Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1872-03-01
FARE AND FIRESIDE.

The followin e,,er is furnished by M
A o. Gallup, one Of the inventors of the
'fiem Churn,' which is creating such ab
interest in this community - Tnaicato,
TO THE EDITOR OF THE VlNploAroR: 1.-
do not claim to have done much in the
great cause of progress but do not think
you will charge me with egotism when say
that have, perhaps, doue little: for
have done something towards lessening the
burdens Of labor Have you ever made IA
calculation Of the time it requires to make
the butter annually made in the United
States by the ordinary method OF churniug
Tue quantity Of butter made in this country
in 1869 was in round numbers 700, 900, coo
pounds. Now allowing 10 pounds to each
quire $1,000 900 Cummings; and cstima-
ting 20 minutes for each churning and work
ing of the butter, Ga small estimate,l and it
would take 2 $40, 900 days of 10 hours each,
to manufacture the butter made each year in
the United States !; or, in other words, it
would require in round numbers 6 800 men
their entire time to manufacture the butter
of this country, at cost to the farmers and
dairymen of 50 $40, 600, allowing ono dol!
lar per day to the laborers employed. f
BY using The GEN." at least three
| quarters of this enormous cost can be saved
| for in from one to FIVE minutes the same
| work can be done and better quality of
butter produced than by the old method -
In order, however, to fully understand the
art of butter making, we must understand
the composition of milk. DR.. Carpenter,
in his estimable work on the human philos-
ophy, says: 1.-The secretion Of milk consists
OF water holding in solution sugar, various
saline ingredients, and peculiar albumin
GUS substance termed casino, Cor cheesy
matter and having oleaginous particles
suspended in it. If it be allowed to stand
for some time exposed to the air, a large
part OF these oleaginous globules cone to
the surface, being of less specific gravity
than the fluid throus b which they are diffused.
The cream thus formed, however, does not
consist of oily ,rticles alone; but incules5
a considerable amount Of casino, With the
sugar and salts of milk These are separa-
ted by the continued agitation of the cream,
which by rupturing the envelopes of the oily
globues, separates it into butter, formed b.
their aggregation. A considerable quantity
OF casino, however, becomes entangled with
the oleaginous matter and this has ten
denoy to decompose and render butter ran
cid. The milk, after the cream has been
removed. still contains the greater part of
the casino and sugar; aud if kept long
enough, spontaneous change takes place
In Its composition, the sugar is converted
into Tactic acid, which will coagulate the
casino and precipitate it in small fakes =
Milk contains, of water, $500, butter So,
casino o3 U, sugar Of milk and extraetive
matter 20 0, fixed salts 6 in the i 600
parts; and these contain phosphate OF lime,
magnesia and iron all important for the
growth OF the young calf, to consolidate the
bones and form the red blood corpucles."-
The whole secret, therefore, of butter, ma
king seems to consist in rup,uring the little
membranous film or sac that surrounds the
particles Of butter, maintaining them III
globular form and preventing their aggre-
CATION, and bring these particles in direct
contact with full supply of oxygen, or air,
The bursting process can be effected in
different ways; either by agitation, pres
sure or friction. The quicker it is done
however, the quicker the butter is made :
and the churn that will do the work the
most speedily must soon come into general
use.
Occasionally hear person remark thas
butter should nat be made too quickly. To
such let me say, butter cannot be too quick
ly made. If the cream be not ground, rapid
churning improves the quality of the butter;
and the invariabls result of grinding cream
is to render the butter salvy in appearance,
Butter to be of the finest quality should not
only be made as quickly as possible, but
should be handled as little as possible after
it is made--only just enough to remove the
butterralk and thoroughly incorporate the
salt. What Injuries butter more than any
thing else, is allowing the casino sugar and
salts of milk to remain 10 it some time after
churniug: the work of removing these in
gradients afterward (Which must be re-
moved. Or the butter will become rancid, y
renders it soft an6 greasy, ike lard,
The proper treatment of milk is, of
course, very important, in order to have
good butter. Milk should be set in pans
not over three inches in depth, and kept in
clean, cool place, at an average tempera-
ture of from $50 to 600, There is no sue
stance in the world that will absorb odor, and
especially bad odor, so quickly as cream;
hence the necessity of absolute cleanliness
in the treatment of milk Milk should new
er be set i'll a room adjoining the kitchen,
where the odors Of cooking meats and vege-
tables can enter the room but rather in "a
building removed from both kitchen and
cellar. Neither should cream be allowed
to stand until it becomes sour, before churp-
ing; but should be churned while it is
sweet, since the effect of the acids which
forn on souring is most decidedly deleteri
Gus to the butter.
1t is proverbial that the best butter is
made in those sections of the country where
the best water is found. Good milk cannot
be secreted from poor water aud no cow
should be allowed to drink from stagnant
pools, where the water is impregnated with
docomposed vegetable matter, and reeking
with noisome stenches.
The quantities of butter to be made from
COWS depends largely upon the quantity Of
oily matter in their feed, the amount of ex4
ercise they take and the temperature Of the
atmosphere in which they are kept Too
much exercise and extreme cold, by increas-
ing the respiration Of the animal, eliminates
the oily matter in the form of carbonic acid
and water; while warmth and rest will d.
mlnlsh this drain and favor its passage into
milk. A. o. G.