Alma record. (Alma, Mich.) 1878-1928, 1889-07-12
DAIRY COLUMN.
What Are We Coming TOP

allude to the new Butter Extractor,
that has been quietly perfected in
Sweden. One month ago, one of the
machines was set up at 90, Wall
street, New York, and has since been
astonishing every manipulation of
milk, cream and butter who has in
spected it. 1t takes sweet milk at a
temperature of 60 degrees, runs it
through the machine at the rate of
1900 pounds per hour-the skim
med milk there is no buttermilk
about it-coming out at a point on
the periphery of the bowl, and the
granulated butter, from the center.
The machine is much like the Danish
Western separator, as to the main
bowl; and it has inside of the said
bowl another device called the "dis-
turber," into which the cream enters
as it seeks the center, and as we
understand it from the cut and the
explanation, secondary separation
is effected in the disturber, that elm
mates all the serum of the milk from
the fat, save a little more than / per
cent. of the caseine matter. AS the
most perfect churning of the purest
cream obtainable, by any of the old
processes, leaves in one per cent;
and the great bulk of the butter has
or 3 per cent, and some of the
poorest from 6 to per cent, it will
be seen it turns out butter essentially
the same as to freedom from the mat
ter that makes butter 90 rancid, as
we get from best churning. 1t is also
true that to get butter, through
churning, as free from Gaseous matter
as good butter makers get it, the
cream has to be acidified, and put in
condition to have said decaying mat
ter washed out as much as possible
From this fact, have we not assum-
ed that cream must be acidifed, in
order that the butter may have long
keeping qualities, when in point of
fact, all we accomplished was to get
rid of the Gaseous matter, and in
doing so, did no good to the butter
fat, and may be damaged it a little,
by forcing it to be in contact with
matter just in first stages of decom-
position? We raise the question
we are hardly clear about it, our
selves. But however it may be the
Butter Extractor takes out the said
matter, almost entirely, and that
without decomposing it a particle,
and gives the fat nearly pure. Not
having the said Gaseous matter in it,
that is found in greater per cent in
most butter, the claim is made that
the butter being more nearly pure fat
will, when sailed and packed, keep
longer than average butter, and foi
immediate use is uns urpassed in
sweetness, freshness and high flavor
Whether any of these claims will
have to be modified, the incipient rev
olution is hardly well enough estab
lished for us TO yet determine. That
sweet and pure butter can be spur
right out of milk, at the rate of one
pound per minute, from milk OF
which it takes 25 lbs. to make &
pound of butter, is the simple truth
On the supposition that the best
butter can thus be IN ade-that which
will either sharply compete with the
very best churned butter, or eclipse it
will our readers deem us sane, if W.
draw some conclusions that must fol
low from the revolution, if it es
tablishes itself, as the boldest Inn
ovator on old dairy customs, that ha,
yet come TO the front.
WHAT WILL BECOME DEAD PROPERTY.
First, the crcam-vat; second tn,
churn; third butter milk will be no,
est, and all, save the fat, will b,
Immediately available as sweet skin
milk, for feeding purposes, or SKIN
cheese making; fourth, all testing Of