The Montgomery advertiser., 1904-06-27

now be added a process for homogen- .zing It so that 1t will keep almost in- uenhitely without change in its phys icai condition. The tendency of the fat siooules to separate from condition or suspension or emulsion, as they oc- cur in freshly drawn milk. and to col rect at the surface in a layer of cream, causes milk to lose its homogeneity l very quickly; and while this creaming | tendency Is highly advantageous In | butter making. it is objectionable for many purposes to which milk Is put. | The fat g1obules in milk vary greatly | Tn size. Not only are those of some | breeds and individuals of large aver age size. but in the same sample of miik there Is always a considerable number of very minute globules and others that by comparison are quite large. The larger giobules rise to the surface more rapidly. and have great CT tendency to coalesce. The very smallest globules never rise, but re- main in state of suspension.
 This inactivity of the smaller glob- ules has suggested a mechanical means of rendering milk non -creaming and thus preserving It's homogeneity. Such process has been perfected and pat ented by GauIin of Paris. and is com ing into use in Europe. It is designed to reduce all the fat globules to a very minute size, by means of pres sure and concussion. Milk heated to about 185 degrees F., is placed in a , closed drum. and under pressure of 250
 atmospheres is forced through a se- ries of very fine openings. the jets as
 they issue coming in contact with porcelain plate which is held in place by stin spring. The effect Is similar | to that produced when mercury is pour | ed on the floor. The fat globules are broken up by the concussion into very | minute particles. which do not tend to coalesce or rise to the surface. Under
 the microscope the globules appear as | almost immeasurably fine granules
 distributed uniformly through the milk.
 and are evidently more intimately as- sociated with the casein. While the globules in ordinary milk range. on an average, from 00016 to 0.01 milltmeter l in diameter. those of the treated milk average only about 0,000s millimeter l in size Samples of the treated milk l have been kept for six months without change In the character or uniform dis 1 tribution of the fat globules. Further | more, treatment of the milk in a pow erful centrifugal machine which cream- l ed ordinary milk completely, had prac- | tically no effect on the fixed" milk, | showing how thorough had been the change in the mechanical condition of the fat. ..fl | An investigation was recently report
 ed in the British Medical Journal of
 the process as carried out by a dairy company in London. In this case the | Akin" was combined with pasteuriZa-
 tion. and the milk was aerated with mixture of oxygen and carbonic acid | under pressure as 1t was bottled. The only apparent change in the milk was
 in the fat globules, the other constit-
 
 l found to be unchanged. and there was no decrease in digestibility as shown | by experiments In artificial digestion | The treated milk kept perfectly sweet l for over six weeks, and remained sweet l for several days after opening. It 1 showed no tendency to cream, but was perfectly homogeneous when the bottles 1 were opened.
 The process is thought to be espe-
 cially applicable in putting up milk to
 be kept a long time, or partly con- | densed milk to which no sugar has been added. The cream which rises in a | buttery mass in the neck of bottles
 of pasteurized milk is difficult to diff
 fuse uniformly through the milk when
 it is used, and this has been an objec-
 tion to ordinary pasteurized milk, es- pecially for children's feeding.
 The apparatus in most common use | treats about 2,000 pounds of milk an
 hour, and requires seven horse power 1 for Its operation. It is said to be cas- l fly cleaned, and the parts coming in | contact with the milk are mostly of
 bronze. To prevent clogging the ma
 chine, the milk Is filtered before en-
 tering the drum. which takes out all
 the fine particles of dirt-E. w. Allen | in Scientific American.
 Spanish Peanuts for Horses. | Spanish peanuts make a good feed for horses as well as cattle and hogs. | During the past winter my horses were "off feed" and I kept them on a peanut | diet for three weeks. working them as usual, and they not only regained their normal appetite, but improved in 1 general appearances. The Spanish pea nut Is small, clings to the roots of the vine and when planted not too deep 1 in sandy land are easily gathered. Pull | the vines up and store in a dry place. 1 When ready to feed horses, place vines with clinging peanuts in your horse l trough and the animals will do the rest. Peanuts are very prolific in Grimes
 County and more farmers should raise l them.-T H. Lacy, Retreat Texas, In | Farm and Ranch.
 1 Size of nm Orchard.
 l It Is almost as difficult and expen- | sive to care for five acres of orchard
 trees as 1t is for ten, and 1t is mis-
 placed energy to attempt to plant or | chards too small to occupy ones full l time. As good deal of modern or
 charding expense consists in the labor
 of spraying and fighting insects, 1t will pay better to have an orchard large enough to warrant one in purchasing
 the necessary apparatus to spray prop
 erly. A large orchard also tends to
 protect itself from the winds, and in
 winter and summer there may be
 considerable saving from this. The
 trees on the outside nearly always pro- 1 duce less than those inside