230 THE AMERICAN FARMER. 



oleomargarine, the germs having been found alive even at 190, and that it is impossible to 

 kill the animal life in beef fat at a temperature lower than 212. One of the leading 

 microscopists in the Western States says of oleomargarine: 



&quot;The greatest danger is, that much of the oleomargarine manufactured from refuse 

 fats, may be a highway through which the eggs of animals, larvae of bees, etc., find their 

 way into the stomachs of men. These eggs, larvae, etc., are known by the name of entozoa. 

 They are formed by myriads in the intestines of many animals, and are only surely killed by 

 a temperature of 212. &quot;When these worms reach the stomachs of men, the embryo is 

 liberated, and after penetrating the mucous membrane, it burrows its way, or is carried by 

 the blood currents, to some distant organ, where it is lodged, but presently reappears as a 

 hydatid vesicle. It is manufactured in immense quantities and sold to dealers, who mix it 

 with real butter, and sell it as such. The men who mix it and sell it thus fraudulently are 

 the ones who ought to be punished.&quot; 



Not only should those who sell this spurious article be subject to the penalty of the law, 

 but those who manufacture it and put it upon the market. The manufacturing and 

 circulating of counterfeit money is prohibited by law, and those who violate this law are 

 punished by the penal laws of the country, and we see no reason why those who make and 

 sell spurious butter or any other article of food, drink, or medicine should escape punishment 

 for that which should be regarded as felony in law, a felony of a far more serious character, 

 and requiring severer penalties than the laws impose respecting those who counterfeit 

 money, or knowingly issue the same, the gravity of the offense respecting counterfeits or 

 adulterations of butter, or other foods, drinks, or drugs, or issuing the same, knowing them to 

 he counterfeits or adulterations, being very properly measured by the probable consequences to 

 the public health and the average duration of human life, through the use of these noxious 

 compounds. 



The experts of oleomargarine are nearly equal to those of butter in this country, and 

 this fraudulent article is what the dairymen have had to contend against for several years, 

 to the great detriment of the dairy interests, and the reputation of American butter abroad. 



English Butter-making. One of the highest authorities in dairy matters in 

 England recommends the following method of butter making, which he says is adopted in 

 the best districts of Normandy, the butter from which sells at the highest price in the Paris 

 market: &quot; Clean all dairy utensils, first in cold water, secondly in hot water, and again in 

 cold water. Cool the milk by placing the cans in cold running water; then set it in deep 

 pans at a temperature not above 55; skim with a perforated skimmer after setting twelve 

 hours, using care that only cream is taken off. A second skimming may be taken twelve 

 hours afterwards; but this is not to be mixed with the first. The largest quantity of butter 

 does not give the best quality therefore make two qualities. 



The best butter cannot be made of cream from sour milk. Churn the cream at a 

 temperature of from 57 to 60 in a revolving barrel churn, making forty to sixty revolutions 

 per minute. The churn should be ventilated often during the first ten minutes. Learn by 

 the sound when the butter has come in globules the size of a pin-head, then draw the 

 buttermilk. [Some American authorities say that the globules should be as large as a pea.] 

 To prevent loss, pass the buttermilk through a hair sieve. Wash the butter well with cold 

 water till the water comes off clear. Press out the water in the butter- worker and add salt 

 in the proper proportion.&quot; 



Freildl Butter-making. By the French system, butter is made from very sour 

 cream, is washed in pure water in the churn, and being for the most part sold for present use 

 in the home market, no salt is used. The best French butter is shipped at once to the 

 consumer. It is put up in large balls of twenty-eight pounds to forty pounds, each ball being 

 covered by a piece of fine flannel and placed in a willow basket. Second and third class butter 



