The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1880-05-05

and nine and three-fourth pounds OF milk for
one pound ofsheese. and there will be required
100 pounds of milk, for the 800 900 OO0 pounds OF
cheese 7,g50,M0,009 pounds OF milk: total
rounds OF milk used, l9, 950,cU00 GOO to produce
tine butter and cheese reported In Department
of Agricultural report for 1871, y. 3t3); add Al
per cent. OF the product, being the quantity OF
mi X consumed, 20 800, 81, 90 pounds, making
total amount used, 50, T52, 325, 600 pounds.
Comparing this with the estimated product,
81, 49,, 100000 pounds, and the two amounts
balance each other within small fraction of
per cent, and so prove the estimates to be
fairly correct; we are now IN a position TO
parts of milk in the manufacture of butter
and cheese. In Wizards Dairy Husbandry,
p. 600, we find the following analysis of milk:
Fat 4, gasoline 3.75. milk sugar so. ash 49,
water 81 so, total l0J. He also states that there
is 4.66 per cent. of milk sugar in skinned
milk; 4.6l per cent. OF milk sugar in butter
milk !; 4 81 per cent. of milk sugar In the whey;
and that 50 per cent of the caSelns in the milk
used for making butter may be found in the
SKINNED milk and butter milk. From expert
ments reported, 1t appears that more Than
oue-half of the valuable constituent parts of
the milk used for making butter and cheese Is
run of with the skinned milk, the butter
milk, and the whey, and under our present
factory system this is nearly all lost The
caseiDe in the milk used for butter, IL II
utilized for making cheese, would produce an
nualy 1900, 600 pounds, aud il skilliully and
carefully made would be a very nourishiDg
and paIatable food. And, besides this, there
Is annually run of in SIX immed milk, butter
milk and whey not less than 1,200,O0J0C0
have a market value greater than the the en-
tire annual sugar crop of the island of Cuba.
Nor is this all, for the dairy interest Is now in
danger from the gigantic fraud now practiced
by selling the product of the slaughter house
as butter.
In these days of scientific" fraud it is wise
to inquire into the definition of things. What,
then, is butter? Butter is an oily substance
obtained from cream or milk by churning.
This is a Just and fair defiDition of the word,
and is IN perfect harmony with all past ex-
periences. Win aIy of the friends of the "new
departure" claim that oleomargerine IL the
product of cream or milk? We think not
Take another definition of the word butter:
Butter Is an easily d1gestlole form of fat"
The fatty part OF the milk forms portion OF
| the food OF the infant OF a week old, and 20 we
see that this definition is in accord with all
| human experience. viii any one claim that
la ed and taiIow and refuse fats are sseaSilv d.
/ csstibe forms of fat?" We think not. Then
sgain. we ought TO have clearly defined ideas
spoken OF as an article of food, we think 1t is
/ used almost exclusively for the purpose of
seasoning or giving flavor to our food, for no
/ one eats butter as he eats bread and meat or
| other kinds of food. Now, if it be true that
| butter is used only for the purpose of sea-
soning and giving flavor to food, and
| making IL more palatable, and is esteemed
as the most valuable fat for that purpose,
by all who know its intrinsic worth,
| then it is proper to inquire whether tallow
/ and lard and refuse fats nave equally as much
| value for seasoning food as butter; and IL they
/ have, why not use them for that purpose
without mourning the expense OF amalgamat-
| ing them with cream or milk, or butter?
| TaIlow and lard are cheaper than oleomar-
garine, and II the public demand cheap sea-
/ soning substance, and tallow or lard will
! answer for that purpose, they can not obtain
] il better than to use clean. pure, sweet lard,
/ and no one will clsim that the nature of tall
/ low, or lard, or refuse fats are chemically
| changed by being cnurned with milk. The
only object sought by churning these fats with
| milk is TO give the whole mass of grease a but
! terry flavor, and so enable the manufacturer To
/ defraud the public.
| Take another view of the subject. III we use
butter for seasoning, or giving flavor TO food,
take the quantity of milk required u produce
/ pound of good, sweet butter, and by chDrn-
| ing incorporate that pound of butter into eight
| or nine pounds OF unpalatsble grease. and
then use that mass OF scientific" grease for
| seasoning and foode Would ii not be wiser
for us to buy the pound OF good, sweet butter
| at a fair price and Ieave the fat or gtease with
the Oleoinargarlne manufacturer? At it is but
| ter we want let us have butter. II we want
! fat, then let us buy lard or tallOw which has
been cooked, and freed from the living tissues
and parasites that infest oleomargarine and
| endangers the health, II not the lives of all
who eat 1t. Who are aware that scientific men
| have given thin influence and testimony In
| favor of the new departure?" Weknow that
Professor, Mott, has scientifically
t Ia nave Il Ap ehristened after " him
| IT should be known scientifically
and commercially as oleo, notified grease. IL
! is not only scientifically notified, but, as
shown by Professor Michels and Professor Pr
/ per, il is literally mottlt with 'germs of dis
! ease, morbid secretions and embryos of para
| sites, and eggs resembling those OF the tape
worm, which all the science In the world can
not make healthful or attractive as ingredi
| ents of our food. Let scientists and speculators
| combine If they Will; let them advertise theiI
wares as they do, but let the people, the whole
! people, demand for themselves, their famili 81
! and their communities butter, pure butter hon
estly made and honestly sold, and let then
also demand laws that shall protect them
1 against aud in the adulteratiOn OF food.
|