National Republican., 1883-01-27
BUTTER AND SWINE.
The Two Subjects Principally Discussed

The Two Subjects Principally Discussed nt
the Agricultural Convention Yesterday.
The convention of agriculturists now being
held at the department of Agriculture, as
sembled at 1890 a. m. yesterday, the president
having announced that If found necessary this
series might hold over to-day, as those devoted
to the cotton industry would not be called un.
til Monday. He announced the following pa
pers remaining for the consideration of the
| present series An essay on swine by +. ID. Cur
tis ofNew York; one ON "a Butter Standard"
by T. ID. Curtis, of New York one by Mr..
| Stetson, of Illinois, ON Swine !" one by Mr..
Scott, of Iowa, on " Breeding and Feeding of
Beef Cattle !" one by Hon. j. Grinnell, of Iowa,
| on Cattle Husbandry and the Demands for
Beef" one by Prof Budd, of Delaware, on
Sheep Husbandry; )" one on the "Stock In
terests of Tennessee" by Col. Il. +. Cockrell;
n paper on the Guenon System - an essay
on Swine" by Mr.. Gurer, of Illinois and
one by Prof. Morrow of Illinois, on Feeding
Beef Cattle" Prof Peabody then read tho
latter, and discussion upon IL was suspended
until the paper by Mr.. Scott, of Iowa. was
| presented. Discussion was then had and
participated in by Mr.. Sanders, Of Illinois
Prof Knapp, of Iowa. Baker, of Ohio; Forse-
man. of Indian territory; Scott, Of Iowa and
others.
| The discussion finally drifted into opinions
as to the best breeds of cattle for beef, the
general opinion being that every man must
select that breed which is best adapted to his
own particular section. Mr.. Thomas ID. Cur
| tis of New York, then read his paper on "A
Butter Standard" Ninety per cent. of the
butter of the country is what may be called
poor butter. Mr. Curtis gave the differing
conclusions of those using the cream when
sour and those using cream when sweet. It
had been found in experiments that tho
cream rises best when the temperature is fall
| lnn. DppaIIgg iln wntpr uu1 pagpin N ha
milk cool more rapidly than tho
| cream, thus changing the relative grav-
ity. The result of this had been
slow cooling in shallow setting and rapid
cooling in doep setting. There is ono objec-
tion to cooling by water, because the water
becomes cooler than the atmosphere of the
room and the vapors are condensed, and they
fall like dew on the surface, and the cream
consumes their odors. With air kept cooler
than the milk there is constant exhalation
Irom the milk which Is absorbed by the air
| about it, and thus publication of the milk is
| always going on, while, on the contrary, the
water-cooling process brings the milk to the
relative temperature, and hence the milk is
constantly purifying the air. Mr.. Curtis then
turned his attention to the question of acidity.
The positions of the advocates Of souring tho
cream may be summarized as follows:
| J. Skim as soon as milk begins to change
and shows loppering on the bottom of tho
| pan, and churn as soon as the cream is slightly
| sour.
O. Skim after the milk loppers and churn at
once.
| g. Skim sweet and churn the cream when it
turns positively sour.
4. Skim sweet and let the cream stand until
| it begins to Topper
| g. skim sweet and churn the cream "iust
twelve hours after loppering"
q. Skim sweet and let the cream stand un-
til tho whey begins to separate; then draw off
| the whey and Churn,
1t seemed to the speaker that butter
| churned from loppered and wheyed cream
| must have large amount of casein mingled
with it, and that there is not only great loss
| OF butter flavor proper, but an additional of
sour milk flavor. One fallacy should be dis
PEELED. Good butter makers will make good
| butter with regard to the brand of refined
salt. Salt is the same everywhere, and with
injurious impurities-which are the same
verywhore-carefully eliminated, no harm
can come from its use, and American refined
salt is as good as the foreign article. Tenn
peratures vary widely in setting milk,
and these may modify flavor. Churnng
is usually done at about GEO Fahrem-
heit, yet success had beeen made
at 64o and one at least at 5So One creamery
in Ohio churned at 62o, and churned the but
ter milk to get all the butter. The tempera-
ture was tried as an experiment at $50, and
the result was all the butter the first time.
This was with sweet cream. Butter dealers
had recently sent out cautionary signals rela-
tive to too high coloring, as it tended to make
it go off flavor quickly. This may be due to
the coloring matter causing fermentation.
Most of the commercial colors for butter are
prepared from annato, which is cut with oil.
This oil mingles with the butter carrying the
color with it. 1t may also hasten rancidity.
Mr.. Ford, of Maryland, had kept his butter
without salt for two years by packing tight,
and over the usual layers Of cotton pouring
melted lard.
At the afternoon session Mr.. Il. d. Curtis, of
New York, read an interesting article on
Swine" and this was followed Immediately
by paper on the same subject by II. b. Cur
Ter, of Illinois, and one by Ezra Stetson, of
Illinois, on the same topic, the discussion on
the general subject being suspended until af-
ter the completion ofall papers thereon. The
discussion which succeeded the above-named
essays was participated in by Messrs Knapp
and Coffin, of Ohio; Stetson, Illinois; Ellzy,
| Virginia, and others.
Certain papers having been left over, Presi-
| dent Loring announced an extra session
to-day for the present series, and the fol-
lowing subjects We're assigned "Stocls In
terests of Tennessee, by b. f. Cockrill, Tenn;
Cattle Industries, by J. S. Grinnell, Iowa;
Guenon Marks, by Mr.. Blight, Pennsylvania;
and the subject of Sheep Husbandry."