The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1881-02-17
What Food the Best Butter is Made
= From. - sss.s. ~

THOSE few writer's for the press who
take the means to know of what they
say about butter, are not seriously tick
led with the last gush about ''gilt-edged
butter" since color is so uncertain a
test of quality, and dyestuff SO easily
matches any shade. Very good butter
can be made from breeds of COWS that
always make light-colored butter; and
very bad butter can be made from those
breeds of COWS that always make deep
colored butter; so that &c gilt-edge" is
hoax. - srs1 ,l- t;- =. + - aTs<
There are just two conditions in which
the largest amount of saceharine mat
ter is contained in the least bulk of cat
tle-food-the fresh springing grass from
the sward, when it is constantly nipped
by the cattle while it is young, and the
grain after it is matpred. Without one
or. the other of these no frst-class butter
ever was made by any breed of cattle
or any system of management no mat
ter how much bogus color it may carry
from any quack I" butter color" DOCTOR
There is a great deal being said lately
about +" ensilage' as means of making
good milk and butter in the winter
season, and green corn seems to be the
food pitched upon for the silo. Now,
of all the vegetation that grows l count
maize the worst to make good butter
be when only few inches high know
not and think it would be dear finding
out. No feTn1e,ated food ever will make
good or wholesome milk or butter, and
1t seems to me everybody ought to know
it. Far preferable would be weH-cured
hay and the proper proportion of grain
and water.
There is q close resemblance between
the fresh springing vernal grasses and
the grains mostly fed to stock, as they
undergo the process of digestion in the
animal stomach; both are food for man
and beast, though the beast be the better
adapted to the act of foraging. Grain
is the young plant in embryo, before it
is subjected to the elements that cause
its CESSATION.
could give the analysis by chemistry.
but it is no fair test of the chemical
likeness of the two states of vegeta ton
in the animal stomach, and for my pur-
pose at present would be superfluous.
Those who have not the means of know
ing by experience, may form the opin-
ion that grass is grass until it is dried,
and then it is hay; but if they are will
ing 10 be cured of that idea, let them
take celery, or asparagus. or even
blackberry briers, or sour dock, or poke
and they will be convinced of the differ
ence of quality in the different stages of
life; and in chemistry proportion and
time is everything. And SO it is in
making what some would like to see
hobbied in the name stgilt-edged but
ter" To such let me say, in conclu-
sion, that names alter the chemical
proportions of nothing, nor affect the
wholesomeness or desirability of any
nutriment, the effect being the true
test. s... f----..... -; -..-z. .....
If the reason why, must precede the =
assertion of every known fact, without
presuming to instruct professionals, and
speaking for the benefit of common
folk, I must ask them to comprehend
the fact that digestion in the animal
stomach, and fermentation out of it, are
as different chemical processes as the
results are different. Digestion in the
animal stomach is never finished until
al digestible and appropriable matter
the @ diersnse effh efhhe tissues It 5Gfdsd aG hd
the inappropriate 'waste" is dis
charged and excreted. But if the vim
GUS fermentation has taken place in the
food before it is subjected to the digest
i've process, part thereof has already
been rendered ethereal and thereby un-
assimilable and consequently foreign to
the process of building up and only ex.
cites increased healthy action to expel
it, which increased labor calls for more
material to sustain its. F. Lar6en,
in GeT7nanto1c7, Telegraph. SO