The Opelousas journal. [volume] (Opelousas, La.) 1868-1878, 1873-07-12
Butter

From the Report of the committee on Dairy
Products, of the Worcester West Agricultural
Society, It's published i'll the Report Of Mas
sacllISettS Agriculture, We extract the follow
ing i'll reference to butter:
Nothing has as vet been discovered that adds
anything to the natural flavor OF butter, but
still it is an open question whether we have ar
rived at perfection, as regards milk and the use
we make of it. l, for one, think we have not,
but there is something yet to be learnsd. How
many OF us farmers know anything about the
constituent parts of milk. from which We make
our butter and cheese, or how to make the best
of butter and cheese and to get the greatest
returns or profits from orr milk? Let us rea-
son together" as st. Paul says, and bring out
and exchange ideas one with another.
OF what does one hundred pounds of butter
consist will tell you as | understand it, viz;
Take seyenty-eight pounds of pure oil Of milk
(butyric acid, put it i'll Il vessel, a common
cheesc-tub Ohc oil taken from the milk in June
when the milk is rich in 0iD, and stir it well
some fifteen or twenty minutes, then weigh it :
butter you ever saw. "But,' says one where
does the other twenty-five pounds come from p
1t is oxygen (tlC OilOf milk has agreat affinity for
OXYGEN taken from the atmosphere; and here
let lis note an important fact i'll order to have
good butter. The oil of milk or cream, and
milk itself, not only absorb oxygen, but several
other gases which are more or less nOXiOus
therefore we can see the necessity of having our
milk-roOms as free us possible from all nOXiOus
gases.
Therefore, about seventy-eight pounds of oil
of milk and twenty-five of oxygen will make
one hundred pounds of the best butter that has
yet been made. What is the difference between
June and winter butter! 1t is this, viz: While
our June butter has from fifteen to nineteen DeT
cent. OfOXygcnin ii, winter butter has only from
five to twelve per cent. of oxygen, the oil from
winter milk being so poor it will not take i'll
more, not much better than lard.
How can We always have good butter First,
healthy COWS, cream taken from the milk with
i'll twcnty-fOur hours after milking, chuTned
while sweet, butter washed in cold water with
NAl1ln ylnt MIL 1IV,|,N y1,+S +I.1
is out, which will be when it does not color the
water, not before salt it to suit, put into air
tight tubs or cans, and your butter will be as
sweet and us good i'll one, two or three wears as
when first made.
Or a better way is to churn the milk as soon
as it is cold enough, say sixty to siXty-iVe de
grceS. Try it, one and all, and you will always
have good butter.
III making butter and cheese we use but tive
properties that are i'll milk, viz: BUtyriC acid OF
oil of milk, that property in milk which We
use i'll making butter, and caseine or curd, that
part OF milk which coagulateS when rcnnet is
put into it.
Now I think, yea, am well satisfied, that ]
have made a very important discovery i'll rela
ton to milk, viz That the butyriC acid or oil OF
milk, from which our butter is made, never
was and never can be made or turned ntC
cheese, or not one particle Of it; and that the
cascine of milk, from which all our cheese is
made, never was and never can be made OF
turned into butter, and that I have made from
milk within three hours after it was MIXED
butter and cheese, as much butter and as much
cheese QaCking Il few OunceS) as though |. had
made but one kind-aS good butter and as good
nCW-lnllk cheese as the best.
| am well aware that the above statements
will startlG all of the huttCr-makers and cheese
mOngcrs, and that the first question they vii
ask is this, viz If what You say is true, why is
Skiln-checSe as good as new milk cheese? Answer
The oil of milk and caseinc are of less specific
gravity than water, and when you skim mill
the best of the CaSpinc will he taken off with the
Oil of milk, and is called cream. In June, whcr
milk is rich i'll caseinc and oil, four pounds OF
BatttcFmtN will make a pound of cheese. Now
II any OF the caSGlne or ChecSy matter that was
in the cream before chu1ning, was turned Of
changed into butter, why not all? Rcnnet put
into the milk or cream cOagulates or turns al
the CaScllle to cheese, but not one particle of tho
OIL (butyrlC acid is changed or turned to cheese
If any OF the oil of milk is turned to cheese OF
cllrd, why, II done nice, can we get very neal
as much butter from the whey as we could from
the milk before making cheese, as whoever will
try can satisfy themselves thu. II " can? At
ter making your cheese, press out all the whey
wash the curd with cold water in order to ger
the oil of milk, take off the cream, churn L
when sweet, and you will find that you can &C
very near as much butter as you would, had yOr
not made cheese, and as good butter, providing
you wash the butter we'll in order to get out nj
Of the rennet. Be careful not to heat the mill
above the natural heat, as it was when draw
from the COW.
There is nothing in the whole mineral, vege
table or animal Kingdom, that man can talk
into his stomach, that is so well calculated tt
promote health as good new milk, good butter
and good cheese.
Our physicians order barrels of c0d-liver OF
from a lower order of anlmaD for their patients
Now, I am firmly convinced that milk, warn
from the COW, or cream, better still, the oil o
milk, is far superior.
Let the most confirmed dyspeptic take fo,
supper stale bread well buttered, a small piec,
Of cheese Clutter and cheese made, as it should
be, withintwelve hours after milking), a cup O
new milk gnstead of tea or coffee, go to bed
and ne Will SlhpD rs STVpptlV "a q hpo1thv h0hr
on it's mothers breast.
JOHN HILL, Chairman.