Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1885-05-16
THE FARM.
SOMETHING UPON THE ART Oh
BUTTER MAKING.
A New Egs-PreservinS Process-Uti.
lizing Sheepskins - Cen
eral Notes. Etc.
pror. ARNOLD on nurrrR WAVING

In q communication to the New York
Tribune Professor Arnold says upon
the subject of butter making 1t is
generally taken for granted that the
ripening Of cream consists in the souring
of it. There is a bare possibility that the
souring may have something to DO with
the results, but the ripening does not
depend upon souring alone. When l set a
sample Of milk for forty-four hours at
sixty-three degrees in an atmosphere OF
pure oxygen, and another equal sample
from the same mess of milk at the same
time and at the same temperature in an
atmosphere containing no oxygen, both
soured exactly alike and both produced
exactly the same quantity of butter. If
the ripening of cream and the development
of butter favor depended on souIing alone,
those two samples of butter should have
been alike, since the milk and cream were
sour alike in both samples; but they We're
not alike. They were different and the
| churning was different. The cream from
| the milk set in oxygen gas was churned in
| two-thirds the time required for Churning
| the cream of the milk from which oxygen
was excluded by enYeloping in it carbonic
acid gas.
1.-The butter from the former was very
| high favored and delicious, and remark
| able for its long keeping. The butter from
| the latter was less favored, and equally
remarkable for It's being short-lived. The
milk fats in the latter case appeared to have
acquired no new flavor from the fact OF
| souring. but to have retained unchanged
| 81, "
milk was first set. This experiment, re-
| peated till the results were demonstrated TO
| be uniform, is interesting as showing the
! fallacy of the current opinion that sOurlng
| is the potenta agent in ripening cream, either
| for the purpose of Frightening the flavor OF
| the butter or to give it long keeping, or TO
make churning easy, for it proves positively
| that something else than sOurng is neces-
sary TO these ends, and that something IS
free oxygen Airing not souring, is the
efficient agent for elfecting these purposes,
| but even if well aired the effect will be but
feeble if the temperature is kept too low.
These statements are demonstrated
| facts. and they explain why submerging
milk in ice-water, or any water. while 1t
| affords the best protection from deleteriOus
| influences without, fails in promoting the
! highest possible attainment of good IN the
resulting butter. They explain how cream,
| in being separated by q centrifugal ma
| chine, while fresh from the COW sweet and
warm, will develop more flavor in min
ute, by the powerful airing 1t gets by the
| lightning speed at which it rotates, than
can be developed in a day under ice
water with an effectual exclusion from air.
| the developing agent. Il is true that cream
may be quickly raised by refrigeration, and
warmed and ripened afterwards, but not
| ha of u < ORC
ing old without growing better is deterio-
rating, and since it has been shown that
aeration is essential to a proper ripening, 1t
must. be after it is collected into q mass. as
| it can be when it is spread out OH the sur
face Of the milk at Just the right tempcra-
| ture.
The facts above stated are not offered
| with any thought Of settling the question
whether acidity plays any part in ripening
| cream or developing butter flavor for they
do not decide whether the influence Of air
| ing is increased or diminished, or not al all
affected by the fact of souring. but they do
! demonstrate that souTing alone does not
! develop any new or improved favor in the
| butter-fats, and they prove that airing is
| absolutely essential. Neither are they in
! tended TO decide whether open setting, sub
merging, the centrifugal, or some other
mode of separating cream - the most
| profitable for general adoption
NEW EGG PRESERVING PROCESS,
J. Hudson, Of Coos county, Or, writes
as follows to the Prairie Farmer After
many experiments think have hit upon
| the right way to preserve eggs. 1t is mex
pensive. | got my idea by seeing sea cap
tains burn charcoal and sulphur, TO disin-
! feet ships, kill rats. etc, with carbOnic acid
and other gases, set free by combustion.
Free carbon and sulphur fumes are death
to living things, septic germs not excepted.
| Graphite and lampblack are carbon, and
chose lampblack for my experiment. Sui
! phur, with lampblaCk sufficient TO hide it,
! were mixed together. l took churn
| twenty inches square having circular
/ hole in one side, and on the 1st of Febru-
airy, 1888, placed III it two dozen lresh-laid
! hens eggs and two goose eggs, filled sau-
| Ger about two-thirds full OF the sulphur
| and lampblack compound and placed it on
! the eggs; set on fire with q match Dit burns
! slowly and without endangering any
! thing put on the Churn cover, pastiug a
! paper over it, to keep in all the smoke, and
| left over night. On opening the churn
| found about tWo-thiTds of the compound
J consumed, and that combustion had
! ceased. | removed the eggs to an open
paper box and set them in the store-room.
! after four weeks they were examined, and
found all right; the last Of them were
tested on the following 4th Of July, and
were as fresh as when laid. broke one in
a saucer, and placed it in the sun, and il
dried out perfectly sweet Two Of the eggs
were placed under a hen. With other eggs.
/ The fresh eggs Matched, but she could not
spoil the two which had undergone the
process; they came out as good as new. |
| advise p-1j,Yie Enr1,1er renders To try the eI-
pertinent. Use perfectly fresh eggs and a
dry, air-tight box I don't pretend to say
how long they will keep, but do know the
result of my own test
| sHEEPSKIc RUG.