The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1872-10-08

youug aninal' lts TOUR priuclpal lngre-
dents as we have seen are, LIST Casein
or cheese, which being almost identical
in its chemical composition with iibrin or
lean beef, goes TO promote the growth Of
muscle. 81. Butter or Fat which serves
to lubricate the animal system aud keep
up heat 81. Sugar, which renders the
milk pleasant to the taste aud also assists
in sustaining animal heat, differing but
little in its chemical composition from
starch and 4th. Inorganic matter, which
furnishes material for building up the
bones. No chemist could desire such a
perfect food Tor the young. There is no.
thing wanting, nothing superhuous. The
mere theorist might suppose that eighty.
eight per cent. water would be in excess.
but practice shows that this is not the
case. When VIC drive off the water as
We do in condensed milk, reducing it to
one quarter or less of its original bulk,
we must again add three quarters of wa
ter in order to make it palatable and cas-.
lily digcsted.
The circumstances which affect the
quality OF butter are numerous The
quality does not depend solely on the
manufacturer, as some suppose. What
ever affects the quality OF the milk will
also affect tho quality of the buttcr,-
We have seen that the breed, age. food,
and physical condition OF the COW affect
the milk these and many other circum-
stances have an influence on the butter
1t way be difficult in our cities to procure
No. l. milk it is much more difficult TO
secure letter A. butter. That made from
COWS feeding in one pasture may be much
inferior to a parcel made from tho same
cows, grazing in another field, though
manufactured by the same dairy maid,
aud in the same manner. The butter
made in uDe has sweetness which we
do not often find in that made 10 the dog
days. That white clover and sweet corn
make o better favored article than is fur.
nished by coarse aquatic grasses, requires
20 very delicate taste to discern. OF the
common feed found 10 our pastures we
give the preference to white clover for
the production Of milk and its products.
That cows also give the preference to this
food is manifest from the close cropping
which patch Of white clover receives,
while June timothy and other grasses
are neglected. The butter made from
dry food will generally he harder than
that made from fresh succulent grasses,
and that made in autumn is generally
superior for long keeping.
There can be no question, however,
that the great requisite for good butter is
skill in the manufacture We have so
much second and third quality in market.
bringing half and third prices, that too
much stress cannot be laid on this point.
There are some diaries the butter of which
is readily contracted for at 75c. per b.,
while what is called good understandable
article only brings half this price. The
first great requisite in the manufacture is
ueatness. 1t is not only essential that
the cows foot be KEEP. out of the milk
pail, and that her teats and the hands OF
the mixer be clean, but that all the i'm.
plements should be scrupulously neat and
that the very air of the dairy house be
pure. IT any partially decomposed milk,
cream or cheese adheres to the sides OF
the vessels, or is hid away in some crack.
it will most assuredly impart the seed of
decay to the fresh article, and work like
yeast in dough. Milk and cream are
also great absorbents of the gases and
havors that ore floating in the air. We
have been in some kitchens where the
milk was kept in winter for the sake oil
warmth, and where cabbages, turnips, etc,
we're daily boiled Mix kept under such
conditions must acquire an unpleasant
flavor and must impart it to the butter.
What is worse, the air Of such kitchens
uniforml y shows that the casein of the
milk has commenced It's putrefactive pro.
cess, to which it has great tendency in
its fluid state, the decomposition doubtless
being FASTENED by the germs OF decay
which are constantly floating in the at
mosphere Of such room and which fed
a good seed bed in the milk pans. No
wonder that some dairywomen say that
they cannot make sweet butter in winter
when they expose their cream week be-
fore churnug to such communicating in.
fuence.