The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1873-07-12
:mmhe Earn,
BUTTER.

on Dairy Products, of the Worcester
West Agricultural Society, as published
in the Report of Massachusetts Agri-
culture, we extract the following in
reference to butter:
Nothing has yet been discovered
that adds anything to the natural flavor
of butter, but still it is an open ques-
ton whether we have arrived at perfec-
ton, as regards milk and the use we
make of it. l, for one, think we have
not, but there is something yet to be
learned 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 our
milk? Let US reason together" as
ST. Paul says, and bring out and ex-
change ideas one with another.
Of what does one hundred pounds of
butter consist? l will tell you as l
understand it, viz:
Take seventy-eight pounds of pure
oil of milk (butyric acid,) put it in a
vessel, a common cheese-tub (the oil
taken from the milk in June when the
milk is rich in oil, and stir it well some
fifteen or twenty minutes, then weigh
it; you will have one hundred pounds
of the best butter you ever saw. "But,
says one, where does the other twenty
two pounds come from ?" 1t is oxygen
(the oil of milk has great affinity for
oxygen) taken from the atmosphere
and here let US note an important fact
in 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 as posi-
BILE from all noXious gases.
Therefore, about seventy eight pounds
of oil of milk and twenty-five of oxy-
gen 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 per cent. of oxygen in it,
winter has only from five to twelve per
cent of oxygen, the oil from winter
milk being SO poor it will not take in
more, not much better than lard.
How can we always have good but
ter? First, healthy cows, cream taken
from the milk within twenty-four hours
after milking, churned while sweet, but
ter washed in cold water with paddles
not with hands) until the buttermilk is
out, which will be when it does not CO.
lor the water, not before; salt it to suit
put into alright tubs or cans, and your
butter will be as sweet and as good in
one, two or three years as when first
made.
Or a better way is to churn the milk
as soon at it is cold enough, say sixty
to sixty-fve degrees. Try it, one and all
and you will always have good butter
In making butter and cheese we use
but two properties that are in milk,
viz: Bucyric acid or oil of milk, that
property in milk which we use in max
ing butter, and caseine or curd, that
part of the milk which coagalates when
rennet is put into it.
Now l think, yea, am well satisfied,
that l have made very important dis
covery in relation 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 into
cheese, not one particle of it; and that
the caseine of milk, from which all of
our cheese is made, never was and
never can be made or turned into but
ter, and that l have made from milk
within three hours after it was MIXED,
butter and cheese, as much butter and
as much cheese Qacking a few ounces)
as though l had made but one kind-as
good butter and as good new-milk
cheese as the best.
am well aware that the above state
ments will startle all of the butter max
ers and cheese-mongers, and that the
first question they will ask is this, viz :;
If what you say is true, why is skim
cheese as good as new-milk? Answer
The oil of milk and caseine are of less
specific gravity than water, and when
you skim milk the best or the caseine
will be taken off with the oil of the
milk, and is called cream In June,
when milk is rich in casene and OIL
four pounds of BUTTERMILK will make
a pound of cheese. Now, if any of
the caseine or cheesy matter that was
in the cream before churning, was turn
ed or changed into butter, why not all !?
Rennet put into the milk or cream CO.
agulates or turns all the caseine to
cheese, but not one particle of the oil
(botyric acid) is changed or turned to
cheese.
If any of the oil of milk is turned to
cheese or curd, why, if done nice, can
we get very near as much butter from
the whey as we could from the milk be-
fore making cheese, as whoever will try
can satisfy themselves that they can
After making your cheese, press out all
the whey, wash the curd with cold wa
ter in order to get the oil of milk, put
the water into the whey, set the whey
as you would milk, take off the cream,
churn it when sweet, and you will find
that you can get very near as much
butter as you would, had you not
made cheese, and as good butter, pro-
viding you wash the butter well in
order to get out all of the rennet. BE
careful not to heat the milk above the
natural heat, as it was when drawn
from the COW.
There is nothing in the whole miner
al, vegetable or animal kingdom, that
man can take into his stomach, that is
so well calculated to promote health as
good new milk, good butter and good
cheese.
Our physicians order barrels of cod
liver oil (from lower order of animal }
for their patients. Now, am firmly
convinced that milk warm from the cow,
or cream, better still, the oil of milk is
far superior.
Let the most canfrmed dyspeptic
take for supper stale bread well butter
ed, small piece of cheese Gutter and
cheese made, as it should be, within
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