The farmer and mechanic. [volume] (Raleigh, N.C.) 18??-19??, 1902-12-30


All experience goes TO prove that The {
age of invention. as We may we'll call [
the present is by no means near its end. {
What may come hereafter Is as unex-
pectod or uudreamed Of at the present
time, as those amazing inventions which
are now in use for lessening labor, cheap
ening products. and simplifying and max
ing more certain the various processes.
so that time, which is now more val
liable than ever on this account, may oe
saved The fact is, that the various ma
chimes invented and supplied 10 farmers
| of all kinds for the culture of the soil.
| the sowing and planting, cultlvatlug and
| harvesting the crops as we'll OF fit
| ting them for use or sale during the i
past fifty years, and by rapid intervals
| every year since, has smplifed and
! improved the methods of farm work that
| it is no longer a heavy toll, and unceT-
tain in its results but is now as easy
as any other improved mechanical opera +
tion in work, and the saving OF time and
| work so conduce to the profits OF the
farmer that he has become an employer
of labor and manager Of machinery in
stead of a slow, laborious worker him
self. The farmer Of today is not
laborer but a scientific employer of ma
chinery, and the labor Of the farm is
|
mere muscles of the limbs.
In the dairy work there has been more
of inventive genius employed, possibly,
| than in any other line OF work. But for
want of the study and knowledge due
to experience in practical way vast
amount of brain and hand work has been
wasted. This is shown by the records
of the Patent Office at Washington. in
which there are described hundreds Of
devices, we cannot say inventions, for this
word means something found out, which
is Of actual practical use; but rather sug
gessions as to possible changes in farm
|, or dairy work which may be conducive
d TO economy Of time, labor and product
s But of these there is bare dozen or less,
e which have been profitably adopted; the
rest having been discarded as imprac-
d ticable, and otherwise useless. And all
e this labor has been thrown away, sim
d ply because the persons who have spent
:. years, lifetime, in pursuit Of some
; Improvement in this part of the dairy
IS work have been entirely ignorant OF the
le first principles cf chemistry and mechan-
ct les, relating to the making of dairy pro
le ducts but most especially of butter. Every
er part of human work in the world is found
IT ed on some special principles associated
g with the special character Of the ma
IS terials, subjected to so-called improve
o. processes. Confning ourselves TO tn
D. making of butter for instance, it should
I, be very clear that every person engage
r in this part Of the farm work shoult
understand the precise nature of the milk
u Of which he is making butter Butter i
hs cne of the solid parts Of milk and wit
nd the casein, or curd Of the milk, form
nearly two thirds of the whole CT tn
ne solid matter Of the milk. which is dis
". solved in the water, OF which there
"a an average of SO per cent. in the mill
en- The solids Of which the dairyman make
ne his products are the caseiH and the II
lld leaving the sugar. All OF these are va
pie ued as foods Or used in the arts, tn
latter to small extent supplies the mi
of sugar which is used mostly in med
of cine for the covering material for s'na
tie, rortions Of ill-tasting drugs, of Whie
. pills are made, and so that these may
most easily taken. We will here, 4
the present, confine our study TO Il
fat in the milk, which is the obje
Of pursuie by the butter maker
hat We have mentioned mechanical pril
she pot in solution, but existing in il as
ats sure and certain in their operation
TO those Of any other work Of mankind, al
OUT are based on the peculiar character
ana the ian its condition mostly in whI
uly it exN in the milk. Everything in Il
ana ture is depending on the very same i
vas culiarities of the matter OF which
the consists AMI the special natural la
ced by which the behavior and general cha
S acter of it is distinctly prescribed. T
: to butter Of milk is formed Of special {
not ;: .,;., - ~ M
this - "a -, - :
red. ~. - .l't,t,,r ,d :; tt,o ~
:: Of minute glObules, varying IN size n
" ono-fye- nundreGLh to c-thouSanGtn
ould 9l4i'' - -o-.it,lo r,ca,
bout mo 80 - -.
eat - -, ta--- -
king 40 pa ~ - ~ +tfs males
not - = -
milk hold the minute gIobulcs Of
7. butter quite tenaciously. so that vi
they are lighter than the milk, yet I
rise to the top Of it quite slowly,
everyone in the business OF making ,
This - t7, contain :
ou ton of the milk itself: so that
a e " cream-as We call it-con5ists OF Fl
,,-ino 20 to 40 per cent. Of the fats. the
oeis is the milk held between the agglon
,ttor ated or gathered globules OF the fat
VOL of course the cream has less or N
,oro milk in it as the time-during Whici
nd has been separating from the heavier
,,,oo+ ter or serum Of the n2ilk-has been;
give al any 'llht eh0Ie p ~
q of 70 ~ per cent. y liz bUe1oi "
10 in and mostly less.
lould Now VIC take this cream ana u
rable | butter from it. And right mere We p
ound lot of conditions without goihs
IN of any special explanation or these, II
be sufficient to say that the separa
Of the fat globules-the butter, II
20, from the milk which with the bu
wont fats or globules in it makes the crea
near depends on~entirely mechanical pr
ahhit rles These are simply these. Inc CT
Az ie put into a churn which IS put IN
ton in any way, SO that the ml