The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1891-02-12

Setting at SOC as compared with Is
showed q loss of from 3.s to ten per
cent. and 55 showed that the range OF
loss is from 1870 to 80 per cent. over that
set at 45 Guessing at the tempera.
ture would not enable one to take ad.
vantage Of such results as these.
A DROP OF MILK.
Its Interesting Experiences During the
Process OF Butter Making.
l. as 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 caseine com.
panion through the expeditions agency
OF the separator, went to the maturing
vat, where. in opinion Of the butter.
maker in charge. twenty-four hours
rest made me acid enough of tempera-
ment to pass on to the churn l was
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 granulated state
at once perceived the wisdom of the APP
plication of pounded ice we had received
n the maturing vat just prior to churn.
ing. Had we not been cooled down to
sixty degrees by that means we would
indeed be in 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 juncturc the
argus-eyed butter-makar shuts of the
power. and our churn comes to a
sta dstill. The milky substance is
drawn off beneath US. and repeated
douscs OF water wash us clean. We
amalganate into 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 deity spread
out on the circular butter worker. and
fine salt. which had previously been
weighed. sprinkled over me in tine pro.
portion OF an ounce to the pound. A
few revolutions of the table. few
tnrnings Of the ragged edge by hand
ladle. and was pronounced fine hut.
te p" by the white aproned manufac.
turcr. and all complete for the ash but.
ter tub and contact with the palates oi
fastiaious consumers. My eye was,
however. more keen than that of the
manufacturer. and ! perceived about
my general makeup many defects
which could have been revealed to him
only Though the lens IF a microscope.
There were faint traces of the dctes. a.
bile barn odor still bcfouling nv skirts:
nj, c1nhl,lnr III, 1911
rupt:,red in scvc al places by rough
usage during my tactical existence. haG
never mcndcd a particle. and now in.
vitad future putrefaction i'm the guise OF
rancidity.
Although these shortcomings hal
b"au beyond the scope If the maker tc
repair. coasi Tered his judgment to be
lightly warped in the matter of salt he
had u>'d to preserve me. contained
sufti .;e:.t moisture to have quickly dis.
solved chemically pure salt. but in my
ca," il great IN my Of tn. saline parti.
>ie> woald not di solve, for they were
'.tiiaty'' where they should have beer
crystalline. There Were also present
mare traces of foreign mineral mat.
ter. that is generally eradicated from
the purest dairy salt. | strongly sus,
gcctca that my manufacturer had been
investing in some cheap salt to save mi.
"a, IN. What Judgment. when cheap sal.
eventually means cheap butter! but
wa, packed in "A tub called clean" al
though it smclt to my delicate morsels a
rifle nasty. and capped with cloth
and cover. | was hustled into refrir.
,rator car and rolled away to metro
politan market What a motley butte.
company founl myself in on arrival al
the city commission housc! There was
butter there in tubs. tirkins. prints and
even in barrels. Some of the barrclct
butter smeilcd fearfnlly bad. for it had
been collected in tidbits at country
stores and it was in all degrees of ran
cidity. | snppos" that Il great deal of il
found its way into the bakers kitchen
On taking thorough survey of my
companions in trade ] concluded
from appearances that we of the
creamery mold needed not to be
ashamed of the responsibility o.
our character or of the price
which was set on our heads. In one
corner of the apartment there were scv
eral packages from "A private dairy
which were simply peerless in quality
No trace of barn filth in the texture OF
the butter. no broken globules and ar
entire absence of gritty or impure salt
particles. also saw several creamery
brands which were little. il any, inferior
to the quality of those private dairy
tubs. 1t was indeed a pleasant spectacle
to gaze upon, to see butter with per
feet grain. and preserved by solubl
salt reposing AS an cumulative mode
among inferior grades. 1t convinced
my mind that there were wise men a.
well as foolish, and that it was easily
possible To extract SO delicate sub
stance as butter from milk without in
juring the compound particle. per
ceiveG also that it was necessary thai
every hand which manipulated mill
from the stable to the manufacturing
room should understand the character
of its minute composition TO ignor
unce could ascribe my own injured
condition. and an even grCsser Ignorance
was due the greater inferiority OF man,
butter samples about me. Enlighten
ment and knowledge then are the fac
tors to which we must look to leave
average buttermakers out of the wilder
ness. That they will thus be eventual
Nv drawn by the silken cord of persua
sion. aided by those powerful convincing
proofs, market quotations, there EXIST
no doubt Il. Newell, in Prsira
Eag10es.