Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1889-12-25
A New Discovery in Butter Making.

EDITORS INDEX: Inc patrons or the
Medicine Lodge creamery will undoubt-
eddy be glad to learn of any new discov-
cries made that effect their business
The operation of creameries through
out the country is destined TO revolu
tionize the methods of making butter
and cheese. The first creamery ever
started in this country was established
in Illinois about eighteen years ago.
Last year that state imported over one
hundred millions of pounds of butter.
The state of Iowa has over 625 creamer-
les established and about 165 cheese
factories. Kansas has over 100 cream
cries. Since the establishment of cream
cries many new discoveries have been
made in regard to the manufacture of
butter and cheese. One of the most i'm
portant has been the invention of the
milk separator, which takes the cream
out of the milk while the milk is fresh
and sweet. Recently there has been in
vented a butter extractor, which ope-
rates somewhat on the principles of the
separator, but takes the butter out of
the new milk instead of simply the
cream. Those who have been using the
separator hitherto, have allowed the
cream to stand until it ripens and near
ly all dairyman believe that that is
necessary process in order TO get their
butter of the right flavor and proper
keeping qualities. Mr.. John Myers, the
director of the West Virginia Agricul-
tural station, has recently made new
discovery. Instead of allowing the
cream to stand until it ripens before
churning, he simply runs the milk
through his separator and then cools
the cream down to temperature of so
to So degrees and then churns it. AS
soon as the granules of butter begin to
form he extracts the sweet buttermilk
| from the butter and pu is it through the
separator the second time. In that way
| he takes all of the butter out of the milk
and not leaving so much as One-tenth of
one per cent. He has found that by
this process he gets more butter out of
his milk, gets his butter into the market
much sooner, and finds the people who
are using the butter like it much better
than any other they have used. Mr..
| Myers says:
| 1.-THE socalled ripening of cream is unneces-
sary and undesirable. presume that no one
| will claim that there is any excuse for allowing
| cream to begin to ferment before it Is ehurned
| If as good butter and as large yield can be Sc
| cured without it. l have stated before that by
! the improvements proposed, we have reduced
the question of churnabilfty to almost an ex-
| act science when we use sweet cream. The
| market we have developed for sweet cream
butter demonstrated clearly that the public
does not use the soured cream, so-called RI
! pened cream butter when they can get sweet
| cream butter. Some may claim that ripening
cream is not souring it, but think it can be
demonstrated beyond dispute that ripening
cream is nothing more than waiting for the
| chemical changes brought about by insipient
| fermentation"
Mr.. Myers says further:
40 sum up, no additional machinery but
that in general use i'll fully organized cream
cry is required. The danger of spelling cream
by souring and the danger of the milk becom
ing spoiled by receiving unpleasant odors
about the farm house before delivery are avoi-
ded. The flavor of the butter is maintained
and the quality of the butter is improved by
| being manufactured before the elements of de-
| cay have formed. The yield is greater the
| separation of the cream and the churning be-
| ing reduced by t2is process to greater exact
| ness than almost any other farm operation.
| Lastly. the process is rapid and the product is
| quickly thrown upon the market. The grass
| and grain of one day is butter on the market
the next day.
1t seems that Mr.. Myers has got some
OF the best customers in the United
States. He sends his butter to the
White House at Washington, to the
members Of the cabinet and to many of
the leading officials of the government,
and says the one trouble he meets
with is that he can't get enough milk to
supply the demand
Now, as the Medicine Lodge cream
cry has the facilities for making this
sweet butter, why not have 1t tried. l
believe the theory is correct. The sour
ing process, as Mr.. Myers says, is fer
mentlng process and when the cream
ferments bacteria and other injurious
disease germs are formed. This discov-
cry also settles the question as to the
future use of the butter extractor. The
objection to that invention has been
that the flavor of the butter was not so
good made from sweet cream as it was
made from sour cream, but this is
matter of taste more than anything else
and when the people become accustom-
ed to sweet cream butter they will un-
doubtedly like il. much better than they
will sour cream butter, for the reason
that it is more wholesome more digestl-
BILE. and is much purer in quality.