^' ^, ^<.^. IMAGE EVALUATION TEST TARGET (MT-3) A ^ 1.0 I.I 128 12.5 Hf 2.2 1^ ^^ -^ IIIIIM 18 1-25 |||.4 1 1.6 ^ 6" ». r ^ /^ ^)y ^^"^s^ ^^^ .^°^ ^ '/ ^ Photographic Sciences Corporation 33 WEST MAIN STREET i^EBSTER, N.Y. M5S0 (716) 872-4503 ^■ .^ i.s CIHM/ICMH Microfiche Series. CIHIVI/ICMH Collection de microfiches. Canadian Institute for Historical Microreproductions / Institut Canadian de microreproductions historiques Technical and Bibliooraphic Notaa/Notas tachniquat at bibliographiquaa Tha inatituta haa attamptad to obtain tha baat originai copy avaiiabia for filming. Faaturaa of thia copy which may ba bibllographically uniqua, which may altar any of tha imagaa in tha raproduction, or which may aignif icantly changa tha uauai mathod of filming, ara chackad balow. D D D D D D D Colourad rovara/ Couvartura da coulaur |~~| Covara damagad/ Couvartura andommagAa Covara raatorad and/or iaminatad/ Couvartura raataur4a at/ou palliculAa I I Covar titia miaaing/ La titra da couvartura manqua I I Colourad mapa/ Cartaa gtographiquas an coulaur Colourad init (i.a. othar than blua or black)/ Encra da coulaur (i.a. autra qua blaua ou noira) r~~1 Colourad plataa and/or illustrations/ Planchas at/ou illustrations 9n coulaur Bound with othar matarial/ RailA avac d'autras documents Tight binding may causa shadows or distortion along intarior margin/ La raliura sarrAe paut causar da I'ombra ou da la distortion la long da la marga IntAriaura Blank laavas addad during rastoration may appaar within tha taxt. Whanavar possibla. thasa hava baan omittad from filming/ II sa paut qua cartainas pagas blanchas ajoutAas lors d'una rastauration apparaissant dans la taxta. mals, lorsqua cala Atait possibla, cas pagas n'ont pas At A film6as. Additional comments:/ Commentaires supplAmantaires; L'institut a microf limA la maillaur axemplaira qu'il lui a *t4 poaaibia da aa procurer. Lea dAtaiis da cjt exempiaira qui aont paut-Atre uniques du point df vue bibiiographiqua, qui pauvent modifier une image reproduite, uu qui peuvent exiger une modification dana la mAthoda normale de f ilmage aont indiqute ci-dassous. I — I Coloured pages/ Pages de couleur Pages damaged/ Pagas endommagAaa Pages restored and/oi Pages reataurAas at/ou pelliculAes Pagas discoloured, stained or foxe< Pages dAcolorAes, tachaties ou piquAes Pagea detached/ Pagas dAtachAas Showthrough/ Transparanc» Quality of prir Quality inAgaia de I'impression Includes supplementary materii Comprend du matirial supplAmentaira Only edition available/ Seule Edition disponible r~~l, Pages damaged/ I — I Pages restored and/or laminated/ rr~V Pagas discoloured, stained or foxed/ I I Pagea detached/ r~T Showthrough/ nrK Quality of print varies/ |~~| Includes supplementary material/ r~] Only edition available/ 1 s 1 V l\ d e b ri r( nr D Pages wholly or partially obscured by errata slips, tissues, etc.. hava been refilmed to enaura tha best possible image/ Lea pages totalement ou partiallement obscurcies par un feuillet d'errata. une pelure, etc.. ont At A fllmAes i nouveau de fapon i obtenir la meilleure image possible. This iteri is filmed at the reduction ratio checked below/ Ce document est film* au taux da rAduction indiquA ci-dassous. 10X 14X 18X 22X 26X 30X K^HiH y 12X 16X 20X 24X 28X 32X Thv copy filmed here hes been reproduced thenks to the generosity of: Tha Nova Scotia Lagiilativa Library The imeges appearing here are the best quality possible considering the condition and legibility of the original copy and in keeping with the filming contract specifications. Original copies in printed paper covers are filmed beginning with the front cover and ending on the last page with a printed or illustrated impres- sion, or the back cover when appropriate. All other original copies are filmed beginning on the first page with a printed or illustrated impres- sion, and ending on the last page with a printed or illustrated impression. The last recorded frame on each microfiche shall contain the symbol -^ (meaHng "CON- TINUED"), or the symbol V (meaning "END"), whichever applies. Maps, plates, charts, etc., may be filmed at different reduction ratios. Those too large to be entirely included in one exposure are filmed beginning in the upper left hand corner, left to right and top to bottom, as many frames as required. The following diagrams illustrate the method: L'exemplaire film* f ut reproduit grice A ia g*n4rosit6 de: Tha Nova Scotia Lagislativa Library Les images suivantes ont «t4 reproduites avec lo plus grand soin, compte tenu de la condition et de la nettet« de l'exemplaire film*, et en conformit6 avec les conditions du contrat de filmage. Les exemplaires originaux dont la couverture en papier est imprim«e sont filmAs en commandant par le premier plat et en terminant soit par la derni*re page qui comporte une empreinte d'impression ou d'illustration. soit par le second plat, selon le cas. Tous les autres exemplaires originaux sont filmte en commenpant par la premiere page qui comporte une empreinte d'impression ou d'illustration et en terminant par la derniAre page qui comporte une telle empreinte. Un des symboles suivants apparnitra sur la derniAre image de cheque microfiche, selon 9e cas: le symbole — ^ signifie "A SUIVRE", le symbole V signifie "FIN". Les cartes, planches, tableaux, etc.. peuvent Atre filmAs A des taux de reduction diffArents. Lorsque le document est trop grand pour Atre reproduit en un seul clichA. il est film* A partir de I'angle supArieur gauche, de gauche A droite. et de haut en bas. en prenant le nombre d'images nAcessaire. Les diagrammes suivants illustrent la mAthode. 1 2 3 1 2 3 4 5 6 ^OVA SCOT/4 PROVINCE HOUSE rf«itt — THE BAIR Y OF TEE FUTURE Xji Theory Uto Pi^agtige Sombined.?^- :■ 7 ,1 \. — liV A, p. REID M. D.. &c. 8lPEKINTIiNI)KNr OK TJIK N, S. HoSPlTAJ, KOK IxsAXk Jii'dil hi foil' flit- Xoi'ii Srofiii }}ai ri/Md tiy A^tni^idlhhi ilthi "I :2r T. C. AllkS' i^kr Co., Stationers and Printors. 124 un.l 1'2() (iriuivillc St.. Halifax, N. S, ■MNP I nil Hi S> mmt^ (027 D \ Sup] J»//-. /v I Y, the Doi ;ally I ;ulprit iiul wit nuch t (vhere ] Sessions to blare I I taller ti >ut eve {>leted ; icarceb N( 00k up jage ro lod snii ut yet •• powt Ij •ospec :pend As t inity d we You edesta wHfmrnmrn 1 \ THE DAIRY OF THE FUTURE, OK THEORY AND PRACTICE COMBINED. — BY — A. p.rp:id, m. d.. &c. Superintendent of the Nova Scotia Hospital for Insane. ( Mf- President and Gentlem'^n of the X. S. Dmrtjttum's Association : ' You can imagine an urchin guilty of a misdemeanor and arraigned hefort- the Dominie, who, with uplifted hand is prepared to castigate : Metaphori_ jally I am in the position of the urchin, but, as the Dominie permits the ;ulprit to enter his plea, so I will ask you to accord me the same privileg»' ind withhold the punishment until I have had my say — unless I take too iiuch time in doing it. The crime is the cool assumption that places nn- R'here I am with the design to address you on an art in which you are pro- fessionals and I cannot even claim to be an amateur. Yet I am not wholly \o blame, your Secretary, Mr. Black, has much to account for. I must retract a little, however, as I can recall the time when not much taller than the old dasher churn I unwillingly exercised my muscles on it ; >ut even this thorn had a rose attached — for when the operation was com- oleted I had all the buttermilk I wanted ; a delicious drink of which I can scarcely recall but a memory. Neither have I the honor of being classed as a farmer, the man who may ook upon no master except the ruler of the universe — unless he has a mort- ;age round his neck. Who is courtedby the omnipotent politician, at whose lod small fry tremble. The man who is courted — flattered— and often fooled, ut yet the only man on the footstool that can be independent of pride, placf, •• power. I am only a public servant and at any ones connnand, but I have a fail- 'ospect of getting experience in farming if knowledge comes with financial :penditure. As to the Dairy business my interest is that which every one in the coni- mity has— . (il»S( i \ atinTi , iiioic or less sliurji he f.'iii sec t'aiilts oi- iirr,iifcf|)til»l to oiif ih tlir l>iisv tlii'ong ot' woikf-rs who Iia- liis attnition tixtd on an idc ***'''| lie is (lt'\ ilo])tii;i. V(Ki iiiay think it is (juiti in haiiuonv with luy other i-Moits when 1 tlnifisar i-hiini a jHfint frinit this cn lihiiiution a nriud without jMcfoni* ivrd opiniim i> rnnaikalily well arc(| Tlic r. S. jury system ni'<;;;nizcs tins fart, l»ut yoes farilici' than I wouhcasel tor thf hss the juror knmvs the nioic a('«(|itihh' hf is. < ''»ri'»Htl\4uga| s|M>akini,' the more ;;tn<'ral knowh'(l;r»^ tin- hfttei', as tlir iniod is In'tti' ftaincd tor oliscrvation, anrl you will <'.\cust' luf for la\in;; down this ■'i'"iljffei Oh.sf't'iXtfi.oii nixl thn ulnfiti/ f<> nfUi'.'' it is nt tic fun mlatiuii of fvi'tj KH.i'ci's.y iiH'iitii/ i>f ni((,ti ridf, I do hot use- the tcnn Kddcation and. tliis a(l\ isetlly, t'oijL„* »t may mean t'\ frythinu; or |ira(titally nothing;. Ill tluis lunnin^f counter to aici^pttid i(h'as, let nie illustrate h(nv •nUf'linl,!^ auce with oliscrvation is sujierior to a narrow education. ^ g^. An unlettered man niadea visit to hiscity cousin a profi's,sor i>fchen)istr3_j^jj j in thf univci-sity, and seeinif him very busy he ha/arded the ijuestion. •^■'^'"arjpet ^vhat are you doin;,'? (Jh it is no use tullinj^ you us you c<)ul(l not und«rrstuiul it. However, Sam, let n>e hcai' it( \\\'ll, sail! he, I am experimenting in .search of an universal solvent I many men havvi pursued this u'Ulothe ir/ii.sp ;us well a.s tUv ylixei of life anfLj^^^ such like, Itut sine<' the time of the alchemists moie tangiMe i'<'Vail).^ j j What do you mean liy that I He said some tluid that would dissolve any thini^. Well. Sam, if you were to get it what would you hohl it in 1 It needless to say this clo.sed tlie experiment. ordin Yet we have^ an aluio.st universal solvent that the dairyman caunat (lis l^ ^Jj pen.se with, and its j)ui ity is of tlist iniportanco, it is tratcr ; but this do.'S ijj,j,g not di.s{ir()v<' the fact tliat the correct obsei'ver is the practical man, fartliest tl^gg^ ahead in every walk in life. In order that yt«> uiid I may get along together hai-nxMiiously during ^[^\i our association, let us take the neutral ground of g(.'neral knowledge and work f m^ onward from that. iliilu 'I'here are three kinds of applied knowledge : 1st The Mi'fliitiiiatl, which does not assume mental ability. tonii L'nd. The Artist it; which includes the former and mental ability i»s well, gm,^ ;3rd. The Scii'ufific, which includes the preceeding and with one hand ^j^gg on the known it indicatc^s with the other where the unknown may be dis- _^q|.j covered. ^j^at The Hrst two are those which will chieHy interest us. MBini l)airying as 1 understand it, means the methods by wliich milk is con- ^^p, \erted into marketable products by (I was going to say) rude appliances and nr|jj, skill, because the diH'iient preparations of condensed milk and prepared foods are not generally included under this common term. But, you may also add, it does not include the scientific (?) process of oleomargarine — {>otato cheese -starch ice cicaiu and bogu.s buttei-. Hence, I think, I will have to amend my detinitiun, because we see sjx'cial skill in cheese factories and creameries, and say, Dairying means the sale or collection and >Ustribution of milk and the manufacture of the milk products of butter and cheese. The more precise and ehen>ical detinition would Ih; thf^ fatty and albuminiod con- stituents of nulk, for milk contains more tlian butter and cheese that is valuable, and which you do not handle. When a cautious boy is travelling on thin ice he is careful as he pro- ceeds, and in Uiy case this is particularly needed. •nc kno I£( so anj Iv I , . What is Milk? ^ Ills C)l»s(i\ ;iti(,Tf , iiif iif>t incctnfil.i Ist. Common eminent defines-it as a useful, aji^reoahh' ami desiraV»le pro- "II tix.-d on ;ii, i,|,. uct of the Cow. 2nd. The Plnf»\ofn I '**""j'tr3j^jj(| zyiuotics generally, a\id requiring careful handling and govenuut^nt in- ' '">t uiKbr-staiKl r,ti,. The Dfiirffman's dejiuition: One of his farm products that he • . I Vfishes to luanufactiij):*; and sell for profit. f'l ^'*^ f V( ^ , Ypu, will thus pfeceiye that there are five different ways of defining thi.< I I '. ( *' ' *"' '"^."material, each interesting, nay moi;-e necessary to. he known, hut your time It < t as i""\!iil) m^j ,„y ability must greatly ahhreyi^ite its description. It will be more ap- .... ,^ •. propnate tor this occasion it we consider it from tl»e Dairyman s standpoint. ' '" ' 't "^Mid since you do not re(]uire me, and I would not attempt to discuss the I ordinary pragti«p|,4<^tails of the da^ry, w'e wjiJl direct our conihined attention •I V'fV • I ^^ ^ *'''^ industriji^l aspect of the question in which otlu-rs as well a.s. Dairymen ' i' ^" ' .""^ ,'^ tfike interest and to the pliysical ^nd chemical properties of milk, as with "il man, farthest IT r i i. ' " • * j ' '"''"^*i ^hese I am best acqj^ainted. . There is a trite saying that " Farming don't pay," and a large nuniJ)er, •I ' l.r"^ ^ f'u'iug yf[^\^ g^ good reason and tiruith, say " Dairying don't pay as it should," and as J, and work. £ understand it your business hejrieis to discuss, this question, and if there be failure to ey.olve success by finding out wherein the failure ol>tains. .. A business man, 911, eiu^uiring into existing farm methods would be as- I /.' . tonished if they did pay, for I think this fact cannot be dispro\ ... so located when the owner of the parlor got him ejected, and his excusable e u as he pro aj,gep cooled down and he came to take stock of the damage, it may not have ,1 mm ill Un'ii urto;^rtFi»'r ait uiifi)rtunatrr)k«ii tluor may di.si'luste a nae itr (Iffifct in tilt' iN'aiiis sii|)|i(>rtiiig it, or a defective foundatMin that was id kiiown^ aiid which Unng couceaU'd, might continue until! the def*>ct had goiftratl l)eyond easy re(«iir. ^d Tl»e liors?e iiwiy have alsf» discloserl other weaknesaw* that a varefi|eoi owner would desire to have strengthened, and on siuiiiiiing up he might co vlude Uiat matters iiiiglit have lieeii wortie. jhst I am a tres()tvsser in the Dairyiuans Sanctum and staiiiiking round niaiostj disclose defects in the foundation that he does not correctly appreciate. Firsthf (and if I do not get as fur as secondly rest tliaiikful) we wigct,| it)iisid»'r the Ijutter making proi-ws. aide How much real knowledgt; is possessed on this subject ? I/itttory ' silent as to when the discovery was made that *' if milk W allowed to staitad eream will collect on %\Ht surface" and as well when some nomad put minilea into a skin, and tying it liehiiid him on tlie saddle he discovered at the errhei of his journey that the cream hod collectml into a lump, lieyond this how farean have rou reached, e.\cept in a few contmonplace details. Yes, there are twarn recent discoveries and these will lie referred to shortly. toncl How many of tliose engaged in dairying can give any reason for theintin practice other tlian that it is the correct thing to do or " I was taught to d/ou i Ko by those tliat knew." If all the operators were agreed on a certain liiiresul of practice, no doubt it is the correct thing even if it cannot be explained fo • practict; is generally ahead of theory in the race for success. jette But are they all agreed f Let ns for illustration's sake assume that I aiui ne going into the Inittermaking hwahivss and make my intention known, with gl mi desire for attaining jierfection. I go to acknowledgt^ experts in the art, and with what success? On. . Hays let the cows have grass only if you want 'flavor, color, t^'c, another say.| also roots, or meal, or bran, the ({uuntity will increase and everything lie al right. I>ut few agree as to the Lest method of feedii^ silage, br.m, meal, omix grain. We will, however, assume that the milk is obtained, a good buttermakenann tells me to use shallow pans for every desireable perfection, and anothepecu pcvjh-pooh's that idea and recommends ''deep setting." There are a halthey dozen varieties of creamers all ditierent in structure and principle and eacl parti Oiie the "lie plus iilti-a." the ] There is no fixed nile as to tlie temperature and length of time the milk should stand iN'fore skimming, nor how long t^e cream should standtB ri :if ter skiniiiiing and befoi-e churning. One wants it pretty well soured orthe ripened — coirei;t tenn would be decomposed, or moie or less on the way to» ve i-oct« n ess; another mixes old and new cream; another tries to hit the mean that betwet n extremes. W hen we get the clmm a score of varieties are presented, that I wonld 4ny tail in attempting to descrilie. One pumps air into the churn while j churning ; another ke^jps the air out very effectually ; one puts hot, and another ^f f puts cold water into the chum; others put either on the outside, an old hand ff'M i;laims that the old way is best. One uses a thermometer rarely correct and not unfrequently broken, an- the other uses the fingi^r for a gauge. Something like the West India negro can ••ng/iieer, wlio, when asked if bteum were up, wetted his finger in his mouth (bu and passed his hand ovei- tlie outside of the Iwiler and said No Sir. Why obt how do you know? " Well, you see, when steam is up it is hot and sizzles.'" The want of gauge glasses and safety \'a]ues were not missed by that engineer, soc but an en or in judgment mi^ht make him missed at any time. pei \ untiiiu'Iy caff nia There is not the same prospt'ctivo daigor from an error in judgment ot it may ftisclose a rrje want of dairy gauges. KlatMin tliat was m The churn manipulations liefore and after the hutter comes aiwl its pn* the (iff#*ct had goigration for market are processes on wliich authorities likewise do not agree, knd yet there is not one of my advisers who may not he al>le to give roe a sses that a varcfifeory for his recommendations and point to the product resulting as proof, ng up he might co fg it any wonder that we have so many different products from th« 8am<- iihstance and going under the same name, many different kinds of butter- tamping round maiostly had. tly appreciate. Por the past twelve years I have been officially an examiner of this pro t thankful) we wigct, and am sorry to have to say the samples I have to deal with are fair, fiddling, indifferent and had. uhject ? History It need not he so. I once tasted butter that had been round Cape Horn J* allowed to staimd twice crossed the equator and Pacific Ocean and finally was carried 1000 no nomad put niiniles inland, the last 300 on a mules back in a keg exposed to the sun, and scovered at the erirhen opened I was astonished at its flavor and delicacy, not less than three leyond this how farears after it had left the dairymen's hand (it cost JgS a pound). But to re les, there are tvQrn to my butter making enterprise. With an experience as related what ■inclusion would any one arrive at who had been trained to )>elieve in the tny reason for theiotimate relation between cause and effect. Would he not say ? Gentlemen, 1 was taught to d^u must he all wrong; there may be some relation between your process and I on a certain liiifesults, but, there is nothing definite or tangable. ot be explained fo • Before putting out money into this enterprise, enquiry by experiment had '^ setter be made, and the subject must l»e systematically studied so as to get e assume that I aii^ near as may be a better knowledge of the natural and physical characters ;ion known, with g| milk, for these must control the processes that are successful. hat success? On WB will bbgik with the milk. , «vc., another say. 1 everything lie al This complex fluid contains a lot of miscroscopic fat globules that do not age, br.in, meal, oinix together when brought in contact, and why is this ? Is it hecause each particle of fat is in a little cell or bladder and they good buttermakeoannot touch each other, or are they simply floating in a fluid that has the ition, and anothe peculiar property of keeping them apart, — as oil has on quicksilver? For if There are a haithey be shaken up together, the mercury will be divided up into globules or principle and eaclparticles and these will continue to be kept froin adhering to one another in the presence of the oil. Which is the correct theory ? figth of time th»: The first has had most supporters, and would explain why when cream Jam should standis ripened (decomposed) the little bladders have rotted and being easily torn ty well soured orbhe churning brings the fat globules together and we have butter. This is 'ss on the way tog very easily understood theory, its only fault as far as I can make out is I to hit the nieantihat it is not true. Because : 1st. No one (and many a sharp eye has looked for them) has ever seen ed, that I wonld iny trace of the little bladders or cells. he churn whiles 2nd. If " ripening " destroyed them, why do not all the little particles hot, and another of fat unite together and give us a product like lard (we can get this and 1 Jide, an old hand Itrill explain how) ? 3rd. If the little bladder cells keep the globules apart, then butter 'ntly broken, an- thould not be obtained untill they are destroyed and this is not the fact, you ^est India negro can get butter from perfectly sweet and fresh milk by mechanical methods ir in his mouth (but more labour is required) and if this be continued the butter fat may be Aw Sir. Why obtained in a physical condition like lard. lot and sizzles. " The second theory explains all the conditions and must be correct, the >y that engineer, socalled ripening process simply destroys by decomposition the physical pro- *• perties of the fluid, the globules or particles float in and makes it easier to unite thmft Uy a;it;itii)Ji or cFiurnin;,', Init Ity i\ simpN- iiiccFuiriifdl pmc* lUiiy (Min Im' just lis jM'ft'i'ctly iiv(yl«)iii('riit.'ron<."s j»n'\ioiisIy n't'»'rn'«l to. )ii| ItuttiT fat iH li^liUM- tluui wutt^r, uiul skim milk Iioa h H{M^nKc gnivit,y t*'r\ lO.'iO, or a V(H4M>I holding KMiO oui^vs .1 water would liolil lU.'iU of th«r.iiiil|)r i| or it liaK HO iiiucli nM^«; Ho(itiii^|N>w«>r tl^un wat<>r, Iwtiicir the Iciit will rise to tlpi'<| to{) if it ciui, i>ut it has lullu-'n-ut to it a viscous, sticky, or tliiii j«*lly like lliii that koqK it from risin;; wht'ii it 18 so tiimly Uividcd u|> in this Haid; /bimI thi' mott'ii in thp HunlKnuii Y''Ui^'''i thou^^h so mucU htiiyier tluui tho air ththc (I aro Hus|M'itd(nl in, yet tjiko some ^ time to fall owjn^ to tho vis<;ority, or \'6ni| may say Ktin-kint-ss of thir air "which incn^as^vs the fricti/^n w1u,mi tiie jjurticlor i{ WTB in UMjti(j>n. ('Hie hy|>othetit!ally j)C'rf»Hit Huid would have no friction^ (||e it would {Hermit a Uxly to [xiss Uirough it without .siicking to it or hindenn it, but such un one does not exist.) he Howev»>T the nioU'S will fall luid the cream will risie, if kept-frtie froiiav* inotioii or agitation in thvir enveloping tluid. jid Knowing these properties of milk, we ejin, hy calling to our aid aiiotht natufiil lav^, assist tlu^ M>(Wation Uy the ditterence of the speciHt!; g^vitiw/f/i of the fat or ereuin ahd the i^kim milk, this hring's^ ifnb to the tirst of the di^ coveries of recent date', that ha« lieen r«^f^h*etl to. ?^; To explain, if bodies fte put in tnofioii and kept, movxny the Hjmil aUd ditfU'l lance of their tMcel i» proportiotutl to their size itiut ireit/ht or itpt^eijic y/'N-iVofcen To farther illustrate, suppose you take a leadeil add W(Kxlen Ixill artd thropDse them l»oth from the hand at the same time; and With the same ft*r6^, tli " leaden Uill will go farther and faster than tlu; other and the wo to 2000 revolutions a minute dere a vessel 1^ inches in diameter. Tlie fluid of the milk is h(«iviest and for aAfti of its viscosity travels fartlj ' and faster towards the circumferenct\ while thaooc I'ream, or fat, lags behind or is pushed inwards out of the way of the Huid onew its tra^'el to the circumference. Very soon the ci"ean» forms a layer on th" inner side of the mass of milk in the ixttating vessel and by proper appliaiictb V call be readily removed. ■dilt This explodes all the theories alout milk setting deep aiid shallow, oab a hot and cold sun-oundings, at least as far as the handling of aiiy quantity oaie milk is concemetl. i Hence we may in the diiiry of the future; have the creairt perfectly purOie and sweet, and not necessarily a half hour from the cow. oid( Next w(! will enquire into the second of the late discoveries — the gettinjj w of the butter, was The separater cream has had the fluid of the milk so well removed froii^hi between the little globules of fat that by removing it a little niore they caittnc come together as much as we want them to, for as you are aware, if theyiur were brought perfectly in contact the butter would lose its granularity — one of the special points in choice butter — and become as it is termed greasy oiiut like kird. I Tirnciuiriifftr phicf 01«'omar;(nrim' cnii In* nmd*^ j,'niiuilar without tho prt'scncc of niilk iti xvi we cull l»uit«'r. ny form hy u prculiur wu'tliod of workiii;,' it and at ii (•♦•rtiiiii ti'inponitiirt'. ^rs ot aiilk vx|>1(mI«'n Tliis scrond iil lU.'tO of th(Miiill)r instead of cream as in the ordinary separater ; and Initter forms in the le iOLt will rise to tipparatus. r thill jelly like tlui Kven ordinary separat»'r cream can l»e churned directly in a churn with up III this (laki; ^'similar result. This fact explodes the hulance of the theories aliont ripening ler tluui tjnr uir ththt^ cream, tScc, as l»ein;; necessary for the formation of Initter, it may he con- the vist'tM'ity, or ^'anient as hutter is now made, hut it also fixes the ;,'erm of decay in tin* l)Ut n wIk'ii tin; purticlflr in such a way as to render it very dithcult of removal and the ktMipiiijUf of have no friction, <}^e hutter is imperilled, iig to It or luiidenii Hence it is not only possihle hut practicahle to take the milk fresh from he cow, put it throu;{h an apparatus or machine and in less than an hour *», if kept fri* frf>niive all the hutter fat separated as sweet hutl'i and the skim milk aa BW«'et itid fresh milk. » tootir aid anotlu This will he the perfect and cheap systen^ of manufacturt; in the ilninj he specifiti ^s^hi^f'MWf the future.. the tifsl ot the di gy^ ^,i advance of this icmd must he opposed. Our conservative hutter '^i I "' hold up their hands at once in warning,' -it will never do, it will not ri// #/«?y»;>(i'<>»^a}jv/(/j;5pep, you cannot ^'et the flavor, .V'c." \\\ th^; 1 itter assertion i aj^'ree with '< or »}>^'ijic (ftaeitrhfi\i\, hut would go further and say, I don't want a so-called ripened (decom- "deh l)(fl| art(rthroJbsed)Havor. Jie sjime for6«7, tlr" Since the milk constituents, that are .so very liahle Lo decav, are very the wolutions a minute derence, if anything • No. I ' was superior" ; this was the old process sample. !i«?aviest and for aAfter keeping three riionths, the answer came " no appreciable difference, hoth inference, while thtfood." After six months, "hoth good, hut 'No. " superior"; this was the way of the fluid onew process sample. lis a layer on th" This result might have been anticipated, we know butter can be made yy proper appliancfcb keep very well by ordinary process, but would expect to have superior re- "rtilts in keeping cjualities from the new process. Then again, our tastes are ep and shallow, o^ accustomed t,o the stronger variety of flavor that a new and more delicate >f aiiy quantity odkie is not at first appreciated. If I may illustrate. I was seated one day in a restaurant in Paris with jairt perfectly purtbe "vin ordinaire" on the table, a Huid not more intoxicating than sweet cider. The waiter pointing to the table wine whispered to me asking nie if veries — -the getting would not have something stronger, I expressed my satisfaction with what tiras present, as 1 did not use strong liijuors. He asked me if I were English well removed fron^this phrase is used in a generic sense) I said I was. Well, said he, I don't ttle niore they camnderstand you, all the Englishmen I meet want something stronger than are aware, if theydur ordina/y wine. . granularity — omi 1 doubt not most palates are so used to something strong in the way of termed greasy oiiutter, that the more delicate article may not at first be appreciated. In looking around me if I mistake not there are enquiries to this effect. ^^^£^ w "Oh, this is all very good, hut what has this to do with our every dsJPs dairy work; who is to get it, or who is to 1« able to run this proposed systenftt For answer, let ine say your previous practice has Ixjen indefinite ai > you have been woiicing in the dark. If I have niade clear to you two points, first, what is wanted ar.<] second, how it is liest obtainecl, what you do not want in butter except tl^,^ pure £at, and how to get it, why your ordinary product is so liable to deca I and how to prevent it, doing away with all false theories, and giving you ijj sound l)asis for your practice, if I have made these points clear, then aiy etfb^y has not l)een wastetL j ^ THE DAIRT OF THE FUTURE. Commercial success can only be obtained by the adoption of correct conT*' fnercial methods. Is it probable that any business would prosper if manage*^*^ by those without business experience, or manufacturing concerns flourish fc , any length of time if their products were inferior, unreliable, and would m***' endure honest service for a reasonable time ? ®''*^ The only way we can judge of the future is by the past, and judging In*'" past, if old nietho ducts can not Ije dispensed with, but this antiquated as well as unwortlug crutch has Ijeen rather rudly snatched away. The chemist analyized butter and found that a good article was chieflheM composed of olein and margarine fats and so small an amount of Butyrin, 08 to the flavoring principle of butter, that an artificial article could be easily prt Di pared. Suet or tallow is a regular and good article of food, it containfac! Stearin (a very hard fat) in addition to olein and mai^rine. Stearin is alcti< very valuable article of commerce for candle making, and the presence the two softer fats decidedly objectionable for this purpose. Stearin can l)««« removed from tallow, l>ecause pressure at a certain temperature expels th more easily melted fats. iOn The oleomargarine can be granulated at a certain temperature by miinit chanical methods. At no tim.^ is there any chemical or other influencoan brought to l>ear on the tallow to injure it as a, dietetic ; the processes undertim gone are not unlike those used in obtaining butter from milk. The result^ni was a foregone conclusion, the oleomargarine was churned with milk to flavo it and " presto " we had imitation butter or " Oleo " as it is often called ; ke better term would be Margarine, as this fat is present in largest quantity. ers< There is this difierence between the products, genuine butter as generalllfe 1 met with soon gets rancid and is unsaleable as a food, but the artificial, bein,«s< carefully prepared, will keep well, and this particularly in warm climate!i4t( where it sells for a higher price than ordinary buttt^r. If properly preparebim it should be a perfectly healthy and palateable food and should not be solriM under any false name. I But tlu^re is a heavy black line of falsehood running through the pagopr* of human character. hill No sooner did oleomargarine get its recognised place — ^large sale — an po: become a renumerative business, than it was adulterated by admixture wit and even replaced by impure fats and tallows chemically manipulated, and omi goo d< actuated by jealousey of its competition with butter. oth However, all may rest assured that if the grade of butter in general usa g 11 lo wtth aureverj- HoJPs not, become superior to th"t of "oleo" then butter must drop. Tlie this proposed systeijfttute book cannot control connuerce as we find it to-day. IS Item indefinite ai With the dairy of the future "oleo" will scarcely co»npete. , , J Cheese was another monoply of the dairyniaa, but he has not this field wia IS wanted ar>|,i„,g^jf ^j^^^^ ^j^ougj, the substitute is far inferior compared with cheese ; in butter except tl^^ «oleo" is comparetl with butter. Potato chet'se, in which cotton seed . IS so lable to deca| a„j potatoes with skim milk are component ingredients has been able to *^l '"" j^'^"*^ ^" iini for itself a place in trade. I might go farther, but have said enough to ► c ear, theii nay wlo^^ y^y |;j,at the dairyman has a competion he cannot ignore, and the dairy r the future can not be that of the past if its owner expects to make a ving by it. The ordinary farmer has also competion in other ways, but it is a little ption of ccnrect con*^^^" *** '"^ pi-esent subject, and time is too limited to take it up, in either d prosper if manawf**^ there must be a change of base to mett a changtHl competition, concerns flourish fr Is the future then dark ? By no means, I can se4? ahead a brightness liable, and would m^^ h*s never yet shone on you. The drudgery will give way to intelli- ence and mechanical power and will be compared with the old as reaping a >ast, and judvintr ]M^ o^ grain with the sickle or cradle can be compared to harvesting with ; will pay. fcelf binding reaper. eving that yooir pn , The farmer does not now think of carding his wool, or spinning, orweav- is well as unworthy by hand, as it pays better to sell to the manufacturer. His grain is threshed and ground by power, and so I might go on and xl article was chietlhew the gradual change which has been accomplished to his comfort as well ount of Butyrin, cs to the benefit of his pocket. ! could be easily pn Dairy pi-oducts must be handled in the same way. Capital, Skill and of food, it containlachinery are needed to run a njodern business with profit as well as satis- irine. Stearin is action. As to details, I will merely attempt outlines. md the presence p You must have Capital, Techincal as well as llieoretical Skill and busi- ►se. Stearin can \\€ss or managing capacity with modem machinery. perature expels th How are these to be obtained? Experiince has dissipated a fond delu- ion 1 had in the efliciency of stock companies. The capital is apt to be temperature by mtuiited and as well uselessly dissipated by want of skill in the directorate or other influencoard, or the promoters — technical ability is too apt to be measured by the ;he processes undeii|ml)cr of friends the applicant may have on the board of directors, and the n milk. The resuli^nagement or business head of the concern is likely to be similarly influenced. with milk to flavo Until a riper experience modifies present impressions, I should feel more it IS often called ; ke favoring the erection of dairy manufacturing concerns by assisting some largest quantity, orson who assumes the risk of loss with the duty of managing, and as well 3 butter as generallafe manufacturing profit to go to him if he be successful The business may the artificial, Injinft started by the toll system, the farmer giving a per centage of his raw in warm climate.illterial for the manufacture of the balance. He thus becomes his own mer- properly prepare^nt paying in kind for the conversion of his milk into the more marketable should not be soliMucts. Or, a bonus may be given to entice the manufacturer, but in any case 5 through the pagb^re must l)e a guarantee fairly carried out by either party. The farmer hill furnish a given quantity and quality of milk and the manufacturer be in te — ^large sale — an position to handle all he contracts for and furnish a satisfactary product, by admixture wit This is a business, or commercial aflair, subject to the laws of trade and manipulated, aiid iOlimierce that we need not here discuss, but, I think, the greatest success as attended the systems of manufacturing on toll and on direct money pay- I though they weri#nt, and the greatest failures where some one starts a factory and begins tear they were als(> do well then another starts in the vicinity which can only support one and oth fail, and this the more if the opposition be a joint stock concern in haste itter in general usa get rich, but wealth only comes to industry skillfully conducted. I 12 Tlie preceedi'ng remarks refer to the more extensive dairy operati( which can he carrierl on in the more favored localities, but there will ahv;*^ ))e some so situated that it will not l)e practicable for them to carry out \^\ modem system thus projected, and you can with projjriety ask nje if then no suggestions to met't such cases to the end that dairying be more protita n and the product less liable to deterioration. Though I would not think of giving any recommendations as to act specific pri\ctice, yet it may be in place for me to offer such information ?li| can be derived from a study of the chemistry of milk and butter, and tlrkj with your permission, I will offer in such a way — as far as I am able;; — as tr utilized in the onlinary dairy ofK'rations of the farmer's home. ^^ Milk is a Huid having an alkaline reaction (as distinguished from anacpi or liaving a sour taste) and commences to decay as soon as it leaves the ofn (for, as you are a,ware, nature's design was for. its imi^ediate use in nouris ing the calf). ]" . n> This change, or decay, is measured to a great extent by the temperatii —the lower the temperature the less the change, and vice versa up to 110' at atmospheric conditions also have a very marked influence. pi.-> The casein, or what forms curd, is an albun)inoid or nitrogenous substain and like all those compounds very prone to decay. It is not soluble in va acid fluid, as every dairyman knows vinegar or an acid will at once turn milin.i Under ordinary conditions the lactin or milk sugar (owing likely to its co tact with the albuminoids present, of which casein is only one) l)egins to dte cay and is converted into lactic acid. am Until the acidity, or sourness, has increased sufficiently (to neutrali' ' the alkalinity) the nulk reniains fluid, but as the acidity increases we hav first a curdling or coagulation, and then a further acidity until the milk li^*^' comes quite acid — .sour milk. The curd also decays and we may in a slm'^^^ time have a very offensive compound. ^^^ Casein is coagulated by the addition of many other things as well ' ^ acids, but under ordinary conditions lactic acid is the agent. By adding so(''^^ or an alkali the curdling can be delayed for a time, because the acid conditic is by this means obviated. '^ ' The above properties of milk must be borne in mind when considerii"*' the subject of butter preservation no matter how obtained, for the influen/* of adherent milk contammination does not appear to l)e clearly understood. *"** In any organic liquid it is difficult to prevent (and ahnost impossible arrest) decay when it has once l)egun, and in buttermaking when souring ^^V ripening has been established, very, very great care is needed to. prevent the'^f* changes being conveyed to the Butyrin or volatile flavoring fat of butto *" than if it were obtained in the direct mechanical way and where no chemici'*' change has occured, as in commencing decomposition or ripening The volatile fats are far n)ore delicate compounds then the fixed fat'**^ and are the first to break up when exposed to deleterious influences. ^^l Though ripening assists in seperating the butter fat from the milk, an " T liave no experience that would council my recommending any other pla^. under the ordinary conditions of the dairy, yet you must not be oblivious f } the fact that it adds an additional element of danger to its keeping qualities* " All ordinary butter starts with the seeds of decay firmly attached to i* and no preservative — huch as salt— is suflicientto arrest it, and this the moi'** when exposed to a warm temperature and more or less to the air as nisive dairy operatic. . " I, but there will alwjf^" ^^^'^^ from contaminatiai^ matciial, then it wouU ■ them to carry out t*^y- Praetifally how is this to Ijf cai'iicd out. noty ask me if there Before .ifiviiii^ suggestions let us examine as carefully ying W more protita aiv talking about. Take a sample of ordinary butter as it coims fiMin tlic ehuni, there is rnendations a.s to aced with it a large amount of butter milk whiih iiiiiMits a flavor, it i> thru er such information died until it is assumed the milk is lemoved, then salted and put away for : and butt(>r, and tlrket. as I am able;— as to What does butter in its Hnished statr contain .' Wat.-r is present in s home. j^^ 5 (.,, 10 per cent, of best iriMuiine Ituttcr, l)Ut tin- fi-csh article, often ha? inguished frotn an acper cent., and in some salted s[)rcimcns as high a.^ liS per cent, has lieei n as it leaves the cipd, or more than one tpiarter of its weiglit. nediate use in nouris Casein, or curd, is always present, tii( l>e>t l>utter containing the least — ai .'? to ;■) p(M* cent. nt by the teniperatu C>f fats there are from .S(j to !)() pei- cent. They are \itlatil>ie and non- ice versa up to 110' atilde, the former give th(> flavor, they iirv JJiityric, Capiic Capi-ylic and 'ce. pi'oic Acids united with the glycerine base. nitrogenous substaiK The non-volatile forming tin; chief liuik of laittei- are the oleic, marg.iric, IS not soluble in mitic and steaiic acids with er cent, of .so called laitter is not clearly understood, ^^^' *^^^'^ i" n"'"^ sani]>les ahjjost impossible '^''**' «p''eially obnoxious substance is the casein, which, in inferior • 1 ^ . \.,«^i. .;ii v,,„ -.i- . .1.. .. 1 1 ..11. * i,..i' ... ing when souring ^ «^......- ("^pl*'^) ^^'dl form comparatively a large bulk. .\s before intimat»'d this edtxl to. prevent the"****'^^*' '""^ begun to decay before «»hurning, and this that ivmains will go oring fat of butte ^ ^^^ course of decay and drag the volatile fats along with it to their d where no chemici^*^"*;*^'*^'*- ripenin"' When ca.sein is present in any ipiantity there is no known practicable s then the fixed fat'®*^^ ^^^^ ^^^^^ arrest its decay, oi- that of any of the albuninioids when 1 influences, ^^y '"^^ ^^'^ ••' — it even retpiirtis skill to preserve fresh .samjiles. • Evidently then the aim of the butter maker is easily to be di.scerned, ding any other pla^'^"'^ remove all this injurious material that is possilile and he should ; not be oblivious t^ ^^ down as low as ."} to o per cent. In testing, if he weighs his sample its keepinw qualitic^ '^^"'''^t'' •^"'^^ dries the Curd and weighs it, he could be precise and accurate taclied to i*** f'^'f'l'"'"^ tt'sting will enable a good working estimate of the (juantity pre- l.i„ ii. _ - \t, vvif limit, wcurliiiKjr rndy attached .„ . . it, and this the nioi-^* '^ 't''"}'t ^^''''^''''"^' How is the rcmoN al of this casein or so called butter milk to be afl'ected.' the air as «vell. tne air as «veli. now i,-5 hk; rcmo\ai 01 inis casein or so caiieo ouixer muK 10 ouani-cieo. igs as they are pr(**''^"'^ '^ t'"' f>''dinary means adopted, and it is in this where skill is dis- in milk could be n*")^^ '> ^'y ^^''I'^bing and washing the entangled milk is removed, but the butter '"^ fat left pure an*P*' *'' '-'^^ ^^'^ granularity and become greasy, JSkilful manipulation does not necessarily injure the te.xture. 14 In this field there is room for a large amount of experiment, not p\ butter working machine is perfect in results. I can only suggest experiment and testing the product. The test is easily applied as before referred to, put a sample in your testing tube or bfi| put this into warm water until melted, let it then stand aside until cold, \ process which gives the least Cui'd or Casein is the best one, the water slu not be over 5 or 10 per cent It will not be difficult for an intelligent op tor, by frefjuent and careful testing, to attain all possible perfection. Wi for dairy purposes should be exceptionally pure — avoid any well that is w house or stable, or any water having taste or odour. Some use brine insta of plain water and it may have advantages as any fluid left in the interstitl of the butter vill act as a preservative. ic| I would suggest a mild alkaline fluid in preference, as it has the po to dissolve casein and thus facilitate its removal, and there is none more lils© than Borax water to carry out the suggestion. Borax is not very solublid water (requiring a pint to dissolve a little over an ounce of it, or H gallons ti pound of the salt). It dissolves Casein, is a better preservative than salt,tl no disagreable taste is not injurious to health, can be washed nearly all a^jn and any that may be left will be of advantage as a preservative. r Hence I would suggest the following as an experiment for any of yoijic try and report the result to this Association. i Use plain water at first until the milk is apparently removed, then the Borax water quite freely before salting in the usual way. But prac and the test tube are the only safe guides. Many dairymen appear to forget that fresh butter will at once abs any odor or smell that may be in the air in its immediate vicinity, and t. are not careful enough in keeping it away from cellars or milk houses t , have a musty smell, no matter how clean they may be otherwise. This property of fresh butter could be utilized in giving any wished flavor, but I am not aware that it has ever been used. This is on the pi. ciple of ettfleurnge, now so largely used to absorb the very delicate flavors*^ flowers that can in no other way be collected and retained. '■y^ A few rose leaves, or other desirable flavoring, laid for a few hours "^ fresh butter would give it a delicate aroma of rose or the other flavor. ® might be desirable to try this experiment. '^ I must, however, in truth state that there are many samples of but in which the effort has not been how to make a good article, but hovOt make it bulky and heavy. It is not unfrecjuentiy made to carry all the Wi'io and butter milk it can hold, which may by munipulating amount to as mM as one third its bulk, and to further increase its weight coarse salt is ad(^ t My teeth have often been brought to the test of their strength in crack' t chunks of salt in butter. tid In fine the ordinary butter making process can be greatly improved"' experiment as above suggested and be a boon to the dairyman as well as M customers pending the more perfect manufacture which has been outlineiUg But I fear I have taken up too much of your time and will not go^ to secondly. Of the five different views that may be taken of milk, I have but rapids glanced at one of the many headings in one of the five views referred to. The feeding, the housing, andl the health of cows, would require cartyj consideration. h^ Another milk product id !01 ■^i , ili|i ji I 15 f experiment, not o\ cheese. Cheese can be but mentioned. )ro "ct. Ihe test is Another of its products, even greater in weight than either butter or our testing tulje or bnggg^ js g^ totally ignored that I have been surprised cheese makers have not and aside until cold, j attention to it. est one, the water slio ; for an intelligent o,> ,^^^,^,^ ^^ ,^^,^^ ^^ ^^^^^ sn)Ie perfection. W; id any well that is nf; I refer to the Siujar of Milk that now decomposes and becomes oft'ensive home use brine instand the factories and is wasted or so fed to hogs as to be of little account. 1(1 left in the interstithe skim milk it is used up in course feeding, but hictin is a most delic.te icle of sugar, that which gives to fresh milk its sweetness and only wants ice, as it has the po^ie generally knovvu to be appreciated. It is a costly substance now as it there is none more jik© little used that only druggists keep it and not many of them. Switzer- ax IS not very solublij furnishes most that is found in commerce. It is easily made by concen- ceot it, or 1 1 gallons ting sweet whey until the sugar crystallizes out. 1 need not go into reservative than salt,'ther details at present. Lactin is not so sweet as cane sugar and has never '■ washed nearly all a^n used in quantity in the pure state, but will be made and used before reservative. rying will pay large dividends. Sweedish chemists have of late made a nment tor any of yoi^iccated preparation of skim milk. It is used for several purposes, as a food, i roasted and ground as a beverage, with coffee, itc. ntly removed, then lal way. But prat condensed milk. er will at once abs Vacuum process milk is another product As we find it it is an infer- la e vicinity and t. preparation containing from I io i of water and as well loaded as high as '""othe w- ""^ ' P®' ''^"^- ^'^^^ ^'^"^ '"^*'''- 1 givi'rljrny wished ^^ '^'^^ requires costly packages for transit. d. This is on the n These disadvantages must necessarily accompany the handling of milk as very delicate flavors^" ^^ present utilized, because if all the water be removed a compound re- ined. Hs containing fat, which is very liable in this form to decay and the ad- laid for a few hours ^^'^'^ ^^ water fails to restore it to its pristine condition of milk. A part of the other flavor. ® water being retained the sugar is added as the most liarmless, agreeable id nutritious preservative. any samples of but By scientific reasoning, or from the known, to deduce the unknown, I )od article, but hovould hazard the prophecy that it is more than probable that by removing le to carry all the Wfte fat or cream from the pure and fresh milk, the remaining casein, lactin ing amount to as mad salts can be desiccafed by the vacuum process, and the addition of water lit coarse salt is ad(i> this powder will restore to it the original properties of the milk. The fat, ir strength in crack' butter having all foreign matters removed will not be liable to become rancid nd can be put up so as to retain its freshness and flavor. In place of one we le greatly improved'iW have two products that can be mingled in any desired proportion and a pure airyman as well as ndgood milk be at our command at any time and in any place without added fi has been outlinetUgar. This addition is an inconvenience for many purposes, it increases the me and will not goMt and as far as childrens health is concerned it is not desirable. Thus the public will have the sanitary, and the dairyman the financial ilk, I have but rapidvantage. The term sanitary needs further explanation. view.s referred to. ut it has the same objtiction as the pre ceeding and a relative inrligestibility from repeated boilings. There is much more that might i)e said on this subject, but time does not permit. In looking back over the (U'bris of exploded dairy and butter making theoi ies, I nuist not foi-get that they deserve an honored place as the record of advancing human inttdligence. The future is illumin(!d by hope and good prospects, init you stand only on the threshold of youi' anticipations, and courage as well as faith is needed for success. However, allow me to thank you for so kindly listening to a discussive paper, and though 1 have Ix'cji taking up youi- time with things I ii.ssumed I knew a little about, yet it would take an infinitely larg(!r pa])er to tell you things I am certain I know nothing of, and which would be ecjually interest- ing and profitable to you, and which being your object to have you will ob- tain. You may, however, rest assured that " rule of thumb" process cannot succeed in the face of active competition and tht! book or theoretical dairymaji will be equally a failure. Theory must be learned in conjunction with technical and practical education, and the experimental farm and dairy must be a portion of the school which will turn out operators who will make the dairif of the future a pleasui'e and profit to the condiined manufacturers and producers. Oleo. Butterine, (^c, will be located on a lower though not less useful plane when made under stringent regulations as to j)urity. While the people at large will I trust be able to get good milk as they can get good sugar, and mayhap in a similar form, and as well beconte familiar with (iift Edrfe Jinttcr at a low and renumerative price to producers. This will tickle palates that have never enjoyed these agreeable sensations. !*. •«wi<«mnMi«M mmmmmm ,■$•'