Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1876-10-12
DAIRY DEPARTMENT.
MILK SUGAR.

We hope the time is not distant when the
chemists may find a use for milk sugar that
will create a large demand for if, so that it
will enter into m OH an equality
with other articles of general consumption.
Should this occur, we should have another
element of the dairy which would add con-
siderably to the profits. In the making
OF cheese the milk sugar, as is well known
mostly pours off in the whey. OF the solid
constituents of whey, the milk sugar is in
che largest proportion, ranging from four to
Ave per cent. In an average sample OF milk
we have, in round numbers, water, about
81 parts; butter, 81 parts casein, 81 parts
and milk and sugar five parts, the balance
Of the 100 parts being mineral matter
1t will be seen hat the milk sugar con-
tained in milk is larger than the proportion
of:butter, and is as five to eight when COM
pared with the butter and caselne combined.
An estimate has been made of the annual
yield OF sugar from the whey of thirty facto- !
ries, averaging 400 COW each, and it amounts |
to the enormous quantity Of 2.0Go, 900 lbs. or
10000 bbls. At the price of only tel cents
per pound a~fsctory Of ,yuo cows on the
aDove estimate, would yield 500 pounds Of
n'lA s-agar per day, worth $50 or S 2,4o0 per
month. Milk sugar, at the present time,
brings a high price. It is used by homn-
pathists as the vehicle for their medicines,
and, In other practice, as an article 81 food
for infants, In t~eetaait1g, being, Less aptto pro-
.duce acidity than care sugar. 1t mas also
been recommended as a non-nitrogenous ar
dcie o. diet in pulmonary diseases, The de-
mand, being limited, regulates its produc-
ton, we suppose, and from its comparative
scarcity, the price of course is high, being
sold at the shops not unfrequently at a dol
lar per pound.
The milk sf1gar Of commerce comes from
Switzerland. It is made, we have been in
formed, by allowing the whey from cheese
making to trickle down the sides of the
mountains in wooden troughs or cutters.
Threads are placed in the cutters, upon
which h esugar adheres as the Watery por-
tions pass off in evaporation.
On the authority Of the American Ency-
clopedia: !" 1t is prepared from whey OBJ
Gu1uCQ iIli4h GOdS ulaUCus W1bA - 1AtU1
dilute sulphuric acid, and left several weeks
In a cool place to crystalize. The crystals
OF sugar of milk are collected and decolor-
ised by animal charcoal and repeated crys-
Utilization. By the homnpthists, sugar of
milk is regarded as the most inert substance
upon the system, and for this reason, as
well as on account of its great hardness,
which causes it to reduce to extreme fine
ness the substances with which it is ground
they esteem itsas the best medium for their
medicines, and are, by far, the largest con-
sumers ofit.n
We have no doubt there are various ways
In which milk sugar could be used for food,
and it these were shown, it might prove IN
Important source Of profit to the dairy.
Among the new uses to which substances
are being put, from time to time, it isa
matter Of no little surprise that milk sugar
should not be on the list. From the large
quantities of whey ut the factories, the ma
terial would not be wanting for the produc-
ton of this sugar to meet almost any de-
mand. Will not some of our chemists tell
us how this product can be utilized and then
the best method of manufacturing it. If as
much or more, can be made from the sugar
Of milk as can be obtained for the butter.
the prospects of dairying will be cheering
Rural Nep Yorker. n
A MILK-HousE.-The Napa Register, in
speaking of the dairy of Jesse Grigsby.
gives the following description of his milk