THE DAIRY.

New Zealand Mail, Issue 753, 6 August 1886, Page 15

THE DAIRY.

BUTTERINE. A letter in defence of ‘ butterfne ’ has been j published in the Agricultural Gazette, by one M who has watched the process of production, and thus describes it:—

In an article you publish in your issue of this week, the writer infers that the butterine as manufactured in America is an unwhole* o some and bad feod. If you will allow me to correct this error, I think, from having had the opportunity of visiting one of the largest butterine manufactories in America at Louisville, Kentucky, on April 17tb, 18S4, I shall be able to do so. During my visit on this occasion I saw the bullocks’ fat all most beautifully cleaned, put into a vat, and heated to ; about 100 degrees. The heat ruptures the numerous fat vessels of the fat, and the oily substances fall out. This warm oil is then syphoned off and afterwards churned into butterine, leaving behind the residue of the , vessel and fibre portions of the original fat. The butterine is always mixed with a little English salt (American salt not answering the purpose) before going into the moulds : and to j make the 1 creamery butter’ a mixture of oil; and milk cream is churned ; sometimes half; and half, sometimes three quarters and one quarter of each respectively. Coloring matter ia also added to suit the fastidiousness of the various markets. As much coloring matter as ! would cover a 10 cent piece (threepenny pieee)' will color 200 pounds of butterine. The difference of taste between butterioe and leal butter ia to delicate tastes very noticable, bufc the difference between ‘ creamery butter’ and real butter is only rarely detected. I mayadd that although I was not expeeted at the manufactory on the occasion of my visit I found everything in connection with the whole system of-making butterine and creamy butt , most scrupulously clean, and I should.on tl racccunt never have the slightest coinpunctic in eating butterine where the nicer flavor real butter was not at hand.— Arthur Tap December 30th. MILKALINE. A new substitute for milk, which is now being extensively used in rearing calves, foals, lambs, and young pigs is thus spoken of in tho columns of the French Journal Agricole.

The means employed to increase dai produce, in order to augment the necessa quantity of milk for the development of tl trade, have been not only to seek good mil ing qualities in cows of all kinds, by raisii the standards of the breeds, but attentic has also been directed to discover iu chemicals, a composition for an artificial milk, for rearing and also for fattening calves. The nutritive properties of the natural milk being discovered, it was not difficult to arriye at the composition of a substance containing in proper proportions aa equivalent to those nutritive elements, and it was necessary to establish the normal combination, ia a manner, to insure assimilation by the digestive organs of the young animals,-which in their first and imperfect development demand a very delicate apportionment of these properties,- an apportionment which, to be effective must be analogus to that which exists in the natural milk. It is evident that here lies the difficulty, By means of deep thought, great perseverance, aud at a very great cost, it is at last overcome. But it ia to an Englishman that we owe thf work of bringing this production to perfection, and which ia now in great favor with dairy; men under the name of ‘ Milkaline.’ The writer of this article is an old agriculturist, having an experience of nearly half a century in the rearing of cattle. Fiom the commencemeat of the discovery of this new production, I was struck with the practical advantages that must arise from its U3e, and 1 hastened to try it, and I have obtained the mosl happy results. My calves being of the purl Durham breed, are therefore very valuable and I have not only bean able to rear them exclusively on this farinaceous food in such-f manner as to develop all the grand qualitifli of this admirable race, viz. great milking grand development, and a great aptitude fo 1 feeding, and, above all, great precocity ; bu I have also been able to utilise the milk o the mothers in making butter and cheese, anc I have done this for six consecutive years Here then is an absolute and complete success This system permits an immense quantity o milk to be transformed into commoditie which became to the farmer very valuable an' doubly lucrative, as it procures for him i daily return which is at once profitable. In i more general point of view, it is easy to un derstand, that this new way of rearing calve and other young animals is a direct means O increasing cattle. How many dairymen ar compelled to dispose of their calves to tb butcher, in order to obtain the milk from tb mothers to eatisfy the demands of their dair customers. These are some of the profit which are so mercilessly sacrificed to tb milk trade and to the great detriment of tb agricultural community. But by the employ ment of milkaline to rear and fatten calve we can at the same time reserve all the nit of the dairy for the making of butter an cheese.

A FRESH COW NOT GIVING MILI Wm, Dudley, Steuben Co., U.T. When cow has given an extraordinarily large,yiel of milk for one whole season it rarely happe that she can follow this with another seasoi yield equally abundant. In like manner fri trees that will bear well one year, rest thei selves by giving a small yield the next. Thi are often cases where the cow after 0 season of generous yield will hardly give m; enough for her next calf. The only reme is to feed her up into good condition, a wait for the next calf. Meantime she ni be regularly fed and milked, and her syst toned up to a condition favorable to a la milk yield.