The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1875-04-14
81. lawrence DaIr,m

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The March meeting Of this associ
alton was held at Madrid, March I'd
Prof. l.. b. Arnold, Of Rochester
addressed the meeting on butter
Making lie claimed that all tht
cows of a dairy should be OF one
breed. To support this, be SAID the
globule in The milk Of the Jersey are
large. AYRSHIRE milk some are large
and so.ne small, and in Holstein they
are more even, mostly small; large
,lob a.. rise 70 the surface first.
Now If we mix two kinds of milk.
the plobules Of one kind will likely
he larger than those of the other, and
we will have TO keep the milk toe
long in order to let the small giob-
ules rise. In Ayrshire milk, the
globules being uneven in size, The
larger rise first, and we must wait
for the smaller. You cannot get the
cream from AYRSHIRE milk as closely
as from other kinds. The large glo-
bules of JERSEY milk viii rise 10
about four hours, while it takes ten
for the Holstein. Mr. Arnold recon-
mended the dash churn as the best.
Il dash churn not properly construct
ed is no better than any other. The
dash should be round, and about
~three-forths as large as the bottom OF
the churn. The bottom of the dash
should be convex, so as TO present no
sharp edges to the cream or cor
cave, so that a cushion of air will be
under the dash.
Cream comes to the surface on ac-
count If the difference in weight be-
tween the gIobule and the liquid.
This difference is very small, and the
cream rises slowly, especially when
the temperature is the same as that
Of the liquid. When you heat milk,
the fatty matter expands faster than
the water. and therefore becomes
lighter. If you cool the whole Of
the milk, the tendency is TO make the
cream sink. You will say that If
YOU cool milk the cream will rise fas-
ter. This is so. You generally cool
your milk from the bottom; water Is
a conductor of heat; the fatty glo-
bules are non-conductors. Now as
you cool the milk, the water becomes
denser, while the density Of the glo-
bules rem lins the same; and as the
LIQUID becomes heavier, the glObules
rise. If you heat milk At the bottom,
you check the rising until the milk
becomes heated through.
Mix is 9 powerful absorbent. The
small spores you see in the air, when
the sun shines through the window
fall into the milk. They feed on the
milk and elongate, and then divide
into two parts. These parts continue
to grow and divide. until the milk is
full. If they fall into water they
simply swell up, for there is nothing
in the water for them to feed on.
Most Of US err in preparing a pack
ages. My way is to soak the tub and
cover in brine. Then Just before |
pack my butter, / scall the tub with
brine, and sprinkle what salt will
stick to the tub. White oak makes
the best wooden packages. Metallic
packages are much better than wood
en- ones. Tin makes a good package; /
but in soldering the tin muriatic acid
must not be used as a fax Earth
en- ware is good when well glazed
but not otherwise.
Milk composed OF large globules
is as good for cheese as for butter
At a factory in Maine, supplied with
milk, the average for the
months of June, July and August,
$50 lbs of milk TO q pound Of
cheese. These we're Of good quality,
consumed athcme, and command a
good price. For native cows, the
average for all seasons of the year
is % lbs of milk for one of butter.
For JERSEYS, the average is from ~
to 20 lbs. The average for Ayrshires
and Short-Horns is about the same
as for natives. In winter the aver
age is about 3 lbs less.
The amount Of cream is no test Of
the value Of milk. Ten per cent. Of
Ayrshire cream is probably worth
much as l2k per cent. Of Jersey.
| am 10 favor Of large pans and shall
low setting, varying from three to
six inches. | would not churn faster
than forty strokes per minute it re-
quires more strokes to churn farrow
cows milk than new milk. In an
experiment | found the proportion to
be 69to 44. use 0nondaga salt when
| can get thst which is pure: it is
cheaper and just as good as Ashton
salt.