The Somerset herald. [volume] (Somerset, Pa.) 1870-1936, 1877-07-25

" Of olesmargsrine made and sold as
butter has reduced the market
price O fpure butter considerably. The
first process in its manufacture is TO
extract an odorless oil from beef or
any fat other than pork, and the see
ond siege is the conversion of this oil
into butter. Upon killing a bullock
the caul fat is carefully cleaned and
thrown into cold water. 1t is then
washed again several times alternate
" in tepid and cold water, when It is
put through o meat chopper The
fat is then forced through g fine sieve.
When drained the fat is melted be-
tween the temperatures Of ll6 de-
grees and l20 degrees +, it is drawn
Of snd allowed to settle, the slight
emulsion of oil and water is skinned
of, while the membrane of the caul
and etber impurities are deposited as
scrap leaving q clear sweet oil.
The great secret here is the keeping
of the lowest possible temperature
at which the fat will melt. To raise
the temperature would make the
whole useless, except as tallow. This
oil. after pressing out the stearine,
win keep almost any length OF time,
and is the most usual form in which
oleomargarlne is shipped abroad.
With this oil as a basis, the making
of butter proper may be performedon
a very large or very moderate scale.
One hundred pounds of oil, placed 10
a common power churn, with twenty
mounds of butter or soul milk, q little
annatto to give color, and q pinch Of
bicarbonate Of soda or saleratus, aud
agitated, the oil receiving a butter fia-
from the milk, is worked into q
mass. The mixture is then turned into
tubs containing ice. The purpose Of
the ice is 20 secure the rapid solidili-
cation of the oil and the prevention OF
granulation. The solicited oil is
turned upon &c inclined table aud the
water allowed to drain of. 1t then
uneergoes a second churDing with
buttermilk, to give more favor and
wash out the excess Of colorIng mat
ter. Working and sailing in regular
course then prepares the butter for
the tub. The caul fat may be pur-
chased at 9 cents aud 10 cents per
pound, and the oleomargarine manu-
factured at a profit of IA cents per
pound.
PEAR BLIGHT.
Here is one of the latest remedies
for pear blight: "As soon as discov-
er the leaves turning dark l take a
penknise and slit through the outer
bark of all the limbs as high as | can
well reach. and thus down the trunk.
The first time | tried this remedy was
ten years ago. Every limb recover
ed, and / have repeated it as often as
ary limbs have been affected. My
trees are fine and healthy now. The
theory is, poison sap escapes where
the slit is made but the Sits must be
made as soon as there is any appear
ance of blight Probably hundred
remedies for this disease in pear
trees have been published within the
last FIVE years, without n of them
proving 10 be real remedies in differ
emit soils and localities; and it now
seems TO be useless TO publish any Of
them, as pear growers generally have
come to the conclusion that the cause
of the disease has not yet been discov-
cred. One writer says that his trees
growing in o grass sward have never
been attacked with the blight, while
another says bis trees in grass grounds
are as much diseased as those grown
on cultivated land. Then others
claim that trees in undrained lands,
where the water does not soon disap-
pear after heavy rains, are most sub
iect to blight, while others say that
their trees in dry soils suffer most
from it. Again, some claim heavy
manuring will produce this disease.
With me this disease was thoroughly
eradicated by cutting away the dis
eased portions of the trees, as socn as
it became evident that the parts affec-
ted would die, and allowing new
trunks, or stems, to shoot up just
above where the trees were grated.
This was done the first and second
wear after the trees were set (lSI3-4)
and since that time nc trees have been
diseased. / allowed two and three
trunks to grow from each tree, to be
sure of saving them, and they now
are eli in a fourishing condition. This
proves as far as this experiment was
made, that cutting away the trunks of
diseased trees at the proper time will
save them without deforming them,
as the two or three trunks now to
each do not detract from the
beauty of the trees, as grown on
my grounds. One trunk, however,
would have been safe; but / see no
reason why those with several will
not bear as much fruit as those with
one trunk.
SLtAiNt aim bELf AM chALLth-
Dsirymen in different States disa-
gree as to the advantage of deep and
shallow setting of milk for cream.
One of them says: AT a temperature
above Coz. deep cans will not do; the
milk will usually sour before all the
cream reaches the surface. When
this temperature is unavoidable,
shallow and broad pans will give the
best results. When cold water isl
abundant and the means of keeping
it at 500 or lower are at hand, it viii
be found that cans, 20 inch deep
and eight or nine in diameter, will
save much labor, and at the same
time make quite as much aud better
butter. Those dairymen whose stu
alton is covered by the FIRST case,
should be cautions in the use of deep
cans. 1t is no doubt for the want
Of proper observance of those simple
rules that we now have a conflict Of sen
timent as to the comparative merits of
deep and shaliow sstting.v Another
dairymen writes: 10 many of the but
ter factories the water is in tanks or
watts about eighteen inches deep,
sunk in the earth, in which ars set
tin psilstwenty inches deep, and 8
TO 10 inches in diameter, the milk
standing seventeen inches deep in
the nail. The cream nearly an rises