Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1878-09-05

tSAlI We SS D AkShAA
Immediately effected by the addition OF rem
net or an acid. That from the first, when
dried and pressed, constitutes cheese.
The common frauds practiced by milk
dealers are the addition of water and the
subtraction of part Of the cream. Some
times potato starch is added to the milk, to
give it Il creamy or rich appearance, and
this addition is still more frequently made
to cream. to increase its consistence and
quality. The presence of potato starch
may be determined by boiling some of the
milk with q little vinegar. and, after sepa-
rating the coagula by a %strainer and allow
ing the liquid to become cold, testing it
with solution or tincture of iodine. lit
turns blue, starch, flour, or some other am
ylaceous substance, has been used to adul-
terate it. In most cases it will be sufficient
to apply the test to the unprepared suspect
ed milk. 1t has frequently been stated that
chalk, plaster of Paris, gum, gelatine, SUI
gar, flour, mucilage of hemp seed, the
brains of animals, and other similar SUBJ
stances, are often added to London milk,
but there is no reason to suppose there is
truth in these assertions, as some Of these
articles are too costly to be used, and the
presence Of others"would so alter the flavor
or appearance of the milk, or would so soon
exhibit themselves by subsistence, as to lead
to their detection.
Milk may be preserved in stout bottles,
well corked and wired down, by heating
them, in this state, to the boiling point. in
a water bath, by which means the oxygen
of the small quantity of inclosed air be-
comes absorbed. 1t must be afterward
stored in a cool situation. BY this method,
which is also extensively adopted for the
preservation of green fruits, vegetables,
ETC.. milk will retain its properties unaIter-
ed tor years. A few grains Of carbonate of
magnesia, or, still better, of bicarbonate OF
potassa or soda, may be a~dvantageously
dissolved in each bottle before corking it.
Under Bethel's patent, the milk or cream is
scalded, and, when cold, strongly charged
with carbonic acid gas, by means of a soda
water machine, and the corks are wired
down in the usual manner. The bottles
should be kept inverted in a cool place.
An excellent method of preventing milk
from turning sour, or coagulating, is to add
to every pint OF it about ten or twelve grains
of carbonate or bicarbonate of soda. Milk
thus prepared may be kept from eight to
ten days in temperate weather. THIS adj
dition is harmless, and, indeed. is advanta-
geous to dyspeptic patients. According to
D'Arcot. l-2OOOth part Of the ~bicarbonate Is
sufficient for the purpose. An excess OF al.
kali used in this manner may be detected
by the milk turning turnleric paper brow;',
even after it has been kept some hours, and
by the ash obtained by cooperating Il little
to dryncss. and then heating it to dull red
ness. etiervescing with an acid.
MiM Powd0r.-1. Fresh SKINNED milk,
l gallon; carbonate of soda (in very fine
powder), II dr.; mix, evaporate to QUE
third ly the heat OF steam or Il water bath,
with constant agitation !; then add of pow
dered white sugar, 81 Tbs, and complete the
evaporation ut II reduced temperature re-
duce the dry mass 10 powder, add the cream
(well drained) which was taken from the
milk, and after thorough adlnixture put the
whole into we'll stoppered bottles or tins,
which must be at once Theoretically scaled.
.. Carbonate of soda, DIR. water, fl.
ez. dissolve; add of fresh milk l quart;
sugar, ID. reduce it by heat to the consis-
tcnce of a syrup. and finish the evaporation
Oh plates by exposure in an oven.
About an ounce of the powder agitated
with a pint of water forms an agreeable and