The Republican. [volume] (Oakland, Md.) 1877-current, 1880-10-02
THE DAIRY.

HE make of cheese in New York so
10, IS luily one-third less than last year,
ana IN some cases one-half less.
Milk cans are being discussed widely
~ the farm journals, and the conclusion
pning reached that the eight inch can is
all That IS needed, on which there is no
patent. The main point is to get the
nlilk INTO sufficiently cold water; that is
everything. -Traer Clipper.
HE dairy schools of Denmark are of
a most effective character. They in
clude farm, COW and the best dairy
appliances. The pupils are taught
oracularly and practically. They are
Taught what to do and how to do it in
lectures, and then how to do it in the
cow-house and the dairy.
MANUFACTURE OF BUrrER.-Prof. L.
b. Arnold gives detailed statement of
experiments made to determine the
agency OF the oxygen of the air on the
separation of butter from milk and
cream. Omitting the careful details for
securing reliable result, we can only
state in general that vessels containing
oxygen with the cream, gave butter by
agitation in eighteen minutes, while
another vessel with carbonic acid con-
nned with the cream required twenty
eight minutes of agitation to pro-
uuce butter. The product in the
TWO cases was unlike; that from cream
under oxygen had lively, rich and de-
liclous flavor, while that from under
carbonic acid was insipid and had a
greasy taste. The former kept well,
the latter soon became tainted. The
quantity Of butter was the same in each
case. We are not informed what chem
ical difference appeared whether the
butter was obtained from fresh milk or
from cream forty-eight hours old.
The New York Times SAYS: .'Of the
different methods of setting milk for
cream that the writer has used, there
seems to be little to choose between
them excepting as regards the conve-
nience of use. The deep-can system is
valuable when one has plentiful sup
ply of cold running water, and it raises
the cream in a more liquid state and
mixed with certain portion of milk.
| The shallow-pan system, especially
used in a refrigerating closet, raises
thick cream, which gives more butter
for the same quantity of cream raised
in deep cans, but not more butter for
the same quantity of milk. Thick cream
needs to be diluted with milk before it
is churned, so that nothing is gained on
account of the thick cream for butter
making. But the shallow pans and dry
setting in refrigerator can be used
! on xTryyh apH fborafn,a 10
ally useful than the deep cans, other
wise there is nothing to choose between
any good method with either system. -
BUTTER to be kept any length of time
should be made with the greatest pos
sible care and with an eye particularly
to the exclusion of every drop of but
termilk. To accomplish this to the
greatest perfection the churn should
be stopped while the butter is in the
granular form, certainly no larger than
peas, and little earlier if possible.
Draw off the buttermilk and wash
through changes of fresh water at a
temperature not higher than sixty-three
degrees several times and until the
water runs Off perfectly clear. Not less
than three-fourths of an ounce of salt
to the pound of butter should be added
after the water has been all worked out.
The second working, at the end of four
hours after the first, and just enough
to remove any notified or streaky APP
pearance to the butter pack immedi-
ately and see that the packing is solid,
without assures or cracks of butter.
The tub or firkin should be thoroughly
soaked in hot brine and packed while
the wood is wet, though it should be
allowed to cool off before the butter is
put in.-AD,e7icaas Dairgnaan.