DAIRY PRODUCTS. 311 



fat, consisting of not less than eight fatty acids in combination 

 with a substance known in its insolated state by the name of 

 glycerine. Four of these acids, in their isolated condition, are 

 solids ; four of them are liquids. These latter acids are re- 

 markable for their unpleasant odor and taste. While still in 

 combination with that peculiar compound, glycerine, that strong 

 odor is not noticeable ; but as soon as the combination by any 

 cause is disturbed, the objectionable odor and taste become no- 

 ticeable, and we recognize the fact by saying the butter is rank. 

 The fatal reaction of casein on butter is merely a matter of 

 time, which salt, even under favorable conditions, can only 

 delay. The following rules are endorsed by practical and suc- 

 cessful butter manufacturers : protect your milk against every 

 offensive odor ; collect the cream before the milk is sour ; fo- 

 ment the cream gently before churning; do not churn at a 

 higher temperature than 50° to 56° F. ; carry the entire oper- 

 ation on with speed ; shorten thus the injurious effect of air 

 under very disadvantageous circumstances ; wash the separated 

 butter under little agitation, with a saturated solution of good 

 dairy salt, and repeat the operation a few times, and finally, 

 keep in mind that want of cleanliness will render all these pre- 

 cautions of but little use. 



Cheese — In reading the late statistical reports of the Amer- 

 ican Dairymen's Association, we notice among others the follow- 

 ing statements : — 



American annual production of cheese, two hundred and 

 forty million pounds. 



American annual demand for home consumption, one hun- 

 dred and eighty million pounds. 



English and Scotch cheese production, one hundred and 

 seventy-nine million pounds. 



Great Britain's annual consumption demands three hundred 

 and nine million pounds, of which about fifty-five million 

 pounds are from America, and the rest principally from Holland 

 and Canada. 



These figures tell us that we exceed England by millions of 

 pounds in the production of cheese ; that we consume less than 

 half as much per head ; and that profitable exportation to that 

 market, hitherto the only one, is limited by competition. In 



