BUTTER AND CHEESE. 25 



Mr. Boise. Is the cheese really as wholesome? 



Mr. Arnold. Yes, sir ; it is just as good and wholesome. 

 There is no objection on that score, unless you make a differ- 

 ence in the digestibility of butter melted and butter not 

 melted. The condition of the cheesy matter is the same as in 

 other cheese. But the difference of making cheese out of 

 oleo-margarine, and making butter out of oleo-margarine, is 

 very wide. 



Question. What kind of stuff is oleo-margarine ? 



Mr. Arnold. I will tel] you. I will say in the first place, 

 that butter and tallow are not so different as a great many 

 people would suppose from looking at them. Two of the fats 

 in each, oleine and margarine, are animal fats, and they are 

 alike in butter and in tallow. The difference is this ; butter 

 is made up of oleine, margarine and cheesy matter, all in a 

 state of emulsion. Tallow is made up of oleine, margarine 

 and stearine. You have stearine in the place of cheesy matter, 

 but it is the emulsion of the oleo-margarine with the cheesy 

 matter that makes it butter instead of grease, and you cannot 

 get that emulsion artificially. You might just as well boil up 

 a quantity of veal, and then churn it with ground bones, with 

 a view to getting a live calf out of it, as to undertake to 

 make butter from oleo-margarine, for you cannot get an 

 emulsion ; it is perfectly impossible ; but the case of cheese 

 is altogether different ; you there use it to feed the ferment, 

 and if it has no objectionable flavor, it will answer the pur- 

 pose well. 



Mr. Wetherell. Then, if I understand you, Westfield 

 may hereafter become a better dairy town than any in Her- 

 kimer County, because they have tallow enough here to make 

 butter or cheese, according to your statement, — is that not so ? 



Mr. Arnold. Yes, sir, you are about half right. The 

 fine beef of Westfield may furnish oleo-margarine for cheese, 

 but it will not make butter. 



Question. What effect does high feeding have upon the 

 size of the globules? 



Mr. Arnold. I have noticed invariably, in all my examina- 

 tions of milk, that where cows were fed very highly, when I 

 was drying them off and fattening them at the same time, that 

 the globules of the milk were larger, under those circum- 



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