Southern standard. (McMinnville, Tenn.) 1879-current, 1890-05-03
EaFrll xHtfFtsts,
The Flavor Of Butter.
Cor. American Rural Home.

and an artificial product. Some cows
possess the ability to give peculiar
flavor to the butter, just as some give
a decided flavor to the milk, and this
even on the same food eaten by other
cows which do not exhibit this pro-
pensity. Thus the Jersey and Guern-
sey cows generally yield butter of a
rich color and high flavor, which |
shows that this popularity is natur-
al and inherited trait; and the fact
that some cows of other breeds do
the same, proves that this habit can
be acquired and fixed by breeding.
Every farmer and dairyman knows
how the half bred or high grade cows
Of the breeds mentioned possess the
characteristic of the race which is
communicated by the blood Of the
pure bred sire.
But it is equally true that the food
has an important influence in this re-
spect. And this fact is not only
learned by practice, but it is proved
scientifically, because it is physiolo-
gical law that the fats of the food are
not changed in the digestive organs
of tho COW; that indeed they are not
even digested, but are absorbed and
assimilated without any change
whatever, and thus find their way
into the milk and yield butter hav.
ing every Characteristic of themselves
So that light colored insipid oil ex-
listing in the food will produce butter
Of similar quality. Buckwheat, for
instance, yields light colored, flavor
less and hard butter linseed meal
produces soft white butter; corn
with small proportion of cotton seed
meal yields a well grained yellow
and aromatic butter; palm nut meal
makes perhaps the best cOlored,
and grained butter, at least it has in
my practice, and l think it is the best
of all kinds of supplementary foods
for the dairy. Glover hay is beyond
question the best fodder for making
sutter when it is cut and cured so as
10 preserve its sweetness and fra
GRANGE, and proportion of sweet
vernal grass in the pasture or the hay
gives its aroma to the butter of the
cows which eat it. This grass is
abundant in the spring, and it is then
that we get the sweet June butter,
which every farmers wife and every
housekeeper appreciates so highly.
After this grass seeds, it makes a Sec
ond growth and is abundant in Sep.
TENDER and then again we have the
sweetly odored butter equal to that
made in vernal June.
We cannot doubt that the food has
special importance in this way, and
it becomes a part of the skill of the
fine butter maker to secure such fod
der and such other food as will afford
this especially desirable quality to his
product. The poorest butter made is
from corn fodder which has beer
frozen while standing. The white
tasteless butter made from this fooC
is the foot ball of the market; TIT
eXecrated store butter which makes
Oleomargarine delicious in contras
with it; while the sweet, well.cured
green fodder cut in its best stage anC
cured in the shade of the compactly
built shock is equal in every respec
to that made from early cut Glove
and the best meadow hay.
1 have often thought that this de
sirable fragrance may be given t
butter by providing the cows witt
sweet scented plants mixed with thei
food. The exquisitely favored hone
produced in some we'll known local
ties-MOunt Hybla, i'll Souther
Europe, for instance-derives thi
quality from the fragrant plant
growing there, and as we know ths
various grasses and foods have sim
lar effect upon butter, why cannot W
secure special flavor to the butte
by using the right kind of heritage
have noticed the effect of whit
clover on butter, and have fed tn
flower shoots of the fragrant swet
clover, the so-called Bokhara Glove
or white mellilot (uelilotuS alba
with cut lawn grass to cows with til
effect of comforting a distinct ode
and flavor to the butter. That fir;
grant Swiss cheese called "Scho6zi
GER" is made of milk from cows pa
tured where the blue mellilot pr
walls, and this fragrant herb is pov
dered and mixed with the curd fl
the purpose Of adding to the peculi'
quality of the cheese, and why shoul