[Avevsr 27, 1864, 
828 THE GARDENERS’ CHRONICLE AND AGRICULTURAL GAZETTE, 
o After 1 month. After 2 months. | into lactic acid, is caseine after it has undergone mnt | | The adulteration of milk | by vole substances stated 
Caseine . 2s Torn LA 33 43.28 peculi ar modificatio n, which renders it a n Ithink, been been greatly 
Fatty matters |. 16.12 IM Thus ilk 1 it is alk — nd it when | over- ape par eT hayo y er D : em in th, 
D^ of Sodium 4.40 ^ exposed to the air it rapidly becomes aci ane is is | samples of mi ich I have analysed—in fact th 
cm 18.15 ie b aas the pasa i n of pen e into lac cid, a | easy and cheapest of all is the uu of w. a 
change most inte sds aap a chemical fact, pre both comparatively easy to ascertain i has b e? 
Nes 00 99.87 lactine and lactic acid ee y: same composition, the | pered with; bnt, without entering i inl det; ils of the : 
Th h | only difference being that two a lf enk of oxygen| methods necessary to estimate the exact extent of 
the caseine or curd, for we proc that the proportion lt the ac cid, adulteration, I may mention the following plan ;—.]r. 
A caseine gradually etre - se replaced M fatty | but p gl divided into 100 eqnal arts, is filled with i 
ers. Consider he which iy rA Misc soldes — mil tanding for ours, the cream Will rig 
this s phenomen non ree ee ‘end ond Le io F dá ubt H.O to ilo capy from i va TY" ap, if |i mi is genuine, 
123 Yis will oc ions, ss 
that this curious conversion of an animal matter into A r zen add B ia e H OP HO) "Re py, sid. thani m mess practica 
d if tl heese b i =| M. Pasteur has ; shown that this lactic fermentation R ai the whole iiam a little e ther and Kies. 
a bell jar for 12 carter the diem pad d becomes | į milk, but that it is a pe iem which dissolves the fatty matters; this ethereal goln. 
still more complete; for it is no longer the casein | fermentation, di ering from the previous one, whic ch ion is removed iin: the mi and eva; orated, w 
which undergoes a transformation, but the oleine of the | frequently occurs during t Mee M “organic the fatty Ret. iiia remain, and experience has shown thas 
fatty matters. The following dati clearly illustrate | matters, and is due to a Pus fer n; 1090 parts of good milk will yield 37 parts of fatty 
this curious action. Composition of the cheese after and his researches on lactic pkar iiao ex- | matters. Any milk leav. ing no more must hay, 
two and 12 months :— | plaine d re fach, od by M. Pelouze, some years been tampere ed with. Dr. Voelcker ib 
7 | since, en a vege eta ble substance, su ch ascertaining — 
After After’) or ath ak t t alkali | the quality of milk, as the peas ery of that fi ina 
Lic odes cu py ied eninial substance, lactig "fermentation ensued, is an n excellen ttest. From a mber o qum 
Caseine MN E a T 40.23 | but pn the researches of M. P. did not knov à e ascertained tha ber ie, milk ea ig. 
So e| — 1830 16.85 why sugar and starch, in thes nces, sho uld |g hilst if good milk is adulterated with - 
a Mit m 143 | give ‘Tactic acid instead of alot E caroonic em r cent, tof water, its sp. gr. will fall qm Do 
Common salt alt MO 44 4.45 which would be the fem lt k^ ^ fermentation pro a Calvert before the Society of Arts, * 
bed se *. 19.30 n. uced by yeas Lae cid i most interesting 
Si ae c- X je pan tance to the physiologist, for it is found in larg 
ome oi mene xs ben qanpa e" free mbined with lime, in gastric Seiri OF REAPING PU 
Caprate of ammonia .. : 4.21 uice the mu viti p animals, or with | THE hi f the Reaping Mac 
soda, in had: and its production is easily accounted | with the Nor th Piconi Agrionltural Show a 
: EUNDO t OUT hen we remember that it can be produ ced, pe | paco at Gate Burton on Fri eer s August 12, ing 
The substances to which cheeses owe their peculiar | the starch and papri existing i in our food. When lact eld belonging to Ms. arpham, From t the number of 
flavour p s , and the fact that 
organic acids, such as = ic, butyric, caprie, caproie, | fi the 1 nsidered vn favourable for their 
and ks roleic. I canno t better conclude is, l an inte Ae ac’ er len wich, huy an en e Severe c was ex) 
on cheese than by extracting from . Voelcker's | when pode] to the action i: dui first loses its one | The number of rohs e - od in competiti 
interes sting papers a few of his Sarees “analyses of | equivaient of w beg mes anhydr ous „lactic wes nine, ombrao ing some from the - noted and 
ja acid, and on a Sene hs pgs n of 1 pp ers, including R. ; Cathbe t & Co/s one 
r ; equivalent of water, a l two- horso Taper Picksley & Sime, Bamlett’s, 
g d Bg | gë |g | substance called lactide. This acid, in a m state, p Woods', Bu urg s & Key's “ self raker,”  Hornsbys si 
a 8 s3|33|-23| $ importan li ditto, 
E a os | EE | EE | - |m mannfactures, but I have little doubt that it will some The ‘trial field ter spere about 16 acres of Wheat, 
o = o | iz | | 4 |day be largely employed, for we have noticed in a t nea: except in some few 
Water bono 7 837 | s0,82| 32.44| 25.10| 27.20 r lecture its advantageous use when produced places ; about one acre ad a half was allotted to each 
Buti Z| 3251) 43.98 | 85.53| 30.17, 33.68| 35.41 | from Rye and other amylaceous substances in re unds by each, the pieces was 
1Caseine . ..| 26.06 28.18| 31.75| 30.81} 25.87 | ing the lime from various skins intended e g 
Sugar of milk i 4.53 } di eel 1922 | s72| 6.21 ned or ared as there described, and Mr. Considerable MM was man ifested both as to time 
fans 31 2.20 449| 419| 5.22 | E Hunt has used it in the form of sour milk for the aud tbe qua ape of the work done, R. Cuthbert and 
—— | —_—__|—___|__|__"_|_ conversion of starch into dextrine (see achine cut afar of an acre n3 — 
: 100.00| 100.00 | 100.00| 100.00| 100.00 100.00 iet; Arts, December 23, 1859). I wish now to n | d Sieg 5 uns E "- in 45 zminutes; Picksley [^ 4 
iair 3.89 | am| io as: aaa | Say afew words on the mineral substances ex isting in and Si oods' in bout the same time. 
DENT x E de T8 n fM i" whey, and which play a most — € 
as a nutritious substance, We are all of us too apt to eo work. After ong and sev 
The LE application of caseine in arts and manu- 
factures is tha of 2 "id hac ed by Mr. R. T. ganas 
who need it name of lactarine for fixing 
nep in ES yen g. . His process sonst in 
drying th curds of milk, vin = sells to the | 
calico ta a es mixes it with a e utio 
or à alkali, which swells it out 
MD 
vibe the 
n 
overlook the importance of ‘the "nord elements in 
food, and to consider as anic matters 
] 
of lime, 
caseine or fatty matters, ‘for if n infant inion the 
lactine to maintain respiration and the heat of the 
body, the caseine to contribute to the formation of | p 
bloo e phosp te of lime is equally essential to 
2 
d, 
Lee 
that the practice adopted b 
o steam, whic 
off the ammonia, leaving fixed on the fabric the caseine 
colour, In consequence of the insoluble com} mpound | sa 
a substitute A «diano or MT oil in house painting, and 
infants upon amylaceous nes ances, such as arrowr Yol, 
sago, tapioca, &c., in place of milk, is most pernicious, 
for these contai in ne ither flesh nor bone- forming 
: deni be ase 
tae T audience to know t that 
hen caseine ^ dahi on 
La 
3 4 1 e 
esse th 
ilk, however, a siia salta, vm nd eapocially 
tial ‘ood R. 
niens is. sf prize she lol. Siem by te Right Hon 
ed Ss sagas — t of the 
Sm 
e has been awarded to Cuthbert & Co.’s E 
urday an extensive trial of resping E 
eld of 65 
ERA T acre, AT 
,Having now 
Wer, an adhesive fluid is á forined, which is capable in | 
many cases of serving the pur f glue or starch 
few words on that fluid i in its a integrity, "We al kill 
a 
into lots of nea rly a 
extremely favourable for the 
Mr. Wagner has made another rasta application of — BE: a o 90°, and a -ib owin phar te naii level field, and wa 
caseine, mixing it with six cined magnesia ro pe to the formation e actio acid, Bee best EE: Oats, which Wer field with a gentle eee 
and one part of oxide of zinc, ndi a dere quantity bat fall o the av € 
Of water to make a pasty mass, which he leav e season. Upwards of 30 machines wed 
solidify, and when ta it is extremely hard, "asceplibl Koap the milk “alkene. The posit of preserving for ‘the sale ca sia. reed gbt for ard, some of them 
orwar 
VY been missent or 
ee ccording to Dr. Voelcker, th positi fit of Revi long sea: +i AE fed company. There were EY de 
of CUPIS follows :— voyages, pote up to arecent date with “very Y impio ey d on the ground as to the co! 
"ép Wer soe! BD. One of the best plans proposed is ndd to vd die 
Batter DK ONE Ow UM ugar, fully an hour later. than. the time annou : 
S se VT Urea ME milk 7 bes 3 ting all cents of " the focal beginning Lan D ; 
Mineral matters ;. —.. . 038 of the skin, and when reduced to one-üfth o ON uere fully the different -— market. 
to introduce it into tin cans, which, after bein construction na) working of those now in wi s 
ar f Four were n the self-delivering principle Brigham 
When whey is concentrated to the state of syrup, and hermetically sealed. In 1855, PAbLé Moigno drew the muelson & vs iwodo — reaper 
kept in a cold place, it gradually deposits fine well- | atten rg pe! the poe of the British Association at | & Bickerton’s | two-horse an hine, the atiet — 
defined crystals, which, on further purification and | Glas, milk which he » x d ee ed nothing | and. UE pueros [erg ane "The manus 
re-orystallisation, dd white angular p of injurious Sas whi eh would k a long. putem eri = HMM day, of Ha — 
subst called lactine, : is » P rl e | delivery reapers were— ioe by Mr. Halli D mbartone i 
i which has, heen i in the inas g the! Seen iE "of dington; two by Mr. Wal roe machine — 
is Society since that period, and which, on being | So ed by Mn. Hace: Bera, a toon D 
open pand today, was fon — "etie LA oue a delivery reaper by r. ray, o Brownriggs A wa” j 
e | Pas! teur he suceeded in d ffesting the same end, and — Ex y Pierre nen ed is ne e firm; ^ 
: combined reaper and mower by the „and S 
probabi ur it "milk uM oo eer Á a Gardner & Ainslie -——À shown M A TOL 
ruht es feta belt oo Foe er d p T 
220. it will romain meet for veral weeks; but if ines of Sa cone of the, a nu 
= 250° (un der pressure, of course) the milk will keep | 9 on of Ba Jr, MIHI The extent! 
fany length of time, ‘This, according to M. Pasteur, y teni sior” " of Brigham & ak ciem number 
o [ironing to the eggs which genera e lactic the competition brough d to witness 
Aon Dy ete OT e leading agriculturists of Scotlan were tbe 
TAA m Eie ot ero ntefesting sight. The judges 
