Hutchinson gazette., 1901-07-18
DAIRY AND POULTRY.
INTERESTING cHAPTRRs FOR
OUR RURAL READERS.
uoW eueOssAtul Farmers Operate This
Departments OF The Farm - A Few
Hints As to the Care Of Live Stock
and Poultry
Renovated or Process Butter

phTmerb Bulletin lSl, OF the Depart
nent Of Agriculture, says; Renovated
or process butter, having been before
The public for few years, Is little
known as to the methods employed In
making II, The better grades OF II
are made from miscellaneous asBort-
ments OF country butter, mainly rolls,
produced by farmers' wives remote
nom creamerles and sold or exchanged
ut the country stores, this material be-
Ing treated while relatively fresh. The
poorer grades result from tho treat
ment Of inferior raw material; for ex-
ample, the aforesaid country butter"
by uniavorable conditions has suffered
great deterioration. Experience has
shown that only poor article OF rem
ovated butter can be produced from
rancid stock.
The process may pc briefly outlined
as follows; Melting Of the butter and
settling OF the curd and brine, skim
ming of of froth and scum, drawing
of and discarding OF the curd and
brine, blowing Of air through the mol
ten fat to remove faulty odors, mixing
Of milk very thoroughly with the
molten fat, rapid cooling and "granu-
lating" of this mixture by running II
into ice-cold water, draining and ripen-
Ing Of the granulated mass for num-
ber Of hours, sailing and working out
OF the excess Of milk, packing or maxi
Ing into prints. BY this process, when
used upon comparatively fresh raw
material, buffers Of low grade are ma
terlally improved. the farmers reve-
nue. Is increased, values are enhanced
In short, a good thing Is done. Harm
begins only when the renovated Is
sold for the genuine THAT is, the
Originally article, for they are not the
same thing. While the fats In the two
are practically the same chemically,
the nitrogenous portions are not. More
over, since the article known now and
for ages past as butter" is an article
the last step In whose manufacture is
the churning Of cream, II 10 evident
that the product Of an elaborate sub
seQuent process, q process entirely for
eign to the manufacture Of butter"
should be designated by distinctive
name.
To Tell Butter, Process Butter and
oleomargarine,-Several Of the states
have already enacted laws requiring
tho distinctive branding or labelling OF
the new product when offered for sale,
and as q consequence chemists have,
during the last year or two, devoted
considerable study to methods for dis
tinguishlng between tho genuine and
the renovated article,
The Boiling Test.-An important
means employed in distinguishing be-
tween genuine and renovated butter Is
the boiling test. This test was first
mentioned in scientific literature by
DR.. Henry Lehman, who states that
II was shown to him by a Mr.. Morris,
q detective in oleomargarino prosecu-
tions. It has been In use about ten
years, and was originally used only
for the detection of oleomargarine;
but after the advent Of renovated but
ter the test was found to serve almost
equally we'll In distinguishing this
product from genuine butter, There
fore, this test distinguishes between
genuine butter on the one hand and
oleomargarine and renovated butter on
the other; and, fortunately, II Is 30
simple Of execution that II can be en-
ployed in any kitchen almost as well
as in the laboratory, and requires no
special skill on the part Of the opera
tor. H-consists merely IN boiling brisk
ly a small portion Of the sample and
observing It's behavior the while.
In the kitchen the test may be con-
Quoted as follows: Using as the source
Of heat an ordinary kerosene lamp,
turned low and with chimney off, melt
the sample to be tested IA piece the
size Of q small Chestnut) In an ordl-
nary tablespoon, Fastening the process
by stirring with splinter Of wood
(for example, a match. Then In
creasing the heat, bring to as brisk
a boil as possible, and after tho boil
ing has begun, stir the contents OF the
spoon thoroughly, not neglectlng the
outer edges, two or three times at In
tervals during the boiling-always
shortly before the boiling ceases, In
the laboratory test tube, q spoon,
or sometimes small tin dish, Is used
In making this test, From the last
named utensils the test is often called
the spoon test" and sometimes the
pan test"
A gas fame, II available, can be used
perhaps more conveniently than a
kerosene lamp.
0leomargarine and renovated butter
boil noisily. sputterlng (more or less)
like a mixture Of grease and water
when boiled, and produce no foam, or
but very little. Renovated butter pro"
duces usually q very small amount.
Genuine butter boils usually with
less noise, and produces an abundance
Of foam.