The Cook County herald. [volume] (Grand Marais, Minn.) 1893-1909, 1901-08-24
DAIRY AND POUIlT b
NTETs EsTiNG CHAPTERS ron
OUR RURAL READERS.
Vow gucceasguI Farmers operae, r,,,.
Departmsas OF the Farm 4 Few
Hints - 20 the Care Of Live Stock
and Poultry.
Renovated o. Process butter.


the public for q few wears Is little
known as to the methods employed in
maiklng It The better grades Of 1t
are made from miscellaneous assert
& Ments O. country butter, mainly rolls,
produced by farmers wives remote
nom creameries and sold or exchanged
az lne country stores, this material be-
ing treated while relatively fresh. The
poorer grades result from the treat
menf5 OF inferior raw material; for ex-
ample, the aforesaid country butter
ny unfavorable conditions has suffered
great deterioration. Experience has
shown that only a poor article Of rem.
ovated butter can be produced from
rancid stock
Inc process may be briefly outlined
rs follows: Melting Of the butter and
settling of the curd and brine, skim
ming on OF froth and scum, drawing
on and discardfng of the curd and
Z prime, 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 it
into iee-cold water, draining and ripen-
Ing OF the GRADUATED mass for num-
Der OF hours, sailing and working out
of the excess OF milk, packing or max
ing into prints. BY this process, when
used upon comparatively fresh raw
material, buffers of low grade are ma
terially improved, the farmers reve-
nue. is increased, values are enhanced
/ in short, good thing is done. Harm
begins only when the renovated is
sold for the genuine (that is, the
originaD article, for they are not the
same thing. While the fats in the two
are practically the same chemically.
the heterogeneous 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, it is evident
that the product Of an elaborate sub
sequent process, a process entirely for
eign to the manufacture of butter"
should be designated by a distinctive
name.
70 Tell Butter, Process Butter and
Oleomargarine. Several of the states
have already enacted laws requiring
the distinctive branding or labelling OF
the new product when offered for sale,
and as a consequence chemists have,
during the last year or two, devoted
considerable study to methods for dis
tinguishing between the genuine and
the renovated article.
The Boiling Test.-An important
means employed in distinguishing be-
tween genuine and renovated butter is
the boiling test. 4 This test was first
mentioned in scientific literature by
DR.. Henry Lehman, who states that
1t was shown to him by a Mr.. Morris,
detective in oleomargarin prosecu-
tiops. 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
4 equally well 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, it is so
simple of execution that it 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. 1t consists merely IN boiling brisk
" a small portion Of the sample and
observing its 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 Ca piece the
size Of a small chestnut) in an ordi-
nary tablespoon, Fastening the process
by stirring with a splinter of wood
(for example, match). Then in
creasing the heat, bring to as brisk
boil as possible, and after the boil
ing has begun, stir the contents of the
spoon thoroughly, not neglecting the
outer edges. two or three times at in
teryafs during the boiling always
shortly before the boiling ceases In
the laboratory a test tube, 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
T "pan test =
A gas fame. it available. can be used
perhaps more conveniently than a
kerosene lamp.
Oleomargar and renovated butter
sboil noisily, sputtering lmore or less)
like mixture Of grease and water
when boiled, and produce no foam, or
but very little. Renovated butter pro-
duces usually a very small amount.
u y. q
less noise, and produces an abundance
of foam.
Poultry Briefs.
It is said that the interest being
manifested In the poultry industry is
greater than ever before. AT no time
Previously In the history OF this coun-
k tty have SO many educated men been