Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1877-10-04
J 2.
Moisture. 1888 1880 42.24 43.95 45.1l
Fat, Sl.34 70. go =, 10 30 .. ri a.
Casein.l 26.69 5O.A oI.9V 30 60

RI will be observed that the water anu c"sc-
IN increase as the butter decreases, the ad-
esltion of water being the greater. In TINS 3
case. butter worth 80 cents a pound was tA-
ken out and it's place supplied with water at
10 and II cents, and casein at the same hS-
ures. Exposure to the atmosphere "o"io
soon evaporate the extra moisture, anu
more besides, leaving the cheese dfy ana
hard. So the profit i'll water depended on
an early market. But how about the Gil
~pestiye and nutrinve qualities of the cheese!
Was the loss of butter compensated by the
water and. extra weights OF caseln! 1he
water certainly did not supply the resplra-
tory material lost with the butter, and we
opinc the cheese was not as digestible as it.
would have been with the butter, nor other
wise as nutritive. The consumer had a less
palatable article oftood, q larger portion Of
which was thrown off, not only without do
ing good, but after Irritating and impairing
the digestive organs. Nature, as well as
the consumer was imposed upon, and ma
t,re resented the insult. The consumer
would have resented it, if he had known as
much as his palate and stomach. The ma
ker must have had a dull conscience If he
supposed a fraction less than 10 pounds of
water at l0,or - cents a pound was a fair
equivalent for the same amount of butter
worth 80 cents a pound; or that casein in
an indigestible condition was as valuable as
soluble casein fit Tor human food, to- say
nothing Of substituting insoluble caseill,
pound for pound, for butter worth thirty
eight cents. sI 5a#l a.i #sa- uh7A'
But some of the professors tell us it is
possible that means may be discovered for
making casein digestible without fat. Very
we'll. Many things are possible. But no
such thing has yet been done. Oleomar-
garine is an attempt to artiticially supply
the natural fat of which the milk has been
deprived. Purifying stale butter and add
ing it to slammed NIX IS another effort to
replace the natural fat. These are the latest
efforts yet made; but no Intelligent, UNI
biased man pretends that either substitute
makes the cheese as good as whole-milk.
Then what Justification can dairymen find
for making, what the professors declare a
possibility, or even a probability, the excuse
for imposing indigestible food upon the con-
sumer, Or food in any way deprived of its
digestible and nutritive qualities? Would
it not be better to wait until the professors
ascertain by experiment how to make case
in wholesome without the natural fat, and
then put an honest brand on the product
before commencing the wholesale work Of
skimming mila for the manufacture of
cheese? When cheese is made just as good
without the butter IN the milk, it will end
all argument, and the manufacturers, will
not wish to conceal the true character of his
goods. He will be. proud of his achieve
ment. Let us wait tor the tait accompli.
NJ What is possible does not in the least
change the character OF leathery, unpalatable
and indigestible skinned cheese, nor justi-
ty its imposition on the consumer. Neither
wal it make q bad practice pay in the e,id.
ANY temporary advantage will end in great
err loss. 10 disgust the palate and lose the
conscience OF consumers, thus greatly in
juring if not destroying the best market,
are aalamities that American dairymen can
not stand without suffering. The loss will
be, both %pecuniary and ~moral-and we doubt
IT the latter is least to be dreaded or at last
to be- considered When the mans moral
stamina is gone, there is little left OF him.
He becomes a wreck, and the ready victims
!of any delusion that promises to minister to
his greed.
There seems to be as much fascination in,
the idea OF making something from nothing
as theravnyar woc IL, tho ;l,,