The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1898-11-22
FOR U PEOPLE.

g64OS ~ WAS
dren in the public schools nj Indiana
by the faculty Of Purdue University.
It is so full Of good dairy gospel pre-
sented in simple language (as the gospel
always is) that we publish it for the
benefit of the youngsters, who are to
be the progressive dairymen OF the
future. It won't hurt a good many OF
the older butter makers either. The
experts to whom it is an old story will
pardon us for leaving them out OF the
question for a week:
Did you ever think Of what a differ
ence there is in butter and it's value IN
the markets Let US take a simple,
every day example.
Two women drive to town, each
with some butter to sell. They go to
the same store. One places pound
prints, neatly wrapped in special but
ter paper, before the store keeper. q
other puts on the counter unshapely
Jumps, wrapped in none too clean
white cloth. That in the paper, on be-
ing unwrapped, is seen to be OF a beau
full yellow color, Of firm texture, with
q flavor Of the most appetizing charac-
ter. The other, removed from its
cloth. is unattractively white, some
what soft, and with a flavor that but
few peop- enjoy.
One PER in receives 20 cents a pound
for her product, the other IA The
store keeper desires to buy the one OF
fine flavor and attractive to the eye,
for such is always in demand, The
other he can sell only as an inferior
article, with q slow sale at that.
Why should there have been so much
difference in these two lots of butter 2
If you can learn how to make such
butter as the woman received 90 cents
for, then you need not be ashamed to
show it to your friends. You might,
perhaps, make q creditable exhibit at
the fair, among much older people
than yourself. So we will consider
some of the important things, a knowl-
edge of which is so essential to success
in the process of butter making.
If we could examine a drop Of milk
under a powerful microscope we should
see g quantity of very minute, round
ish bodies of a pearly appearance,
floating about in the fluid. Taesa are
so small tha5 it takes from Is 900 to
%, 900 placed side by side, TO cover the
length OF an inch. These little par
ticles are the fat of the milk, and from
these butter is made. They are lighter
than milk and so gradually float up
ward toward the top Of it in the pan
or can, where, mixed with a little OF
the milk at the top, they form cream.
Now, cream is really exceedingly
rich milk. One hundred pounds Of
common milk may contain four pounds
of butter, while 100 pounds of cream
may have twenty.
If this cream is placed in q churn
and dashed and swashed about, the
little particles of fat begin to hit to-
gether and stick to each other, so that
IL the conditions are right, in a little
while they unite to form small pieces
Of butter about the size of a mustard
seed or perhaps q grain Of wheat. Then
the fat or butter becomes visible to the
eye, floating in the white buttermilk.
This fat may then be taken from the
milk and worked up into Jumps, such
as is sold IN the stores.
Now, we wish to find out why one
person makes good butter and another
person poor butter.
ODORs IN MILK
Milk is the parent OF butter. 1t is
an interesting liquid, and is peculiar in
that it absorbs or takes up bad odors.
To illustrate this, get some fresh, warm
milk and place in a box or room con-
tanning, say, cabbages or onions, and
let it stand there an hour or so. Then
placeitin a clean, sweet smelling room,
and leave it till the following day.
When you next examine it, smell and
taste Of If, and report upon its odor, or
flavor. Does it taste like the milk sou
are 6ccus.Oned to? After being IN the
sweet room for a day, does it lose the
bad odor8 No doubt you will have an
interesting report 60 make, out 1t will
surely also interest you and your
schoolmatea il you will try another ex
pertinent. At noon, if your father will
consent, feed a COW 6 small emount OF
strong smelling vegetables, such as cab
bage, turnips or onions. At night
after she is MIXED, drink some of th'
milk and try its flavor. Also let somr
of it stand until it becomes cool, anC
then taste. Do you notice anything
pec1liari You will be quite sure Ia