Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1891-02-06

showed Il loss of from 3.S to ten Der
cent. and 55 showed that the range of
loss is from 15.G to so per cent over that
set at RI Guessing at the tempera-
tnre would not enable one to take ad.
vantage of such results as these.
A DROP OF MILK.
It's Interesting Experiences During the
Process Of Butter Making.
!, rs the head of the brood of butter
globules inhabiting drop of milk. be-
ing gifted with the power of speech. do
here relate my interesting experiences
in the course of manufacture. After
being divorced from my cascine COM
Panion through the expeditions agency
of the separator, went to the maturing
vat, where, in opinion of the butter
maker in charge, twcnty-four hours
rest made me acid enough of tempcra-
ment to pass on to the churn. l WIS
treated quite fairly in this churn. which
was box affair. and was forced to part
with my liquid protection by conclusion
As we passed into graduated state
at once perceived the wisdom of the APP
plication of pounded ice we had received
in the maturing vat just prior to churn-
ing. Had we not been cooled down to
sixty degrees by that means we would
indeed he in a most soft and slushy state
at present, whereas we are rigid and up
right and cling together in hard kernels
like golden wheat. At this juncture the
argus-eyed butter-maker shuts OFF the
power, and our churn comes to a
standstiil. The milky substance is
drawn off beneath us, and repeated
dOuses of water wash us clean. We
amalgamate into a stiff mass. and the
next step of the maker in charge is to
take the butter from the churn and
weigh it. After this was deftly spread
out on the circular butter worker. and
fine salt, which had previously been
weighed, sprinkled over me i'm the pro-
portion of an ounce to the pound A
few revolutions of the table. a few
turnings of the ragged edge by hand
ladle, and l was pronounced fine but
ter" by the white aproned manufac-
turer. and all complete for the ash but
ter tub and contact with the palates of
fastidious consumers. My eye was.
however, more keen than that of the
manufacturer, and l perceived about
my general makeup many defects
which could have been revealed to him
only through the lens of a microscope.
There were faint traces of the detesta-
bic barn odor still befouling my skirts;
my globular anatomy, which had been
ruptured in several places by rough
usage during my tactical existence. had
never mended a particle, and now in
vited future putrefaction in the guise OF
rancidity.
Although these shortcomings had
been beyond the scope of the maker to
repair, considered his Judgment to be
slightly warped in the matter of salt he
had used to preserve me. I contained
sufficient moisture to have quickly dis
solved chemically pure salt, but in my
case great many of the saline parti-
cles would not dissolve, for they were
''flinty'' where they should have been
crystalline. There were also present
marked traces of foreign mineral mat
ter, that is generally cradicated from
L
pected that my manufacturer had been
investing in. some cheap salt to save his
cash. What Judgment, when cheap salt
means cheap butter! But
was packed in tub called CLEAN al
though it smelt to my delicate morsels
trifle musty, and capped with a cloth
and cover. l was hustled into a refrig-
afx.v. md 1aI e.,
politan market. What motley butter
company found myself in on arrival ut
the city commission house! There was
butter there in tubs, firkins, prints and
even in barrels. Some of the barreled
butter smelled fearfully bad, for it had
been collected in tidbits at country
stores, and it was in all degrees of ran
cidity. suppose that a great deal of it
found its way into the bakers kitchen. |
On taking thorough survey of my
in trade concluded |
from appearances that we of the |
mold needed not to be
ashamed of the responsibility Of
our character or of the price 4
which was set on our heads. IN one /
corner of the apartment there were sew
,ral packages from private dairy |
which were simply peerless in quality. |
No trace of barn filth in the texture of I
he butter, no broken globules and an |
entire absence of gritty or impure salt |
PARTICLES, 1 also saw several creamery 1
brands which were little, if any, inferior !
@ the quality of those private dairy /
ubs. 1t was indeed pleasant spectacle i
o gaze upon, to see butter with per- :
ect grain. and preserved by soluble
alt, reposing as an cumulative model
lmong inferior grades It convinced
ny mind that there were wise men as
veil as foolish, and that it was easily
to extract so delicate a sub
tance as butter from milk without in
uring the compound a particle. per
eived also that it was necessary that
very hand which manipulated milk
rom the stable to the manufacturing
DOM should understand the character
# its minute composition. To ignor-
nee I could ascribe my own injured
condition. and an even grcsser ignorance
vas due the greater inferiority of many
,utter samples about me. Enlighten-
nent and knowledge then are the fac
ors to which we must look to leave
verage buttermalzers out of the wilder
ess. That they will thus be eventual
Y drawn by the sill1en cord of persua-
ion, aided by those powerful convincing
roofs, market quotations, there exists
10 George Z. Newell, in Prairie
rAxmeI. e