Southern standard. (McMinnville, Tenn.) 1879-current, 1882-12-09

N'NNbphs ASAb q bOOih OhNN GhoieNh
becomes practically uncomfortable ad-
venturers and spectators spring up on
every side like mushrooms, and in
majority Of cases they know little and
care less about the laws which control
the action of the material with which
they have to deal or of the merits of
the articles they are urging upon the
people. A grand combination of cir
snmstances, whichit is not worthwhile
to attempt to describe, or even name,
in this connection, has favored a tire.
mendous revolutionary movement in
dairying. But it has been very largely
directed toward labor saving methods
and apparatus and the bringing of the
quality of the product up to a plane
not above, if not below, that described
by "Mahoning." No intelligent man
who has kept abreast of the move
ment believes there has been devised
during the time any method by which
better butter or cheese can be made
than was often made by the mothers in
the best dairy sections before the great
revival. The evidence is incOntestable
that the proportion of strictly fine goods
is smaller than formerly, while it is
freel y admitted that the amount of the
next grade is many times greater than
ever before.
If it is the fixed purpose Of "Maho-
ming" and his neighbors to maintain the
standard of excellence which they have
attained to, they do well to study the
situation well before venturing upon
any untried methods. Men who have
wares to sell often see things through a
glass darkly. They generally know
how to show and test their apparatus
to good advantage, and it is doubtful if
any practical man ever got fully as
good results from its Use As he had rea-
son to expect. II any of "Mahouing'a"
neighbor's fail to reach the high stand
ard which he practically ascribes to all
iof them tiiey dISd0dbteliig have mnre
encouragement to try some method
which in some measure promises to sup
plement their want of skill or facilities
for accomplishing the best results. If
any of them are willing to sacri6ce
somewhat Of quality to remove por.
ton of the burden of labor, though
not quite so large portion as they may
hope, they may uuqueStionably do that.
1t will, nevertheless, require the eXer-
else OF good judgment to be certain
they are moving in the right direction.
As regards the quantity of butter
which may be made from any given
quantity of milk by various methods,
there are SO many underlying condi
tions, that an unqualified opinion here
would not possess any value. There
are circumstances under which the deeI
cold method will give the largest re-
suits; there are other circumstances un
der which the milk of the same COW
will give better results in shallow pam
than can be procured from the other
As regards the placing of sour mill
in the pans of milk set for cream, th
commonly received theory Is tina
cream does not rise after the milk be
gins to turn sour. This theory is un
douDtediy SUBJECT to some m0dihcatlon
A small quantity of sour milk place,
in the bottom of the pan Of sound neN
milk, moderately cool, would undonbI
edly effect the mass very little and yer
moderately at first. A few simpl
tests, hardly Of a nature to be calle
experiments, suggests that the gradus
& souring of the milk from the bottor
upward may be beneficial. The mos
instructive, perhaps the best, result
were obtained when the sour milk wa
forced through tube into the bottoT
of the dish after the new milk had bee
i put in. By that means the sour mil /
: being heaviest, did not become nike
= with the other and only acted by COZ
tact. The souring evidently promot,
|" the precipitation of the heavier par
of the milk somewhat and thus i
l. creases the buoyancy force of the
IL portions Of the milk.
Is Business.