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AUCMlVfS HftWOMBb 
 OTfAWA. OHi. 
 
 A 
 
 1 
 
^^ 
 
 ESSAY 
 
 ON 
 
 MR.W.H.LYNCirS PAMPHLET 
 
 ^ENTITLED^ 
 
 ki 
 
 SCIENTIFIC VATlllK MAKING" 
 
 ^.IW^S^fflF. H 
 
 BY 
 
 S. M. BARR6. 
 
 .>^- 
 
 ?»v^> 
 
 
 MONTREAL" 
 1884. 
 
 ^ 
 
 i-:? 
 
 
/ 
 
 
 Entererl according to Act of Pa.liament of Canada, in the year 
 1884, by S. M. Barre, in the office of the Minister of Agri- 
 culture. 
 
 The riglit of transhilion is reserved. 
 
 <^365/ 
 
/ 
 
 lie year 
 f Agri- 
 
 i:SSAV ON MK W. H. LVNCIIS l'AMl'lll,i:T 
 
 KMiTi.Rn: 
 
 SCIENTIFIC BUTTER MAKING. 
 
 Mr. W. H. Lynch, of Danville, has written a hook on 
 "SCIENTIFIC" hutte- making. Wehave examined it 
 carefully. There are many things in this hook, of which 
 we do not approve. * For the presen, we shall content 
 ourselves with reviewing his theories on the skimming 
 
 of milk. 
 
 Success in butter-making depends to a great extent 
 on the method of skimming milk,, for both quality and 
 quantity, are influenced considerably thereby. 
 
 MR. LVNCH'S THF:0RIES. 
 
 Almost all that Mr. Lynch has written on the skim- 
 ming of milk, is reproduced in Mr. Lynch's own words, 
 at the end of this pamphlet. For convenience of re- 
 ference, we have numbered it by paragraphs. 
 
 As far as any ordinary reader can find out, a sum- 
 mary of Mr. Lynch's theories on the skimming of milk, 
 may be given as follows : 
 
 "Avoid low cooling. It is injurious to the keeping 
 quality and delicacy of flavor of butter. Milk ought to 
 be heated to from 110^' to 1^0^' Fahrt., and cooled 
 quickly to 70^ than cooled slowly to 55^' Fahrt. in order 
 to get the largest quantity of butter without injuring the 
 quality." 
 
 
 ^^^ 
 
4 — 
 
 DKFKCTS OF MK. LYNCH'S THEOKiKS. 
 
 We must take into consideration the fact that Mr. 
 Lyiich's book has been written specially for the definite 
 puq^ose of butter making on the farm. 
 
 Since the book is written for a definite purpose, 
 it should contain definite rules, and not " VAGUE 
 THEORIES." 
 
 Any attempt to criticise Mr. Eynch's book is attended 
 with difficulties almost insurmontable, for the reason 
 that he does not take a decided stand on any question. 
 
 For instance, in i)aragraphs Nos. i and 2, he says : 
 " Milk may be heated or not heated before setting — 
 heating is not absolutely necessary." 
 
 In i)aragraphs No. 2, 3, 4 and 15, we find that milk 
 can be heated to 90*^, 100'', 120^, 130^, 140'*, and 
 even short of " scakliny point " without any marked 
 injury to the butter. 
 
 In ])aragraphs Nos. 2, 4 and 11, we see that milk may 
 be " allowed to cool " down to 50*"^, 55**, 60^, 65° and 
 even 70^ Fahit, without any inconvenience. 
 
 WTiether the milk set in air or cold water, heated or 
 not, cooled artificially or not, at so many different 
 degrees of temperature, is to remain, in " deep " or 
 " slialloiv " vessels, Mr. Lynch does not say. 
 
 Not a word is said in regard to the relative value of 
 the different methods at the " di/l'crenl stages of the 
 milking period." 
 
 This question of " deep and shallow " setting in rela- 
 tion to temperature, and the question of the relative 
 value of the different methods, at the " different stages 
 
 \\u 
 th< 
 rcl 
 io\ 
 
 orl 
 acj 
 
 ti( 
 
— 5 — 
 
 of the inilhum pcrtod,'' are of ;Mtal importance to any 
 farmer who desires to manufacture ^ood butter, obtain 
 the largest possible cjuantity, and thus receive a fair 
 return for his investment. Nevertheless, Mr. Lynch 
 totally ignores this. 
 
 Evidently, Mr. Lynch is afraid to express an opinion, 
 or rather Mr. Lynch has no opinion of his own. This 
 accounts for the book being filled with useless cjuot.i- 
 tions. 
 
 Mr. Lynch says, that after having conscienciously 
 studied the treatises of the best authors on dairying, he 
 has taken from each what he found good and useful, and 
 applied it according to the best of his ability, (i) 
 
 We cannot commend Mr. Lynch for his discrimina- 
 tion, we are much afraid that in many cases he left the 
 good and took the bad. 
 
 Mr. Lynch claims that his book is a manual of* scten- 
 tl/lc and practical" butter making, by the aid of which 
 any farmer can manufacture butter just as well as a 
 scientific expert. Still he gives no definite rules, the 
 operator is left perfectly free to choose amongst the 
 many different methods irrespective of temperature 
 depth and seasons, and told to rely upon his oa:n 
 " experience " and '' circumstances" Where then is the 
 science ? 
 
 { I ) Aprhs avoir etudi^ consciencieiisenient les traites des meilleui s 
 auteurs en ces matieies, j'ai pris a chacun tout ce que j'ai trouve 
 bon et utile, et je I'ai applique de mon mieux. I^ fabrication 
 domestique du beurre, par Mr. Lynch, dans le deuxieme rapport 
 de la Soci^te d'Industrie Kaitiere de la Province de Quebec, 1883. 
 
m 
 
 1 
 
 KFFKCT OK 1-()\V ('OOI.INO ON THK KKFP- 
 IN(; QUAM'l'Y OK KUTrKR. 
 
 In i)aragra])hs Nos. 2, 3, 4, 12, 14 and 16, Mr. Lynch 
 tries to show the disadvantages attending the practice 
 of" loir coolinq or cooliinj brlow 55^ Falirl.'' He con- 
 demns the practice of '* lo\r cnoliiKj " in saying in No. 4, 
 " avoid low cooling. It will be found that keeping 
 quality and delicacy of flavor suffer from low cooling." 
 
 In this case Tvfr. Lynch has the courage of his con- 
 victions. Is Mr. Lynch's knowledge nich as to make 
 his opinion of any value on this subject? 
 
 Is he a scientist ? No! Is he a butter exporter? 
 No ! Is he an ex})ert in butter making? No ! Is his 
 assertion based ui)on personal and practical experience? 
 Certainly not ! 
 
 What evidence does he bring in support of his asser- 
 tion that '' low coolhif/ " injures the " Icepinf/ (/nnlitics'' 
 of butter ? 
 
 Quotations containing theories of doubtful value, not 
 based on scientific and practical data. We reproduce 
 Mr. Lynch's quotations of Arnold and Sheldon on this 
 subject, in order to give the public the benefit of same : 
 
 EFKECT OK CHANdK OF TEMFERATUKE ON MILK AND 
 
 KUTTER. 
 
 'It is hrlU'Vcd that it maij be safely laid down as a 
 rale that a)ide and sudden chnnr/es in the temperature 
 of batter globules^ a: he t her after or b>-fore they have 
 been separated from the milk, tend to their destruction. 
 The position here assumnl is supported by the nature 
 
— 7- 
 
 ofbuiln'ilsrlf, „s writ as bij nhsrrfH'd facts, ft isl(nown 
 that the butter f/tolnite is an orf/anized sfrnctare; smatl 
 as it may f)c, each (jlnbale is comj.nse,/ of several atoms 
 off Iff!/ matters, diljerino from each other in their com. 
 posUion, and bound tof/riher in one organized body or 
 ijfobilr. It is notorious that repeated shrinhacje and 
 swrUimj by chanye of temperature disintegrates the 
 afonns of these ylobutes, and causes the destruction of 
 the mass ofbulter which an ayyfomeration of these yto- 
 bules constitutes. Since a number of clianyes produce a 
 specific result, it must be evident that each sinijle 
 chniiye has contributed something toward the end ac- 
 complished. 
 
 'Hut such changes have less ejfect while the globules 
 are fresh and new than afterwards. A single chamje 
 made at the most favourable period in Hie age of the 
 butler globule need not be expected to produce a very 
 sironyly marked result. 
 
 ''There may fje other considerations which nun/ >nake 
 it desiraUe to heat or cool milk, and suddenly make 
 wide chancj... in its temperature; but the e/fect of every 
 such change u/wn the resulting butter, considered sin- 
 gly^and without reference to other effects, must be to 
 impair its keeping.'' 
 
 If a sample of new milk is talien at 65^\ and a part 
 of it cooled suddenly to the freezing-point, or near it. 
 and then raised again to 65^, and both parts continued 
 at the same degree, the part which has remained all 
 the time at 65^ will keep sweet the longer of the two, 
 showing that dropping the tem/)erature and restoring 
 it has injured its keepim/. 
 
- 8 
 
 (i 
 
 ^Nearly all the chaaycs in milk and butler^ by which 
 they are spoiled^ are caused by living agencies^ none of 
 which are destroyed by cold^ although it may fall below 
 freezing. By chilling milk or butter down betow the 
 temperature at which organic change advances, we at 
 levH only suspend advance., to have it start with re- 
 newed vigour whenever the temperature rises to a de- 
 gree that will allow of its going on again. 
 
 '-^What injures the keeping quality of milk might well 
 be expected to injure the keeping of Hitler made from 
 it. This conclusion is corroborated by recent observa- 
 tions upon butler made by a refrigerating process^ and 
 exposed with other butter during a week of warm wea- 
 ther at a fair. It is also in accordance with observations 
 previously made^ and with observations reported by 
 others r — Arnold 
 
 Mr. Arnold docs not exactly say that '* low cooling " 
 injures the " /c^epm^ quality" of butter, and the fact 
 that some butter made by a refrigerating process and 
 ex])Osed with other butter during a week cf warm 
 weather at a fair, did not keep, is not sufficient to prove 
 that butter generr.lly made by the " refrigerating " pro- 
 cess {low cooling) does not keep. That may be Prof. 
 Arnold's way of testing the value of a dairy process, 
 but it will certainly not do for us. 
 
 Nobody knows who made this butter, no cMie knows 
 wiietlier all the other details of good butter making had 
 been properly attended to. Before instituting com- 
 paraisons of this kind " scientists " like Messrs Arnold 
 and T.ynch, should obtain accurate scientific data, 
 upon which to base their conclusions. Conclusions 
 
— !l — 
 drawn from hearsay evidence are of no scientific 
 
 f',^ "> h s tlieory, ,t ,s evident tliat he is far from 
 followmg the strictly scientific method, and if we i Z 
 from art,c es lately published in the American ."es^ the 
 fuu" '''■ ^™"'^ °" '^"y ■— '» of vei; Xi 
 ^^We quote fron. " American DairynKuV March x3th, ' 
 
 " Mr. Arnold is the man of all men, who has brounhl 
 
 ^J«' A.; m«fo.. a slaumenl about ihc clairu there h 
 alx^ays a lustory attached to his soienti/lc eJn^aZJ-' 
 111 the same article the writer continues : 
 
 I to/. A) Hold to rise and cx/)lain." 
 
 ^^ Again in the same number of the " Dairyman " we 
 
 statement ,n regard to low temperature fs an cho o^ 
 
 ":nrLrsrss:" '" ^- -- - - --^ -■. 
 
 This is more than sufficient to prove that it would 
 not ^be safe to accept Mr. Arnold's theory, as bei^ ;^. 
 
10 
 
 i . 
 
 Now kt us see what Prof. Sheld(jn lias to say on the 
 subject : 
 
 "/; mw.s7, hoircvrr, br hornr In mind that huttcv 
 made from cream llint has been raised in refrigerators 
 will not heeo so well as if the cream had been raised 
 at a temperature near to that in ndiicfi tlir butter unit 
 be afterwards placed, ff^ /or instance, the cream is rai- 
 sed at 4;*)'^^, and the batter is h''pi at 55^. decay null 
 sooner set in than if the ct cam liad been raised at 50-' 
 to 5o'\" — Sheldon. 
 
 '-''In the ice-water systems \rhelher the cans be sub- 
 merged or merely set in it to a depth equal to that of 
 the milk.^ there can hardly be two opinions as to the 
 cream being too thin — that /s, having too much of the 
 sldm-milh with it.'' — 
 
 '•^The cream in the ice- water system does not separate 
 so perfectly from the milk as it does in ordinary shal- 
 low-pan setting — probably.^ in part., on account of the 
 diminished surface of the milk — bat it all rises into the 
 upper portion or layer of milk ^ and remains there in- 
 termixed with more or less of the milk : is softer., more 
 liquid^ and thinner than cream that has risen in the 
 ordinary way. This appears to be the usual result of 
 deep setting., whether the milk be cooled in ice-water 
 or not : and taere would seem to be little advantage in 
 cooling milk in ice-water in the cold weather of "winter. 
 The advantage of .such cooling lies in keeping the milk 
 quite free from sourness in the hottest weather. The 
 thinness of the cream in the deep-setting system is by 
 some regarded as a disadvantage., and by others not : 
 
~ II — 
 
 these say Ihut it cfmnis Ike better for helwi lli'm, tliosc 
 that it does not.'' —Sheldon 
 
 Although a scientist of liigh rci)utc, Prof. Sheldon is 
 a theorist, and certainly not a practical butter maker. 
 His last sentence proves it. Why did not Mr. Sheldon 
 ascertain the relative value of the two theories on tlie 
 churning of thin and thick cream by actual experiments. 
 
 If for any cause, Mr. Sheldon was unwilling to make 
 the ex eriment himself, there was, and is, a very easy 
 way of settling the difficulty. Mr. Sheldon could have 
 appealed to the experience of some recognized authority 
 in practical butter-making. For instance to the Danes, 
 who are recognized even by him as the best practical 
 butter-makers. What do we find the Danes doing in 
 regard to this question ? They obtain the cream " very 
 thill'' by the sivartz or low cooliny system. Even then 
 it is not " thin enotujh" for them. They make it still 
 thinner by adding from 25 to 30 "/q of sweet milk. 
 This I have seen done, and practiced it myself, while 
 studying butter-making in Denmark. 
 
 Has the correctness of Mr. Lynch's theories in regard 
 to "/o<r cooliny" been fully proved by the highest and 
 most competent practical authorities of Europe ? Not 
 at all. 
 
 On the contrary, the highest and most competent 
 practical authorities of Europe have proved that " low 
 cooling " instead of being detrimental to the " keeping 
 quality " of butter, is regarded as the best means of 
 securing such qualities. 
 
- 1*2- 
 
 THK SVVARTZ SYSTEM. 
 
 I1iis system vvliicli is known as the Swartz, or system 
 of cooling milk in ice at 32^ Fahrt., or in '' cold wain- 
 at 40"" ami 4s' Falirtr was practiced in Sweden and 
 Denmark, some 20 or 25 years ago. It spread rapidly 
 in Denmark, and is to day, the most extensively used 
 in the small dairies of that comitry. 
 
 Since a number of years, it has made its way in all 
 countries, where ice is available for dairy i)urposes. 
 
 It has been carefully tested by the most eminent 
 scientists of Kurope, and pronounced by them to be the 
 method best adapted for the production of the greatest 
 quantity of - fmest " and longest keeping butter, or butter 
 for export. 
 
 Such is the oijinion of Thos. R. Segelcke, Prof of 
 of dairying at the Royal agricultural college of l^^n- 
 L Tk, Prof J. N. Fyord, the great dairy scientist and ex- 
 perimenter of Denmark, Dr. Deklenze, manager of the 
 Weihenstephan dairy experimental station, Germany, of 
 Eugene Chesnel, secretary of the Paris agronomical 
 institute, Paris, France; of A. F. Pauriau, scientist, and 
 late professor of agriculture at the Saulai and Grignon 
 agricultural schools, of L. Chevron, professor of Che- 
 mistry and dairying at the Gembloux agricultural col- 
 lege, Belgium, and of many others. 
 
 These scientists and experts, are in favor of the 
 " low cooling " system of skimming milk, and do not 
 see in it, those disadvantages discovered b^ Mr. Lynch, 
 who is neither a scientist nor an exjiert. 
 
 Before quoting from my own authorities, I shall give 
 
all 
 
 - 13-- 
 
 the opinion of a man who should be dear to the heart 
 of Mr. Lynch, since he has copied from this gentleman's, 
 work on " dairy farming," nuich of '^scientific OuUrr 
 maliing : " 
 
 Prof. Sheldon says at page 522 of "dairy farming" 
 n speaking of butter for exportation made in Den- 
 mark. 
 
 " Tlic mclkod by wluck t/uj is made, is not alone 
 npplicable to export butter^ but it is certainly Ike best 
 method oj obtaininy a perfectly sweet durable article of 
 first quality for any purpose whateverr 
 
 " I'he first condition, is the setting of the milk at a 
 low temperature after Swart^'s method." (Low cooling 
 at 32" Fahrt.) 
 
 In speaking of the advantages of the Swartz or "low 
 cooling " system, Prof. Thomas R. Seg.^lcke, the highest 
 dairy authority of Europe, said in 1872 : 
 
 As far as the quality of butter is concerned, which 
 IS the most important point to be taken into consider- 
 ation, 1 believe, that even in disadvantageous circums- 
 tances, it " (the low cooling system condemned by Mr. 
 Lynch) " will produce the very best of butter." (i) 
 
 In a work published in 1879, the same gentleman 
 
 says : 
 
 " If the temperature of milk during the skimminn 
 operation is kept at 55o to 59" Fahrt. or more, the 
 
 (I) "Hvad kvalitaten af smoret angaar, som yo er det, f6rste 
 vigtige punkt, dermaatages i betratning, t.oerjeg, at under mindre 
 gunstige forhold, er muligt at Skaflfer smor af allerbedste kvalitet. 
 Om meieriv oesenet af Thos. R. Segelcke." 
 
— I i — 
 
 milk dicom/wses, ladle acid fonns^ as icrll as several 
 other principles and ainonfjsl these aromatic oiif^s. ft 
 
 is sufficient to churn the cream thus obtained to get 
 *' aromatic " butter. If on the contrary^ the tempera- 
 ture durinfj the skimming is ke/t near zero degree 
 lieaumur 32° Fahrt^ the decompo,^ition necessary for 
 the production of the '• aiomatic butter " is checked^ and 
 consequently^ the aroma [flavor] from fresh cream is 
 so slight, that it is hardly perceptible to people accus- 
 tomed to aromatic butter made in France and else- 
 where. But it has many other qualities amongst others 
 that of keeping which to a certain extent are wanting in 
 the butter obtained from milk kept at 55° to 59° Fahrl. 
 
 Therefore Prof. Thos. R. Segelcke states in a most 
 definite manner that *' low cooling " (condemned by 
 M . Lynch) is favorable to the development of " keep- 
 ing qualities " in butter, and that butter obtained from 
 milk kept a 55° to 60° Fahrt. (This is the method 
 advocateci by Mr. Lynch) is wanting in such qualities. 
 
 Prof. A. F. Pauriau (an eminent French scientist) in 
 his criticism of the Swartz or " low cooling " system of 
 skimming milk, very distinctly and repeatedly says that : 
 
 ** The * low cooling ' system is the best adapted to 
 the production of salted butter for export, on account of 
 its efficiency in developping '' KEEPING QUALITY," 
 but he believes that low cooling appears unfavorable to 
 the production of unsalted aromatic butter, such as is 
 required in large quantities in the French markets for 
 home consumption. 
 
 As regard the " Aroma" Prof. Pauriau is to a slight 
 extent right in one respect, but I shall demonstrate 
 
15 - 
 
 ever a I 
 es. ft 
 
 to get 
 
 npera- 
 
 (h'ijvee 
 
 rij for 
 
 '(I, and 
 
 uirn is 
 
 ace US' 
 
 d clse- 
 
 fliers 
 ting in 
 
 Fahrl. 
 \ most 
 led by 
 ' keep- 
 d from 
 iiethod 
 lities. 
 tist) in 
 tern of 
 s that : 
 ted to 
 3unt of 
 JTY," 
 ible to 
 
 1 as is 
 ets for 
 
 slight 
 [istrate 
 
 further on that " Aroma " ijlaror) can be developed in 
 butter obl'iiiK'd by the Swart/ or '* /u/'' cooliioi ''* system 
 just as well as with any other system of skimming 
 milk. 
 
 He also states that the Danish and Sweedish butters 
 bring the"HlGHKST PRICES "in the British mar- 
 kets, on account of their " KKEPING QUALITIES" 
 and that such butters are obtained by the use of the 
 " Swartz or low cooling system." 
 
 Finally Messrs. Pauriau and ('hevron show that the 
 finest and best Danish butter shii)ped to South America, 
 and the West Indies, where it is exposed to the greatest 
 variations of temperature, is obtained by the '' Swartz 
 or low cooling system " and that the great companies 
 doing the exi)ort trade in the above named countries 
 have imposed on tlie farmer from whom they buy butter, 
 the " Swartz or low cooling system of skimming milk." 
 
 To show that these are not mere theories, it is suffi- 
 cient to state that, in 1877, one of these c mpanies. 
 Busk Jr. and Co., was provided with machinery and ap- 
 paratus, by which they packed 20,000 lbs of butter 
 daily, &c. 
 
 These companies absolutely refuse to accept butter, 
 unless it is made by the " TOW COOLINC" system. 
 
 NoTA- — We give below the exact quotations from 
 Mess. Pauriau and Chevron, of which the above is a 
 very comprehensive summary. 
 
 " Nous allons maintenant examiner le parti que I'industrie lai- 
 ti^re peut retirer en France de I'adoption de la m^thode du refroi- 
 dissement (low cooling) pv.ar la fabrication du beurre. A notre 
 
— HI — 
 
 avis ce syst^mc coMYient KSSKNTIKM.KMENT A I.A rKf:i'A, 
 RATION I)U liKdRkK SAI,!', DKSTINI^ A I/KX l*(>I'/rA- 
 TION, mais il paruit pcu favorable a cclU* des l)euries lins (non 
 sal^s) destines a la consomtiiation dc talde, nous allons essayer a 
 le demontrer.'' 
 
 '* La Initerie " de Pnuriau, paj^c 156, edition de 1881. 
 
 •* ActuellLMnent, Ic grand dehouchedes lK,'urres dan(»is et siiedois, 
 reside di.ns •' rexportation," et 11 n'est pas doutciix me ces beurres 
 sal^s soient Ires estinies siir les j»rands marches des deux mondes, 
 parce qu'il e.t reconnu que les beurres prepares par cetle nouvelle 
 nietliode sont susceptibles d'une plus i^rande conservation. 
 
 '• La laiteri** " de I'auriau, pnge 156. 
 
 *' Mais de la grande extension que le commerce d'exportation 
 des beurres a prise en Suede, surtout au Danemark, faut-il con- 
 dure, a la superiorite de ces memes l)eurres sur ceux fabriques en 
 France et destines a la grande consommation ? Nous n'h(Jsitons 
 pas a repondre negativement, et voici pourcjuoi : '" 
 
 1. II n'y a pas de comparaison possible a etablir entre les nieil- 
 leurs beurres du Danemark et nos bons beurres fran^ais, parce que 
 les premiers, au sortir de la baratte, sont immediatement sales a 
 une dose de sel qui varie entre 4 et 6 pour 100, suivant la saison, 
 tandis que les notres arrivent non sales sur les marches. 
 
 '• La Laiterie " de Pauriau, page 156. 
 
 2. La consommation de beurre frais, sans sel, parait etre une 
 chose a peu pres inconnu^ dans les pays du nord, tels que le Dane- 
 mark, la Suede, la Norv^ge, et une partie de I'Allemagne ; tandis 
 qu'en France, en Angleterre, en Belgique et en Autriche, etc., on 
 fait grand cas des beurres frais non sales." 
 
 *♦ 11 resulte de cette difference qu'en France, nos ]iroducteurs 
 s'appliquent a obtenir dans leurs fermes un beurre destine h la con- 
 sommation de la table, ou aux usages culinaires, et dont les con- 
 sommateurs apprecient la valeuren raison de sonarome, sa saveur, 
 sa consistence, etc , etc. 
 
 Dans le nord de TEurope, au contraire, on fabrique des beurres 
 sal^s, destines suitout in I'exportation et dans lesquels, les qualites 
 
17 - 
 
 qui font le me rite de nos bons beunes fran^ais sont detruites on 
 masquecs et reniplacecs par unc seule, el niitic quality, LA KE- 
 SISTANCK AU KANCISSEMKNI'." 
 
 "La Laiterie " (le rauriau, pajjje 157. 
 
 " Quant h ces dorniers (hcmres sales), ce sont ceux du Daneniark 
 et de la Suede qui atteij^nent les plus hauts piix moyens, viennenl 
 ensuite ceux de la I'Vance, d'Allemngne, de la llollande, et enfin, 
 avec une inTeriorlte de prix notable, ceux du Canada et des 
 Ktats-Unis. La plus-value etablie sur les marches d'An'jlete re 
 par les beurres danois et suedois deniontre une fois de plus que 
 ces beurres prii'pares si)dciaiement en vue de Texportation (par Ir 
 Systeme swart/) sont tre> apprecies dans ces pays, el surlout en 
 raison de leur resistance au rancissement." 
 
 *• La laiterie " de I'aunau, pa^^e 227. 
 
 Depuis 15 Ji 18 ans, 11 s'est forme, en Suede et en Danemark, de 
 puissantes compagnies d'exportation de beurre sale, non seulemenl 
 en Angleterrc, mais aussi dans rAmeri(iue du Sud, et jusque dans 
 I'extreme Orient. 
 
 Parmi les grandes conq)agnies fondees pour I'exportation des 
 beurres sal^s, nous citerons plus specialement celle de Husk, fds ^S-^ 
 Cie , dont les ateliers et la machinerie j^ermettaient en 1877 (^e 
 meltre journellenient en boite 20,000 lbs de beurre destine p<uir la 
 majeure partie a TAngleterre. Cette comi)agnie a passe des con- 
 trats avec un grand nombre de fermiers de la Suede meridionale, 
 et du Danemark, qui leur livrent le beurre fabrii|Ue et mis en ton- 
 neau suivant les prescriptions indiquees par la compagnie ello- 
 meme, que nous allons enumerer ici. 
 
 I. Le lait doit etre mis k refroidir hor^ de I'etable, le plus rapi- 
 dement possible, cette condition ayant une grande influence sur la 
 quantite de creme obtenue. Le refroidissement a lieu par la me- 
 thode Swartz (low cooling). 
 
 ** La Laiterie " de Pauriau, page 188. 
 
 A la page 31 de la fabrication du beurre par le systeme 
 du refroidissement, le Prof. T.. Chevron dit : 
 
 « 
 
 "La compagnie Busk a impost* le systeme Swartz' LOW COOL 
 
— 18 - 
 
 INTr aux fnmieisdu n.mcm.irk, el He la Siit'de rmriHionaltr avec 
 le..(jucls elle a passe dcs conlrats." 
 
 This is more than suftuiciUto prove that Mr. I.yiuh's 
 assertion, in regard to the effects of " low cooling " on the 
 ** keeping (piality " of butter, is completely erroneous. 
 
 KFFKXri' OK "LOW COOMNC)" ON TIIK 
 "AKOMA" FLAVOR OK lUTTTKR. 
 
 In paragraj)!! N 4, Mr. Lynch also says that *• it« li- 
 (UU'\I of fhivoi' su/l'rrs from lo\r rno/uii/.'''' 
 
 According to Prot". T. R. Segelcke, the aroma of 
 butter is simply a decomposition of the milk (3r cream. 
 It can be developed at will, by submitting the milk or 
 cream to circumstances favorable to lactic fermentation. 
 'I'herefore, we can obtain llavor in butter independently 
 of the skimming ])roc ss. I know this to be true, by 
 l)ractical experience. 
 
 " If, says Prof. Segehke, milk is set . nd kept at 55^ 
 60'^ Kahrt, this decomposition or rij)ening of the cream 
 takes plac to a certain extent during the operation of 
 skimming. 
 
 '' (ienerally it is sufficient to churn such cream to 
 o])tain aroiiKilic butter, but if cream so obtained is, 
 by accident or otherwise, kept at a comparatively high 
 tem])erature," (and it is on most of our f^irms in summer) 
 *' during a few days before churning, the result will be a 
 very high flavored, soft, oily and short lived butter." 
 
 "On the other hand, jf milk is ke])t at 32^ Fahrt, or 
 a little above that degree of temperature, the decomi)o- 
 
 % 
 
 ^ 
 
 I \ 
 
ifilf avec 
 
 [.ync h's 
 ' on the 
 cous. 
 
 1 1 1^ 
 
 niii of 
 nreani. 
 lilk or 
 tiUion. 
 dcntly 
 Lie, by 
 
 'It 55" 
 cream 
 
 ion of 
 
 mi to 
 :d is, 
 ' high 
 imer) 
 I be a 
 r." 
 rt, or 
 
 'HlpO- 
 
 - 10 — 
 
 sition or ripening ne.essary for the development of 
 nvomn (Mavor), is checked, consecpientlv the nroma 
 from fresh and sweet cream, is so slight, so dehcate, 
 that It is hardly perceptible to people accustomed to 
 the aromatic butter made in I'mnce and some other 
 countries. 
 
 " If, continues Prof. Segelcke, a more aromatic: butter 
 IS desired it is sutticient to submit the fresh cream ob- 
 tained by -/o/r cooUno'' to circumstances favorable to 
 lactic fermentation, and in a few hours the result is 
 obtained." 
 
 " This last i)oint has been generally overlooked, and 
 explains why experiments with Uoir rooUnq made in 
 France or elsewhere have produced, in as far as aroma 
 is concerned, results contrary to those expected, and to 
 those obtained in Denmark, where the system is well 
 understood." 
 
 Consequently, far from being injurious, ^Hoa: con/Jnr 
 is regarded by the best butter-makers of the world u., 
 the best means of securing '' (IrUracij of/hiror " and of 
 keeping its development within safe and proper limits. 
 
 It gives me great pleasure to quote again from a 
 gentleman, for whose opinion 1 am certain Mr. Lynch 
 has the greate t respect. Prof. Sheldon says at page 2«)5 
 of his book on " Dairy Farming " : 
 
 '' The great merit of the Swart/ system (low cooling 
 at 32O Fahrt) lies in the perfectly sweet and fresh 
 cream, which it produces, and it is only from cream in 
 this condition that the finest flavored butter can be 
 obtained * gilt edged ' butter the American dairymen ' 
 term it." 
 
— ;>0 — 
 
 That M Lynch should have made a serious mistake 
 on this question o\' ^* arnuia " is not surprising, b •cause 
 scientists of good rei>ute liave fallen into the same error. 
 
 DKNMARK'S SUCCKSS IN lirirKKM AK INC;. 
 
 In speaking of the best butter nuiktis, Mr. Lynch 
 says, at page 34 of his i)amphlet : 
 
 " First are the Danes who are perhaps more success- 
 ful than others," says Prof. Sheldon. " They study the 
 principles of their art, which are propounded to them by 
 scientific teachers, and they follow out the most api)roved 
 systems, and adopt the most modern utensils." 
 
 'J'he real imi)roven)ent and })rogress of the butte- 
 industry of Danemark dales from the time of the intro- 
 duction of the "Swart/ or low cooling" syntem of 
 skimming milk in that country. 
 
 It was first introduced a little* before 1869. In 1872, 
 Prof. Segelcke is found reco mending it as the best 
 sy tem for the i)roduction of the finest and best keeping 
 butter. 
 
 In 1875, the agricultural commission of Jutland, 
 Denmark, offered a number of prizes to the best kef>t 
 ** ice or cold water ' dairies, and als6 some pecuniary 
 encouragements for the best essay on the subject of 
 skimming milk by the '' low cooling " system. 
 
 In 1877, at the International Exhibition of dairy pro- 
 ducts in Hamburg (Germany), the largest quantity ot 
 finest and best butter was found in the Danish and 
 Sweedish exhibits. It is a well known fact that the 
 
— il — 
 
 c error. 
 
 KINC. 
 T.yncli 
 
 lUCCCSS- 
 
 iidy the 
 :hcni l)y 
 :>proved 
 
 ; buttc- 
 le intro- 
 ;tem of 
 
 n 1872, 
 lie best 
 ceeping 
 
 utiand, 
 St kcf)t 
 iiniary 
 )ject of 
 
 ry pro- 
 itity ot 
 sh and 
 lat llie 
 
 Danes and llie Sweedes use mostly the *' Swartz or low 
 cooling" system of skimming milk, (i) 
 
 In 1879, at the International Exhibition of. London, 
 England, in the butter class open to the world, a Dane, 
 from Th'sted, Jutland, took the first prize. 
 
 In i8<So, at the Ilolbiuck exhibition, Danemark, the 
 largest number of prizes were taken by butter made by 
 the "Swart/ or low cooling" system of skimming milk. 
 
 The following is an extract from a report of that ex- 
 hibition : 
 
 " Out of 53 prizes, 33 were taken by butter made in 
 the ' ice or cold water dairies.' Out of 112 exhibitors 
 having dairies of from 10 to 15 cows, 17 obtained [)rizesi 
 and of these 14 used the ' ICK OR COLD WATKK 
 S^'S'^KM.' In a conference given by Prof. Thos. R. 
 Segelcke, he hignly recommended the adoption of the 
 ' ice or low cooling system ' in oairies were it was not 
 yet in use." (2) 
 
 Consequently, if Denmark now holds an enviable 
 reputation, as the producer of the finest and longest 
 keeping butter of the world, it owes its reputation and 
 success, to a great extent, to the use of the " low cool- 
 ing system of skimming milk." 
 
 (1) " La fabrication du beurre par le syst^me dii refroidissement 
 du lait," par le Prof. L. Chevron, page 30. 
 
 (2: Af53, proemier ere de 33, til falden de enten "Is" eller 
 kolcUvandt nialkerier. Afli2, L dstillere, med 10-15 koer, have 
 17 faat pnt'mie for deres smor, og af dem have de 14 enlen *' Is " 
 eller koldtvandt nijelkerier. Prof. Segelcke nieget anbefale anloeg- 
 gelse af "Is " maelkerier hvor de ikke ere indforte. 
 
 Beretning af Holbaeck udstilling 1880. 
 
— 22 — 
 
 Still, this is tlie very system (low cooling) that Mr. 
 Lynch condemns, and asks the Canadian farmer to 
 avoid. 
 
 THK HKATING OK MILK. 
 
 If Canada had an " CKperimental dairy station," 
 the different theories advanced from time to time could 
 be examined and judged on their merits, if good recom- 
 manded, if bad condemned. Unfortunately, Canada has 
 no such station to which the agricultural interest of the 
 country can look for advice. The result is, that we 
 find a number of persons having but a very superficial 
 knowledge of butter-making giving advice, which, if 
 followed, cannot fail to seriously injure the dairy interest 
 of the country. 
 
 Amongst these persons, we find Mr. Lynch, of Dan- 
 ville, who advocates the '■^healing of milk or heatiiKj 
 method " without well understanding it himself. This 
 method, we shall now explain in it? true light. After 
 which we shall point out how unfit it is to be recom- 
 mended as the method for making butter on the farm, 
 and how in'arious it would prove if carried out accord- 
 ing to Mr. Lynch's directions. 
 
 In paragraphs Nos. i, 2, 3, 4, 5, 6, 7, 8, ti, 13, 14, 
 15, and 16, Mr. Lynch tries to show the advantages of 
 " heating milk " in butter-making on the farm. 
 
 Therefore any intelligent reader will see at once that 
 Mr. Lynch's pet theory is the " heating of milk " 
 
 The heating or scalding of milk is an old practice. 
 
__ -I'l 
 
 ""■" *.«./ ^^^ 
 
 that Mr. 
 "armer to 
 
 station," 
 le could 
 i re com - 
 lada has 
 St of the 
 
 that we 
 perficial 
 hich, if 
 
 interest 
 
 of Dan- 
 heatiiui 
 r. I1iis 
 After 
 recom- 
 le farm, 
 accord- 
 
 ages of 
 :e that 
 ractice. 
 
 It originated, 1 believe, in Devonshire, England. In 
 speaking of this Devonshire practice, Mr P. C. Jensen 
 says on page 77 of his book on dairying. 
 
 " The milk is kept in tin vessels 12 or 24 hours, 
 heated short of scaldijig, and then set 24 hours, in a 
 cool place. Butter is thus readily obtained, but it tastes 
 like boiled milk, and is granulated, (i) 
 
 Such butter may suit the taste of a few customers, 
 but is certainly not the article wanted for our Canadian 
 trade. 
 
 We may be allowed to state now, and we shall prove 
 it further on, that the proper butter to manufacture in 
 this country is above all " good keeping butter." 
 
 For this reason the ** heating of milk " is a method 
 altogether unfit for butter making on the farm. 
 
 THE THEORY OF " HEATING MILK." 
 
 The correctness of the theory of raising cream at a 
 falling temperature is generally admitted. 
 
 The b'est results are obtained by a fall from natural 
 heat of the milk, say from 100^ to 32^ Fahrt. 
 
 It is possible to obtain a wider range by artificial, 
 means, (by heating) but this is the widest range that 
 can be obtained safely and profitably. 
 
 If the milk be allowed to cool, before setting, it 
 
 (i) Moelken opsies i Blickfade ofhenstaar 12 to 24 times. Efter 
 den tids forlob, anbringes moelke fadene, of moelken opvarmes til 
 naesten kogepunkt, of hen.s<¥ttes derpaa igjen i Ro 24 times. Smor 
 udvindes let paa denne maade, men bar smag of k6gt maelk, og er 
 grunet. 
 
— ^24 - 
 
 looses a part of its power to yield cream. 'J'he more 
 it is allowed to cool, the greater is the loss. 
 
 The capacity to yield cream, can be restored to milk 
 to a certain extent by heating it to a few degrees above 
 the extreme natural heat, loo" Fahrt. but this tempera- 
 ture must never exceed 104*^ Fahrt. 
 
 The more the milk has been cooled the higher the 
 temperature must be raised to restore to it, its cream 
 yielding power. 
 
 But the " healing of milk " even to the comparatively 
 low temperature of 104*^ Fahrt., has the effect of in- 
 creasing the quantity of ch^cs natter contained .ii 
 the cream, thereby "injuring tiu keeping quality" of 
 butter. 
 
 In a report of experiments made on the *' hrathig of 
 niilh" prof. J. N. Fjord, says : 
 
 " The heating of milk (to 104^ Fahrt.) did not in- 
 crease the yield as much as we expected, the cream 
 from such milk did not churn completely, an excess, of 
 cheesy matter^ appeared in the cream and constituted 
 a defect that could he very detrimental to tM quality 
 of butter:' (\) 
 
 If the cream so obtained is cooled to the ordinary 
 churning temperature say 55*^ to 58^ Fahrt. the excess 
 of cheesy matter contained in such cream prevents 
 its churning completely- A part of the cream remains 
 
 (I) Opvarming of moelken (40 celcius) ekke skafifede den forven- 
 tede snior udbytte, floden fra den moelk ekke har kunnet kjaernes 
 tiUtroekkelig rent, de viste sig nemlig "osti floden" foraaisage 
 de den saaledes en Fejl der kan Skab':i»Tesvanger for smorrets 
 godhed." J. N. Fjords foredrag 18 Oktuber 1882, 
 
 ^\ 
 
^ -v, __ 
 
 'he more 
 
 I to milk 
 es above 
 tempera- 
 
 gher the 
 ts cream 
 
 laratively 
 ict of in- 
 ;ained .ii 
 ality" of 
 
 ratinfj of 
 
 I not in- 
 e cream 
 xcess, of 
 stitiUcd 
 quality 
 
 ordinary 
 e excess 
 prevents 
 remains 
 
 ;n forven- 
 t kjaernes 
 "oraarsage 
 smorrets 
 
 in the butter milk, thereby causing a *' LOSS" in the 
 butter yield, and in some cases, a very notable one. 
 
 Since Prof. Fjord says that this excess of ckeesi/ 
 matter developed in the cream could be " very de- 
 trimeiital" to the (laality of butter, il is evident that 
 this difficulty can be obviated in some way. 
 
 It can be obviated to a great extent by cooling such 
 cream to 40^' or 43^' Fahrt. The higher the " heatiny 
 of the rnilkj'' the lower most be the cooliny of the cream. 
 The facts above stated have been fully demonstrated 
 by Prof. J. N. Fjord, in his latest experiments at the 
 " Experimental Station " connected with the " lioyal 
 Ayricultural college of Denmark" 
 
 We may here state that Prof. Fjord is a scientist and 
 expert of the highest rank, that he has been in the 
 employ of the Danish government, for a great number 
 of years, that he is looked upon in Denmark, where 
 butter making is thoroughly understood and i)racticed, 
 as one of the greatest authorities on the subject. 
 
 Mr Lynch has taken this heating theory from Prof. 
 Shelaon's workou dairy farming. Unfortunately he did 
 not take the whole of it. He took what suited himself and 
 in so doing left out a most inii)ortant pa:t of it. For the 
 benefit of those who are trying to make some practical 
 use of Mr Lynch's pamphlet, we shall give the remain- 
 der of the theory in Prof. Sheldon's own words, taken 
 from page 292 of dairy farming. 
 
 *'.4 good deal of importance is attached (nj many peo- 
 ple to the practice of licatiny the milk soon, after il is 
 drawn from the coa\ and before it is set for creamiuy, 
 up to 130'^ or 140*^ Fahrt, ami there can be no reason- 
 
- 26 - 
 
 able doubt, that thh praclke if Intelligently carried out 
 is a sound one. In the first place., it will expel the ani- 
 mal odor^ cowcy smell from the milk ; it will for the 
 time beinfi checkmate all germs leading to decay that 
 milk may naturally contain^ or that it may have ab- 
 sorbed from the air^ and it will dissipate the peculiar 
 flavor, which some kinds of food turnips for instance 
 impart to milk., that is produced by their aid. But it 
 must be borne in mind thai milk at a high temperature 
 unit 'juickly go sour.so that especially in warm weather 
 and unless it should without delay be cooled down 
 again to about 70^ by means of cold water., after which 
 the eooling may be allowed to proceed more slowly 
 during the time when cream is rising.'' 
 
 " Whilst it is being cooled from the high temperature 
 it should be kept in motion., or an albuminous skin will 
 form on the surface^ and this will interfere with the 
 rising of the cream. 
 
 This system of heating and then cooling will enable 
 the milk to remain sweet a longer time than cooling 
 without heating; and after the cooling has been done 
 it is a good plan to place a cooer over the milk., the 
 more nearly air tight the better.^ in order to keep the 
 milk from contact with the atmostphere. Only a par- 
 ticularly pure atmosphere could do the milk any good 
 at this period., therefore it is safest to exclude it alto- 
 gether. This system of scalding milk produces perfect 
 butter., it prevents alike the hasty souri^ig of the milk 
 in summer before the cream has risen., and the bitter- 
 ness so commonly developed by long standing in winter., 
 but it is a perilous system, v)hen left in the hands of a 
 
 n 
 d 
 
— 57 — 
 
 •ried out 
 the ant- 
 for the 
 cay that 
 \ave ab- 
 oeculiar 
 
 instance 
 But it 
 >eraturf 
 weather 
 I down 
 r which 
 slowly 
 
 erature 
 \in will 
 ith the 
 
 enable 
 cooling 
 I done 
 Ik^ the 
 'ep the 
 a par- 
 y good 
 t alto- 
 perfect 
 e milk 
 bitter- 
 sinter^ 
 is of a 
 
 careless or othcncise incompetent person for if carried 
 too far the delicate /favor of the batter is liable tc hr 
 dissipated, and if the after cooling is not careftifly 
 finislu'd, the inilk is apt to turn sour.'' (i) 
 
 Though no believer in this method for l)iitter-makini,^ 
 on the farm, I liave given the method as it should he 
 i<iven. 
 
 Let us see how Mr. Lynch's advice agrees with this, 
 the true theory on the subject. 
 
 With respect to ^^ h'- fifing,'' the safe limit is 104^ 
 Fahrt. (2) We find him fixing the safe limit at between 
 
 rio^ to 130", average 120*^ Fahrt. On his dairy ther- 
 mometer, he fixes it at 125'-' Fahrt. 
 
 He has fallen into an error of from 16 to 21 degrees. 
 Anyone who knows anything about butter-making, will 
 understand the gravity of such an error. 
 He has given as a safe limit to " cooling" 55^ Fahrt. 
 The true safe limit is 32^ Fahrt. Another error of 23 
 degrees— not a small one. 
 
 As we have already proved by Mr. F. Fjord's theory, 
 " the heating of milk " has the effect of increasing the 
 quantity of *' cheesy matter " contained in the cream, 
 thereby injuring the ^^ keeping guality" of the butter. 
 
 Again we have demonstrated that the excess of 
 " cheesy matter" produced in t' j cream by " heating" 
 prevents its " eomplete churning ", thereby " diminish- 
 ing the quantity." 
 
 Had Mr. Lynch advised the farmers to cool the 
 
 (I) This particular point Mr Lynch forgot to mention in his 
 baok on ' Scientific butter makinij." 
 
 2) In orilinary practice I would' not advise to heat milk pre- 
 viously cooled 10 a higher temperature than 85^ to 90* Fahrt. 
 
cream from ** heated milk " to 40^ or 43^ Fahrt, these 
 defects in quality and quantity might have been to a 
 great extent nullified. 
 
 It is but fair to add that in paragraph No. 13, Mr. 
 Lynch does not advise to heat or cool the milk, in order 
 
 improve the quality, but to secure a wider range of 
 temperature and thereby more cream and butter. 
 
 We are sorry to be obliged to destroy this illusion of 
 Mr. J.ynch's. 
 
 According to Prof. T. R. Segelcke, the milk comes 
 from the cow at a temperature of about 100° Fahrt 
 iS^'^y to 39° Celcius). (i) 
 
 On a farm, the delay generally attending the setting 
 of milk may produce a fall of about 5 to 8 degrees. 
 Therefore with care, nothing can prevent the farmer 
 from setting it at a temperature of from 92^ to 95^ 
 Fahrt ; average, 93° 
 
 According to Mr. Lynch's method, the tem'perature 
 falls from 120'^ to 55" ; range of temperature, 65**. Ac- 
 cording to the Swartz method (which I advocate), the 
 temperature falls from 93^* to 32^; range of tempera- 
 ture, 61*^. 
 
 Mr. Lynch would appear to have here a gain of 4 
 degrees. 
 
 But we have already demonstrated that milk cannot 
 be safely heated to a higher temperature than 104^ 
 Fahit. This reduces the fall to 49 degrees. The range 
 of temperature advocated by Mr. Lynch is then 12° 
 less than the Swartz's range. 
 
 (i) Landmaend's Ordbog, 1880, side 436. 
 
— 29 — 
 
 t, these 
 en to a 
 
 f3, Mr. 
 n order 
 mge of 
 
 • 
 
 sion of 
 
 comes 
 Fahrt 
 
 setting 
 egrees. 
 farmer 
 to 95" 
 
 jratiire 
 . Ac- 
 el, the 
 upera- 
 
 ti of 4 
 
 :annot 
 
 range 
 in 12'' 
 
 Another of Mr. Lynch's little errors is that he sees 
 no objection to allowing the milk to be cooled only 
 to a temperature of 65^, and even 70*^. (Sec paragraph 
 No. II.) 
 
 Prof. J. N. Fjord has demonstrated in his i4ih 
 Report to the Royal Agricultural Society of Denmark, 
 that cream, obtained by any method of skimming, at a 
 temperature varying from 56^ to 61^ Fahrt, must be 
 cooled to a temperature which must not be higher than 
 45"^ Fahrt. It would even be better to cool it to 34° 
 Fahrt. 
 
 The loss of butter caused by neglecting to do so, will 
 amount to (according to the degree of the acidulation of 
 the cream) from 2 to 4 ^/^ in the case of cream obtained 
 at 56°, and to 19 ^/^ in that obtained at 62° Fahrt. 
 
 Thus if the farmers do what Mr. Lynch says *' they 
 may do," they would be certain to loose. It would 
 be only a question of how much they would loose. 
 
 In order to practice Mr. l.ynch's method, in a sys- 
 tematic and proper manner, it requires fuel, and a 
 specially constructed heating and cooling apparatus. 
 It requires an attentive person to stir the milk while 
 heating, in order to prevent the formation of an 
 albuminous skin at the surface. It must also be care- 
 fully watched while cooling, so that it may cool rapidly 
 to 70^, and that it may then cool slowly from 70** to 
 Mr. Lynch's safe limit, 55^ Fahrt. 
 
 It also requires the use of ice. 
 
 We have already demonstrated, by Prof. Fjord's 
 theory, that the defects attending the practice of heat- 
 ing milk can be counteracter' by cooling the cream 
 
il i 
 
 IHiiii; 
 
 — 30 — 
 
 to about 43^ F.ibrt. No well or spring water, during 
 the summer, will suHicc to ])rodu(:e this result. 
 
 It is far too complicated and cumbersome, recpiires 
 knowledge, care and ittention, far more knowledge 
 than the farmer generally has, and more care and atten- 
 tion than he is either willing or can afford to give to it. 
 It would be well in this connection to read over again 
 the concluding remarks of Prof. Sheldon. 
 
 It also requires experience for does not Mr. W. H. 
 Lynch say in paragraph No. 3, that in the case of 
 " how high to heat and how low to cool the experience 
 of the operator and circumstances will best determine." 
 Considering that this book was written for the instruc- 
 tion of the farmer, this last sentence is rather curious. 
 
 Consequently, Mr. Lynch, in cond' mning the low 
 cooling system and advocating the practice of heat- 
 ing milk, is very far from rendering the farmer or the 
 country a service. On the contrary, if listened to, he 
 will do to both farmer jnd country a positive injury. 
 
 There are many more objections to the doctrines 
 l)ropounded in Mr. Lynch's j)amphlet. We would also 
 have a word or two to say in regard to his " specially " 
 constructed thermometer. Want of time prevents us 
 from touching on them at the ])resent moment. We 
 may, however, on some future occasion, if opportunity 
 offers, return to the subject. 
 
 T 
 
 
 
 ^ 
 
 
 
 • 
 
 
 t 
 
 1 
 
 
 ■ 
 
 
— 31 — 
 
 THE TRUE DOCTRINE OX THE SrRJKCT OF SKIM- 
 
 MiN(; Mn,K, OX rni: small daikiks of 
 
 CANADA, OR DAIKH^S OK FROM 
 5 TO 20 COWS. 
 
 IsL We may here be permiticd to stale that with ihe 
 present scarcity and high price of farm laborers, we hnnly 
 believe that the quickest and surest way to improve 
 butter-making, is the establishment of butter factories. 
 
 '2nd. We must take into consideration the fact ihat 
 two kinds of butter are made in the dairy world. F'.ach 
 kind is rated as first quality, but serves to meet the re- 
 quirements of different markets. The one kind obtained 
 by setting the milk at a comi)aratively high temperature 
 say, 55*^ to 60"^ Fahrt, possesses a very high flavor 
 (such is the French and American butter), but it is not 
 generally uniform in (juality, and in general, it does not 
 keep long. 
 
 This kind of butter is made mostly to suit local tastes 
 and to meet the wants of immediate consumption. 'Ihe 
 greater part of the butter made in France and United 
 States finds a ready and favorable market at home, (i) 
 
 The other kind, obtained by setting milk at a low 
 temperature, say about .^^^ Fahrt, has a very /irni 
 consistencu, a more dcUcatc fUv or (such is the Danish 
 butter) and keeps kmger than the first. 'J'his kind of 
 butter is the best adapted for export to distant countries. 
 
 (II The yearly piodncliijii of buiterin the Unite(' Stales ainoimts 
 to about one hi lion ixHimls, iJunnjr tlie fiscal year 1882 8',. the 
 total export of butter from the United States amounted to 12, ^48,- 
 641 ll)s., aM out of ihnl f|iinnfiiy 4,817,302 11k. on!;,, \\ru\ to 
 < oeat liritain. 
 
— 32 — 
 
 It is also the hest adaptcil to the wants of Canada, for 
 the following reasons : 
 
 1st. in the interest of agriculture, it is desirable to 
 increase the butter production of Canada. If the butter 
 ])roduction is to be increased, butter must be cxi>orted. 
 The market for export butter is very large and increas- 
 ing from year to year. 
 
 '2nd. In this country, butter is made during seven 
 months of the year only. Therefore, the butter made 
 for the home market must keep as long, and even longer 
 than that for export. 
 
 3rd. By modifying to a slight exte t the process of 
 making good kctplnr; butter, a very aromatic butter, 
 suitable for special tastes, can be obtained. 
 
 Therefore, the methods, which should be adopted, are 
 those that are considered the best fitted for the pro- 
 duction o( fjOod keeping butter. 
 
 What is the best system of skimming milk for the 
 production of good keeping butter on the small farms of 
 Canada ? 
 
 I St. The highest practical authorities, have proved 
 that the Swartz or " low cooling " system of skimming 
 mi^ ., is the best adapted to the production of the 
 largest quantity of finest and longest keeping butler, (i) 
 
 2nd. The same authorities claim, and with reason, 
 that this system gives a more uniform product be- 
 
 (l) For large farms and factories, there is a method superior to 
 alii others, as far as quantity is concerned, and equal to the best 
 with respect to quality. 1 refer to the contrifugal. For ^rnall 
 farms, the '* low cooling " is undoul^tedly the hest. 
 
-.33 -^ 
 
 cause tlie milk iu kept at the same temperature, all 
 through the year. 
 
 3rcl. rt will keep the skim milk, in a hrtter rondilion 
 longer than any other system. 
 
 4th. In a coiiitry like this any amount of ice or 
 snow IS produced, every winter by nature, and costs 
 but the storage. 
 
 Consequently the system best adapted for the pro- 
 duction of butter in the small dairies of Canada, is the 
 swartz or low cooling system of skimming milk. (Deep 
 settmg at 32° Fahrl.) 
 
 NoTA— As a continuation of this work I shall soon 
 publish in an other pamphlet, Prof. Fjord's experi- 
 ments on the conservation of ice and also a complete 
 description of the Swartz system. 
 
 QUO'l'ATlONS FROM MR. LVNCH'S 
 PAMPHLET. 
 
 Note.— The pages given at the end of the quotations 
 are the pages of Mr Lynch's pamphlet. 
 
 Sf//wi: i» Closed Milk- Vessels. 
 
 No. I. The advanlatre of a closed vessel is that the impurities in 
 the atmosphere are excluded from the milk. IJut before milk i,e 
 closed against the atmosphere and ventilation, in such a way that 
 Its own impurities cannot escape, it is necessarv that the milk be 
 purified. This may be done by aeration-exposing the milk to pure 
 air, or by heating it, to expel or kill the germs. The advantage 
 would be m favour 0/ heating, smce heating would more effectually 
 purify the milk, and increase the range of falling temperatitre. 
 
-34- 
 
 AlMation wmiM lower the tempenluie of the milk, which in itself 
 is not <lesiral)lc*. 
 
 Where milk is set in closed vessels, air is never depended upon 
 for coolinij, except the //////• hast been heated to a hi^h teinperatur' 
 before setting. Where pure cold 'uuHer is usedy milk tnay be set in 
 closed 7'esiels 7vifhout heating. The water may l)e used to seal the 
 cover from the outside atmosphere atid yet ventilate the milk. The 
 water, l»eiii;^' colder than the milk, condenses and takes in the 
 odours that escape from the nnlk. — I'a^e 3.) 
 
 ffeotiu^' the mill'. 
 
 No. 2. Heating; milk Injfore setting it is not conimonb practised, 
 uor is it absolutely fiecessary. All that can be said for it is that it 
 has certain ad^'autages iu the process^ and that it is better for qua- 
 lity's sake to heat before setting than to practise loio coolings or cool- 
 ing l)elow 55^ to 50''. If ^ood results in cream-rising are obtained 
 by setting the milk at its own temperature^ wUhout low cooling, then 
 heating may be dispensed with. If heating be employed, lit it be no 
 higher than necessary, the range being from 100^ to 140**. The 
 more defect h'e the milk, the higher the heating. If the milk is in a 
 normal condition the extreme temperature may, h ih for sake of 
 savinj^ in labour and ciualily, be avoided. . / good average will be 
 from 1 10^ to 130''. 
 
 The heating may Ik; done by setting the vessel containing the 
 milk in a vessel containing water, the latter being heated in the most 
 convenient manner.— (Page 3.) 
 
 «! 
 
 ( 
 
 /Jest range of temperature. 
 
 No. 3. With the present knowledge of the effects of temperature 
 upon the melting point of butter, it is not easy to give a definite rule 
 for placing the range of temperature A suggestion may, however, 
 be given. The process demands lowering the temperature to 55*' 
 for the purpose of washing. If tli^ change, or fall, of temperature 
 is not sufficient, it will be \yt\.\jtx to take advantage of higher tempera- 
 
 ■}K3>9s 
 
^3j- 
 
 tme before cooling lower. That is, it will he Iwtter to heat above 
 
 90** or loo**, than to cool lower than to 55*^. Ten deques abo7'e 100^ 
 
 will gi-,'e more aa'Tantage to the process than ten degrees below 55^. 
 
 I/oio high to heat before cooling below 55** // is not easy to saw Tlu* 
 
 experience of the ()j)erator and ciicunist^^ices 7uill best determine. 
 
 J 'he rule will be to keep, as far as possible, toil h in safe limits both in 
 
 heating and cooling, and yet obtain for the process ifery necessary 
 
 advantage from cooling and heating. If iiiakiiij^ Imttt'i fur a far 
 
 market, ijive its nu'ltinp: point, or keeping,' (iiiality, tlu* l»t'n»-lit of 
 any dtuila ; wlurli nuans to cool or heat less rather tlian more. — 
 
 Cooling the milk. 
 
 No. 4. The first part of the cooling', when the diflerence hetween the 
 lem|)eratu e of the milk and the cooling agency is greatest, will he 
 the most rapid. This is well, l)ecause t'le milk, if kept long at a 
 high lemi)erature, will (juickly sour. Hut when the milk is down 
 to from 7$*^ t(f 65" it is better to cool slo7vly ; that is, it is belter 
 that the temi^erature should change slow'iy and \)q constantly falling 
 than that it should fall too quickly and then stand unchanging ^\. 
 its lowest poin.- 
 
 Where air is depended upon as a cooling agency and is variable 
 in temi)crature, it is not easy to accomplish this. The general rule 
 given may be kept in mind. Whert heating or aeration is em- 
 ployed, it is not so difficult to do. Where milk is heated to 120^ 
 and above, and more or less of the germs it contained are killed, it 
 will keep a longer time at high temperature and so be allowed to 
 cool more slowly. Where the air of the milk-ronni is the cooling 
 agency and it is high, say up to 70^, the advantages of heating 
 l)efore setting would be greater. Aeration will cool the milk a few 
 degrees and it will thus loose some of the advantage of the falling 
 temi^erature, but it will allow the milk to be more slowly cooled 
 afterwards. 
 
 Avoid too low cooling. It will be found that keeping quality and 
 *^ delicacy of flavour ^^ suffer from loxa* cooling. For this reason 
 sp ing water or running water are better than ice, and the mode- 
 
- at) - 
 
 rate employment of heat is desirable whenever it saves the neces- 
 sity of cooling too low. — (Page 4.) 
 
 lVnimin^ Up ami Coolhig. 
 
 No. 5. Where the te .iperature has been lowered too quickly 
 and to a very low point, it may happen that the cream has almost 
 ceased to rise, and there is yei some cream held in suspension near 
 the top, on its way up. This case may t>e met, if the milk-vessel 
 is suitable, by apply ng heat— water or steam — at the bottom, and 
 raising the temperature th few degrees. This warms the milk, and 
 the cooling which follows sends up more cream. In this way the 
 effects of a fixlling temperature are availed of indefinitely. The 
 heating must lie done gradually^ not too fast, and only a few 
 degrees, — 1 Page 4. ) 
 
 IIoxv long Milk may Set. 
 
 No. 6. The length of time that will be required to rise the cream 
 will depfend on the means used in setting for cooling. Where ad- 
 vantage is taken of the help of artificial heating or cooling, cream 
 will rise in twenty four, or even twelve hours. Setting milk in the 
 most primitive way it will require thirty-six or forty-eight hours to 
 rie. Cream may be raised in twelve hours, without loss in quality, 
 and with great gain in saving of time and labour.— (Page 4.) 
 
 Teinperaiure, 
 
 No. 7. The rising of cream is dependent upon temperature. A 
 high tempc-iature is favourable to the rising of cream ; in a low 
 temperature cream mo7>es sluggishly. A changing temperature, if it 
 be a falling one, is most favourable for the cream to rise. The 
 rapidity of change affects the quantity of pure cream. If it he too 
 rapid, the quantity will be deficient—the quality of the cream will be 
 thin and mixed with milk. The artificial heating or cooling of 
 cream may be employed to produce good results, or the contrary.— 
 (Page 14.) 
 
— 37- 
 
 Effect on Quality, 
 
 No. 8. Extreme temperatures are injurious to milk and \,< pro- 
 duct. Milk may l,e heated too high or too Icn,, uol only for .Ln- 
 nty but cjualUy, both eating and keeping ,jnality, of butter - 
 (Page 14.) ^ y - . 
 
 Milk-Setting -Depth. 
 
 No. 9. A considei-ation of the effects of temj^rature is necessary to 
 a rule for bulk, body, or depth in milk-setting. To get much ]>enefit 
 from tempemture, the milk must not 1^ cooled too fast to get the 
 full benefit of a falling temp.mture. On the other hand, if milk is 
 cooled too slowly, it will sometimes sour before the cream h.s 
 risen. Hcatmg may be employed as a me ms to at onee give a ':vider 
 range of falling temperature and to make the milk keep I<>n<^er 
 sweet while slowly cooling. Again, water may 1^ employed asm. 
 agency for cooling, and its advantages will allow deej^r setting 
 than could be practised where air is the c. ling agency Tl^e 
 effects of temperature and the utilization of water as a'coolinrr 
 agency will l^ more fully treated of in other and sepamte connec 
 tion.— (Page 15 and 16.) 
 
 Heating and Cooling Milk. 
 
 No. 10. llie object in cream-rising is : /,-./, to separate all the 
 cream from the milk ; second, to leave the skim-n.ilk sweet or in a 
 condmon to be of highest value for use, feeding or cheese-making • 
 third, to manage with little cost, time and labour ' 
 
 These objects require mainly that the n.ilk be kept as long as 
 ,x>ssible sweet, and that a wide range of falling tempe.-ature be 
 'r" e 16 ^^^ "'""'^ favourable conditions for raising cream. - 
 
 Obtaitiinga Falling Temperature. 
 
 No. II. A falling temperatui^ may be obtained by pdlowin.. the 
 milk to set m an atmosphere colder than itself. This fall of tem> 
 
- 38-- 
 
 perature is limited by the ordinary conditions under which milV is 
 set. There is usually a considerable fall, say to 85** before the milk 
 is set. ScBietimes the atmosphere of the cairy, or milk-setting room 
 is at an unduly high temperature, say 60^ to 70*". There may be 
 o btained in ordinary setting, therefore, only 15*^ or 25^ of fall. 
 Artificial means may he employed here to increase this range of 
 falling temperattae. Water, applied to the vessel containing the 
 milk, may be used to cool the milh, more speedily and to a lower 
 ten jerature than can be attained by air. Water is a better con- 
 ducior of heat, it is in summer colder than the air, and always of a 
 more unifcim temperature. By the use of water, tl erefoie, w?'//- 
 may be artificially cooled to the end of obtaining a longei range of 
 falling temferottire. Again, the milk may be heated up to its original 
 warmth or higher, and then allowed to cool, or be cooled, thus 
 giving a greater fall of temperature. Thus to obtain a falling tem- 
 perature, the artificial means may be employed of heating and 
 cooling, one or both. — (Page 17.) 
 
 the 
 the 
 
 Safe Limits of Temfeiature. 
 
 No. 12. Alilk viay be cooled to so low a temperature that it will 
 cease to thiow up cream , and where it will have an injurious effect 
 upon the colour, taste ana keeping quality of the butter. On the 
 other hana there is a high tefnperature to which milk may be heated, 
 that will have a marked imfavourable effect on the quantity of cream 
 and quality of butter. The range of temperature between these two 
 opposite points, is sufficient to make it no object to approach too 
 near these unsafe limits, — (Page 17.) 
 
 Changing Temperature, 
 
 No. 13. The object of heating or ct oling milk, and causing it to 
 pass through a range of different degrees of temperatwe, is not to 
 improve the intrinsic quality of the butter. So far as th"" needs of 
 the butter grain go, if the milk could be allowed to cool d^wn gra- 
 dually to tef?iperate, 60*^ and remain there, nothing better could be 
 
\. 
 
 / 
 
 — 39 — 
 
 asked. Any change of temperature before or afterwards, if it lias 
 any effect on the butter, will be in the direction of the disorgani- 
 zation of the butter grain, and unfavourable. 7^he object t'.at is had 
 in view in securing a ividc range of temperature^ is for the mere sake 
 of procesSy the obtaining of the creatn^ and aftenoards the butter 
 Therefore the aim will be to\niakeas little change as possible to 
 secure to the process the advantage of change, and to make that 
 change where \\. will least affect the grain itself. It will also be the 
 aim of the operator never to cause a change of temperature for the 
 sake of advantage in the process that will do any marked injury to 
 the quality of the butter. — (l*age 17.1 
 
 Safe cooling Limit. 
 
 !^ 
 
 \ 
 
 o 
 
 If 
 
 No. 14. It is difficult from what seems at present known, to fix 
 the safe cooling limit. A great deal has been said and written oj 
 the good and evil effects of cooling that has not taken into account 
 the 7vhole tjuestion as here presented. It is evident that the limi t 
 must at least be fixed on the warm side of freezing or 32*". There 
 arj two facts that will give a rule of operation. While in heating 
 the advantages to process are increasingly less, the unfavourable 
 effects on quality of butter are increasingly greater as the cooling 
 goes on. The rule would be to stop between freezing and the 
 lowest of the high temperatures that may be said to be absolutely 
 necessary, — to stop as near as possible to the latter {^^^), and as 
 far as possible abo7>e the former (32^). — (Page 17 and 18.) 
 
 Safe Heating Limit 
 
 No. 15. L he outer limii in heating for safety against market injury 
 is short of scalding. There is in scalding milk risk of lessening the 
 quantity of cream that will rise, and of injuring the quality of butter. 
 It is doubtful if the effects of scalding are practically so unfavourable 
 as those of freezing. Butler made from whey that has been heated 
 to 170*^, to cause the cream to rise quickly, is a l^etter article than 
 l:>utter made from whey that has been cooled (juickly down to 60**. 
 
— 40 
 
 The practice has bem followed of scalding not only viilk^bitt 
 cream. If ivhcy and cream stand so hi^h heating, milk will stand 
 it better. It ivould appear that a safe limit 7vould be found any- 
 10 here shoit of scalding. To say that such a temperature would be 
 a safe limit, does not mean that it would be an object in ordinary 
 cases to heat to that degree. Ordinarily there would be no neces- 
 sity for approaching that r iiperature, as a lower temperature 
 •would usually serve all requirenients. If, however, there are any 
 defects in the milk that cannot be cured at a lower temperature, it 
 would be well to avail of the advantages of heatings and to approach 
 scalding. For instance, flecks in butter are cured by heating ; the 
 butter would be worse with the flecks than witb the high heating 
 neces--ary to cure the defect. — (Page l8.) 
 
 Heating vs. Cooling. 
 
 No. l6. Heating milk before setting gives a voider range of fall- 
 ijig ten;pcraiure ; it destroys germs in the milk^ and tvill alloxo it to 
 stand at a higher temperature, for a longer timey before souring. 
 Heating cures some defects that low cooling only imperfectly pro- 
 vides against. Heating purifies the milk, and makes it of more 
 value because of its purity, besides affecting the process. 
 
 Cooling milk is necessary, whether heating is adopted or not; 
 
 and slow cooling, by what may be called artificial means, or by 
 
 the application of water, to get the best results, is desirable. But 
 
 fast or lo7v cooling, ivhile not necessary, is of questionable value. 
 
 The special advantage cooling has over heating is that if cooling, 
 
 which is necessary in any case, can be employed to make previous 
 
 or artificial heating unnecessary, the labour of artificial 1 eating is 
 
 avoided. Tlie italics in all of Mr. Lynch's quotations are ours). — 
 
 (Page IQ.) ^ 
 
 ^ "* S. M. BARRfi. 
 
 The End- 
 
.// 
 
 -41 — 
 
 BURMEINSTER & WAIN'S IMPROVED DANISH 
 
 MILK SEPARATOR. 
 
 This separator was awarded two gold medals (one in 
 class A separators for two horses, and the other in class 
 B or separators for one horse) at the Aalborg Centrifugal 
 Milk Separators Exhibition, and also a silver medal at 
 the last St. John, N. B., exhibition. In each case it had 
 to compete with De Laval's Milk Separator. 
 
 The lar-e size A machine requires lyi horse power 
 to run it, and will skim 1,200 lbs. of milk per hour. 
 The B size requires 0.88 horse power and will skim 
 700 lbs. per hour. A summing up of the result of the 
 Aalborg and Vestervig competition may be described 
 as follows : 
 
 1st. With the same completeness of skimminsc and 
 the same quantity of milk per hour, De Laval's se^para- 
 tor requires one-third more power. 
 
< 
 
 — 42 — 
 
 2nd. With the same completeness of skimming and 
 the same consumption of power, Burmeinster & Wain's 
 small B separator skims, one-third more milk than 
 De Laval's. 
 
 3rd. With the same quantity of milk, worked per 
 hour, and the same consumption of power, De Laval 
 leaves from 64 to 65 per eent. more fat in the skim milk. 
 
 Table showing the relative maximum capacity of the 
 Burmeinster & Wain and the De Laval se])arators, 
 and the amount of motive power required to drive 
 them : 
 
 TAKEN FROM PROF. J. N. FYORD'S REPORT. 
 
 • 
 
 Capacity. 
 
 Conij lete- 
 
 ness of 
 skimming. 
 
 Speed. 
 
 Motive 
 
 power 
 
 required. 
 
 
 Lbs. 
 per hour 
 
 Fat left in 
 
 the skim 
 
 milk. 
 
 Revolu- 
 tions per 
 minute. 
 
 Horse 
 power. 
 
 T aval's Separator 
 
 Burniein.stcr & Wain's (small size) 
 hiunneinsler & Wain's (large size) . . 
 
 700 
 700 
 
 I,200 
 
 0.29 
 0.30 
 0.25 
 
 7,000 
 3,000 
 2,000 
 
 1.20 
 0.88 
 1.50 
 
 Particulars sent free by addressing 
 
 H. C. PETERSEN & CO., 
 P. O., box 1379, Montreal. 
 
 For S. M. Barre's Essay on W. H. Lynch s work on 
 butter-making, address 
 
 iMessrs. H. C. PETERSEN & CO., 
 
 ^- Om box 1379, Montreal. 
 Price, 25 cents. 
 
 
TABLE OF CONTENTS. 
 
 I 
 
 f 
 
 I 
 
 1. Mr. Lynch's theories 3 
 
 2. Defects of Mr. Lynch's theories 4 
 
 3. Effects of low cooling on the keeping quality of 
 
 butter .*. 6 
 
 4. Effects of low cooling on the aroma (flavor) of 
 
 butter 18 
 
 5. Denmark's success on butter-making 20 
 
 6. The heating of milk 22 
 
 7. The true doctrine on the subject of Skimming 
 
 milk on the small farms of Canada in the 
 small dairies, or dairies of from 5 to 20 cows. 31