RECIPES FOR THE DAIRY. 



BTJTTEI^. 



BUTTER MAKING— A "New Departure," or New Discov- 

 ery in Setting Milk, Claimed to be of Swedish Origin but 

 really a Yankee Invention.— The Rev. Dr. Prime published in the Xew 

 York Observer what he understood to be, and consequently gave, as a recent 

 Swedish discovery. He said: 



"A discovery has recently been made by M. Swartz, which promises to be 

 most important to the dairj^ farmer. In the ordinary method of cream-sett in;^, 

 the milk is placed in very shallow pans, and stands for 24 hours or more while 

 the cream is rising. The milk, during that time usually turns sour, and the 

 cream becomes contaminated with free fatty-acids, with partially decomposed 

 albuminous bodies, and Tvith other products injurious to the flavor or keeping 

 qualities of the butter. In Swartz's plan the milk, as soon as it reaches the 

 dairy, is placed in deep metal pails standing in a vessel full of ice. Not only 

 does the low temperature reduce the process of change to a minimum, but, 

 quite unexpectedly, it also greatly facilitates the rising of the cream ; so that ia 

 pails having sixteen inches depth of milk, the cream is nearly all obtained 

 in twelve hours. The butter churned from the product is not only pure in 

 flavor, but has remarkable keeping qualities. The plan is spreading rapidly." 



To the above I give the following explanation by a gentlemen signing him- 

 self Ivenans, which shows that if the discovery was not actually made by Mr. 

 Starr, of Litchfield, Conn., it had been used by him three or four years, at 

 least, before it was made public in Sweden. This writer and traveler says: 



"I find the above in a newspaper of Paris, France, showing that the dis- 

 covery is considered to be something new and wonderful. Some three or four 

 years ago I wrote a notice, which was published in the New York Observer, of 

 the splendid dairy of my friend, Mr. Starr, at Litchfield, Connecticut. In that 

 notice I stated distinctly, with great particularity, Mr. Starr's method of setting 

 his milk for cream; not in shallow pans, as the women of old were wont to do, 

 but in narrow vessels about twenty inches deep, standing in ice-cold water, or a 

 very cold place. This is the identical process now boasted of as the new discov- 

 ery in Sweden, and spreading rapidly. It is a Yankee invention, and how 

 long it has been in use I do not know. But they are smart in Sweden, as I 

 know from observation, and will make use of every good invention or valu- 

 able discovery in butter making or anything else." 



Remarks. There are those who claim that to heat the milk after straining 

 inYo the pans, by setting upon the stove until the film upon the top of the milk 

 begins to wrinkle will cause the cream to rise quicker and better than without the 

 scalding, which experience will soon determine ; but I am well satisfied that those 

 who are situated so they can have coW spring water to run through their milk 

 house, by which they can reduce the temperature of the milk quickly; or thoss 

 who are near large streams of water or lakes, sf that they can cheaply supply 

 41 (Ul 



