Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1903-06-25

EgerS Re ! i ]
The cream that is received by a fac
Cory is already partly ripened, as indi-
Gated by the immense number of bac-
terra it contains All the changes
which occur in the cream under the in
fuence of the miscellaneous bacteria
have already occurred, and the ripen-
ing that takes place in the factory is
wholly due, or almost wholly, to the
growth of the acid bacteria.
A ripened cream is almost a pure
culture of acid bacteria, but this does
not mean that the ripening has been
produced by this bacteria alone. That
the Tactic bacteria play an important
part in the ripening is perfectly evil
dent; that they are the sole cause of
ne changes occurring in the ripening
is not so evident.
The peculiar flavor of spring butter,
which is SO much desired by the butter
maker, is not due to the development
of the common Tactic bacteria. Butter
ripened during the winter months de-
veiops the two species of Tactic bac-
terra as abundantly and as quickly as
does that ripened in the spring, but the
flavor does not make its appearance.
In the last three experiments re-
corded the spring favor was very no
ticeable in the cream, but the develop
ment of the acid bacteria, or the two
species referred to- was practically the
same as in all the previous expert
ments. The spring flavor, therefore,
cannot be due to these common Tactic
bacteria.
To what this spring favor is owing
we are not yet satisfied. Whether it
will prove to be due to the large
growth of miscellaneous bacteria dur
ing the first few hours of ripening or
whether it is due to difference in the
chemical nature of the cream remains
for further experiments to decide
Professor H. w. Conn.
Renovated Butter Laws.
A case has just been concluded in
which it has been found that that por-
ton of the oleomargarine law relating
to renovated butter is defective in an
important particular.
The law provides that renovated but
ter shall be branded and stamped in
IL
rine.
Last winter a firm in Buffalo was
found to be taking renovated butter
from the original packages and making
1t over into rolls and prints without
properly marking 1t to disclose its real
nature. The case came before the
United States grand jury and no in
dictment was found much to the sur
prise of those interested In the prosecu-
ton. 1t has just transpired that this
was due to the fact that the law does
not make it an offense to take reno
waited butter out of an original pack
age, make it over into prints or rolls
and sell it for pure butter provided it
is not shipped to any other state or
territory or the District of Columbia
or any other country after having done
this. For this reason the United States
attorney decided that it would be use
less to undertake TO convict the firm of
irregular practices and recommended
no bill
This proceeding has shown that it is
possible to sell renovated butter for
pure butter in any state where the
state law does not cover cases like the
one related above.
Dairying In France.
French butter may be said to be of
three grades. The first grade, usually
made up in little pats or rolls, is en-
tirely without salt and when freshly
made is of good flavor. 1t is of a
greasy or pasty consistency.
The second grade is made of butter
milk and SKINNED milk. and the third
Is made by heating the residue of the
milk and churning it with small
quantity of milk and cream. The last
grade is used for cooking butter.
There is q popular belief that 'mar-
garine" is freely used in the prepara-
ton of French butter, but as the chief
establishments guarantee the purity of
their products and invite analysis it is
probable that the only adulteration to
be found in their products is a more or
less liberal use of tactical fats obtained
by relocating the milk as described.
France exports annually butter rep
resenting a value of $11.5S0,OO0 But
ter usually appears on the French table
with the radishes as a first course at
the midday meal and is not seen again
In recognizable form until the next
noon.-B Bordeaux.
A Milking Expert.
"What Know About Milking is
thus described by correspondent in
the Melbourne Leader: 'sThe last COW
tried to milk was common cow, born
in obscurity, but she carried her tail
high with a naughty air. l made a
common remark to her that need not
have given offense, as l thought. l
said. &c. and she 'soed.' Then told
her to hist and she 'histed' But
thought she oyerdid It She put too
much expression in it. heard some
thing crashing through the window Of
the milking shed and fan with a sick
ening thud on the outside. The neigh
bors came to see what 1t was that
caused the noise. They found that
had done it In getting through the
window. / asked the neighbors If the
shed was still standing They said it
was Then / asked if the COW was in
jured much. They said she seemed
quite robust Then requested them
to go In and calm the COW little and
see II they could get my new hat off
her horns. lam buying all my milk
now of milkman. | select a gentle
milkman, who will not kick. and feel
as though can trust him. Then. if he
feels as though he can trust me. it's
all right"