The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1891-11-05
MILK CONSTITUENTS,

Facts Developed by Science In the Dairy.
One hundred pounds weight of aver
aye milk contains lightweight pounds
of water and twelve pounds of solid
nutrients. This twelve pounds of solids
is composed Of about four pounds OF
butter fat. four pounds of caseine 1.-THE
chief ingredient of cheese). and fonr
pounds Of milk sugar, the last two Of
these being held in extreme diminution,
or rather in solution. giving color. con-
sistency, flavor and nutriment to the
whole milk. But the butter. or simply
the fat. as the chemist would say. while
it largely influences the flavor of the
milk, does not exist in perfect solution
but seems to be little more exclusive
in its nature. This consists Of globules
some smaller, their size varying in the
milk produced by different breeds OF
cattle. These globules have something
around them. though shall leave it to
the dairy chemist TO tell us what to call
that something. which prevents any
two of these globules from coming
into actual contact. And it is the
work of the dairyman SO to man.
age his milk as to dissolve this en-
easement, and set free the butter
globules and induce them to come to
gether, thus forming what is called
granular butter. 1t is called granular
butter because when q sufficient mum.
Der of them have thus united they pre-.
sent an appearance somewhat resem.
bling grains of wheat adhcring to-
gether. but not forming solid mass as
wheaton dough or putty; it is in this
granular condition because of its poros
:ity. that the washing out of the milk
and salt seasoning should be done.
But it is not my intention to try to
tell how to make good butter: that is
already being done by others who know
much more about the process than do.
1t used to be the case that science was
an abstract and theoretical profession,
but now scientific men all over the
world are turning their attention to
practical matters. and as fast as the
scientist discovers truth he hands il
over to the inventor in his workshop,
who in his turn delivers his model tc
the manufacturer. and thus by their
united efforts is placed in the hands OF
the laborer wonderful machinery which
lightens his labors ana gives him q
much shorter road to grander results.
The food producer as we'll as the food
consumer in our country arc both inter.
ested in increasing the quantity to-
gether with the quality of dairy pro-
ducts. And since more intelligent
- e 4
in the dairy business. the adaptability
of special breeds of dairy cattle to Ger.
tain branches of dairy farming is be-
coming better understood, and the diff.
ference in the relative merits of indi.
viduals belonging to the same herd is
more correctly appreciated Our dairy.
men are emnlating the policy of the
notable Dutch frau, who SO proudly cx.
hibited her herd of twenty handsome
ing his attention to the fact that each
was an unusually deep mixer. while all
of them presented remarkably uni.
form appearance.
The traveller asked how it happer ed
that every animal in the herd appeared
to- be such a perfect one, and their
owner replied: That is very easily
told. When l have a poor COW sell her,
when find good COW buy her. and
when get good COW keep her." 50.
The Dutch not only know a good
COW when they see one, but they know
the relative value of milk, butter and
cheese better than we do. They realize
the fact that butter sells for more money
per pound in the market; while cheese,
though much cheaper. furnishes the con.
sumer more nutrition per pound: cheese
containing more of the flesh-formny
elements, while butter can only be con.
verted into heat or fat
So the thrifty owner of the model
herd above referred to shipped all her
butter, which was first-class article. to
England, while she manufactured cheese
for her home consumption.
The English are favored with so many
ways OF making money that other ma
tions have not attained to, that they can
afford to walk round and admire their
beautiful Durham cows and see the
calves take all the milk that their
dams can make, and then go into their
dining-rooms and eat the butter which
they have imported from Holland and
Jersey Island. -Hortense Dudley, in