The Portland daily press., 1875-03-08

quently manufactured the article has been OIL
a yery inferior quality. The large amount OF
food contained in skinned milk ought not to
be wasted: to every pound of butter twelve
and one half pound of nutriment is wasted,
if the skinned milk is not utilized. Several
factories are now trying to prevent this waste
with a GOOD prospect OF success. When we
make skinned milk cheese which will dis
solve in the mouth, we have taken great
step in advance; this has been done and can
be again. One great trouble in the manufac-
ture of such cheese has been in the curing of
it; this we can overcome in part by stimulat-
ing it with more rennet. 1t also requires a
temperature OF 100 or 800 in New York and
elsewhere good cheese OF this kind has been
made with three-fourths of the cream out,
that sold for whole milk cheese. At Elgin,
ILL.,, during the last year cheese has been
made from half skim milk combined with oil
from rendered rancid butter, at the rate OF
one pound of oil to one hundred of milk. The
product from this combination when six
weeks old has proved to be good whole
some palatable cheese, which gives satisfaction
to consumers. This process seems to be real
| ly an improvement, and yet ii is dangerous
whenever managed by dishonest or unskilled
| operators.
| Freezing cream should be avoided If posi-
| BILE; little freezing OF the milk may do no
| harm, but if the cream is frozen hard the
covering of the elobuIes is broken and the
butter damaged.
By scading milk, all the germs are de-
stroyed and it will keep from "a to 30 hours
longer; when scaded at temperature OF
1900 it will produce little more butter, and
yet the practice is not to be recommended as
you thereby drive out the volatile oils which
give the flavor or aroma.
In carrying milk to the factories, keep the
night and morning milk in separate cans.
| Sometimes in hot weather it will be necessary
| 10 cool the milk at night. This can ordinarily
be done by exposure in open vessels to the
night air.
When the cream rises on the night milk,
turn on the morning milk and it will wash
the cream in, or you may leave out the night
milk, using only the cream, which is the Still
ton method. r'..
should recommend cheese factories to con-
meet Herewith the manufacture of butter;
the average product of the factories is better
than the butter of private diaries. If howev-
er, no use was made of the skinned milk
there, it might be more profitable to make
butter in September and afterward at home,
in order that it might be consumed there.
In churning, the best results are obtained
by yielding pressure rather than by fric-
ton and therefore a dash churh is better
than a rotary churn, as the tendency of the
latter is to crush the globuIes into grease.
With a rotary churn or a small dash, you get
two or three gatherings Of globules from one
mess. The dash should be three-quarters
the diameter of the chufn, without any holes
In it, and concaTe on the bottom, so that
when it falls upon the cream it will be sepa-
rated from it by an air cushion, which will
prevent too rough breaking OF the globules.
By this method you cannot get second
churning from the same cream. When tie
butter comes, don't lift the dash out; put in
cold water and gather the granules together,
| thus saving all working out of the buttermlk
by hand, and only kneeding enough to get the
salt in. Churn at SO deg with the cream a
| little sour, about IS strokes TO the minute,
| and butter will come in an hour. II cream
| cry, dashes of different sizes have been tried,
and while one three-quarters the diameter Of
the churn brought butter in an hour, one
half that size required more than two hours,
and then butter was found in churning the
buttermilk AS dash of large size will work
hard, it will not be best to force it entirely
through the cream; and in all large diaries
some additional power like that Of dogs or
sheep, or wind, water or steam is frequently
used in the manufacture of butter.
| We close our report of this lecture al
though not complete, aud possibly slightly
inaccurate, by endorsing the following state
ment from "The Mirror and Farmer"
.sProbably no man ever impaired in the same
time to the same number of hearers at an
agricultural meeting in this state, SO much
information as did Prof. Arnold in the two
hours he SPOKE"