WL. XIX.
INDIANAPOLIS, IND., SATURDAY, FEB. 9, 1884.
NO. 6.
[a tings of Three State Associations.
ffliey Cattle Breeders, Swine
Breeders and Wool
Growers.
r>
Report   of Proceedings. Essaj-s
B til, Discussions und Comments,
Officers Elected, etc.
JKI-SEY  mtEKOFn.**.
geeosiii Annual Messtlilff.
Jersey Cattle Breeders of the State
t«l n their second annual meeting in the
of the State Board of Agriculture,
nfliesday, January 29th. The meeting
fet  J with the
i-resiuknt's address:
Tft president, George Jackson, stated
haj in Increased knowledge of the merits
III • Jersey breed of cattle must result in
at Teased demand for them. They are
(•rally acknowledged to be the best
ail cattle, without a rival, and the busi-
of this association is to push their
s«|i.*omts into more general notice and
m o increase their deserved prominence.
ie present  high prices  of pure bred
vs, grade Jersey cows are probably
Kaf profitable to the dairyman thin the
tat ughbreds, but every extensive breed-
rol milk cows should own at least one
iioi pure bred bull. During the last year
bo unenal records have been made by
•ra y t»\vs; records that a year ago would
mi been considered impossible, and
itsi t should encourage us to the exercise
la r best judgment and skill in the im-
im ment of the breed. Testing the but-
lr« pacity is one of the important means
"<il erniining the true value of the Jer-
tji iw. Butter qualities are transmitted,
ad ueh tests will be of value in showing
r">* strains should be perpetuated.
M «r the address came the reports of of-
<•*■■ which made a favorable showing,
•Wfetl by a paper by
J. p. ROSS,   .
W Jill, Ind.; subject, "The Jersey Cow—
'*** 'alue, and Importance of Systematic
N ig.»
Ti thousands of Jersey cows raised an-
m, 'upon tbe island of Jersey and scat-
Pw almost over the civilized world, are
I and sold solely for dairy purposes,
•<ij fe valuable only as they are producers
;■ is, butter and cheese. The true value
■£ 'Tsey cow lies in the fact that sho is
™ » transmit these qualities to her off-
"■ ,'. anil thus a cow that' has made the
** -st record is the most valuable cow,
f_ > the owner of a Eurotas, or Mary
m! .or,H»3»n"s Bess has a cow whose
■*** ' is far beyond her individual value
J_ "fy ">w. Jersey cattle sell at higher
I—I than those of any other breed, aver-
it_\^ 1883 about"''- • -
1 "United States
fs'jM . "       —  »     V.*J        "Httil LI1VVU.     it,  V   *--.   —
_'.*_| 'or 1883 about $409 per head on sales
h-j l nited States. Ten million Jersey
■*■ -ould produce all thebutter and milk
Tu ie':>'000*000,jf a'l breeds . now in the
^ ■! htatesaro able to furnish.
• J 3 per cent of the cows the United
m_ „,r? ""Pro'itabk.. We must weed
*■ out antl to do this we must practice
it. ,h_ai <_I,lau of tes«ng our Jerseys, *-o
m] BS}utelJ* Prove what we claim for
11, .J,here ls "° other way of doing it.
ti_ w c?wsowe their reputations to
t _3„ fof milk and butter. Tlie dav
fe'Sf'16  **  and. absolute
Mr. R. was followed by
.   SYLVESTER JOHNSON,
Irvington, Ind,, upon the "Care of Milk
an Cream for largest return in Butter,
Quality and Quantity considered."
Up to near the close of the last century
it was supposed that butter was formed
from the elements of milk in the process
of, churning. After the invention ofthe
cojnpound microscope, noted chemists
detected globules of butter floating in the
serum of the milk; but the true composition of milk, and the relation of the butter
globules to the other constituents of that
fluid, was first revealed in a course of
lectures delivered by Sir Humphrey
Davy, in 1803. WhUe the composition
of.mfik, as to the several ingredients it
contains, is quite uniform, yet the proportions of these elements are varied by so
many local circumstances that it is nearly
impossible to establish any standard o*f
pure milk. The milk of the cow always
contains casein, or cheesy matter; lactose,
or milk sugar; and several salts, all dissolved in -water, in which float globules
of butter, so small as to be seen only by
a .microscope of good magnifying power.
But the proportion of these elements
varies with the breed of cows, and in the
same breed, the length of time from calving, the temperature of the air, and the
kind of food, will each and all affect the
composition of the milk to a greateror less
extent. As a mean result of a large number of aiialyses7-^TiVi_i5_*these"--V-aTyin'g"Clr--
cumstances, chemists have concurred generally in these figures:
Water ,. 87 4 per cent.
Butter, 4 0 per cent.
Sugar and soluble salt*..: 5 0 per cent.
Casein antl insoluble salts 3 6 per cent
Casein is insoluble iri pure water, but a
slight addition of soda or potash enables it
to hold this substance in solution. The
free soda in the water of milk performs
this office, and holds the casein completely
dissolved till the formation of an acitl neutralizes the alkali, when coagulation takes
place from the separation of insoluble
casein. But our present topic is butter.
This is a very complex oil consisting tif
notless than six fatty acids combined with
glycerine. The larger part of this group of
acids is margarine, which is the most stable
and permanent element in the composition
of butter. But, from itscomplicatedcharac-
ter, butter is liable to decomposition, if il is
not exposed to air, and the more so if it is
notabsolutely free from foreign substances.
Not merely the quantity, but the character and composition of butter is modified
by the breed of cows and their food. The
Ayrshire and Jersey cows furnish butter
with a large per cent of margarine, and
consequently it is more solid at the same
temperature than the butter of other
breeds. If cows be fed on oil cake, the
quantity of butter will be increased, but
the margarine being diminished, the product lacks solidity and richness of taste.
Starch and sugar are the elements of food
out of whicli the vital forces of the cow are
able to manufacture butter-of the standard
composition. But even when food, rich
in starch and sugar, is supplied, care must
be taken that nothing that can communicate any peculiar taste, or odor, is suffered
to be feu, even In small quantities. So
sensitive is batter to such influences that
even the odor Of clover blossoms, or the
peculiar taste of turnips, will often be
transferred to the butter of cows permitted to have access to these, or similar
kinds of food. Nor is this sensitiveness
confined to the formative period of milk,
but even after it is drawn from the cow, if
it be exposed to odors, or kept in vessels
not absolutely clean, it will absorb whatever offensivesubstancesmaycome within
its reach. If butter of the very best quality is the object, the cows must bo fed on
clean food, rich iu starch and sugar, or
on pasture grass free from noxious weeds,
and the milk should be drawn with clean
hands into clean vessels, with no impure
surroundings, and kept in a dairy house in
which nothing else is allowed to be stored.
But the per cent of butter differs materi
ally not only in the milk of different breeds
of cows, but in different animals of the same
breed, and in the same animals at different
periods of their milking, and even in the
milk of the same milking. A cow giving
eight quarts of milk will vary the proportion of butter one-half between the first and
the last quart drawn. We have given
above, as the average composition of milk,
four per cent of butter, but we have reliable analysis of Jersey milk, yielding from
eight to ten per cent of butter.
CABK OF MILK.
The object of this care is to secure, as
near as possible, all the globules of butter
that are suspended. Looking to this end,
two methods have been adopted. In Holland, and in some other parts of Europe,
the whole milk is churned. This course is
pursued in some of the dairies in Pennsylvania and New York, and where the churning is done by other than hand power, and
the buttermilk can be profitably disposed
of, it is a commendable course. Even in
the best of milk we can seldom get wore
than 80 per cent of the butter it contains in
the cream, when by churning the whole
milk from 90 to 95 per cent may be obtained.
But if the churning is done by hand, the
additional labor will counterbalance the
saving. On this and other accounts, butter
is generally obtained, in this country, by
churning cream. The globules of butter
are covered with a very thin membrane of
an albuminoid substance, so that as they
float, suspended in the milk, they have but
little tendency to cohere when they come
in contact with each other; but being slightly lighter than the fluid in which they are
suspended, they slowly rise toward the
surface, if the milk is perfectly at rest. In
rising, the globules entangle asmallamount
of casein and water holding sugar of milk
in solution, and bring them to the surface
with them.   This is cream.
In the separation of cream from milk,
the vessel in which tlie milk is placed and
the temperature at which it is kept are im-
Eortant considerations. Extravagant claims
ave been put in for the superior excellence
of certain materials for the construction
of milk vessels, as well as for the shape of
the  pans.   As  to the  material, but  two
Eoiuts are to be considered: lst. It must
e of such a nature that it can be kept
scrupulously clean and free from any
germ of fermentation. 2d. It must be a
fairly good conductor of heat, that the
milk may readily assume and maintain
the temperature of the medium in which
it is placed.
In the royal dairy near Windsor Castle,
England, where the butter for the Queen's
table is made, the milk is set in porcelain
pans, plaeed in marble, tanks. The walls,
floor and ceiling are finished in porcelain
tiles. Tin is generally used for the large
pans in dairies, and there can be no objection to this material, if the milk is never
permitted to become sour in them. In
that event, if the tin is not absolutely pure,
the lactic acid will be likely to corrode it.
The chief objection to well glazed earthen
pans is, that after they have been in use
for some time, the glazing is liable to become checkered with fine cracks, which
retain substances that may be injurious to
the milk, and that cannot be removed.
Of course, I speak of the common pottery
pans in use in small farm dairies. In large
establishments glazed pottery vessels can
not be made large enough to be useful with
economy. Glass has been introduced as a
material for milk pans in some dairies, and
it has many properties that admirably
adapt it to tho purpose. Its principal defect
is its liability to breakage, in handling,
and especially when being cleansed with
water. The proper depth of milk in pans
when set for cream, is a matter of some
importance. The butter globules rise slowly through the milk, so that under ordinary circumstances it will require twenty-
four hours for those at the bottom of the
pan to reach the surface, when the milk is
six inches deep. This has been adopted
generally as the maximum depth of dairy
pans. Lately it has been claimed that
pans 12 or 15 inches, with a period of 3*3
hours for the cream to rise, gives a larger
return of butter. This is probably true, if
the milk can be kept perfectly  sweet, but
the first step In tho direction of souring
arrest-) the rising of the cream. But what
Is gained in the quantity of butter will be
lost in quality. It is a well established
fact that the finest butter ia mado from
the first cream that rises, and many of tho
leading butter dairies of Europe divide
the cream into two skimmings for first
and second grades of butter. After the
animal heat has left tho milk, the envelopes covering the butter globules begin to
thicken by accumulation of caseine from
the milk, and much of this is carried over
into the butter, and thus the quantity is
increased. In the same way the Scotch
method of heating the milk before setting
it for cream, increases the yield from the
churn, but casein, thus acquired greatly
impairs the keeping quality of tho butter.
It is well to remember that no method of
treating the milk nor of churning can in
the least increase the quantity of butter
contained in it. AU that theso can do is to
obtain, as nearly as possible, all the butter
in the milk. To this end, large pans from
four to six Inches deep, will, under favorable circumstances, bring nearly all the
butter to the surface in 30 hours. If an
extra'fine quality of butter is desired, it
will be well to skim at 18 hours, and again
at 12 hours later, for a lower grade of butter.
TEMPERATURE
is an important consideration in the treatment of milk for butter. A temperature
not lower than 55 nor higher than (15 degrees should be unifornily maintained iu
the dairy room from the time the milk is
set for cream till the butter is taken to
market. This is best accomplished by a
stream of spring water passing through a
shallow tank in which the pans aro set.
This tank should have narrow strips nailed
on the bottom lengthwise, on which the
pans will rest so as to allow the water to
pass under them; or what will be better,
small iron rods laid in the tank loosely, so
that they can be removed when the tank is
cleaned. Thia cleaning should be done
frequently. After the cream is skimmed
from the .milk it should be kept in a deep
vessel, exposing but a small surface to tlie
air, and at the same temperature of the
milk. If spring water is not convenient
the best substituto for it is a good well and
pump worked by a wind engine. This will
generally furnish a supply of cold water
with sufficient regularity to keep the water
in tho tank as low as 65".
The dairy houso should be well shaded
to break the intensity of the summer heat.
Good ventilation should be secured through
ventilatois, covered with fine wire gauze to
exclude insects. Nothing but sweet milk
and butter should be kept in the dairy
room; and even the churning and working
of the butter should be done in another
room. The practice of many butter-makei-s
of making the dairy room a pantry where
are kept pastry, cooked fruit and other victuals, or of placing milk in the cellar where
are fruits and vegetables cannot bo too
strongly condemned.
CHURNING.
Thia process is simply a mechanical agitation of the cream so as to break the fine
membrane covering the butter globules
—permitting their contents to cohere in a
mass. Writers on dairy matters generally
affirm that no chemical action is involved
in this process, but it is a well known fact
that if fresh cream, or even new milk, be
churned till butter is obtained, lactic acid
will be found in the buttermilk, which indicates a chemical-action on milk sugar
present, but whether this is connected with
the sudden appearance of free butter wheu
it "breaks," our present knowledge does
not permit us to affirm.
A groat number of churns have teen patented—almost rivaling the fruitful field of
washing machines. But that churn is best
which most perfectly agitates the cream
with the least expense of power, and which
can most readily be kept clean. The churn
that does the work most rapidly is not al-
ways the best churn. The rapid agitation
required in rapid churning is likely to
carry into the butter sufficient casein to
impair its keeping quality, if not its present
flavor. -
COMKJ.U1.KD OX FOURTH AND FIFTH _*A1_. rt.