The Portland daily press., 1878-06-03
THE PRESS.
AGRICULTURAL.
Important Dairy Hints.

AT the annual meeting of the Western
New York Darymen's Association, recently
held at jamestown in Chatauqua, Prof. L.
b. Arnold, the well known investigator of
questions pertaining TO the dairy, was pres
ent, and we give brief abstract of his re-
marks. Mr.. Arnold said it has been the plac-
tice to set milk in small dishes, leaving It ex-
posed to all the odors and deleterious influ-
ences with which the surrounding air may be
charged. The consequence has been la
mentable lack of uniformity in the quality of
the butter product. One dairyman, by extra
care, would make good article possible for
the whole season; but his neighbor would
iall to observe all the necessary requirements
ior the production of good article; hence
the buyer who receives the butter OF the
neighborhood has mixed-up mess, some fair
and more that is poor The dairyman who
makes a uniformly good article, year after
year, finds plenty of customers for his pro-
duct.
In this section of New York there is a larg.
er proportion of good butter made than form
erly. Mr.. Arnold claims that the dairymen
are largely indebted to the creameries for this.
creamery butter has taken the place of the
high-priced, fancy dairy butter to great de-
gree, not because it is intrinsically better, but
because it is more uniform and reliable,
Creameries can afford to employ expert but
ter makers, at rates of pay beyond the reach
OF Individual dairymen. The expert has be-
come familiar with the requirements for pro-
duclng good butter, and can do it every time.
lie does not have household work, nor. the
cares which perplex the housewife, to dis
tract ais attention. 1t takes five pounds less
mix 10 make pound of butter in the aver
age Creamery than it does in private dairies.
An average OF the private dairies shows that
Tor the season thirty pounds of milk were re-
qulred Tor pound of butter, whereas the
creameres are getting one pound of butter
for every twenty-five pounds of milk.
The question of deep and shallow setting of
milk has agitated the dairy public. In max
ing experiments Mr.. Arnold claims that tenn
perature must be taken into account, If the
milk is kept in warm room. at a tempera-
ture over SO deg, the best results can be OBJ
tanned from shallow setting; whereas, If the
temperature is below so deg, quite as good
results will be obtained from deep setting.
At a temperature of 65 deg. the cream in
shallow pans will all rise before the milk
sours; but milk set in pals ten inches deep,
In temperature of 65 deg, will sour before
all the cream rises. The cream rises more
readily while the temperature is falling. Let
the milk while warm cool gradually, and the
cream will all come up. The reason is, the
water is more readily influenced by cold; it
contracts and becomes heavier, throwing up
the lighter particles of cream. When water
is cooled down to so deg. it will no longer
contract, but will begin to expand.
While Mr.. Arnold admitted that if all the
milk was churned, the otherwise possible loss
of butter, by the cream failing to rise, might
be avoided, yet he thought that what was
gained in quantity was lost in quality, as by
churning the whole milk cheesey property
was added to the butter. He thought some
milk should be churned with the cream to a.
void damage by friction, which, even with
The best OF churns, was likely to injure the
grain of butter, when only the thick cream is
churned. He thought there was SMALL but
inevitable, loss of cream by the factory sys-
tenn, which effects the partial cooling of milk
before it is set, and which also agitates it
more or less; but he maintained that the
small loss was more than compensated by the
many advantages supplied by the creamery
or factory. He had found the best results
from heating the milk after it reached the
factory and allowing it to cool gradually,
though he thought the heating dissipated
some of the finer aroma of lhe milk, which
gives flavor to the butter.
The lightest odors, and those first thrown
OH, are the animal odors next the vegetable
aromas, and next the oils, the preservation OF
which is essential to fine-favored butter. By
heating milk to 100 degs. Mr.. Arnold claims
etables, excepting onions and leeks, may be
driven out. Animal odors, he continues, are
injurious to the keeping qualities of butter,
and II they are not disposed of the butter is
not OF so delicate favor, but has ranker,
sharper taste. Prof. Arnold thinks butter
made by the Cooley system, which confines
the animal odors, would not be acceptable to
delicate palates, and he says he has lately
seen device which promises to be great
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