Idaho County free press. [volume] (Grangeville, Idaho Territory) 1886-current, 1890-05-02
THE FARMERS And OTHERS.
A Few Things for Night Reading at
Home.
a Lesson on the Properties of Butter, and
How to Make Wholesome Aphorisms
to be Tackled on the Barn Door - Many
Notes Of Interest


We make butter from cream, we
get cream from milk and on the
vegetable and animal kingdoms are
we dependent for the crude material,
says writer in the American Cultiva-
tor. II has been found that by feed
ing as we'll as breeding you can en-
rich the quality of milk, make the
oily globules multiply without rela-
tive expansion OF water bulk, and that
in lesser way the caseine solids
could be caused to likewise increase.
Then again. experiments proved
that peculiarities of vegetable flavor,
like the odor impaired to milk from
roots, ensilage, ETC., could be averted
by feeding such food to stock directly
after milking. Grasses and mill<-hav-
ored heritage when turned TO milk pro-
duce that aromatic and delicate butter
flavor, always sought after by the con-
sumer. While the composition of but
Ter Is sixty-eight parts palmitine and
thirty parts oleine, there remains two
parts which If affected debases the
value of the whole. This insignificant
proportion OF 2-100ths of the bulk
consists OF peculiar odoriferous and
havoring ingredients, the principal of
which has received the name of
'butyrine." | caution the butter
maker against using anything but the
very best commercial color, because If
base ingredients are used in eliminat-
ing the dye from the annatto seeds,
the hue given to the dairy product
will be OF an inferior cast.
1t must be remembered that .he but
ter globules or "oil drops" are not
quite fluid. but have pasty consist
ency, owing to the large amount of
palmltine which they contain, in pro-
portion to the oleine. These globules
vary In size, but change shape slight
~ by he ting, becoming more circu-
lar In form. We know that a rupture
OF these globules means rancidity of
the product, and rancid butter is fitted
only for axle grease. These globules
taken in common compose the
grain" and the grain of butter
should not be broken till it is spread
by the table knife of the consumer.
The writer here presents the most
salient points of the new and intelli-
gent method of dealing with this
oleaglnous commodity:
]. Cream opening evenly in one
batch, not several messes in different
stages of maturity mixed together prior
to churning.
z. Churning at II uniform tempera-
ture' OF which an average of CO. can
be regarded as standard.
.. firm granulation OF the butter.
which the proper temperature in the
cream will assure.
4. The washing of the butter with
cold water when it is in granulated |
state Washing should be accom-
pllshed by gentle revolution of the
lash TIL the water runs off clear.
.. Working salt into the butter with
exercising extreme caution
lo' to overwork. AS soon ms the salt.
which should be of the finest and
Durest grade is incorporated in the
)utter structure, you should cease to
manipulate it with the ladle.
=. Packing product in immaculate
} ses. A correct process of mannfact-
Ire VIII come to naught if the butter
20 packed loosely, or in unclean YES
els. Few realize with what pertinac-
w spores and bacteria will cling to
he smooth surface of tubs and lars
)nly prolonged heat will kill the mi
roscopic spores. which, if not elimi-
ated from the sides of the firkin. will
y their spreading into the butter
tructure debase its flavor and lower
Is mark al n hla worth