The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1877-09-07

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pertinent. III | immerse my finger in
sweet milk and watch the result after
is removal ] shall find that there will
lie no SC rnration Of the constituents of
sic N ,dhering to my finger. AS IL
cries i'll present the appearance of n
hnifoi q membranous covering. If / do
lie sam, In milk which has become suf-
licicntly 'our the cascine will separate
from :lc winter and leave the latter
ncarl. clear in the spaces between.
Now wien this state is reached in the
caseine of the cream simple agitation
unattended by external pressure or con-
cussion is all that is required to COM
plete the separation except the applica-
ton of pure water to rinse away the
small amount of caseine which remains
adhering to the mass.
might follow this investigation far
Their and speak of many more of those
practical. subjects connected with the
structure and properties of, milk a
knowledge of which is essential to the
most perfect success in dairy husbandry.
But, lest | weary your patience, | will
only name those further topics to which
| would call your attention, and leave
their consideration for some future
occasion, and pass to the practical appli-
cation of that part of my subject upon
which have dwelt.
The topics which shall omit are the
effect of breeding, age, condition, nerv-
GUS state, health, exercise, water, food
and care upon the structure and quality
of the milk produced by our cows. |
would speak also of those agencies
which directly effect milk and influence
the various processes in manufacture,
such as air, light, microscopic, electric
and barometrical influences; and also
those conditions of temperature, rest
and exposure which are of such vital
Importance in the raising of cream.
L will now return to the practical
question, How can we best avert the
evils of a depressed market? l have
already answered this question indirect
ly, but that 1 may be distinctly under
stood and the importance of the subject
better appreciated, l will recapitulate
and endeavor to show the benefits de-
rived from an adaptation of stock in
contrast with the losses resulting from
the want of it.
CONTRASTS IN THE STRUCTURE OF MILK.
We have seen that the milk best
adapted to butter making purposes
possesses the following characteristics,
viz: 1t has large butter globules, of
very uniform size, and large proper
ton of them, with comparatively
small proportion of caseine, and large
proportion of water. Its cream i'm con
sequence of this structure, rises rapidly,
and separates readily. 1t natures
quickly, has poor keeping qualities,
and does not bear transportation. II
yields butter of good color, grain and
flavor, and that which possesses good
keeping qualities when properly manu-
featured. The amount of such milk
produced per COW, is usually less than
that of the opposite character.
The opposite structure of milk, and
that best adapted to cheese making and
to the milk trade for family use, has a
small butter globule, with large pro.
portion of caseine and a smaller proper
ton of water. Its cream rises slowly,
and requires much more agitation IN
churning, 1t possesses good keeping
qualities and bears transportation we'll
The butter made from it is white and
salvey and has poor keeping qualities
The amount of such milk produced per
COW is proportionately large.
A study of these contrasts in the
structure of milk will reveal the fact
that the fundamental conditions of sue
cess are not found alone in the food ant
care bestowed upon the COW, or i'm the
amount of milk which she gives. That
we must go back of these considera
tons, and embrace others equally i'm
portant in our plans for improvement.
The simple statement of the charac
teristics Of these extremes will suggest
to the practical dairyman the uses tC
which each should be applied. If
use the milk of such cows only as sc.
crete that possessing the characteristics
of the first described for cheese making
l shall waste the food Igive them In
| the production of an excess of fatty
matter, and fail to produce that which
is the principal element in cheese, ca
seine. With such misuse of the raw
material, l should be obliged to sell a
poor article at high price in order to
realize profit. should not thus, it is
true, be wasting my substance in riot
GUS living, but my physical energies
and hopes of success in maintaining a
disheartening competition with those
who raise more caseine, and practice
better sense.
If use milk like the last named sam
pie for butter-making, shall do that
which is even more absurd. / shall
then waste the food of my cows in the
production of a substance which does
not enter at all into the compo sition of
the article which am manufacturing,
except it be to its ruin-a substance
which is worse than worthless, so far
as the object for which am laboring is
concerned.
The butter-maker whose milk produ-
ces but ten per cent. of cream would
pronounce those prices ruinous which
would be entirely satisfactory to him
whose milk produces twenty-five per
cent. of that which is also richer in
butter.
The cheese-maker whose milk produ-
ces twice as much curd per quart as
that of his neighbor, and whose cows
also yield much more of it per head,
will be contented and happy in the
pursuit of his business, while his neigh
Dor will be fit subject for visions of
bankruptcy and the poorhouse, unless
he divide his losses with his more en-
terprising neighbors, by joining some
cheese-factory association.
The man whose cows produce three
hundred pounds of butter per head per
annum, has applied the principles which
should guide him in an Intelligent
adaptation of his stock, whether he is
conscious of II or not. The man whose
cows produce but 1926 pounds, and that
of an inferior quality, while for want
of intelligent enterprise he sees no
chance for improvement, has not APP
piled those principles, and the probable
tiles are that he never will, unless
driven to it by sheer necessity.
The motto of the dairyman when
prices are low must be like that of the
manufacturer, "Down with the price
of production" while he at the same
time improves the quality of his wares.
He cannot, as with the wooden manu-
facturer, divide the depreciation i'm
manufactured goods with the producer