Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1880-04-02
arm and Household.
FIftv.Cent nutter.
tRichard Goodman, Jr, Of Lennon, Mass, in the
New Nngland Homesteadl

Etfty-Cent butter.
IRichard Goodman, Jr Of Lennon, Mass, in the
New Nngand Homestead
By the term "ffty-cent butter, mean that
butter which will always stand with the best
quarter in stalls and markets, where all va
rieties are represented and sold that kind
which without any outside aid from stamping
or wrappngs or fancy packages will quietly
but certainly find its way into the front ranks,
and what is more, will stay there. Now but
ter of this kind cannot be made by every
farmer and his wife in the Union but il can
be made by a great many who, though striv-
ing hard and conscientiously, fail to make il
to-day The object of the present paper is
to enumerate briefly and rapidly those things,
any one of which, done or left undone, as the
case may be, will bring ruin and loss to the
butter maker.
In the first place, ffty-cent butter cannot
be made from COWS whose organization is in
feverish state from disease in better known
forms, or as it exists in COW in heat, or ex-
cited by being run by dogs, or shouted at or
kicked by boys and men, or from the state
produced by under feeding or overlooking
or from foul air or impure water, or want of
change of food. In all of these conditions
and also during the first three days after calv-
ing, and in extreme old age, the milk is unfit
for butter, because of the existence in it of
certain gases, according to some chemists, a
kind of yeast or ferment, according to others
When this gas or ferment is present in milk
or drawn from the COW, it goes to work i'm
mediately and with great energy to destroy
the delicate relations which the dozen or
more elements of milk bear to each other
and in the way milk is ordinarily handled,
namely, in shallow open pans in n tempera-
ture of COZ, this work of destruction goes on
with great rapidity, and butter, salyy in text
ure and rancid in flavor and odor, is the re-
suit. The chill of deep-setting at 40 arrests
to n great extent the destructive work of this
ferment it is put to sleep as it WERE and
it will remain asleep as long as a low tempera-
ture is maintained, but it will awake into
renewed activity as soon as the cold is lessen
ed, rs it must be more or less in the opera
tons of churnihg and sailing and working
and transporting to market. Heating to 1907
or so will act more effectively upon these
harmful gases it seems to drive them away
rather than put them TO sleep and many of
them will never return, but those which do
will find the milk more than ever ready to be
acted upon, as its own character has been in
iured by the great heat, and the injury will
be more perceptible in the butter as the heat
of - has volatzed and driven away, not
the ferment only, but the two or three fra
grant oils which give the Characteristic flavor
and odor to good butter
1t should also be borne in mind that in the
case of cows under-fed aud less than three
days from calving and in extreme old age
there is not only the ferment caused by fever
present, but some of the necessary elements
of good butter are absent. The heavy fats
may be in excess as compared with the light
or ones, or the casein may be out of proper
ton to the fat globue it encloses, the sugar
may be reduced or the salts increased, or the
odorferous oils diminished.
In the second place, fifty cent butter cannot
be made from COWS fed on musty hay, rotten
roots, mouldy corn or wheat, turnps or strong
tasted weeds in the pasture, nor from those
which have staguant water to drink, or bad
air to breathe. or filthy stalls to lie in. for in
each and all of these cases the strong odors
of the substances themselves will be conveyed
directly into the milk aud, like the odors
produced by the feyerish ferment above men,
toned, though they can be quoted by cold
and largely expelled by heat under the form
er treatment they will rise when the temper
allure rises, and in the latter the heat which
expels them will also drive away the desirable
odors of the butter itself
One often hears butter-maker say, "Oh,
| can feed all the turnips | want if | scald my
milk" And so she can i'll her butter one
cannot taste the turnips, but can one taste or
smell any of the real lively delicious odors of
the best butter either ? Most certainly not
We must never forget that with the solid and
light fats of butter there are combined three
highly volatile but highly odoriferous oils call
ed butyrine caprine and capriline, Heat suf-
icient to drive away the bad odors we are
considering will be more than enough to drive
all of these odorous oils away, and then our
friends butter will become unworthy of the
name and only fit to be classed with lard and
suet.
In the third place, ffty-cent butter cannot
be made from those cows in whose milk the
average size of the butter globule is small
since the butter in milk as drawn from the
COW exists in the shape of minute globes vary
ing in diameter from one twenty thou
handth of an inch to one fifteen hundredth
and each of these globes of butter-fat is en-
closed in a third membrane and since in
cream-raising the larger globules rise more
rapidly, and in churning the envelopes of the
largest globules break more rapidly theory
and practice both have shown that the milk
containing the largest globules makes the
best butter.
Repeated and careful tests have shown that
comparing one thoroughbred race of COWS
with another tue Jersey gives milk contain
ing butter globults of the greatest average
size 1t has also been found that the Jersey
possesses the thoroughbred power of Impress
ing its leading characteristic-in this case the
large butter globules-upon the offspring of
whatever race, thoroughbred or native, it is
crossed with.
In proof of this, and as the result we should
expect, we find that the butter of pure bred
OR high grade Jersey cattle has gained the
highest place in the market.
The cream in milk Of the larger globues
rises quicker, hence the better flavor; in the
churn the butter ''comes" quick hence the
better grain. Flavor, and with that odor
grain, and with that keeping quality; grant
these four elements and we have the founda-
ton and the superstructure of fifty cent but
ter"
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