The Northern Pacific farmer. [volume] (Wadena, Minn.) 1878-1885, 1880-08-05
Dairy.
A New Nomenclature in Butter
Making,

nisheu by the small shallow open tin
pan of the New England milk-room,
and the small. shallow open crock Of
the Virginia spring-house. the words
"settliny or ''raising" were suf-
ii'iently comprehensive and accurate.
But in these modern days. with their
many and varied and fast-increasing
methods Of obtaining the cream of
the milk, it would seem desirable to
adopt some expression more exact and
at the same time more general in their
application: some expression would
seem to he needed, for example,
which would apply as well to the OBJ
tanning Of cream in the old shallow.
open pan as by the modern centrifu
gal separator.
In the same way the word ''churn~
ing. while it applies to all methods
Of Obtaining the butter by paddle.
dash and box churns, does not fairly
include the old French fashion. now
being revived, of buryiny cream in
canvas bags lit the earth and allow
ing natures chemistry to extract the
butter. No more does it properly ap-
ply to the artificial chemical processes
OF removing the envelop of the butter
gloAule, which may ut no distant day
supcrscde all mechanical methods Of
l,,+t
Again, ''working butter' was
sufficiently expressive term when the
butter milk was removed by sIueez-
Ing with the bare hand, or by the APP
plication Of damp cloths or Sponges,
OF by the spa'ldle, Or the strait bar in
he lever butter worker, or the
grooved ridged roller OF the crank
machines. or even Ivy the direct press
rre of the Blanchard power machines.
but this expression will hardly COW
cr conveniently the application Of
centrifugal force to the removal OF
the butter milk-;nu the ''c-ntrifu-
gal dri~r' is now regularly manufact-
ur2l} for the market.
For these varied, delicate and i'm
pOrtant processes some simple and eN
act but compre Il2nSive als! elastic eX-
rrc:sipns are needed. The methods
now Known ANU approved have already
grown beyond the words we have to
describe t!spm in general conversatio
or scicnttif c discussion: anil there Is
every reason to believe that we have
Ivy 20 means yet reached the limit OF
invcsti gution and Improvement in
these fields.
The Object: then, is'to find some eX
pressit us VIII; Il will closely fit to-day,
ana which Will yet grow with our
knowledge of the subject, and be ac
curate AID convenient at. all times.
II We bear in lnlld now that every pro-
cess III butter making deals more or
less directly with the butter gloDules.
ana has for its ends the aggregation
Of these glohulcS in as pure and free
a state as may be. We shall have a de-
stinct point from which to begin our
!l.W nomenclature. and q guide to
prevent our wandering from the righ,
path.
,:he first process in handling milk
for butter making, called ''setting,"
was FOR the purpose Of gathering or
collecting these butter gloh,lleS into
rs compact 4 mass as might he, in or
der that the c}.ulniny might be as
rapid and the churn Us small and light
as possible. The next process.
81: u: .li:ly, Was nothing more than
the breaking Of the eiveluI.ing men,
branes OF the butter Slobules, which
done, they adhered to each other, or
'ynt!ert,l, of their own accord; and
the third process, the "Woyking' was
simply the removal Of these broken
envelopes and what moisture may
have accompanied them. In Ill of
these processes the free, pure butter
glonUlp is What we are striving for;
and any expression to he definite and
intrlligih}e and capable OF growing
with the growth OF our knowledge Of
butte: making must keep these gloh-
ules distinctly in view and refer
wholly to them. such expressions as
"collectng' for the first process,
':liher2tin3' for the secondhand ''dry-
ing for the third would perhaps an
Siyrr he O,l,NOSe