The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1883-03-30
The ABC Of Butter Making.

The general demand for better but
ter and the rejection of a large amount
similar in character to thatwhich in the
past found sale at some price has caused
more general inquiry by the producers
as to the elements that compose butter,
the principles that govern its produc-
ton, and the influences which have an
effect in frightening or detracting from
its quality.
It is but few years since that milk
was regarded by the masses as a fluid
of one quality that made butter condi-
tions being equal, of one grade, the diff
ference being charged to the respective
makers. Now it is understood that the
COW governs the quail ty; the food in
fuences but does not control the result.
There are cheese and butter cows, good
and poor food for butter-making. and,
quite as important, there are two ways
of making butter, as we'll as two de-
scriptions of apparatus, valuable and
worthless of which results in
the hest butter or suspicious COM
pound.
Taking it for granted that we have a
butter cow, well fed, and that on health
full and butter-stimulating foods it may
be well to inquire what butter is, and
whether it is animal or vegetable fat.
The first thought is that it is animal;
but second is that all animal life is
the result of nutriment drawn from
vegetable sources, so that the butter
would be the oils of the grasses and
grains transformed to the milk. 1t is
more than likely that both o. these
views are partially correct, and it may
be well to inquire into this matter a
little.
Presuming that butter is of both ami
NAL and vegetable origin, its vegetable
character is not wholly speculative,
when vegetables with high favoring
oils like onions, leeks and the like show
their presence within short time in the
milk after having been eaten by the
cow The old theory of the total de-
composition of all foods and recompos-
ING them into vital and other fluids
seems tout of joint" for the presence
of these unmistakable fiavors, reappear-
ing in the milk and unmodifed, evil
dences that they were taken directly in
to the blood, carried through the blood
and the proportion secreted in the I'D
der was discharged into the milk duets,
an in due time drawn and carried into
the dairy, where their presence is not
manifest alone in the fats. This being
the character of volatile fats of plants,
the same may be claimed for those fats
known as non-volatile, that give color
and O ther peeuliarities to the butter and
fats of animals.
In butter fats are several elements
that can not be found in vegetables.
Butryne and cafroine are examples; so
we are then to infer that these are of
animal origin, as they have a special
flavor and composition apart from food
influences.
Competent authorities who have made
life study of this matter, like Pro-
Arnold, assert that the bulk of the but
ter fats is derived from vegetable mat
ter, while the les er elements as men
toned, along with others which COM
pose the flavor, aroma and the like are
of animal origin, and though not exist
ing as fats, yet when brought in combi-
nation with the oils that comprise butter
fat, such as glycerine. palmitine. etc,
they are changed and become, in APP
pearance at least fats.
This is an important fact to know,
and we have no reason to doubt such
scientists as Arnold, Caldwell, Yoeelkar
and others, and the fine butter Of the
future will be produced from butter
foods, the Office of the COW being to
color, favor and give texture by the aid
of well-deyeloped organs, which shall
produce these needed fats, and CON-
bine wi h vegetable fats which shall be
fed to her, in other words, to trans sorm
yet more perfectly our Jerseys. Short
horns and other well known breeds into
butter machines. The claims OF phys
iologists, that fats in food can only be
digested and absorbed by the blood, by
the acton of the liver and the other
vital organs, do not have much weight
with the dairyman, who is told by his
chem st. and sees daily demonstrations
though perhaps unscientifically made,
t at the fatty mat er he feeds his COW
is returned to him in the improved form
of butter and not greatly dissimilar. so
far as it relates to the fats themselves.
He therefore feeds his COW understand
inglySand with profit, and the consumer
of his butter is delighted. ~. G., in
Maryland Farmer.
The Seneca Indians, occupy 10 res