The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1872-07-17
Effects of Electricity ON Milk.

Mr.. Y. 4. Willard, of New York,
IN his address before the Northwest
ern Dairyman's Association, gave
the following interesting facts:
Mr.. Andrew Cross, the celebrated
English experimenter, considered that
the roots and leaves Of plants We're
in opposite states of electricity. Some
of his experiments in this direction
are very interesting. He cut two
branches from rose tree. They
were as nearly alike as possible, with
the same number of buds, and both
equally blown. An arrangement was
made by which a negative current oil
electricity was passed through one,
and a positive current through the
other In few hours the negative
rose dropped and died, but the posi-
tive continued its freshness for nearly
fortnight; the rose itself became
full blown. and the buds expanded
and survived an unusual length Of
time. Again, he was able to keep
milk sweet for three weeks in the
hottest weather of summer, by the
application Of current of positive
electricity.
On one occasion he kept fishes un-
der the electric action for three months,
and at the end of that they were sent
10 a friend, whose domestic knew
nothing of the experiment. Before
the cook dressed theA. her master
asked her whether she thought they
were fresh, as he had some doubts.
She replied that she was sure they
were fresh indeed, she would swear
that they were alive yesterday. When
served at the table they appeared like
ordinary fish, bat when the family at
tempted to eat them, they were found
to be perfectly taseless; the electric
action had taken away all the essen
tial oil, leaving the fish unfit for food.
However, the process is exceedingly
useful fer keepino fish, meets, etc,
fresh and good for ten DAYS or fort
night.
Now, this is consistent with our
observation and the facts known TO
every one in the habit of handling
milk. When the condition of the at
mOsphere is in a negative electrical
state, or shows a deficiency of posi-
tive electricity, state of weather
which we designate as sultrv, close,
muggy, and the like, there is always
difficulty in keeping milk sound. Even
in good, healthy weather, the fungus
germs common to all milk increase
and multiply with great rapidity, pro-
ducing the common Tactic acid fer
mentation or souring of the fluid but
in case fungi from decomposing ami
NAL or vegetable matter come in con-
tact with the milk, rapid decomposi-
ton takes place, and we have rotten
milk. putrid odors, and floating curds.
The exposing of such curds to the at
mostphere as well as the aeratlOn OF
milk to improve its condition are both
philosophical, because these minute
organisms of fungi are affected by
the oxygen of the air, which checks
their development and multiplication.
The influences of electrical action
Is a question entirely new to the dairy
public. but it is one concerning which
| think some useful suggestions pre-
sent themselves for our consideration.
When the electrical equilibrium is
disturbed. or when the state of at
mosphere indicates preponderance
of negative electricity, we are made
aware of the fact by its depressing in
huences. At such times it is import
ant that we take more than ordinary
care in the handling of milk; that it
be kept out Of harmful odOrs; that at
tention be given to its aeration and
such treatment be given it as shall be
inimical to the growth and develop
ment of fungi. And again, the fact
that milk may be kept sweet & long
time in hot weather by electrical ac-
ton will offer a very important sug-
gestion to inventors in the preserva-
ton of milk, and perhaps in the i'm
provement of cheese factories | he
lieye that we are only on the thres-
hold of the cheese making art, and
that as we become better acquainted
with the laws of nature and their APP
plication, great progress is yet to be
made in every branch of dairy hus-
bandry.