The weekly messenger. [volume] (St. Martinsville [i.e. St. Martinville] La.) 1886-1948, 1888-07-21

is taken from the milk. This article
is designed to NEE. the wants of the
laboring and middle classes, who can
rot afford to pay the price for the first
variety. 1t is limited in some quarters
that the half skins are in many cases
better than thirds-:hat is, two-thirds
of the cream has been removed from
the milk and placed in the churn, and
the deficiency has been ''made good"
as the saying is, by the substitution OF
clarified butter of uncertain age or neu-
trail lard.
3 Eariched or filled skins. This is
a compound article that is openly manu-
featured all over the Illinois and Wis
consin dairy country. 1t is manufact-
urel of skim milk AMI neutral lard.
Formerly clarified butter OF last years
make, or even older, was used, but the
neutral lard, which is also the basis OF
butteiiae, being odorless and tasteless,
IS now given the preferences.
4. Centrifugal skins. This is made
OF milk from which every vcstige of
cream has been removed by a separator.
To help along the coagulation OF this
watcred solution of caseine little but
tcImiik is added. The acids therein
are not wholly removed during the
pressing of the cheese IN the hoop, and
in warm weather cause chemical
transformation of the caseine. This is
ao mpanied by the formation OF
rather noxious gas, which causes the
cheese to "huff' in the summer time,
and warehouse full off ''huffy" cheese
can only be compared to the city OF
Cologne as described by Coleridge.
The process of manufacturing the ''en-
richcd" or ''filled' skins is interesting
in its simplicity. Into a tub or "set-
tier are put about eighty pounds of
neutral lard and twenty gallons of milk.
An open jet of steam is turned il upon
the mixture until tn, lard is melte d and
with the milk forms an emulsion. This
is done at a temperature of about $50
| degrees. Meantime about 1000 gal
Ions of skinned milk from which the
last particle of cream has been removed
have been placed in vat. The emul-
| sion Is poured in and the whole mass is
sufficiently agitatcd TO create perfect
! bending. The rcanct is next added,
and in about an hour the coagu!atiol is
completed. The curd is separated from
the whey and pressed in hoops. The
best grade of this compound cheese
sells in Elgin at "a to 6 cents per
pound. New York and Pennsylvania
prohibit the manufacture of filled
Skins"
The centrifugal skins" in cold
weather are the "white oaks of thirty
years ago, only more so. This grade OF
cheesehas been ruined by the 'separ-
ator," as in one ton OF it there cannot
be found as much fat as would grease
the point of a cambria needle. The
Pennsylvania article sells in New York
at wholesale at IA to 1-2 cent:
per pound. The Elgin dairymen say
there is no money in the ''centrifu-
gal SKINS" and it Is fair proposition
that they are right, otherwise some o.
them would essay the manufacture on ;
large scale.
The production of the FILLED" o
'enricho1 skins is about five hundred
boxes a week. and this includes al
grades OF the article, some of which is 81
poor as to sell for only three or four
cents per pound. The factory mel
claim that it Is only in the manufacture
OF this compound article there Is any
profit for the farmer in the winter time
nearly all his cattle feed has to be i'm
ported. The bran comes from Mime
apo.i, and the corn from Iowa. In tn
summer time the skim milk is fed t
the young pigs and the cattle find plent,,
of pasturage on the rolling prairies. =
Chicago Tribune.