The Northern Pacific farmer. [volume] (Wadena, Minn.) 1878-1885, 1880-02-05
., Butter M0kipQ.

would take greater interest in the
production of tutter were it not for
the fact that she breads the ''chnrn-
ing" as a hard tedious undertaking,
and under the old-fashioned method
OF churning they are not to be blamed
for this feeling of revulsion.. The
great and ever growing Importance
of the dairy and creamery interest of
the United States, has, however, led
to scientific experiments with view
to relieving and reducing the amount
of work necessary to produce butter.
The latest device has been intro
duced by a woman Gust think of
that ladies' in Germany. Her pro-
cess is simply this: The cream is
taken from the pans and placed in
linen bags surrounded by two or
three folds of course canvass, and al
lowed to remain so twelve hours.
Weights are then gradually employed
until the end of the second day when
the sacks are opened and the pure
butter found freed from the butter
milk and all impurities.
Cheese is made in the same way;
greater pressure is used.
The principal is extremely simple
and one is led to exclaim that the
wonder is it was not used in the
early days of simplicity instead of
the bungling, hardworking CHI urn OF
our grandmo,her's days. Readers
Of the Pioneer Press will rem smb er
an article published in that paper
some two weeks ago relating the
manner in which horticulturalist in
Montana raised squash after it had
been broken from the parent vine
by winding the vine remaining on
the squash with cotton baton and
submerging it in a dish of new milk
morning and evening. The squash
fed hungrilys on the milk and con-
tinued to grow until it reached 40
pounds weight when it was placed on
exhibition with other vegetables and
much interest was manifested as to
The appearance of the inside. Ac-
cordingly the owner cut the squash
in the presence of a large concourse
Of people and carefully raising tie
top half disclosed to the wondering
seyes Of the multitude a globe Of gold-
en- batter.
This may seem incredulous at first
thought as it is probably the first
event of the kind ever known, but
when compared with the German OF
Zieman process of butter making, a
similarity OF principal may be dis.
cerned. ::
Tie properties of milk are many
of them vegetable, and those which
are not enter most largely into the
composition of butter. For instance
fat comprises about 81. II of butter.
This is not a vegetable Of course and
consequently the. squash did not use
1t in its growth but deposited it in
the center absorbing from it the wa
ter, albumen and milk suga: in large
quantities.; this is almost typical
with the Zieman process except only
the cream is put into the bags and
the water, albumcn ETC., separated
from the tat by means OF pressure
instead Of absorption. Thus it will
be seen that altllougha novel method
Of making butter it is not wholly IN
reasonable in view Of the properties
sntering into the composition Of the
butter and squash. 81 ri III
Another process is given in the
American Dairyman which is called
NJ. THE DEyoSsH1RE FASHION U. / .55,,.
The pans for milk intended to lie
treated after the Devonshire fashion
y AZ should be made 81 the rongest Tin