Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1886-01-15

IJason Jones In the National sookman and Farmer.l
When we say that milk is composed Of 81
parts water we do not really express the act
ual make up OF this part of the milk The
chemist would tell us that while this fluid is
in substance water, in it we will ind a per
cent. Of milk sugar, trace OF albumen, and
larger amount Of dissolved caseine or
oheesey matter. This last is so abundant that
II gives the water its white, Opaque look, and it
is in this substance the butter fats are suspend
ed. When butter is churned, and the butter
milk drawn of, we are usually disposed to
class it as a fluid wholly Invested Of its late
elements, but such ia not the case. Butter
milk contains over 10 per cent Of solids,
made up Of unchurued cream, milk sugar, q
liberal per cent. of oheesey matter, and traces
Of albumen. This last element often ad.
heres to the tiny spheres Of butter 80 firmly
that several washings of cream in water will
not dissolve them off, and such cream always
results In white butter.
II is often a great puzzle to many why the
butter should, at certain seasons of the year,
come white, and why, il the cream happens
TO be too warm, a like result takes place. 1t
is in both cases due to the cheesey matter in
the milk. The milk of COWS MIXED for sew.
eral months is more largely charged with this
oheesey matter, and is more tenacious, hold
ing the butter globue with frmer grip, and
coating IL so thiokly that the process Of
ohurning does not fully remove it, and the
natural color Of the globule does not show
through the film. In milk-as a result OF
feeding certain kinds of fodder not conducive
to the formation of fats-the natural element
Of pepsin is more pronounced, and in con-
nection with the globule coagulates the case.
inc about it, and churning does not wear it
of and 30 the butter is white. Churning
30, 10 Nhfpr nj . ha
white coat on the globule is not removed,
and we get white, soft butter. Such butter
should never be gathered in the churn, but
as soon a. it begins to separate it should be
washed clear of buttermilk, with at least
three washings OF cold brine. This will re-
duce the surplus bultermilk, dissolve of part
of the covering on the globules, and bring
out the color Brine washing always i'm
proves the color OF butter even If all the
conditions of churning are complied with, as
ii removes this white, Opaque matter from
the butter and makes the color more distinct.
Brine washing of butter may be classed as
the most important improvement yet CHANGED
upon in churning,
OVER WORKING BUTTER.
Over working butter always tends to de-
stroy two things-grain and color. Grain in
butter, as distinguished from wax, is the re.
bulb VI hhlhtulhlub uubAOhth oNbAJ bANNoA
globule, and freeing it from all traces of but
termilk, and substituting for the 10 per cent.
| of natural moisture that butter usually con
tains an equal amount of pure brine This
will cause butter, when broken apart. to re-
semble the break of coarse cast iron-i e.,
have a granular appearance. Oyer-working
butter makes it white because it breaks open
these globules, and exposes the stearine which
| composes their centres. Since it has become
possible to magnify a globule of butter to q
diameter Of one foot, it is found to be made
up of layers, one enveloping another, each q
supposed distinct element. The aroma i,
one of the outer coverings, the color anoth
err, while the margarine and stearine, which
make up two-thirds of the bulk Of butter
compose the centre of the granule. These
last are white and when by over working the
granule is broken, the white centre becomes
conspicuous and lowers the color, aud the
mixing of the mass by breakage causes it tC
become waXy, and lose that distinctive quail
ty of breaking square of that characterized
the finest grades of butter.
Butter that is composed of unbroken glob
ules must always make the best keeping srti
Gle, as the whole globue must have protec
ton that one that has been smashed" can
not. II we add to this broken globule an
other-that Of buttermilk partially removed
we have a compound that even ''ozone'
would be powerless to preserve. The who'll
secret Of making good butter lies in delcat
handling of both cream and butter, and NO
subjecting them to extrt me temperatures
Scsding milk at a high temperature is evei
to be more objected to than allowing cream
to chill. There is no necessity Of either. |
milk set in cans placed in a water bath at 40
gives the largest per cent. Of cream, and re
suits in the finest quality Of butter, then n,
l.. - L
make more and better butter. Chilling cream
results in rupturng the globules, and de
stroys some element, for the butter is gener
ally disposed to be "crumbly," and largel
destitute of fine favor. Scalded milk butte
is usually of strong, cheesy taste, showing
that the aroma of butter has been exhausted
for cooked caseine, and besides has a talow.
appearance that gives it an unnatural look
which should be avoided
THE DAYS OF POOR BUTTER NUMBERED
1t is very evident that poor butter will no
much longer be tolerated in the great mar
kets, and when that day comes, 200, 600, 90
pounds of butter now made each year, an
sold only to be sent TO the soap factories
will have to remain unsold, or the butter eat
ing capacity of the families where it is ad
must be enlarged. No law to protect the da
ryman can be enacted with sufficient scop
10 protect tnOse VINO make poor Duuer nc
are the advanced butter makers who are ash
ing for protection from imitation butter seeh
ing to have poor butter assigned legal friend.
Good butter will win in this fight but o poo
article will not have as many friends tw
years from now as hog butter, nor does it DE-
serve to have.
Some Of our most prominent citizens have been GU
ed of chronic rheumatism by that wonderful pair
banisher, Salvation Oil. Price CSC.
"Why, Jones, what ho(a)rse you have in you
throatin "Yes. raised % from cOlldlt in my hen