The spirit of democracy. [volume] (Woodsfield, Ohio) 1844-1994, 1883-09-11
Extraordinary Butter Yields.
The strain after extraordinary butter


The strain after extraordinary butter
yields isa little unhappy Itsis,e exhaust,
ing u NE siital Ioree OF the anin sland,
like exlfaoeiinarY yietis ID quantity, the
prodocs IS yitiaied in different ways,
Whei the secretio1 OF fat Is untiuls
stimulated tbs excited condition Of the
mix gisuds cause, them tozfake into
their products what, under less excited
state, they would leave ont. Milk fats,
in normsl IN ii'inn, are made up TO
large exten, of oils and soft fats, giving
10 the butter soft texture, 10 " melting
point and high flavor.the oils which con-
%ain the 6lvor being then in the largest
proportion As the milk glands become
abnormally excitea they take in more OF
the harder fa's-'tesrine and margarine,
which are the chief components OF tall
low-aid, as they do so, the butter
gnpgsas ifer,s its melting point is raised
AMI the favor diminishes. Bv the time
the mammary glands If COW Of ordi-
nary s;z. are stimulated to an ACTIVITY
which enah'es then IN take In the N tie
rial for making from 500 to 800 pounds
OF butter in .sfyeR, they will have ex
hausted the resources OF fat in her blood
10 az, ex'ent, that ipclu is so much of the
hard fats which are accustomed to he
deposited about the kidneys and Other
parts OF the bodv in the form Of taIlow,
that her hutter approxiustes, if it doe
not actually become, naturally formed
oleomarglns. Ipartook of some butter
ID Pennsylvania q few years ago, the
product of Jersey COW giving some l6
pounds Of butter a week, that bad so
much or the tailow element that it slood
up as firmly a. cake of tallow when
the mercury ranged among the nineties
fefsehfeea successive sdays, kept sllsthej
time In rooms above ground. There
vas1 aosHeedaof puttipgiit iniaseellarl or
refrigerator. Though it kept 80 nicely
aad1ssasf feo xsry high oolored. ut would,
hardly range above oleomargarine in
ia orssges the Oowaet OF the co " con-
sidered ii fancy.
Larger yields have turned out bet ter
hutter, but extraordinary productions
hare 50 often sppseximated chs charac
teristics as 10 be suggestive. Prof. Hen
~ E Aivord, manager Of the HoughtoR
Farm, described to me the peculiarities
ekzthes hu,lersef "a Jetsey, ,predigyIin
production, which was strikiDgiy similar
10 the Pennsylvania sample. While the
owner of the COW considered it splendid,
thu prmessars VII 1is one of sthe hest OF
experts, regarded it as unfit for the ia
BILE. A tendency 10 other large yields
toward the same peculiarities has attract
ed the attention OF others, as the Con-
tributions to agricultural journals every
nouesnd then Eihdioatp. bIt isonbt "a.
strange inference to make that excessive
production should tend 20 lowenothb.
quality OF butter when the origin OF is
fly6f "a sltrenembeted. Butter has Two
sources of 6rvor. Ole comes from the
H6latile sdhiuaal fats which eEiginaie in
the body of the coW-hutterine and its
associates; and the other and principal
one comes from the Cayoring oils in the
food, and, ,,of course, cannot exceed the
amount in the food consumed n tho
amount, which can be utilized is diluted
hy being diffused through FIVE times as
much butter in one case as n ane ther
it-mast-h he apparent that he-favor of the.
larger quanlityswill be believer. Prof,
arnold in Farmer s%AdUocate. 81