tie buttermilk is good article OF TODD.
and bv many persons Is highly relished.
But whether the milk or the cream be-
let ii never be forgotten that
the thermometer should hold a high place
rs one OF the Indispensable requisites off
the lairy-Ioom. The quantity Of butterI
obtained from given amount Of cream
will depend very much OH tie tempcra
ture nj which il j. churncd. Tie tenn
pcrature OF the cream should be IS or
5S3 wien put into the churn. and by a-i-
.ation il will rise TO Co. By vlristionI
of two degrees. or al 50 there will be a
loss OF four por cent. in the butter.
Here Mr.. Flint presented table show
ing the result of churning cream al Diff
tercnt temperatures. as found by two
thorough experiments. In both the re-
suit was the same. showing that by a.
given quantity of the same cream, the
most butter was obtained by the cream
mt from 55 i to 60. and il it was above
or below these points. tie quantity of
butter was materially diminished: the
best quality was also obtained with the
cream at that temperature. BY re-
ported experiment by dairy farmer, on
one Of the Denmark Islands, and each
experiment tried twice over. it was found
that one pound OF sweet cream gave as
much butter as five pounds OF sweet
milk. The average, as found by lerge
number of dairies. was one pound of
butter 10 thirty pounds OF milk.
The longer milk or cream is clurned.
the better will be the butter that Is. if
the temperature j. right. and the milk
or cream sweet and good. in some
cases, butter i too slow in coming. or