The Rutland daily globe. [volume] (Rutland, Vt.) 1873-1877, 1876-01-24
Concluded from First Page. !

cannot be handled too little nor too deli
cately, If the finest products, in all respects,
is was we work for
Some claim that the temperature of the
atmosphere of the milk room should be
higher than that of the milk in or
der to facilitate the raising of the cream.
| think this idea is falacious, since the |
cream is such q nonconductor of heat that |
the temperature of the top of the. milk is
not materially affected through it, and the |
only effect of higher temperature of the |
room must be to make the upper side of
the layer of cream warmer than the lower. |
In thus submitting the cream to different
degrees of temperature on the two sides,
can see no advantage, but reason to be-
leve that It must make the butter of I'M
even texture and possibly uneven flavor
not in parts of its mass, but in the parii-
ces which will become intimately mixed
together. If this produces no perceptable
injury, it can do no possible good
On the whole, were | to go TO butter
making, think | should adopt the COM
nonsense method of MIR. Reeder. If not,
| should adopt the spore-excluding method
of Mr.. Hardin and carry it to much greater
length. The spore-excluding milk-pail
which | have suggested would also be
fith-excluding one, and not bad utensll
to use in any method. hope some one
will try it,
WASHING, Sailing AND WORKING.
While on the subject of butter making,it
may not be inappropriate for me to COM
mend the method of washing, sailing and
working practiced by Hon. Harris Lewis,
of Herkimer county, New York, and Others
He churns at the temperature of 60 degrees,
or near it, and rs soon as the butter has
separated from the milk, but before it has
begun TO gather, be stops the churn. AT
the first sign of the butter coming, he pours
in cold water. reducing the temperature of
the cream to SO degrees. When the butter
is in little particles. the size of wheat or
buckwheat kernels, the buttermilk is
drawn off carefully. Then water is poured
INTO the churn, the whole gently agitated,
and the water drawn off again. This pro-
cess is repeated until the water is clear.
Then water enough is poured into the
churn 10 nicely float the PARTICLES of butter,
which lie loosely in it like SO much grain.
The butter is then carefully skinned out
of the water IND spread evenly on the but
ter-worker, but not in the least pressed to-
gether. The required amount of salt,
which will depend somewhat on the amount
of water in the butter, is sprinked over it,
and lightly stirred in by using the corners
of two wooden ladies', so as not to bruise
any of the particles of butter. Then the
whole like so much grain, or loose curd, is
carefully dipped INTO the butter bowl and
set away in this condition until the next
day. OF course IL is put in a cool, sweet
place, and the temperature of the butter,
from the free use of water at "A degrees, is
pretty low. The next day, at the most cor
venent time, it is brought out of the cellar
into the dairy room and worked on the but
ter-worker just enough to make it into a
uniform solid mass, and no more, Then it
is Immediately packed ready for market.
This method thoroughly washes out the
buttermlk and evenly Incorporates the salt
without in the least injuring the grain of
the butter, and ought to commend itself to
all for these reasons, as well as for its saw
ing of labor,
COLOR AND FLAVOR OF BUTTER.
4 discussion arose in the American
dairymens convention "a to what gives
color to butter. One said it was the feed
and another said it was the breed, while a
third attributed it to the idiosyncrary of the
of the COW, regardless of feed or breed
But it had to be conceded that some breeds,
as the Jerseys, are more noted than others
for yellow butter, and it was confessed that
the color of butter couli be changed by
changing the feed OF the COW. Prof. Ar
mold said that the particular ingredients
which give flavor to butter are the olein
and margarine which chemists call palma
tine. This compound is yellow oil, and
is found to vary in quantity from 40 to 60
per cent. The other fat is principally
stearine, which is white This is usually
most abundant when there is the least
margarine, and rice gersa. But the color
may be taken out of margarine without
changing its flavor so that it does not
follow that high color aud high flavor go
together, though as Il general rule this is
the case, and we have therefore come to
associate the two. But why one COW should
secure in her milk more palmatine and less
of the white fats than others, is the ques-
ton. Food has something to do with it ;
aud the physiological peculiarities of the
individual animal also have something to
do with it; but am of the opinion of Mr..
W. p. Peck, of Chester county, Pennsyl-
vania that the health and vital activities OF
the COW have more to do with it. If a COW
is run down or RUNNING down, so that
digestion and assimilation are weak and
slow, the milk will be poor and the butter
pale. If she IS in healthy, thriving con-
dtion,with good digestion and assimilation,
the milk will be rich and the butter yellow.
Hence, if we feed properly, we can make
yellow butter in winter as well as in sum-
mer.
But why does butter sometimes come
yellow and sometimes come white, with
the same COW Prof. Arnold said it was
because of imperfect churning. The but
ter globules are covered with white OF
translucent sacks, through which the color
is dimly seen, giving yellowish hue to the
cream. When portion of these are
broken by the churn, they not only adhere
to each other, but to the globules of butter
with unbroken sacks, and hence they
gather into mass of comparatively white
butter. When allowed to stand awhile,
the sacks become tender, and working
the butter breaks them and exposes the
yellow oil, making the butter look yellow
the sacks going off in the buttermilk. The
addition of salt, with its sharp crystals
helps break the sacks, and hence il ap
pears to give color to butter.
SKINNED AND oLEoMARGARINE CHEESE.
The convention of the American dairy
mems association association appeard de-
lighted on hearing Prof. l.. B. Arnold lead
off in vigorous protest against the deter,
ioration, adulteration and counterfeitng OF
human food, by warning the darymen that
we are flooding and njuring the cheese
market, at home and abroad by the rapid
Increase of inferior grades of cheese. The
increase of the finer grades hass not kept
equal pace. Skimming has not only low,
cred our standard and injured the reputa
ton of American cheese, but the addition
of foreign fats has not been an ''improve.
ment" that has increased public confidence.
We have peddled so much poor cheese, al
the quality of which the generality of con
sumers are not judges, that they have
reached the conclusion that they DO moi
like cheese, though it may be good article
of food. They do not find it either palat-
able or nutritious, but are not aware, per.
haps, that an inferior article has been palm,