The Republican journal., 1869-06-03

The following is from the address of Hon. l.. -.
t;risword, of Lnrain county, before the Ohio Dairy
mems Association:
Milk is the only article Of iood which in itself con-
ta ms: Of the elements " hich are required for the
nourishmcn, OF the animal system, 1t feeds mus
clcs and bones and nerves; cartilage and fat Ac-
corling to recent analysis, it contains III one thou
sand parts water, s73; butter, 30; curd. tS.2; >u-
ear Of milk 4}.9; pho> pla1e Ut lime, 2.@I: magnC
sin u; iron, A. chloride OF POTASSIUM, la; So
dunn OF soda, 81. These proportions are according
to the food Of the animal. The milk of cows not
properly fed will yield only 1.5 per cent. of butter,
while that of those properly fed, yields an everage
of per cent, The proper temperature Of cream
for easy rising. is from 60 deg, TO 20 deg. Lower
than this it rises slowly and impeltcety. Higher.
and lactic acid is formed and The curd is soon sep
arated from the whey This curd our good house
wives occasionally form into the white balls called
Dutch cheese. Many acids produce the preparation
alluded to in the unchanged milk, but nothing has
been discoverd We'll adapted to the purpose the
fourth stomach Of HE calf, called rennet.
Buter-maling has become an important part OF
the dairy interest of his section. Vast improve
ments have taken place III the method of butter
making since its shilling" days.
70 make good butter. COW, SHOULD have sweet
feed. Leeks and garlic must be kept from them.
Cleanliness i, Indispensable, in regard to the
yard. and al Of the implements OF the dairy. Milk
ing should be performed rapidly and without inter-
mission or the COW will be likely to Withhold her
milk. Milk in pans to attain the best results, should
not be more than two three inches in depth. The
cream Which rises fir>t Is best. Milk should be
skinned for premium butter. six hours after set
ting. Cream. while accommodating. should be kept in
stone Jars, and when quantities added TO it, the
whole inass should be stirred together. Some re
commend sprnlm@ salt over the surface. Churn
twice week. The churn should lie the same tenn
pcrature As the cream. about 60 deg. Fahrenheit.
As to the kind OF churn best for use there are 50
many that ii selection would he difficult. | have no
faith i'll two or three minute churn>. Butter can
not be properly gathered in short time. and
there will be great waste No churn surpaSses the
Old fashioned daSher. A square box chuln is also
good. Butter should be worked with an nstru-
ment rather than the warm hand. The best butter
makers do not wash their butter in cold water. 4
marble top with grooves around the sides, should be
used in working, to remove buttelmilk. The butter
should be rolled out thin. and the butcrmil absorb
ed from the top, bymeans of cloth which should be
frequently rinscd and Wrun&. \ repetition Of this
process Will ultimately every particle of the
buttcnuiIk, which is the important hing in making
good butter Butter made in this way will keep.
Common >llt is unfit for sailing. Rock salt should
always be used, well pulNerized. An ounce. OF
three-fourth> of ali ounce of salt should be used to
into one pound balls and stamp it. 1t viii be eager
ly sought for, at Il higher price-tWo three cents
nghel-than the common article. If designed for
home use, it should be packed from the air in stone
jars. The milk room should be on the north side of
the dwelling and well ventilated. House flies
should be kept out by screens. In large dairy
the dairy house should be a separate building, re-
mote from the yard and free from all bad odOrS. If
Another matter Of importance i, 10 give our cows
r""" Nv"t"r otherwise cannot have good hutton