The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1896-07-23


hoop, II necessary. When taken ouE
OF the press it sometimes requires a
andage. around it to keep it in good
shape. Turn and salt at first daily
then once lin two days, then twice a.
week and 50 on; if the rim is too sof
increase the quantity of salt: if thick
and hard salt less; keep the sides well
supplied to have them firm; rub off !,
with clean cloth before turning, and
keep the shelves clean and dry else thes:
cheese is apt to turn red and be olArei.-;;
Wise discolored. The most favora bIe;..
temperature in the cellar is SO to ~.
degrees; when ripe little lower TEN
perature is better. 1t is marketa bic in.
from six to ten mont hs--M. Schembri,
Translated from the. German.
The Preservation OF Milk
According to the San Francisco Call.
John Russell Of Seattle, Wash, has.
discovered a process for preserving.
milk that will stagger the condensed.
milk people. Some samples have been
kept for a year, and the milk has
proved as fresh as when put up 1t is.
not condensed, nor is it preserved by
the use OF any additional preventative
It Isl however, subjected, to a process
known only to the discoverer. Milk
and cream are both prepared in the
same way, and have the same taste,
appearance and properties Of the fresh
article. Samples have been submitted
to DR.. Spencer, the well known bae-
teriologist, who is reported as having
enthusiastically Endorsed the milk as
being pure and healthful. A factory
has been erected, and the preserved
milk is now being used in San Franz
cisco, Cal. The possibilities Of the disi
covery are described as being enorl
nous, and while it may injure the,
business of the milkmen near the larga
cities, it will be of the greatest benefit
to the more remote diaries and the con.
sumers. At Point Reyes, where the
parent factory is located, farmers are
offered 20 per cent more for their milk
than they could by turning it into but
ter. The new process takes milk ont
of perishable articles, and it is said
that so cheap is the process that it can
be practically sold at the same price as,
fresh milk - W.. .-
A family can get dozen bottles, or
a hundred, for that matter, and keep
them on hand ready to use at any
time. It is expected that grocers viii
keep it on hand also, just as they do
canned tomatoes or corn, as it can be
handled just as safely and easily. If
the claims of the inventor are sus-
tanned, and some reports say they seem
probable, it is assumed safe to predict.
that very great revolution in the
milk business is close at hand.
.--.f' Rfpening Cream.
Ripening cream is the most important
and at the same time the most difficult
step in the art of making good butter
Both flavor of the butter and the thor
oughness of churning depend upon the
manner in which the cream is ripened.
Ripening is caused by the bacteria act
ing in many ways. They act upon the
milk sugar, producing Tactic acid,
which in time curdles the casein. Bac-
terra act to generate and form, volatile
substance, which imparts odor and
flavor to butter and butter to milk
Just what these flavor and odor sub
stances are we do not know definitely
Three reasons are given for ripening
cream First, to get flavor in butter1
second, to secure thorough churning;
third, to improve the keeping quality.
The first reason is sound. 1t is impos-
sible to get the fine, nutty flavor except
from ripened cream Second reason
is also sound and third reason is in
some doubt. 3