The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1884-02-21
THE DAIRY.
Hints and Instructions Concerning
Butter and Cheese.

III NEW L OK C06Y are UQQlnp out
what is the matter with it. Butter.
inc, a mixture of 40 per cent. hogs
lard, 30 per cent. cotton seed meal
and 80 per cent. frst-ciass creamery
butter, can be and is sold at 22c.,
and there is no end to the capacity
for its manufacture. 1t retails at
33c. sold not as butterine, but as
butter, and is sold to the retailers by
the regular butter dealers.
The Dairy Farmer tells of a
market gardener who had a very
fine cow that was MIXED week after
week by hired men. He observed
that the amount of butter be carried
to market weighed about a pound
moe on each alternate week He
watched the men and tried the COW
after they had finished milking,
but always found that there was no
milk left in the tests. He finally
asked the Scotch girl who took care
of the milk if she could account for
the difference. "Why, yes. When
Jim mike, he says to the old COW,
$50. my pretty muly, sep But when
Sam milks he hits her on the hip
and says, sHist, you old brutsw
CHEESE AS FOOD.
Cheese is generally regarded as q
luxury, and for the most part used
as such in this country. 1t is, how>
ever, a substantial food, and in
many parts Of Europe it is used in
the place of other animal food. In
nutritive qualities it compares with
beef rather than pork, being similar
in composition to lean meat, pork
being better represented by butter.
which is chiefly fat. Theoretically,
cheese is about twice as nutritious
as beef, pound for pound, but prac.
tically it is not go regarded. The
retail prices of beef and cheese are
generally about the same, consum-
ers finding in them absut equal
value as means for sus-
tanning life. If there was any
very decided difference in the
actual value Of the two, con-
sidered as substantial food, it is rea-
sonable to presume that prices
would vary accordingly. When an
alyzed, whole milk cheese shows
nearly twice as much flesh forming
matter as meat, and skim>cheese
nearly three times as much. Those
who estimate the value of food by
its fesh>forming constituents make
skim-cheese more valuable than
the whole-milk cheese, nut prac-
ticalIy this rule will not work, not.
withstanding that the Importance OF
skim-cheese is sometimes s;Outly
asserted. - National Lice Stock
Journal.
The following rules are given by
Prof. l.. B. Arnold:
1. To maze the finest favored
and longest keeping butter, the
cream must undergo ripening pro-
cess by exposure to the oxygen OF
the air while it is sweet. This is
best done while it is rising. The
ripening is very tardy when the
temperature is low.
2. After cream becomes sour, the
more ripening the more it depre.
ciates. The sooner it is then skim
med and churned the better, but it
should not be churned while TOT
new. The hest time for churning
and skimming is just before accident
becomes apparent.
8. Cream makes better butter to
rise in cold air than in cold water
but it will rise sooner In cold water
and the milk will keep sweet longer,
4. The deeper milk Is set the less
airing the cream gets while rising.
5. The depth of setting should
vary with the temperature; the
lower it is the deeper milk may be
set; the higher, the shallower il
should be. Milk should never be
set shallow in a low temperature
nor deep in a high one, Setting
deep in cold water economies time
labor and space.
6. While Eilk is standing fol
cream to rise, the purity of the
cream, and consequently the fine
flavor and keeping Of the butter
will be injured If the surface of the
cream is exposed freely to sir much
warmer than the cream.
Z. When cream is colder than the
surrounding air, it takes up moisture
and impurities from the air, WheI
the air is colder than the cream, Il
takes up moisture and whatever
escapes from the cream. In thu
formsr case the cream purif1es ths
surrounding air; In the latter, thu
air helms to Durify the cream