The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1896-04-30
PRESERVING CREAM ron MARKET

PRESERVING CREAM FOR MARKET.
Interesting Information From q
Maine Experiment Station Bu1le-S
tin. "a
The Maine experiment station has is
sued a bulletin on how to preserve
cream for marketing giving the yari-s
Gus methods employed. We quote as
follows from this bulletin:
There seem to be but three methods
of preventing this growth and conse-
quent souring of the cream: First, by
means Of cold; second, addition to the
milk or cream Of some germicide like
boric or salicylic acid; or third, by sub
'jecting the cream to a sufficiently high
temperature to destroy the germs.
Each of these methods has it's advant-.5
ages and disadvantages when put to
practical use, and it is the purpose of
this bulletin to show which Of them
has the most to recommend it.
Use of Cold.
In this climate during steady cold
weather there can be but little objec-
ton to the use of cold as a preserva-
tive in shipping cream to local mar
kets. Cream that is kept at a TEN
perature below 45 f. will remain sweet
for a long time, but in warm weather
and when it has to be shipped to dis
tant point in warm cars, the necessary
cold is secured by the use of ice, which
IS an unsatisfactory method on account
of expense, although the quality Of the
cream brought to market by this meth
I'D is Of the highest
Use of Germicides
The method of adding something to
the cream that will destroy the bac-
teria OF prevent their growth, no mat
ter how warm the weather OF how dis
tant the market, appeals to the dealer
2n account of it's cheapness, simplicity
ind effectiveness. Cream in which
sufficient quantity of boric acid Or
salicylic acid has been introduced, for
these are the substances generally used
as preservatives of cream, will remain
perfectly sweet for an indefinite time
even in the hottest summer tempera-
ture. These chemicals produce no de-
cided change in the taste OF appear
ance of the cream, and it is no wonder
that this method has sometimes been
adopted by those who have seen in it
a solution of the only difficulty in the
way Of extending a lucrative cream
trade What, then, are the objections
to this method? The first and the very
decided objection that will occur to
the consumer is, that when paying for
sweet and wholesome cream he does
not want it diluted with anything else.
In view of the comparatively small
quantity of the preSeIyative that has
to be used, this objection might be
overcome by an appeal to the reason
Of the consumer, if he did not have
reason as well as prejudice on his
side. Ii it could be shown that the
preservative was as harmless. .as the
cream itself there would, perhaps, be
no reasonable objection to it, but the
best that can be claimed for these
chemical preseryatiyes is, that while
they are sure death to bacteria they
only endanger the health and derange.
the digestive apparatus of human be-
lngs. Among those qualified to judge
of the effect of these substances when
taken into the stomach of human be-
ings, there is practically but one opin-
ion, and that is, that the constant con-
sumption of them is only harmful even
If taken in small quantities. In GER
tain cases where persons are suffering
from the disease of the digestive Or
ganismS, the use of cream preserved
by this method is positively dangerous.
When Is the Milk Secreted:
1t has been laid down as law so
often that milk is secreted in,a large
measure at the time of milking that
it has been accepted as a settled fact
by the larger number Of writer's. AID
it there are any who hold the opposite
view they have been probably awed
by the weight of authority against
them and have held their peace Until
now l have belonged to this latter
class, and while I am still open to
{ conviction yet l am free to confess
that the theory that the cow does not
manufacture her milk until called for,
does not strike me as a very tOrcible
one.
have sat down beside COW with
her udder so full of something that
it was as hard as if it were swollen,
and after q few minutes milking I
could grasp the entire udder in nv
hand. Now, if this COW did not make
her milk until milking time, what was
there in her udder before | MIXED her,
and why was it that as soon as her
udder became emptied Of whatever
was in it she ceased giving milk. no
matter how much I might strip her
teats?
And again, if the COW only gathers
up the materials for the making of
milk during the intermission between
milking times, how does she know
when to stop her machinery? There.
was a man who made a patent hens
nest and put it in his hen house. A
hen got in it and laid an egg. She
TUNED around to look at it before she
began to cackle, but the patent nest
had hidden it out Of sight She was
somewhat surprised but thought she
had made a mistake, so laid another.
But again the same result occurred,
and when the man came to look at
his hen there was a box full Of eggs.
and there was nothing left of the hen
but a few feathers Now I should
think that if this milk-1nade -while-
you-Wait theory were true that some
day the COW would forget when to
turn off the machinery, and there
would be nothing left Of the COW.
It is a fact not a theory, that the
last milk or strippings that a COW
gives is the richest Common chaps
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