The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1871-04-28

than simple one. Just so in regard to
chemical compounds-the more compli-
Gated the structure, the weaker the
affinity, and the more readily and rapid.
ly will it be decomposed, its elements
entering into more simple combinations,
and becoming more fixed and stable in
character. As an instance OF this we
will take the sugar of milk. The atomic
arrangement of its elements is carbon
"A, hydrogen "a and oxygen "a, the
highest combining atomic numbers OF
any of the sugars, and, is well known,
more rapidly acted upon by ferment
than either of the others (cane sugar
being composed of carbon IL, hydrogen
IL, and oxygen IL, while grape sugar is
carbon IL, hydrogen II, oxygen IL, and
of water, and when changed, by the
action of ferment, to Tactic acid, al
though the elements remain the same,
and in the same proportions as in the
sugar of milk, their atomic arrangement
is more simple and represented by lower
numbers. Therefore, in accordance with
the law of matter above referred to, is
in no immediate danger of further
CIftHSt. aCl't 10 ColllJoSCi vi tol-
bon &, hydrogen 5, oxygen ., and water
and as water is a chemical compound,
composed of hydrogen / and oxygen |,
we see that in the change from milk
sugar to Tactic acid nothing is lost and
nothing added. It's composed of the same
elements, and in the same proportion,
all the difference being a Encouragement
Of the atomic structure, the elements
having assumed more simple and per-
manent form.
Every producer of milk is aware of
the ease and rapidity with which the
Tactic acid ferments, acts in milk, and
one of the first things which led me to
q closer investigation of this subject was
this ! observed that milk, or the
whey from the cheese, which contains
most of the sugar of milk (the sugar
amounting to twelve pounds in a barrel),
would become sour much sooner than
solution of either cane or grape sugar
Of equal strength, but when we observe
its heightened organic structure, we
think we have a key to the position.
But heightened as the structure of the
sugar of milk is, it is simple when COM
pared with the atomic structure of cas-
Elm and albumen of the milk. Casein
is composed of carbon 2SS, hydrogen
DDS, oxygen go, nitrogen SO. and sui
phur .; and albumen, of carbon 2l6,
hydrogen 1863, oxygen 6S, nitrogen 80
and sulphur 3. Butter consists OF several
different fatty substances, the principal
of which are margarin 6S parts, and
olein 80 parts in 100; the remainder
butyrin, caproin and caprylin, composed
of butyric, caproic and caprylic acids.
united with the common base glycerine,
margarin and olein are severally COM
posed of margaric and Ollie acids COM
bined with the base glycerine.
Ordinary care and cleanliness, cooling
the milk as soon as drawn from the COW
to 650, will etfectually guard and prevent
putrefactive fermentation, providing the
COWS producing it were healthy, and had
pure air to breathe and pure water to
drink.
There is one other point, when using
preventive measures, which we must not
lose sight Of | allude to the contained
gases in fresh drawn milk. which, as be-
fore stated, comprise about l.3S part of
its volume. This is by some considered
| to be effete or dead animal Natter by
]
others, as a portion of the milk already
so far decomposed as to have assumed u
gaseous form. and by some others, as a
| light volatile essential oil, which assumes
the gaseous form at low temperatures
This last view appears plausible, from
the fact that temperature OF 1872 Will
drive off every particle Of it 1t is usu-
ally styled "the animal odor' of fresh
drawn milk and it matters little which
of the foregoing views we adopt SO long
as we recognize the fact, that when fresh
drawn milk at ordinary temperatures is
escape of this 81 animal odor,' putreiac-
tive fermentation is rapidly induced !;
hence free exposure to the air, to en-
able this odor to pass of, is very essen
tial to the preservation of milk.