Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1882-08-11

carrying Lne hefutlOu lueOfy luhl lllle lOO
far, and were beginning to study up the sub
ject up a little, nationally but slowly, of course,
when L. S, Hardin of Kentucky, who is rad
ical or nothing, took wings and flew away
over to the position that milk must be shut
up tight and all there was in it held there.
Cooley followed suit Cheek wins among all
classes of men, and so positively did they and
their followers assert that they were actually
making better butter than by tho old process,
that they took the country by storm-and held
il, too, for a time. But reaction followed, and
with n force that could not be resisted.
The first to surrender among those who
we're profting by the existing condition Of
affairs was tho owner of the patent on the
Cooley creamer for the western statos. He
saw that something must be done, and that
Immediately, or his $40, 900 investment was a
dead loss. He devised a way to raise the COW
ers of cans little sufficient, as he said, to
allow the vapor and odor of the milk to pass
over the top iuto the water That this does
much toward correcting the evil is conceded F;
that it corrects it fully no well-intormed man
believes. This AZ well as many other plans
for ventilation" does almost anything but
ventilate; but it takes when nicely spread on,
and tho people are satisfied. manufacturer
of one of the ventilators that doesn't ventilate
at all was once asked how the cold air got out
Of the trap he had set for il. He replied that
he didn't care how it got out, or whether it
got out at all, 80 long as it sold the machine
| But distinguished dairy writer has lately
on several occasions, reiterated the old state
ment that only butter made from thoroughly
aired milk brings fancy prices, and has been
able to array large amount OF corroborative
| testimony. A concern engaged in manufac-
turing broad pans for shallow setting is dis
tributing a circular Quoting Prof Arnold as
having returned to the support of shallow set
ting for the one reason that it produces better
| butter. At recent dairy fair all the butter
| that took prizes WAS made from cream raised
| in open pans except that exhibited in special
classes, in which the exhibit was limited to
butter made by special processes.
But as in the case Of the deep and shallow
setting contest the most thorough aud criti-
cal study of the principles involved indicates
| past a possibility Of doubt that safety lies in
the middle course. The experience Of OBJ.
! serving, practical men, as well as the investi-
| cations of the sdUdnts of France and Germa-
ny, show a necessity for the protection of
milk from the action of matter floating in the
| air but 1t is equally necessary that il be freed
| from certain inherent properties by contact
with the air, into which it exhales them in
the form Of gas. Both these objects east
ly attained by leaving the vessels uncovered
and surrounded by ice-cod water, while over
all, at some little distance, one general cover
| is thrown. The cold water absorbs the often
sive odors from the enclosed air, which in
turn takes Up from the milk a second portion.
That better results are thus attained than by
| full exposure to the air is clearly demonstra-
bic, while the injurious effects of exposure
| are almost entirely obviated. Incidentally il
may be remarked here that the larger surface
| exposure of the oblong vessel alluded to
above makes an appreciable difference in the
amount Of exhalatons from the milk
| Another controyerted question is whether
cream shall be allowed TO develop acidity be-
fore churning For absolutely sweet cream
butter there is a relatively small demand at
extra prices and there are persons who always
advocate its production. On the other hand
| it is very generally claimed in this country
| that butter made from sweet cream will not
| keep and should never be produced except for
| present use, and for sale to persons who have
a special taste for it and are ready to take il
as soon as made. In other words, he who
makes sweet cream butter should have his
customer engaged in advance.
Again, it is said by our consul at Copen-
hagen in Denmark, who has interested him
self very much in the matter that all the
! Danish butter, which has the best reputation
OF any in the world, and is sent the world
| over in small cans, is made from sweet cream,
| and / am acquainted with several well inform
! ed Danes who confirm his report. Were we
not acquainted with all sorts of contradictory
| theories and practices in dairying we might
wonder how and why there should be such a
| difference of views on this question. But this
| is another of the questions which VIC shall see
| settled by a thorough investigation Of the un-
derlying principles some day, when somebody
| who has the time and means and love OF
scientific investigation, and the courage to
brave the sneers and taunts and derision of
the men who stand gaping to appropriate and
| profit by his unpaid, unappreciated and uu-
thanked labOrs. Here again the true practice
unquestionably lies in the middle course
The Danes work their butter n small quan 70
titles and very thoroughly, but 10 not wash it.
The samples which have seen of it do not
contain any buttermilk or buttcrmilk flavor.
believe that no man, however well vrrscd in
judging Of the flavor aud texture Of butter
can tell from the appearance Of this whether
the cream was sour or sweet. My own theory
in regard to it is that though it may have
| been churned before the development of acid
| ity the protracted exposure and handling of
it before It is packed is sufficient TO change
the sugar of the milk and the effect upon the
butter is practically the same 1t is Just pos
sibe that there will be found other and suf-
fcient reasons why our sweet cream butter
does not keep. Most of il is made from cream
raised in closed up vessels with the gaseous
impurities condensed into it. Most of it is
made from cream which has rinsed the bot
tom of the can in which it was raised and con.
tains all the precipitated impurities inherent
| or acquired of the entire body of the milk
No milk was ever strained SO nicely that il
did not deposit on the bottom OF the vessel
something which ought not to get into the
butter, but which inevitably goes into it in
every single case where the milk is drawn
from under the cream and the cream comes
in contact with the bottom of the can. You
can as easily turn this river down here NJ
stream as to draw out the precipitated impu-
rites of milk can before the pressure il re-
moved from above it.
One of the most valuable results OF the in
vontion of the centrifuge is the proof which
its use has given, irrefragable proof that there
is very Offensive and detrimental property
in all milk which in the oentrifuge is deposit
ed in the form of a greenish slime upon the
walls in considerable quantity But the pres
sure on the wall of the centrifuge when il
motion is about two hundred pounds to the
inch, while in the common deep can it il
about sixteen pounds, including atmospheric
pressare. The result is that in tho ono cast
it occurs in a much denser form than in the
other, and is more clearly appreciable-tha
it is there and gets into the cream and theme,
into the butter in all bottom skimming yes
sells there cannot be any kind of doubt
Did time permit might give you in detail
the evidence Of many practical men who by
their own failure to hold their customer
have been compelled to abandon bottom skim
ming, and in their search for the reason hav
found it in the bottom of the can just read!
to follow the best of the cream out.
|
CALIFORNIA. Although almost an infant il
comparison with the original states of the Un
ion, California must be accorded the van as al
industrial, money-making state. Beginning
its career by gold-mining, the development o
silver. mining, which soon followed, prove,