Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1878-12-11

Advertng to the article on Scalding
Milk in the american CUjtirat0r of March
ID, 1873, it may interest farmers to know
that they may feed their COWS with impu-
nifty on turnips. if they will scald the milk
afterwards in the following manner:
Chance has shown me that in some cases
milk was entirely deprived Of turnip
flavor. | determined to investigate this,
and us | attributed it to the scaIding,
whilst others attributed it TO the method
of feeding with turnipS and other causes,
instituted Il series of experiments to
prove the fact. commenced by heating
the milk to 1909 f., which was the scald-
inc point on the milk thermometer used
The cream rose well, but the turnip flavor
remaned; successive TRIALS at an increas-
inc neat showed that the proper heat to
destroy the turnip flavor is 1922 to lGSo
F., and that 1862 is too high, and did not
give quite so much butter. The turnil
flavor distinctly passed off, and was de-
stroyed ut 1920; the milk yielded all the
cream there was in it. while the churnng
required was the mere stirring of the
cream by the hand in Il bowl for about five
minutes, which completed the butter. Il
was then worked up with salt in the usual
way, and was good and well favored. Nc
one could Distinguish turnip flavor and
many denied that it had ever existed.
In order to submit the matter to further
proof, the COWS were fed with the turniE
greens, rs well as the roots; the greens
were slightly frosted. This, of course
greatly intensified the flavor in the milk
and cream, but by heating to from 1922 Il
90 it was entirely destroyed in The but
ter. The turnips were Swcdcs, and The
COWS had as many of them us they wanted
'rhe cows were fed with the turnips botl
before and after milking
10 those who have been tormcnted in
the winter season by butter refusing tC
" Gomez while consuming hours in the
operation of churning. the plan of scadins
the milk specially recommends itself
There is 10 churning required in the ordi
nary sense of the word. The scadeC
cream at once turns into butter bv beins
stirred with the hand in a bowl, and may
be made either in large or small quaint
ties. If the butter is too white, the colol
may be raised by scraped carrot put il
muslin and mixed with the liquid portion
of the cream, the cloth of carrot is lher
squeezed into the cream, until the deslreC
color is obtained. The carrot colors the
butter much more than the buttermik.
is quite wholesome, and gives the buttel
the flavor of spring grass.
1t would be very interesting to ascertain
whether the same heat would remove the
smell and taste Of leeky butter. 1t doe
destroy the flavor of tabbages and sucl
like. One very curious fact is that NJ
evaporation whatever takes place from thu
milk while scaling, so long as the cream
remains an unbroken film. A cold plate
showed no condensation, 'and the same
result occurred with II looking glass, bu
the usual vaporation took place from
holes in the cream when the film wa
broken. This is the result Of Il 'montl
of experiments. 1t is quite clear
therefore, that the turnip flavor in mill
and butter can be got rid of without diff
Guilty, and the flow of milk from the COW
be kept up fully with proper supply o
roots.-E. h. c., in American CWitiCat0r.