The Brookhaven leader., 1883-04-05
The A b C OF Butter Making.

The general demand for better but
ter aud the rejection OF large amount
similar inchavacter to that which in the
past found sale at some price has caused
a more general inquiry BY the produce.
as to the elements that compose butter.
the principles that govern its lroduc-
Ton, and the influences which have an
eject in heightyning or detracting from
its quality.
1t is but few years since that milk
was regarded by the masses as a fluid
of one quality that made butter, condi-
tons being e ual of one grade, the diff
ference being charged to the respe tive
makers Now it is understood that the
COW governs the quail ty; the food in
flucnces but does not control the result
There are cheese and butter cows, good
and poor food for but er-making. and.
quite as important, there are two ways
of making butter, as well as two de-
scriptions of apparatus, valuable aud
worthless-either OF which results in
the est butter or a 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
he well 10 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 amin / 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 m Tx. 1t is
more than likely that both o, these
views are partially correct, and it may
be well to inquire into this matter o
little.
Presenting that butter is of both ami
NAL and vegetable origin, it's vegetable
character is not wholly speculative
when vegetables with high i avoring
oils like onions, leeks and the like show
milk a ter having been eaten by the
COW. The old theory of the total de-
composition OF all foods and rerompos-
ing them into vital and other fluids
seems ''out of joint" for the presence
of these unmistakable flavors, reappear-
ing in the milk and unmoditied, evil
dences that they were taken directly in
10 the blood, carried through the blood
and the proportion secreted in the I'D
der was discharged into the milk ducts,
an in due time drawn and carried into
the dairy, where their presence is not
mani est alone in the fats. This being
the character of volatile fats of plants,
the same maNhe ella med for those fats
known as nOn-Solatile,s that give color
and o her peculiarities to the butter and
fatsioFani mails. :,
In butter fats are several elements
that can not be found in vegetables.
Butryne and cafroinezare examples; sc
we are then TO infer that these are OF
animal origin, as they have specia
flavor and composition apart from foOt
influences.
Competent authorities who have made
a life study of this matter, like Pro
Arnold, assert that the bulk of the but
ter fat is derived fiom vegetable mat
ter, while the les er elements as men
toned. along with others which com
pose the Favor, aroma and the like, are
of ANIMAL orig n, and though not exist
ing as fats. yet ~ hen brought in comb
nation with the oils that comprise butte
fat. such as glycerine. palmitine. etc
they arr changed and become, in ap
pearance at least fats.
This is an important fact to know
anu we nave HO TcdsOu 10 uOuDL sucl
scientis as Arnold, Caldwell, Voeclka
and others, and the fine butter o. tn,
future will be produced from buttel
foods, the office of the cow beng I,
color. favor and give texture by the aiC
of well-developed organs, which shal
produce these needed fats. and co n
bine wi h vegetable fats which shall b.
ted to her in other words. to trans forn
yet more perfectly oar Jerseys. Short
horns and other well known breeds int,
butter machines. The claims o. phys
biologists, that fats in food can only b,
digested and absorbed by the blood. by
the act on of the liver and the othe
vital organs. do not have much we; Oh
with the dairyman, who is told by BIZ
chem st. and sees daily demonstrations
though perhaps unscientiically made
I at the fatty mat err. he feeds his Gov
is returned to him in the improved fern
of butter and not greatly dissimilar. s,
far as il relates TO the fats themselves
He therefore feeds his COW understand
ingly and with profit. and the consumes
OF his butter is delighted.-J g., 1,
.MgryfdRd Farmer.