THE AGRICULTURAL GAZETTE. [APRIL 20, 
subsequent remarks b members present, an _ * was in a fluid or semi-fluid state, but most people 
iy 
this were done every morning or second morning the 
hoped they would fel offer such observatio: were familiar with it in the form of curd. If milk may be preserved for several weeks. In the 
might occur to them. They went on ra o say, the curd of milk, carefully separated ressure | way i ream be bottled and well corked, the 
that to un “the t from the whey, was ex to the air, it soon began to | bottle p cold water grad to the 
and butter, angeles A all examine the composi- uire a pu $ this state it — if | boiling point, it will be preserved for months, The 
tion of milk. The popular knowledge of 1 milk was that | mix ith sweet milk, rapidly cause it to turn sour. An aep — in these cases is that, by a temperature 
it consisted of butter, cheese, whey,—at least these | The same thing gr te in the case —— the natural sour- 212° Fahrenheit, 8 quantity of Lr Produced by 
were the three parts into which it was usually seen to | ing. of milk; by the exposure — — in to the air it the action of the air on the casein is destro royed ; if no 
be capable of n; but this division of the ingre- | underwent a e change which enabled it to tori act upon the ther contac ir take acd he change of milk 
dients of milk out of the question a substance of milk sugar, babes x ott bene ones eho —— of | sugar 
w. ilk many people were entirely | milk was influen 
t was to explai ain and to enforce upon 
existance in m 
ignorant, but to which, in phe at om point of of earns some of which — Way would adus ‘presently 5 | s but 
+ r 3 "ETIA 2 2 his ay objec 
ces, to | exposed to the air after boiling, a further quantity of 
estro e it ] 
u 
I recourse must be again had to the process 
int of view, ak 6 their nico 
milk sugar, water, — by the ation of the air on the curd, and, —＋ y 
Me wall pr the re the influence of the ferment so roduced upon the sugar 
em 
would simplify and er the greater part of the ae jui 
f heating. 
Mr. Way thought it possible that the ge ica’ of 
lime, the use of which had excited so much atte 
COMPOSITION OF MILK. uomena which presented themselves in the operations tion of sugar, might be advantageously employed in 
T yes | pag | Goat, | of the dai the preservation of milk; but possibly the i inventor had 
i : r e It was well known he ge the most minute Pae contemplated this application of his pr 
Casein (pure curd) 1.52 4.48 1.82 4.08 tions were in the management of a dai Butrer.—The separation of butter in churning was 
Butter `... 3.55 ne a 3.32 One of the most e of these was temperature, considered a mechanical process, but there were one 
ayo eae . a . — 0.58 The action of the air upon nitrogenous substances was, or two circumstances which seemed to favour 
Water. . 57.98 87.02 91.65 86.80 in all cases, favoured by a moderate elevation ‘of tem- notion that chemical action of some kind occurred 
| en 100.00 | Perature. Practically this circumstance was well | during the operation. = circumstances affecting the 
. — MOR erstood and applied in the construction of dairies, | butter were the same as those affecting the milk. Butter 
milk, it would be isted i „const. which were usually sun low the level * the . was never entirely free "trol casein and mi y 
derable quantity in it, equalling in the cow the weight of | and were as far as possible shaded f h in, although it did not exceed one-half per cent, 
curd. ` I gland, he believed ‘as r Pre- of the summer’s sun water of weight of the butter, yet was sufficient to make 
for domestie or other purposes ; but in Switzer- regulating temperature was also known, The ‘plentifal the preservation of butter difficult. The methods of 
it formed a considerable article of commerce. sprinkling of the walls, the floor, and the benches, being | preservin ing and pressure were intend 
Mr. Way exhibited a s | of milk sugar, and ob- intended to reduce the temperature by the cold pro- meet this tendency of bu become rancid—here, 
served that it would be found to s only a slightly | d ion. t Mr. Way thought that, | again, ibly the bisulphite of lime mi 
sweet taste, which 3 due to its very limited solubility. by a little ingenuity, much ter antage m was a method of preserving but r dom 
This its extensive use as ata W of evaporation. Thus, for purposes described in Mr. m’s Dictionary of the 
substitute for ordinary s sugar, because it could only be instance, it seemed to him perfectly p ble Farm” 13), and which was foun a 
ploy 1 | in methods producing cold which | tion of the casein and the buttermilk. It consisted in 
water to dissolve it as greatly to reduce the strength of | were p in hot elima One of was to melting the butter and allowing the casein an 
liquid to whi ed. Now, milk gar, cover the nings of communication with th ] | separate and fall e botto lid butter thus 
mmand of 
drawn from the cow, slightly alkaline to en. worthy of imitation in d airies. The colour ol the walls | butte: 
tances 
dn ‘inte this practice might be 
8 
and was much preſerable to salt butter for pastry 
other such purposes. To ‘remove the turnipy taste in 
lr. Wa 
per; but in a short time it became sour and curd! t is dra r the addition pi a little saltpetre ; or the 
souring was due to the . from | tion of dairies, In one instance he had known of a adapta: b the. Rev, Mar: uxtable’s plan, “namely, 
the sugar, which had, from this circumstance, been pm daisy constructed of wood being painted black, or | adding to each gallon of the ilk a table-spoonful of the 
called the lactic acid, or the acid of milk. The nee being covered with tar. As black is the colour | clear solution of half an ounce of chloride of lime * 
— a was formed in many r circumstances, of all all others the most 8 of heat, the results may bleaching powder), in a gallon of water. 3 
— — was not confined to milk sugar, but be guessed, Serupulous cleanliness is another of the | theory of the 5 of butter in 
the other forms of sugar. Thus lactic acid | essentials of dai — ent—the scalding and remarked that i 8 ed that although | fat i (aliy 
was produced when Cabbage is cut up and allowed to | cleansing and airing of the milk-pans, an cae —.— a of of seasoning ; but e formed from the 
become 3 g the so 5 t of the Conti- being of the first consequence. The reason of this was mucilage of the food, that in the prosenet of 
ment. The sourness of is due to obvious ; any minute portion of milk left from one pay Sag oily was not likely that any 
acid. Mr. Way exhibited a diagram which operation would me so changed such production of fat should take place; then 
showed how easil the could pass into lactic next as greatly to to hasten the internal chemical r, cam ques how far oil reso irg sight 
in the — . of phenomena was connected | crease the yield of butter. It must not 
RELATION OF SUGAR TO LACTIC ACID. with 3 of minute and cot of, ho however, that butter consisted of two fats—a 
T | Hydrogen. | Oxygen. preciable am of animal efflavi = and a liquid ; 3 according as the one or 
f . compounded fluid as milk. Thus, the other predominate butter was ; 
— 1 = eee 13 equiv. it was a rule never to 3 a dairy near a stable or | oils might possibly increase the quantity, but would the 
Milk Sugar 24 24 0 bad smell; there must i i lity be good! He would sugge: e 
Lactic BOS ee et S 6 meat kept in it, and the cheese itself should, where | of physiological interest an attempt to feed a cow with 
Thus milk sugar was in relation to the acid in ques- possible, be separated as far as possible. In these h suet lid fat should be intro- 
ol iti equivalent or com- | cases, as indeed in all cases of noxious effluvia, it was | duced. By proper measures, best known n 
j- believed cessively minute quantiti = | fi a cow migh de to eat this perhaps, and 
posing animal matter were in the air, rapidly it would be interesting to kn 
{inducing ges of a chemical nature in] substances quantity and quality of butter. 
a of such changes. in the case of milk, the Mr. Way remarked that the curdling of 
phenomena were all referable to i the Seman | of casein | milk was due as before explained 5 7 which com- 
to: undergo anes e, which was much enhanced by | bined with Fad soda of the soluble curd. In 
i t was an axiom emists | exposure to im the p n of aci the milk was brought about 
10 substances in a state of decay, and in | | Mr. Way said that he had now e to 8 — by the use £. 8 which was a ferment produced by 
virtue of that state — 3 Ae * 1 to other sub- tion to the eur milk. been the | the exposure of the lining memb: stomach 
stances. The difference ag teh a fer. | natural souring was amy taae isin S ale ean: of a calf to the air. The use of re of 
dle substance was rt * this: The body F bring about a separation course the destruction of the milk sugar, and therefore 
producing a ferment was liable to change by simple ex- | the curd This question was best answered by ex- the whey was sour. In Ge zerland, and 
fermenting | i i in, or the curd icularly in Holland, the acetic and muriatic acids 
, was but slightly soluble in water, but very | were used to curdle milk for ch aN 
ion of an alkali. In milk, casein | hibited a diagram of the composition of cheese, which 
of quantity of soda, which | would show that t although we e cheese to be d 
ly 3 it still re a large quan 
h 2 of the acid, this lat COMPOSITION OF ETA enero: 
some of the more of the proximate principles | seizes the soda, thus depriving the curd of its sclventr, North 
ining nitrogen, and also some of those which do not | and th q Double ched. North | Wilts, | Dus- 
eontain i set free. The separation of the curd from the whey — — dar. Wilts. ad, e 10P- 
NITROGENOUS PROXIMATE PRINCIPLES (Mctprr). | was assisted by warming the milk ; this was the — tise 
S luten | Casein why milk, slightly sour, but n 35.81. 86.04 35.58 | 44-80 | 38-88 
8 trom from Prom From When added to hot tea. If this explanation of the 96 | 28.98 | 25.00 | 28.18 61.86 
are Milk. | Blood. | Eggs. | Blood. | curdling of mi the same result would be 21.97 | 80.40) 80.11 356 | aiar 
Hy d 1 e À 4.25 4.58 6.29 | 3.99 | 8.8 
Barbon ..e . 54.75 | 54.96 U Of Vinegar or ; i PE 
e rogen ... u. Pa we tt ae Mr. Way showed arane acids would 0. 99.99 100.00 99 98 99.2 aa. 
2 71 f 83 lecturer went on to say that he would i of cheeses was due to the 
Phosphorus "| a eee ee di t operations of tity of butter in them. The rich cheeses were those which 
phur thin 0.36 | 0.36 | 0.38 0.68 sing. it was most difficult to keep. The thorough salting 
Lo J50700 100.00 100.00 100.00 e. milk 29 — b — rising to chan aa yia eee e. ev 
“ NON-NITROGENO 0| 100.00 | 1 ; th ter, by its lightness, rising | : 
NON-NITROGENOUS PROXIMATE oma and carryi with it a certain cola, 2 casein ; it Pee this 3 eee a e = 
1 a. production of cheese of good flavour ; those 
EBs | « Milk was butter with a | that k Dutch being 
H Sag Sugar. of cheesy matter, and there theref ‘ato, 3 8 . hent, as the * 1 
oF cream. Cream ch pe regs Before he sat down, Mr. Way wished to make one 
S . 8 ; be ture of casein two upon effect of dairy cultivation ot 
Hydrogen ... 610) 611 | 650 | ‘es a 1 uantity of whey not pressed the land. Obviously by exporting butter and eg 
Oxygen... 25 | 48.97 | 52.94 99 12 J this circumstance w ibutable the impos- a farm, we export the same e 
.00 | 100.00 | 100.00 | 100.00 | 100.00 lier Taaa 8 eee co e . 
l days. There and however, to ous and nitrogenous 
given by ct . — am milk sweet for some time, which was interesting in Sez „ vane preger aron 
eurd or eheese of ch is found in the | chemical point of view. [t consisted in the phate of lime, is removed by the cheese and in the bone 
as it existed in milk, | heating of the milk or cream to the boiling point. If of the calves In old pastures this was ne 
