The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1884-05-02
BUTTER Eli EOR.
WHAT IT IS AND now IT NAY BEST BE CON-
TRoLLED BY DAIRYMEx.

TB0LLRD BY DAIRYMEN.
What is flavor? This has been asked
thousands Of times with regard to butter. vet
no one has answered the question satisfac-
torily. No one has succeeded in analyzinR
or defining that subtle element Perhaps It
has been partially defined Connoisseurs
speak Of the aroma and nutty taste. and the
butter-market reports quote I" high-favored
stock" But ask these connoisseurs. What
is nutty taste or high flavor? ' and thew can
tell you nothing about ii. A prominent Ger
man chemist says pure butter has no favor
that favor in butter is produced By the fer
mentation Of the acid fats of the milk, II
seems all animal fats contain acids which the
chemists can extract and name. 1t is good
thing for dairymen that even the chemist.
with his subtle science, can neither grasp.
measure nor analyze the delicate and unde-
Unable attributes of butter. If he could. his
| science would soon enable him to simulate
them, and the oleomargarine and butterine
makers would wholly supply the place of the
COW and leave the dairyman without voca.
ton. There are points about these essen
tial qualities in good butter that may be con-
sidered with profit by dairymen in view Of
the fact that as high as SI25a pound is paid
for butter that most gratifes the taste Of the
fastidious epicure. Rank vegetables eaten
by cows affect the milk and butter: for in
stance, leeks, bitter weeds, cabbage and tur-
nips. Butter having flavor of any of these
vegetables is distastefnl to nearly every one.
We may set it down as an indisputable fact
that the food of cow has positive infu-
ence on the flavor of her butter and milk.
We have learned this, that fresh-springing
tender June grass (blue grass) grown under
the genial influence of warm sunshine and
fruitful showers will produce butter with
that gracious aroma which pleases the deli
cate and refined taste. We must remember
that it is very easy to destroy all The aroma
by wrong processes and faulty surroundings
and invest the butter with disagreeable
odors.
In winter foods for COWS, we have learned
there is difference in their values for pro-
dueing delicate SAVIOR. Seasonably-out hay,
cured mainly in heaps in preference to ex-
Iposure by spreading to the sun, and without
wetting by rain, will retain its pleasing
aromas to be utilized by the COW in produc.
ing milk. There will be just as much differ.
ence in the quality of the butter from COWS
fed on such hay and those fed on slough
hay as there is between the two kinds OF
hay If slough hay is worth So a ton for
feeding COWS, finely cured meadow-hay is
worth SIS ton for producing fine butter
Sweet corn meal and bran is found to pro-
duce the most relishable butter. Rye and
barley will contribute of their strong odors
to milk and butter. Carrots fed to COWS
will produce butter of the finest SAVIOR while
that produced from mangels will lack in fla.
vor. No one will wonder at this if they will
cook both mangles and carrots and test them
by eating.
1t is question of great Importance to the
dairymen who makes winter butter to decide
what foods to grow, and how to secure them
in their most perfect states so as to retain
the qualities so essential in the production of
high-favored and consequently high-priced
butter. There are other equally important
points in buttermaking, such as the CON-
| forts, quietude and health of the COW her
supply of pure air and water; the adjuncts
and surroundings of the barn AMI dairy
the various manipulations from the milking
Of the cow to the marketing of the butter
all of which are of sufficient interest to war
rant separate consideration R F. Rob.
ERTs, IN Milecdukee Sentinel.
L