Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1873-09-15
2ferie,tlflral Department
WHITE sPECKs BUTTER.


When milk is set shallow in pans, and
a large surface exposed to the atmos-
phere, the top Of the cream is liable to
become dry, forming thin skin or pei
licle. The dry, hard surface is compos-
ed largely of caseine or albuminous
matter, and does not readily break down
and become of the same consistency as
the softer portions of the cream during
the process of churning. In churning.
this skin is beaten into numerous small
particles, and some of them not being
thoroughly acted upon by the agitation.
are not converted into butter, and hence
they get mingled with the mass, causing
white specks, or, as butter makers usual
ly term it, ..fecking the butter" One
of the advantages claimed by the factor
les for deep setting is, that less sur
face Of milk is exposed to the air, while
the moisture from the water pools pre-
vents the cream from forming this skin
on the surface; and, as the cream
from deep settings is always much thin
ner than on shallow settings, there is
no trouble from white specks. White
specks in butter not only give it bad
appearance, and lessen its value in mar
ket, but they are injurious, causing an
earlier decomposition of the product.
In other words, these small bits of case
ineous matter become centers Of decom-
position, and cause the butter to turn
rancid.
Where cream is thick, and is covered
with this thin, dry skin, as above allud-
ed to, it should be run through a cream
strainer before going to the churn. The
action of the cream strainer is to grind
up this hard, dry pellicle, by which it
is softened and intimately mixed with
the cream, thus preventing the white
specks from appearing in the butter.
When cream is allowed to become
frozen, it will sometimes cause white
specks. Adding hot water directly
to the cream, or heating it too hot be.
fore going to the churn, it is said may
also produce white specks. In these
cases, we suppose some of the particles
of cream are not churned, or, from no
forming into butter, are mingled will
the mass, thus causing the trouble
There may be other causes of white speck
in butter than those named. but tn
cause first stated is the one most gener
ally complained of, aid no doubt apple
to the query of our correspondence
GENTLE WORDS TO HORSES.
The ridiculously loud tone of voic
in which orders are generally given
horses when the driver desires them I
start or STOP has often been subjec
of surprise to me. If horses were mex
thing to deaf. there would be an excus
for the shoutings and ceilings so gene
ally INDUCED, but they are not, an
therefore need not be spoken to so loud
and harshly. The ear of horse is vel
sensitive, and save in exceptional case
it is possible to control his motions by
command given in moderate tone
voice, just as readily, and indeed,
think more readily, than when tn
rough, rude manner is used.
A horse is teacnable animal, al
is always affected by kind treatmer
The fact Of the matter is, that if XII
words and gentle treatment througho
were given these noble animals. inste
of oaths, curses and blows, we shou
find their docility greatly increase
Just imagine if you will, gee!.
whoa uttered in tone sufficient
loud to be heard at half miles
lance, and this command given to
animal within five or ten feet of the d
ty giving it. Wherein consists the n
essity for it? Why not resort to m
rational, and certainly more pleasi
means Why not speak in moder
tone? This is all that is required ]
horse, if not deaf, can hear it, and v
as readily obey as if given in thunder
tones.
One of the best managed teams hi
ever seen was controlled by the dri
without the indulgence of any of t
unmusical yelling. The driver rar
spoke above his ordinary tone of vo
and yet his horses laid into their W
with as much willingness, and ap,
emily greater earnestness than if t
had been driven to it by fearful she
and blows. Let me appeal to the c
mon sense of your readers in this
ticular direction. The horse is an
telligent animal. None of the b.
creation more readily appreciate
words and kind treatment. Such f
should be considered always by Il
who have the care of these animals
Exchange.
-<~->
In reply to the question, what
prevent hens from picking feather
correspondent of the Mirror ann Fla,