St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1889-12-18
Facts and Figures for the
Butter Makers OF the
Northwest.
1t Is Desirable That the Stand
ard Of Butter Should Be
Elevated.

before any appreciable commercial
value can be fixed, and in order to have
a food value, the good and wholesome
qualities of the butter must be known.
Those of us who have racked our brains
in the effort to produce poetic illusions
know full well that poets are born. But
the successful butter maker is not and
can not be considered a special gift of
Providence. The man who would leap
to the top by single bound is the man
who is doomed to bitter disappointment,
and he wonders why he fails.
Every intelligent dairyman or butter
maker is daily impressed with the fact
that in the manufacture of butter
quality is sought after and expected
which comes up to the standard in
flavor, color, grain and the sailing. Be-
fore having gone too far, it may be well
to inquire of what is this product CON-
posed? We talk about butter, we buy
it, we make it and we sell it. Honest
butter is the product of
FAT GLoBULES SUSPENDED
in cows milk, and is prepared by the
well known process of churning. The
cream is the part sought after, and hay-
ing been obtained by various methods
of the setting of the milk. is skinned
Off and employed for the purpose of
to centrifugal force, having been run
through separator,
AS the philosopher diligently piled
himself in the instruction of his pupil,
pointing to the sturdy oak, its small be-
ginning from the insignificant acorn,
and the student, more capable OF asking
questions than answering. wished to
know whence the acorn?'' now there
are those who may be curious to learn
''whence the milk?'' or of what is milk
composed? MANY authorities have de-
scribed milk when first drawn as family
acid in IFS reaction, but more recently it
has been ascertained to be slightly aka
line, or else neutral, when in the natural
state. At a later period
A DECIDEDLY ACID
character becomes perceptibie, owing to
the effect of change after removal.
1t contains one part proteid in solution.
Two parts fatty matter finely divided to
form an emulsion.
Three parts sugar in solution,
Four parts mineral salts making in all,
ten parts.
In the above proportions milk is
recognized everywhere as a most per-
feet food, not only for children, but for
invalids whose organism forbids the
ingestion of strong foods in a solid form.
Butter made from food product so per-
feet in composition will not fail to
tickle the palate and to satisfy the most
fastidious. On account of the excellent
qualities which butter possesses, its uni
versal use among all the civilized world,
and the fair price it so generally COM
mands, is the best reason why it is so
largely counterfeited. And here
let me pause to INQUIRE, who
would not prefer the fate of Soc
rates, who found haven from persecu-
ton in the deadly hemloek, to the living
death of TheOdosius, who contracted
terrible disease from eating food given
him by malicious enemies? The only
difference between the ancient and the
modern is we are unconSclOuSly being
POISONED IN THE HOUSE
of our supposed friends. Science tells
us that butter is composed principally
of carbon. 1t commands the highest
price of all the carboDaceous foods, and
the less nitrogen it has the better. Pri-
marily all the carbonaceousa foods are
drawn from the atmosphere. The veg
etable world takes in this carbon both
through its roots and leaves, and the
animal world gets it from the vege-
tables. Therefore butter, which is
mainly carbon, is. a product of the at
mosphere rather than the so |.
The food value of butter and to dis
cuss its merits is what l desire before
passing to the commercial side. We
are well aware of the fact that all food
comes primarily from the vegetable
Kingdom. and vegetable products are
built up through the agency of the SUMS
rays. 1t may in this connection be said
that the energy contained in these rays,
which has been employed in producing
the compound, is fixed or rendered
latent within it.
Vegetable products, then, may be re-
garded as containing a store of force
accumulated from the vast supply of
continually emitted force with
THE SUNS RAYS,
and. upon the principle of Idestructibil-
ity enuncated, the force which has
been employed in unlocking the ele-
ments iii the combinations from which
vegetable products are built up, and in
forming the new compound in latent
stated. Now, as above stated, animals
either directly or Indirectly subsist upon
supplied by them with accumulated
force. Thus we find that the various
forms of force manifested in the actions
of animal life trace their origin to that
emitted from the sun. Plants are media
TO fixing solar force, for converting
actual into latent or potential
energy. Animals reconvert latent
into various forms of actual force
liberated by the actions of animal life,
we have the equivalent of that which
has been fixed by plants by the sun. AS
there is revolution of matter, so there
is a revolution of force within and
around us. There are scientists who
claim that ''the animal economy, in re-
Nf &c oait trNf trr,r
count in the accomplishment of work,
is more perfect instrument than the
steam engine" Therefore, the animal
body may be regarded as holding an
analogous position to machine in
which transmutation of chemical into
other
FORMS OF FORCE
is taking place. Food on the one hand
and air on the other are the factors con-
cerned in this wonderful chemical ac-
ton which takes place. A half century
ago or more Liebig held that sin the an
lmal system fat could be formed from
sugar." There were eminent French
chemists on the other hand who MAIN
tanned that whatever fat was found in
an animal being was derived through it's
food without. 1t has long since been
proven that Liebig was right, and the
French chemists were finally compelled.
even on the evidence of the results OBJ
tanned by themselves, to abandon the
doctrine which they at one time SO
strongly advocated.
If we investigate closely we will find
that the young mammal subsisting on
milk, it is to the casein that we must
look for the source of fibrine and albu-
men; and in the animal feeder. secret
ing milk, the case in produced is de-
rived from the fibrine aud albumen. Gel
atine has no existence in vegetable food.
1t is of animal origin. And by way of
parenthesis, might add. it decomposes
very quickly when the conditions are
favorable, has as food very little nour-
ishing power. and is fit for use only in