The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1870-02-24

snce. Dalrying in age may be compared 10
an cid man but in true knowledge and ad
vancement it may be Ikent to a little child
Who can explain the mysterious connection |
which exists between heat, "animal odor'
and the souring OF milk? Who knows the
composition of the envelope that surrounds
the globule OF fat which forms the basis OF |
cream? Is any one certein Of the cause OF
the sOlubiiity OF easein la tho ualer of milk ? |
Long ago some occ did up'' the seieRce OF
raiiL I'D iSa earioGs irxFSdientG, IN yoTy Se~1
words aEd tho th&cFics that veso tReR put |
forth have come Down TO us aiR.oet uAques |
toned. II usn etSsed that tho enveiope o.
tho butter gtobula was cessin II Is plain to |
lay minG that it eanEos be, because she casein |
in neaiy drawn Eaiik ~ In g. staSe q Co2ahiK- |
ty, end we are ~ considerable difficulty to !
ccsgulnsc II for the purpose OF making choose
Coagutated casein Is rendered eolube by
Inesns OF en- alkali. 90 soda. But ycu cannot
make butter from cream by putting soda In
liz. Mr.. Arnold, in his paper on the Action
Eof Renhes, which wee read 81 tho late meeting
of the America D1iryr mems Association. en-
plodeG the doctrine that bad SO long been
held, that renLet only played the part ct an
acid in Eeutralisina the free alkGli that is in
milk. Sho doctrine VISA questioned several
yesEs ago by AP. GoodAle, Of Maine, though
he brought forward no theory that accounted
for the cOsgustion OF milk In cheese making
There are many unsolved questions that
pertain to the manufacture of butter What
constitutes she coleF Of butter is something
of mystery. That ID ia not dependent on
any organic principle contained liz the milk,
| seems evident from the fact, that two sam
Piles OF bntter made from the same lot of
cream will not have the same color. Butter,
we have been told. becomes rancid because
| it contains q small amount Of casein, say
| from one to three per cent. But II we add to
the butter a weight of salt, more than equal
to this cheesy matter, we are greatly troubled
| to keep II from becoming rancid while
nh Wh oil in hn
preserved for years by means Of less than two
per cent OF salt.
n we have found out, after, l know not how
many thousand years, how piece of the
stomach OF calf acts to change milk into
fcurd, I am glfd OF 1t. It places the science
OF cheese making so much in advance OF the
science OF butter making; for l think that no
one knows how the churn dasher acts to
change cream into butter. We arc told that
the glohules OF oil that got form butter ARE
enclosed in thin film of Gaseous matter
ard that by the action OF the ehnrn dGsher,
these minute coverings are ruptured, their
fatty contents come out, aggregate and torn
y mass Of butter. Now, il this is exactly SIS
stated, why is it that the operation Of churn.
ing varies SO much in regard TO time requir
ing at one time only few minutes to bring
about the desired results, and at another time
requiring almost as many hours; and that,
! too, under circumstances, as nearly alike as
it is possible for the ingenuity Of man to
have them? Again, il churning consists
merely in breaking this film of casen or any
other kind of matter, why is it that this
covering OF the several globules is not broken
in he order they are acted upon? Or why is
it, that alter beating, splashing. thrashing,
humping and spattering these globules for
an uncertain length of time-only that it is
pretty certain to be unlike in point of dura-
zion to that of any previous time-these COW
erngs suddenly if not Unexpectedly fall
asunder, and give us the reward of our very
monotOnouS labor? Similar questions to
| these have been propounded before, but as
they have not been answered, it is we'll to ask
them again.
| For every stroke Of the fail on the thresh-
ing floor some peas or beans or grains OF
wheat fly from their ruptured coverings and
why should not some particles of butter APP |
pear at every stroke of the churn dasher ? |
That the production of butter is not obtained |
by the direct action OF friction or pressure, |
seems certain from the fact that it is necess- |
airy to have due regard to what is known as
the proper temperature OF the cream. 1t is
also a well known fact, that butter may be
| produced from cream by simply enclosing il |
IN IL cloth and burying it in the ground. This
practice is quite common in France, and MIR.
| Flint, of Massachusetts, states that his eX-
perments in this direction have been highly
successful, aud that the butter produced was
very satisfactory, if we except that it was
wanting in color.
| In view OF the fact, then, that there are so
many unsolved problems of a scientific nature
connected with the manufacture OF butter
and cheese, as well as so much to be learned
as art, before we can reach the highest
| point of excellence, is i. net evident that ev
cry means should be resorted to, in order that
we may produce better articles of food, and
| at the same time add to the material wealth |
of the country? No individual dairyman
should spend his time and money in making
these necessary Investigations even ii he has
bt. tn
able him to prosecute these researches. Nor
Is 1t to be expected that scientific men, whose
purses are seldom very long or over-filed
and whose time is required, like other mems,
III obtaining livelihood, should devote them
selves to making Investigations that shall
benefit the whole community, they perhaps
deriving the least advantage from their own
labors.
1t is plain that we cannot expect much aid
or comfort from agricultural societies or ag |
ricultural colleges Us most of them are now
managed. The treasures IF too many of the
former are drained in appropriating citizens
purses for agricultural boss trots" at the an
nual fairs, to do anything to advance the
cause OF dairying, except 10 offer prize or
two for butter and cheese. AS to SOM Of
our so called agricultural colleges, the learn.
ed members OF their faculties are too much |
absorbed in teaching few city boys the Ian |
guages and literature Of some extinct nation,
of whom nothing remains but their supersti- |
lions, to have any time to devote to such un-
poetical and mundane affairs as making but |
ter and cheese. To them it is slight matter |
whether the immense capital invested in |
dairying shall produce large or small returns;
wht Their the cheese that is eaten is nutritious
or whether the butter in the market is sweet
or rancid. Grayer questions engage their
grayer minds; questions Of such absorbing
int erst to the farmer, of such vital import
ance to the dairyman, as WI ether the Greek
should be pronounced by qua nifty, or by the
written accent or whether some word in one
of Sophoces' tragedies actually existed in
the original manuscript, or has since been
supplied.