On The Science And Chemistry Of Butter Making

There is no otherbrauch of business Bither mechanical oragiicultural whero there is such a diver.sityof mothods and implementi used, as in butter making. Evety dairyman has Ui own views how eroatn should be handled, what style oí churu Bill make the best butler, and how the butter should be tínished. There is not one dairyman in a thousand that has ever studied the chemistry of butter so that he eau teil why he prefers his niethod to thal ot" others. Again they eannot ao;ree upoix the merits of different paekages of butter. for each one has a culuvated taste derivod by eating a certain gnMe of butter. Now, whou butter is judged by its tiavor and odor alone it is no wonder that there is such di.ssaüsfaetion at fairs where premiums ai-e given on butter. Now, if the keuping qualities were includecl with its Havor and odor, and a microscope was used to aseertain the percent, of wbole globales it contains, tben dairymen would know what eísentiíd point.s butter must have to be called perfect. Many of our creameries make as line flavored butter as uerhaps ever can be produced when it is new, hut if it is kopt six; or twelve months, it has lost its tine llavor. What this country neods most in the iniprovement9 in dairying is to learn the art of making gilt-edged butter that can be kept for years without detevioratm. The questi-jn arises how can it be done? There is but one answer. Dairymon nmst furnish rich well ilavored milk and churu it before the butter glóbulos receivc any taint, a:id maeliinery that will disrobe the glóbulos and leave tliem as perfect in foriu as well cleaned cloverseed; then finish the butter without washíng the glóbulos; thcu dairymeu wül be as far ad vaneed in their art as millers are in theirs. Millcr.s have spont millions of dollars in the past few yeare to perfect machinery tliat would not injure the formof the flour globales while being separated froui Mea othor. and have revolutionized tlm ;irt of making tlour, o t íi it no fanoy ilour is nuule by the o'.d style mac'iinery. The iiuaütv "f breiuldepeiulsmueh upon the per cent, of whole Ilour g'.obules it contains, for all the broten ones sour, while the whole oin'.s raisi! the bread. It does not injure the tlavor of butter bv destroying the form Of the bulter globule whilo chuniing, if the butler is boQSUHted while new; neither does it injure the ilavor of a hard apple by bruising it if it is not kept too long. Dairymen, with their thousanda of patented churus have not got one that will preserve a larjrer per cent. of the oil globales th;in the oíd dash churu, guch as was used before this country was discovered. Althouh dainmen have spent millions of dollars trying to learn the art of makinj: butler for lon keeping, there are various causes why they liave lailed. The cliief one is they could not get nuv-hinery to durobe the butter glol)ules without ilcjiroving the form of at least eïghty-live per c(int.; Uien whcn they haü limsneu the butter it vroukl not ecmtain more th:in fi-om one to live per cent Now it is no wonder to any one that has made the chemistry of butter a stuly tliat such butter could not be kept for years without détêfWfcitiffg. One of the ehiof cansos whv inventors of dairy implemeuts have not pert'eeled a patetit ohurn is a íalse tlieory that has boen believ-d for ages- that is that the yc.Uclès were worn oil" whüo churning, and milkor cream must reeeive either pressure, or friction, or violence in uome manner to wear them o ft', a theory I challenge aiiyone to prove in any ruanner. The writer has beeu afarmrr nnd Imilder of flourlng milis and inventor of dairy implements off and on for thirty years: has made the chemistry of both liour and butter a practical SUUIV. íUhi uniti witiiiii niu jia.aL JV-..H supposed the pellc'.c was worn off While churuin. Since tlion I have discarded that tneory and adoptedthc theory that the peïliele is removod either by pressinu; or rabbiDS tho o-lobule so as to destroy its natural forin and break the pellicle, or by giipgligg air through the milk.- Moses Ihdchinson, in American Diir-mnn. "Shon,"' said a Duli-lmian, "vou roay say % li:it you plgae 'pout )id neigliligrs; I have had te vorst nejgjibors a-i nevei vas. Mine pis and ruiin lu'iis onic home mil den: ears split, and todder l;iv iw of Hiftti ooje homo ■nissing."