ILLINOIS STATE DAIRYMEN’S ASSOCIATION. 69 
I 
m, which sets aside the 4 rupturing’ theory about uniting the globules, and as sour- 
y is only incipient fermentation and the first step toward final decay ? the uniting of 
3 globules has been interfered with and more heat is required to attain the object in 
iW, viz., the collected butter. 
44 Another point has been quite exploded—that which-accorded to acidity the duty 
developing flavor in butter, but the 4 centrifugal ’ has demonstrated that oxygen is 
3 chief promoter of this fine flavor, and if cream is aired to a certain point before 
urning this aroma is secured and the flavor comes with the separation of the cream 
>m the milk. Both may be had in perfection within an hour from milking. The 
labilities are that this flavor comes from the action of the air, and that allowing 
3 cream to sour is only another way of attaining this result. This may be seen by 
b oft repeated advice, that cream, while attaining acidity, should be frequently 
rred, and while the reason given, that perfect mixing gave fine flavor, the real cause 
is that the cream was brought into more perfect contact with the air and the same 
jult reached that is so perfectly attained by the centrifugal, when the cream is in 
sweet state, and which can only come by the perfect exposure to the air which it 
subjected to as it is discharged over the edge of the rapidly revolving disk of the 
ilk cylinder.” 
Here is a statement worthy of our careful attention and investigation, and if it 
ould prove true that the fine flavor of butter depends largely upon the perfect oxy- 
dng of the cream, and that sweet cream will yield as much butter as sour cream, by 
ing churned at a lower temperature, we may be on the eve of quite a revolution in 
r methods of butter making. The 44 centrifugal ” will then take the place of our 
flsent arrangements for cream raising, all setters, tanks and vats will be thrown 
ide, and the cream turned into fresh, fine butter when but a few hours from the 
ws. 
The U. S. Agricultural Report of 1880, gives the claims of the centrifugal process 
follows: % 
1. It will do away with the bother and expense of setting milk in pans for cream 
ising. 
i 2. It will necessitate the use of less capital in the erection of dairy houses and 
tings. 
3. The cream can be separated from the milk as soon as withdrawn from the 
ws, and the cream churned immediately. 
4. It opens up a new business in supplying fresh cream to consumers who will 
t be slow in discovering its merits. 
5. It will admit of the manufacture of sweet skim-milk cheese. 
6. A more complete separation of the cream from the milk than can be obtained 
the ordinary process. 
7. It purifies the milk completely by throwing out the slime and all extraneous 
litter. 
8. A larger yield of butter. 
9. Less waste in handling. 
SYSTEMATIC FEEDING IN THE DAIRY. 
BY W. A. HENRY, PROFESSOR OF AGRICULTURE, STATE UNIVERSITY, MADISON. 
While to the eye and the taste the number of food articles seems almost infinite 
3 careful research of chemistry shows that, after all, we have but three classes of 
bstances, besides the mineral salts, which make up the plant structure, and after- 
rd, upon entering the animal body, form parts of its structure. These three classes 
3 the albuminoids, the carbohydrates and the fats. We must fix definitely in our 
nds the origin, characteristics and functions of each of these three classes of food 
sbstances before any real advance can be made in the subject of systematic feeding, 
i Let us consider first the albuminoids. We know that if we place an egg in proper 
editions, a young bird will form within the shell, until in due time it occupies the 
aole interior. With no waste that we can observe, the contents of the egg has be- 
me flesh, bone, blood, down, etc. The contents of the egg shell, while consisting in 
ility of several compounds, after all was mainly albumen. We may take the white 
egg as the representative of albumen, though we find it in many other food sub- 
mces. as in milk, where it exists as the casein. In the plant it is disseminated all 
:ough the growing parts, and is the most concentrated in the seed. The albumen 
the various food substances is not always of quite the same composition, so that a 
lader term is often used, namely the albuminoids. Chemically the albuminoids are 
ry complex compounds, in which the four elements, carbon, hydrogen, oxygen and 
;rogen, are united. Sulphur accompanies the albuminoids, and may be a part of 
3 compound. Closely allied to the albuminoids we find other nitrogenous com- 
unds, but it is not within the province of this paper to enter into a description of 
