Tensas gazette. [volume] (St. Joseph, La.) 1886-current, 1908-01-17


Mexican vaqueros-cowmen
men and the like-have been kpo~~
when otherwise foodless or astral
the Sierras, to support life for days y
JUST that candy--a proof Of its r,t,'-
al muir saeqess and purity.
This. Mexican azukar, techn,c.r-
known among sugar experts as musrs
vedo-a word which is also spelled ~
dozen other ways-is unobtainahls q
the United States anywhere norm !,
the Rio Grande. 1t is not for sale e.
In the large cities of the Un,fs~
States. -
Melon sugar candy l heard OF Al.
while In Mexico. but never saw n r
is just the sun dried juice of the melo..
the left behind pulp forms a ca,tls
feed. f
In the travels of Marco Polo Of pear.
ly 800 years ago, you read Of the ban
butter of the Tartars-butter worhe1
up into ball form. size of the fist. The,
enclosed in casing of pure chez.
preserving the butter from the outsids
air, and the butter Keeping the Chez
from becoming hard as a rock
The same system of butter presery,-
uon continues to this day among ths
Orientals, except where displaced By tbs
timed or canned notions of the wess
ern world. Hundreds Of years a~c
the idea travelled to and was copied
by the Armenians, Turks, Greeks ana
Italians, but has never been adop,e6
by Americans.
Butter can thus be preserved for
score Of years or more. | have used M
scores Of them during travels; some
times. on opening. there may be fee-
Gle odor OF rancidity on the butter sur
face, but the inner portion is rarely a..
fected. The rancidity will be due d
small pocket OF air being left inside
when folding the cheese envelop about
the butter, which In time goes bad"
SO to speak. 1t is considered bad work
manship to allow any particle Of air
to remain within the casein envelop.
The cheese-in the making up Of thu
ball butter-is rolled out like SO much
dough-"like mother used to do" the
butter ball placed inside, then the
cheese covering is worked up around
the butter by hand with the close dex-
terity coming from long practice. The
cheese casing varies from one-half to
one centimeter in thickness. Sometimes
1t fmparts a slight cheesy taste to the
butter but that you sometimes notes
even In fresh American buffers.
Confectioners thus preserve their but
ter shortening for years. The ball but
ter Is sent In sacks on camel back to
the innermost cities of China being
sometimes fiftSsn months in transit,
as In the time Of Moses"
This ball butter should BE- another
pointer" in preservation for the AM
erican trade.
Dried EVAN with all the butter fat
intacS and dried eggs have only -beea
known n recent years to the Amert.
can coafseticnsry trade; yet the Asia.
tics have hAd them since history was
lost in the night Of time" The Chi
ness have also system of preserving
soft liquid eggs in the shell for scores !.
Of years, by immersing them in pickle
and earth, but the yolk becomes rather
solid, and can be cut by a knife.
OF dried cream and milk have had +.
some dozen years experience. II wss
first produced In Europe a. . curiosity
about half century ago; but the
Orientals have used the sun dried milk
and cream as fatigue food In their
expeditions since the days
Of Yengis-Kan. You see SACKS Of It In
the bazaars Of the East. 1t Is Of an un-
even, lumpy character. dingy, yellow
lsh white in color. At first sight you
might think 1t was badly put up and
low grade species of damaged tapioca-
Most Of the dried milk on the mar
ket today can scarcely be Justly called
milk at all. 1t is just refuse skim milk
by boiling at temperatures
over $50 degrees Fair, which coagu-
ates ard destroyes the nutritive values
If the mira corpuscles 20 that they pan
through the economy without nutrify-
ng 1t. A familiar illustration Of this
% the reader will DO the following:
You know how an egg. once hard
,oibd, cant be beat"-not even IN
lot liquids. even though you mash the
,gg to a pulp first. 1t will always stay
n finely divided granules even after
he severest beating and shaking. This
s due to the boiling Of the egg having
oagulated its corpuscles beyond pow
# Of resolving again with liquids. The
anne thing occurs when dried skim
milk is evaporated above $50 degrees
rahr.
Still, there are some grades of skim
milk powder in the manufacture OF
which care is exercised not to reach
he coagulating point simple way
o test this is as follows: Mix some
n a glass of water, give 1t fair shak-
ng and let 1t stand. IL any settles to
he bottom within few hours reject
Dried pure milk with its fat intact
an be tested by mixing thoroughly
nd allowing to stand for the cream to
Use. Your own sense will tell you
Ihether the fatty cream is bona-fide or
as been substituted for solidified cot
on-seed oil, ct al. II any sediment
orms, excessive heat has been used
ere TOO. Reject 1t.
Dried cream is rara avis In purity,
ut il easily tested. Mix with tepid
rater to the consistency Of cream. al !