The Republican. [volume] (Oakland, Md.) 1877-current, 1883-09-01
Extraordinary Butter Yields.

The strain after extraordinary butter
yields is alittle unhappy 1t is exhaust
ing to the vital force of the animal, and,
like extraordinary yields in quantity,
the product is Initiated in different ways.
When the secretion of fat is unduly
stimulated, the excited condition of the
milk glands causes them to take into
their products what, under less ex-
cited state, they would leave out. Milk
fats, in normal condition, are made
up to large extent of oils and soft
fats, giving to the butter soft texture,
low melting point and high flavor. the
oils which contain the flavor being then
in the largest proportion. As the milk
glands become abnormally excited,
they take in more of the harder fats
stearine and margarine, which are the
chief componentS of tallow- and, as
they do so, the butter grows SITTER, its
melting point is raised and the flavor
diminishes. By the time the mammary
glands of COW of ordinary size are
stimulated to an activity which enables
them to take in the material for making
from five hundred to eight hundred
pounds of butter in year, they will
have exhausted the resources of fat in
her blood to an extent that includes so
much of the hard fats which are accus-
toned to be deposited about the kid
neys and other parts of the body in the
form of tallow, that her butter approx
mates, if it does rot actually become,
naturally formed oleomargarine.
partook of some butter in Pennsyl-
vania, few years ago, the product of
Jersey COW giving some sixteen pounds
of butter week, that had so much of
the tallow element that it stood up as
firmly as cake of tallow when the
mercuryranged among the nineties for
three successive days, kept all the time
in rooms above ground There was no
need of putting it in cellar or refrig-
orator. Though it kept SO nicely and
was so very high colored, it would
hardly range above oleomargarine in
flavor;yet the owner of the COW con-
sidered 1t fancy, but he was alone in his
judgment. "a te
Larger yields have turned out better
butter, but extraordinary productions
have SO often approximated its charac-
teristics as to be Suggestive Prof.
Henry E. Alvord, manager of the
Houghton Farm, described to me the
pecqliarties of the butter of jersey
prodigy in production, which were
,strikingly similar to the Pennsylvania
sample. While the owner of the COW
considered it splendid, the professor,
whois one of the best of experts, re-
garded it as unfit for the table. A ten
dency in other large yields toward the
same peculiarities has attracted the at
tention OF others, as the contributions
to agricultural journals every now and
then indicate. 1t is not strange in
ference to make that excessive produc-
ton should tend to lower the quality of
butter, when the origin of its flavor is
remembered. Butter has two sources
of flavor. One comes from the volatile
animal fats which originate in the body
of the COW -butterine and its associates:
and the other and principal one comes
from the iiavoring oils in the food, and,
OF course, cannot exceed the amount in
the food consumed, If the amount
which can be utilized is diluted bv be-
ing ditlused through five times as much
butter IN one case as in another, it must |
be apparent that the flavor of the larger |
quantity will be the lover Prot. ar !
mold, 90 farmers A1Uocote
Ia negro child with white wool is