1880.] 



THE LANCASTER FARMER. 



39 



submitted the products of lier ingpnuity to the 

 inspection of Messrs. Luss, Brandt and Naw- 

 rocki, of Berlin, believes that she has a right 

 to state tlie gain in butter is 10 per cent, and 

 20 to 25 per cent, in cheese ; e. tj. : 



MONTHLY aVkuAOE MILK TO ONE POnND OHECi^e. 



Ordinary Mutliod. Ziemau's Met od. 



January, 1878 5 lit. TjlO 4 HI. 7;I0 



Miircb, " 6 4.6 



April, " 6 4«-9 



May, " 0', 4.3 



MOMTHLT AVEBAOK MILK TO ONK POUNL» UUTTKR. 



January, 1S78 17 lit. ?X 12 ?i 



March, " 16 "< 1'2 11-15 



April, " 16 i( 11 8 11 



M.1V. " • 16 >i 114-9 



Dr. Petri has analyzed the butter and the 

 buttermilk, wliich test conlirnis the practical 

 results of the Zieman process : 



ANALY8I8 OF BUTTERMILK. 



Old Way. Zieuian'g Way. 



Water 94.21 91.7S 



Albumen " 2.06 3.76 



Milk sugar 1.80 2.60 



Fat 1.75 1.03 



Lactic acid 0.26 0.30 



Ash 0.44 0.44 



100.00 100.011 



AKAI.T81S OF BUTTBB. 



Water 15.07 9.76 



Fat 82.17 88.91 



Albumen 1.72 0.48 



Milk sugar 0.42 0.30 



A^h 0.62 065 



100.09 100.00 



The "litre" is to the Imperial quart as 61 is 

 to 07. 



If we consider that it is the object of the 

 butter maker to get rid of as much of the al- 

 bumen and lactic acid as possible, the.se mat- 

 ters being destructive to the kee|)ing proper- 

 ties of the product, and to retain as much as 

 possible of the fat and milk sugar, we shall 

 see that the Zieman process is eminently qual- 

 ilied as to obtain the desired end. There is 

 also a diminution in the quantity of water re- 

 tained, its place being occupied by the fat; 

 but the grand point practically is the expul- 

 sion of an extra 1.24 jier cent, of albumen. 

 This is the substance that plays the mischief 

 with all our butters, giving them the cheesy 

 smell and taste, and, like all matters contain- 

 ing nitrogen,* rendering them liable to every 

 description of change on the least provocation. 

 In this the Zieman process seems to equal the 

 old Devonshire plan of heating the milk after 

 a certain number of hours of repose from the 

 time of milking. I may as well give a de- 

 scription of this latter process, as I am 

 anxious to have it tried by private individuals, 

 feeling convinced that it gives less trouble, 

 requires fewer utensils, and produces butter 

 which is superior in flavor and in keeping 

 qualities to any other in use. 



The pans for milk intended to be treated 

 after the Devonshire fashion should be made 

 of the strongest tin. They may hold from 

 two and a-halfto three gallons, and the top 

 should be considerably wider than the bottom, 

 say in projiortion of three to two. The milk 

 must be strained into these vessels, and re- 

 main in the coolest possible place in summer, 

 unmoved and unshaken, until the cream has 

 risen. Thirty-six hours in winter will be the 

 outside time necessary — less if the tempera- 

 ture be kept at about -50 deg. F.— and in sum- 

 mer the greatest care must be taken that not 

 even the smallest acetilication takes place; 

 sixteen hours, however, will be the average 

 safe i'mw. If the milk curdle, farewell to all 

 hopes of butter. We are now ready to heat 

 the milk— on the stove in this country, but a 

 "water-bath" would be preferable. Place the 

 pans carefully, without shaking, on top of the 

 stove, which should be only moderately warm 

 to start with, and very gradually raise the 

 temperature. A ring will shortly be seen to 

 form on the cream; this ring, which will be of 

 the same size as the bottom of the pan, should 



*Commonly called "Porteiu compoands." Proteus w»8 a 

 sea. god of inferior rank yfho kept the Fea-oalves (seals?; of 

 Meptuue: 



"Omme cum Proteo'* pecus egit altos 

 Visere monies," 

 as our friend Horace says. He was, bko Mr. Weller's 

 friend, »'the rcd-*aced Nixou," gifted with the power of 



Eropbecy; but w.ns so adv-^rst^ lo exerciaiug his power that 

 e would not open his lips except under rompulsion, to 

 avoid which he used to transfoim himself into various 

 eha))e8, and give those who wished to oonnuU him as much 

 trouble as a refractory gamin before a police magistrate. 



be carefully watched. In a short time it will 

 swell and thicken; as the milk approaches the 

 boiling point the whole cream will present a 

 rough, blistery appearance, the color will be- 

 come more or less orange brown according to 

 the ricliness of the milk, and the pan must be 

 gently removed to the dairy to cool. If the 

 ring break, which it will do if the heat exceed 

 210 degrees F., the cream will mix with the 

 milk, and the hatch will bo in a great measure 

 ruined. Great care should be taken to raise 

 the fire by degrees, as othcrwi.se the butter 

 will have a "fire-fang" flavor. If these hints 

 are sedulously attended to, I guarantee per- 

 fect succe.ss on the first attempt. 



When cool, the "scaled," or "clouted," or 

 "clotted" cream may be taken ofl" in an 

 almost solid cake— delicious, indeed, when 

 eaten with apple tart, very few cloves in a 

 muslin bag, and no lemon peel, if you please, 

 or any other arrangement of fle.sh or pre.servetl 

 fruit, but the oleaginous particles render it 

 unfit for tea and cofiee. How long does this 

 cream take to churn ? I have done it in forty- 

 five seconds — it has never taken three 

 minutes. The way is this : put the cream 

 into any vessel and stir it round with the 

 hand, or, if that is considered objectionable, 

 with a spoon or wooden spatula. The butter 

 forms in small grains. There is hardly any 

 buttermilk, and what there is will be very 

 superior to ordinary new milk. Put the 

 grains, when come, into cold water, and then 

 wash carefully, finishing the process as you 

 would in the ordinary way. 



The rea.son why this butter will keep good 

 twenty-four hours longer than that made in 

 any other way seems to me to be that, as al- 

 bumen is the main cause of butter spoiling, 

 and as albumen coagulates at a temperature 

 much below boiling point (212 deg. F.,) the 

 enemy is deprived of his power in the first in- 

 stance by heat; and subsequently, owing to 

 the granular form of the butter when submit- 

 ted to the influence of cold water, is elimi- 

 nated from the mass, the butter remaining a 

 nearly pure compound of water, sugar and 

 fat, with a trifling percentage of ash (mineral 

 matter;) thus the lactic acid, having nothing 

 to act upon, sulkily stays behind, a mere 

 caput niortum, incapable of offence. 



THE CHATHAM CREAMERY. 



John I. Carter sends us the following de- 

 scription of his creamery, situated near the 

 village of Chatham, Londongrove township, 

 which has been in successful operation for a 

 year and a half: 



A description of the establishment may be 

 of some interest, as several of its arrange- 

 ment are new and original. The building 

 itself is a handsome three-story building, Mx 

 40, tastily finished and neatly painted, with a 

 19] feet water wheel in it, which furnishes the 

 power for churning, grinding feed, cutting 

 sausage and such operations as are likely to 

 be needed around such an establishment. 

 The lower story is the milk and churn room, 

 abundantly supplied with the purest cold 

 water, which comes from three wells and two 

 springs all within a distance of fifty j'ards, 

 and supplying a large reservoir from which 

 the water is piped with a heavy fall into the 

 milk tanks. These tanks are made of brick 

 and cement, are two feet wide and twenty 

 inches in depth. 



The milk cans, twenty inches deep and 

 eight inches in diameter, holding 15 (piarts of 

 milk, are set in these tanks as quickly as pos- 

 sible and when full the whole is covered b}^ a 

 large pan, resting upon the sides of the tank 

 anil the tops of the cans, thus thoroughly pro- 

 tecting them from all dust, dirt, or taints of 

 .any kind. This covering pan is four inches 

 deep, and into it flows a strong stream of 

 water, filling the pan, then flowing over into 

 the tank among the milk cans, filling the tank 

 to within an inch of the top when it passes 

 out. By this arrangement the milk is cooled 

 from the top and all around by a constantly 

 flowing stream of cold water, insuring its 

 rapid and perfect cooling, and its thorough 



protection from all injurious influences — at- 

 mospheric or otherwise. 



At the end of twelve or twenty-four hours, 

 with the milk still sweet, the cream is mostly 

 poured off the cans, finishing the operation 

 with a conical dii)per, and is immediately 

 churned — thus churning every day except 

 .Siinday.s. As the whole operation from tne 

 setting of the milk till the churning of the 

 cream is conducted with dispatch, the risk of 

 damage to milk or cream is greatly lessened. 

 After churning till the butter reaches the fish 

 egg state, it is wa.shed in brine, worked on 

 Embree's butter worker, printed on Happ's 

 automatic press and stored in a refrigerator 

 room for shipment. NotwithstandinfJ nearly 

 one-third of this room is occupied with the 

 water wheel and gearing of it, with these 

 simple and compact arrangements it is ample 

 to accomodate the milk of 500 cows. In an 

 attached kitchen one of Gorton's steamers 

 furnishes the steam and hot water for the in- 

 evitable washing of the numerous pans. 



The pig pen, which is a necessary adjunct to 

 a butter factory, is a building 48x34 with an 

 18 foot feed room attached. This building is 

 also neatly finished and painted, with ventila- 

 tors and sky lights in tli* roof. The pig pen 

 proper divided into sixteen pens — eight on 

 each side of a four foot entry in the centre. 

 Next the entry are the troughs and feeding 

 floors five feet wide, then a cemented manure 

 yard of five feet and then a sleeping room of 

 five feet more, all of course enclosed. The 

 pens are divided by partitions, and a gate 

 over the manure yard, which being opened 

 and swung around closes the pigs on the 

 feeding floor and leaves the manure yard open 

 from one end to the other for convenient 

 cleaning, which is done every few days. The 

 pigs are found to do well in this pen, as actual 

 weighing has found them to gain on milk 

 alone, U lbs. per day for weeks at a time. 



Near this pen is a calf house 18x20, divided 

 somewhat like the pig pen, into a four feet 

 entry, with opposite rows of calves standing 

 on a four foot floor, with three feet manure 

 yard behind them, and a meal trough in front. 

 The house holds twenty calves, which are fed 

 sweet skimmed milk made warm and given 

 all the oil cake meal they will eat, occasion- 

 ally alternating with a meal of corn, oats and 

 bran, ground in equal parts. These calves 

 have also as a general thing done well, some- 

 times gaining as much as 2 to 2i pounds per 

 day. They are sold at to 10 weeks old, for 

 veals. 



OUR REVISED FRUIT LIST. 



Since the last publication of our fruit list, 

 we have for satisfactory reasons changed our 

 opinion with respect to a few of the fruits 

 which it contained. But in regard to the list 

 as a whole we can see no just grounds for 

 disturbing it. Indeed, we flo not see how it 

 can be improved for this section of country, 

 or as a general list for all the Middle States. 

 Some of each of the separate selections may 

 not do well upon one premise that will suc- 

 ceed admirably on another. Each grower 

 must find out for himself the particular 

 apples, pears, &c., especially adapted to his 

 soil and location. 



According to our present preference, we 

 should select the following for our own plant- 



Standard Pears. 



1. GifTard, 



3. Doyenne d' Ete, 



3. Early Catharine, 



4. Kirtland, 

 •5. Bloodgood, 



f). Summer Julienne, 

 7. Tyson, 



5. Brandvwlne, 

 9. Bartluh, 



10. Belle Lucrative, 



11. Manning's Elizabeth, 



12. Seckcl, 



13. Howell, 



14. Anjou, 

 1.5. Shclden, 



16. St. Ghlslan, 



17. Lawrence, 



18. Reading. 



■^For those who may desire a smaller num- 

 ber, we .should select; 1. GifTard; 2. Early 

 Catharine; 3. Bloodgood; 4. Tyson; 6. Bart- 

 lett; 0. Belle Lucrative; 7. Seckel; 8. Law- 

 rence; 9. Keading. They ripen in about the 

 order they are arranged. 

 In the above list, from No. 1 to 8 are sum- 



