New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1869-07-24

reason more mlschevOus milking device is a little
tube TO he thrust up the teat to allow tie milk to run
ont by ITS own weight. This Is simply an imitation
of the goOse-qul which lazy mixers sometimes
accused OF inserting in the teats for the pur
pose. The practice cannot fail TO disteBd the orces
from winch the milk IS drawn, thus leading TO an
inyOutary loss or If long continued, to local infan
nation or lnduration of the Immediate surface of
the parts. The famous COW mixers about Which so
much has been said during the past ten years, are
made with four cOnieal india-Tubber caps, or teat
holders, which are placed upon the teats the caps
are connected with pump, which may be Operated
either by power or by lever worked by hand. This
pump draws the milk from all four teas at once, the
milk flowing through spout to the pail The writer
having witnessed the practical use of the machine
feels compelled to say that as far as its mechanical
operation is concerned 1t is 1t cannot in
jure the teats the milk is drawn in smooth current
and much quicker than on the average il can be
done by hand AS drawbacks to these advantages,
the machine is, from the very nature of the case.
somewhat expensive just little likely to be de-
ranged by use: requires some skill in its manipuls
ton, and does not milk clean is done by the
binary means so that 1t Is necessary s. to striD by
large diaries it is not likely to come into extended
use where only few cows are kept. Milking ma
chimes must therefore upon the whole be cassed with
the selfbinder for harvesters and the selflOaders
Tor hayrigglngs things not yet tuly wrought out
to meet the rigid requirements Of ordinary farm ex
perience In falling back from the contemplation of
ingenious milking machinery to that OF the good old
way 1T may be well for the mixer to reProbate one
or Two hobbies semi-occasiOnally put IN practice,
as for instance, the wetting of the tsats with milk
| which forms greasy yarnish upon them, that, to
say the least does no good whatever and the prac,
tee OF keeping the strippngs back to mingle with
the cream, under the mistaken notion that the in
crease in the quantity Of butter will pay for the
trouble of doing It,
COMPOSITION OF MILK
Fresh milk has been frequently anaIyzed by chem
lists with somewhat varying results due IL NAV be
presumed to differences in the feeding and general
| thrift of the animals. Thus, the proportion Of
casen cheesy matter is from -5 to Al per cent;
of butter, from 81 to ITO per cent of milk sugar
or lactine q 70 Ito per cent of saline matter.
l-nt IN IA rant md f yuafa
about 81 per cent. Each one of these constituents
plays an important part in the chemical changes that
take place in the milk preliminary to and during the
formation OF the butter. The analysis of milk 70
determine the relative proportions of it's constituent
parts Is comparatively simple matter to the chem
| LIST, and being capable OF more lucid explanation
| than many other processes Of a SiHiiS4' nature.
| brief sketch of good method may not be without
interest 10 those who like to understand something
of the by which the facts Of practical science
are ascertained. The portion OF milk to be analysed
| Is carefully weighed, after which few drops of
| acotic acid-the same as the acid of vinegar-is
added TO IT, This will cause coagnlation, and the
vessel containing the milk should then be set in
other vessel filled with boiling water, and kept hot
until all thelqud in the inner or holding vessel
/ is eYapOrated. III we now weigh tine dry resduum of
the milk and subtract the weight from that of the
Original quantity We b Obtain o5 ne Wo or o. mater
then taken and dgesed for length of time in ether
which dssolves out the butter. The ethereal soiu-
ton is heated 20 its boiling point is filtered through
porous paper. and eyaporated to dryness thus leav
! ing the butter residue, which may then DO
weighed. The butter will of course have It's peculiar
color, which viii be found sometimes darker, some
! times lighter. according 10 the food on which the
| animal has fed.
Having thus ascertained the proportions of water
and Of the butter II Is next IN order to determine
those of the casein the mllk-sugar aud the saline
matter To do this the surplus left the filter after
fltering the ethereal solution above mentioned, IS
washed with hot water. This dissolves the sugar
! aud a part of the salts. The aqueous solution
thus obtained is separated by filtration eyaporated
TO dryness and the product Is weighed. The latter
is then burned and the weight of the ash composed
! of mineral salts ~ subtracted from the weight Of
the product Just named the difference indicates the
/ weight OF tho milk sugar, which consumed III
/ the burning. What remains ~ caseln mingled with
/ a portion of the salts. In order 10 separate tue
casein the material Is burned. by taking the weight
! of the ash from that of the mineral we nave the
/ weight Of the casen, and by adding together the
/ weight Of the two portions OF ashes we have the
! total of the inorganic salts or saline matter.
Butter which Is a fatty substance containing no
/ nitrogen. exists IN milk IN the form of minute
! gObules which are not Opaque, as might be sup.
posed but transparent. Zach glObule - surrounded
| by thin covering skin believed 10 consist of
casein and instead OF being OF spherical form, the
| gobules are lens-shaped. This gives Them the
property Of dispensing light IN all directions, and as
they exist IN immense numbers this dispersion Of
rays communicates a white color 20 the milk. Some
/ cows give blue aud others unusually yellow milk.
/ This arises Tn each from an unnatural cause.
According some from the presence of
microscopic vegetation that draws ITS sustenance
from the milk ordinary plants do theirs from the
! soil Others assert that the abnormal tlnts due
1 TO animaculcs, and have given them hard Latin
4
| riJrio osaHogtnBs, and that IN the yellow ribriO
! JGHthogeEus. As to the cas,in we have seen that
portion of il is probably comprised IN the coverings
of the butter glObules, the greater part of It, how
ever exists in solution IN combination with the soda,
the province of this alkaline salt being to thus hold
the casein IN the proper condition. The mllk-sugar
h simply dissolved n the liquid, IL is not very sweet
com ared with ordinary sugar although u gives the
sweetncss peculiar to fresh milk. Its great eharac-
terstc IL the facility With which II II converted lnto
! tactic acid. which serves mo important part IN
! the production OF the butter as VIII presently he
! seen This transformation OF the MIX sugar Is
excited by the nCipient decomposition oil the ctseln
/ Whom milk n set away az ordinary temperatures
the butter globues. being the ghtest, rise 90 The
top and thus aggregated constitute the cream AZ
fron IS Ia 50 tile milk Is more limpd than when of
temperature, and the cream rises more readily.
II made warmer than 80 the incplcnt decomposition
OF the free casein is unduly hasened this cases the
premature conversion of the sugar INTO Tactic acid
The acid neutrazos the sofia that holds ~ eomDna-
tion the bulk of the casen and causes the latter TO
c0aqulate as Is seen In sour or lobbered mix, and
tbis thlckening Of the milk prevents the further
rising of the The best results are said lo Dc
attained when the milk has depth OF from one anu
a half 10 two inches IN the pans ZINC pans possess
the curious property of Tctarding the soulinH OF
milk from four To five hours COMPARED Win That
! kept m tin or wooden vessels. In the ansehoe OF
! definite knowledge upon the matter the reason Oh
Tins may be inferred tO be that the tactic acd hfst
formed Is neutralzedb by combination with the basic
| oxyd on the surface of the metal The use oi zinc
for this purpose u.s. however highly reprehensibe be-
cause the salts of zine are poisonous IN ahghueee
and cases have been known where persons VINO nave
| used butter made from milk kept m zinc vessels
lave suter severe and nauseating attacks from this
cause Glass and Tin, which are practically lncorro-
siye and wood, when kept perfectly clean, are tho
hest materials Tor vessels ~ which mix or cream u
! to be held The cream being skinned aud collected
! i'm sufficient quantity Is ready for conversion INTO
! butter pending the foil consideration OIL winch Anew
| paragraphs may be devoted to
1iIE THEORY or cHURN1NG
We have seen that butter exists IN mix IN inc IorIi
! of minute glObucs each developed IN minute oyst
or sac The operation of clinrnlng consists hist IN
/ breaking these sacks 10 liberate the butter ana
second i'm causing the butter PARTICLES TO adhere TO-
c,tLrr that the product may assume consistency anu
hiI..,. ~ r1,nInrr of the plnhnes rs seCured bY