Chapter IV: Part 4

What is whey, then, but sweetened water, using sugar of a very low sweetening quality, with a fraction of albuminous matter and ash in it? Again, by the so-called "sweet" process, which retains all, or nearly all, the phosphates in the cheese, the whey is made still poorer by analysis. Only the sugar and a fraction of the albuminous matter, not coagulated by rennet, is left in the whey; and the amount of sugar in milk varies considerably, ranging, in a large number of German analyses, from 3.0 to 5.48 per cent. of sugar. But let us more closely examine the composition of whey. An average of eighteen analyses made by Voelcker is as follows:

Water 93.02
Nitrogenous matter .96
Fat .33
Ash .70
Sugar } 4.99
Lactic acid }
-----
Total 100.00

POOR STUFF.

Thus it is very plainly to be seen that whey is poor stuff to feed, even in its best estate. It has some value to mix with other foods, if used sweet; but when the sugar has all turned to acid, and the phosphates have become lactates, leaving the phosphoric acid free, the whey is abominable, and can be used only in small quantities and with great care. It ought not to be fed to young animals with tender stomachs, and does older animals no good.

CRUELTY TO ANIMALS.

All this corresponds with general observation and experience. The most intelligent dairymen with whom we are acquainted do not consider sour whey worth drawing home. It is cruel to feed sweet whey to any animal exclusively. Even a hog, which has made its growth--and no animal can more fully extract the nutrihealth while actually growing fat on sweet whey. The portion of less than one per cent. of albuminous matter prolongs, rather than sustains life. That is to say, the hog will not starve to death quite so quick if fed whey as it will without it. The sugar accumulates in the system as fat, while the hog is slowly perishing of inanition. But if it is thus cruel to feed it alone to full grown animals, it is doubly so to feed it to young and growing animals--as pigs and calves--the necessities of the lives of which demand tissue-making material as well as life-sustaining. If whey is used, let it be fed sweet, and always with some kind of dry nitrogenous food, as bean meal, oil meal, pea meal, clover, etc. But, with the acid system of cheese-making, it is impossible to do this. The whey is decomposed before run into the whey-vat.

CONTENTS.

PREFACE 3-4

HISTORICAL--In Asia; Among the Jews; In Southern Europe;
In America; Figures from the Census; Growth in
Thirty Years; Product per Cow and per Capita; Home
Consumption vs. Exports; Forms of Milk Consumption;
The Private Dairy vs. the Factory 5-12

CONDITIONS--Pastures; Water; Winter Food; The Stable;
Shelter; The Dairy House; Cleanliness; The Herd. 13-17

DAIRY STOCK--Points of a Milker; Dutch-Friesian; The
Jersey; The Guernsey; The Ayrshire; The Shorthorn;
The Devon; The American Holderness; Inbreeding;
Swiss; Polled; Hereford; Common Stock 18-34

BREEDING DAIRY STOCK--Selection; Coupling; Care 35-39

FEEDING STOCK--Carbonaceous and Nitrogenous Foods;
What is Carbon? What is Nitrogen? Compounding Rations;
Per day and per 1,000 lbs. Live Weight; Sample
Rations; Fattening Rations; Working Rations; Digestibility
of Foods; Elements of Foods; Ensilage; Remarks 40-52

HANDLING MILK--Keep Quiet; Regularity; Keep Down
the Foul Odors; Keep Out the Dirt; Let Out the Cows;
A Lick of Meal; Care of Milk; Composition of Milk;
Deterioration of Milk in the Udder; Do Fats Expand
Before Congealing? Effects of Falling Temperature;
Cooling and Airing; Protection from the Hot Sun; Treatment
of Night's and Morning's Milk; Receiving; Testing;
Bad Milk; Weighing; Keeping Milk 53-66

BUTTER MAKING--Deep Setting and Water Cooling;
Effect of Too Low Cooling; Buttermilk Flavor; Shallow
Setting and Air Cooling; Oxydizing Cream; Skimming
Milk; When to Skim; Churning; Temperatures; What
Makes the Butter Come; When to Stop Churning; Working;
Salting; Salt as a Preservative; Packing Butter;
Preparing the Package; Closing the Package; Storing;
Style of Package 67-80

CHEESE MAKING--Duty of Patrons; Unreasonable Expectation;
Guarantees; Heating; Coloring; Setting;
Other Details; Keep the Temperature Even; Cutting;
Cut Fine; "Cooking;" Drawing the Whey; Salting;
Putting to Press 81-91

ACID IN CHEESE MAKING--Analysis of Milk; What the
Cheese Maker Does; What Ought to Be; Theory and
Practice 92-95

RENNET--Soaking in Whey; Tainted Rennet; Curing Rennets;
Age an Advantage; Saving Rennets; Selecting
Rennets; Wholesale Preparation; Excluding Air 96-101

CURING ROOMS--Temperature; An Example; Moisture
in Curing; Better Cheese Can Be Made 102-106

WHEY--Composition of Milk; Composition of Whey; Poor
Stuff; Cruelty to Animals 107-110

Apparatus & Supplies

FOR

CHEESE FACTORIES, CREAMERIES
AND DAIRIES.

AT

WHOLESALE

A LIST OF ARTICLES NECESSARY FOR
MAKING CHEESE FROM 20 TO 800 COWS
SENT ON APPLICATION.

CHILDS & JONES,

UTICA, N.Y.

FREISIAN CATTLE.

THE UNADILLA VALLEY

STOCK BREEDERS' ASSOCIATION

import only the finest registered Stock found in Friesland
and North Holland, in conformity with the requirements of the
Dutch-Friesian Breeders' Association of America. The renowned prize
Bull,

MOOIE 26,

at head of herd. Their herd has been widely exhibited and awarded
more prizes than any herd in this country. An examination of the
herd will convince the most skeptical of its great superiority.
Catalogues on application.

W. Langworthy, Sec'y,

_WEST EDMESTON, N.Y._

CHEESE AND BUTTER MAKERS' SUPPLIES

and Complete Manufacturing Outfits.

Pat. Gang Cheese Presses, Self Bandaging Cheese Hoops, Cheese Vats,
Patent Twin Creamery Vats, Curd Sinks, Curd Mills, Curd Knives,
Churns, Butter Workers, Rennet and Annatto Jars, Fairbanks Scales,
Cheese Screws and Hoops.

PHILADELPHIA

DANISH-WESTON CREAM SEPARATOR.

It saves time; gives ten to fifteen per cent. more butter and
of better quality; no ice required; leaves skim milk fresh and
purified; saves room in creamery; pays for itself in a short time;
cost of maintenance very small as machine is very durable.

Small Separator, portable, capacity 650 lbs. per hour.
Medium Separator, capacity 900 to 1,000 lbs. per hour.
Large Separator, capacity 1,600 to 1,800 lbs. per hour.
Extra Separator, capacity 2,200 to 2,500 lbs. per hour.

Send for Special Circular.

Bradley Butter Boxes, Butter Pails and Butter Trays.

CHEESE BOX MATERIAL, TACKS AND NAILS.

Wire's Patent, Self Cutting, Self Agitating, Self Salting

CIRCULAR CHEESE VAT.

Three Sizes:--5,000, 8,000, 12,000 pounds of milk respectively.

HANSEN'S DANISH LIQUID BUTTER COLOR.

FORTY-SIX HIGHEST PRIZES, 3 GOLD MEDALS at World's Fairs. Vegetable
Oil. Colors the Finest butter made in Europe. Fast superseding
all other Coloring in America. Does not color the Buttermilk.
Butter beautiful. Greatly enhances value. No Alkali. Dozen bottles
and Directions free to Druggists. HANSEN'S EXTRACT of RENNET and
STANDARD CHEESE COLOR. No manufacturer or repacker can afford to
neglect Danish preparations.

BURRELL & WHITMAN, LITTLE FALLS, N.Y.

F.B. FARGO & CO.'S

Improved

BUTTER COLOR.

Will Not Color the Buttermilk.
It is the Strongest Color Made.
It will not Change to Rancidity.

It is the ONLY Oil Butter Color manufactured that

_WILL NOT FLAVOR BUTTER_

BEWARE OF IMITATIONS.

_USE ONLY THE MOST RELIABLE._

Took the Highest Award at New Orleans and Wherever Exhibited.

We have been engaged in the manufacture of butter color since 1870,
and were the first to make an oil color in this country. Other
manufacturers have followed our example, and are now endeavoring to
reap where we have sown. Ours is the old reliable butter color and
the only one that is safe to use. All others flavor the butter.

Our Butter Color is for sale by druggists and grocers generally
throughout the United States. If they do not have it, ask them to
order it from their wholesale druggist or grocer. On receipt of
price we will send our color to any point. Send for prices.

F.B. Fargo & Co.,

LAKE MILLS, WIS.

ONONDAGA F.F. SALT

WARRANTED

as Pure as any Salt in the Market.

Not Excelled for Butter or Cheese, for the Table, or for all
Culinary Purposes.

The following is the analysis made by Prof. Babcock, of the New
York Experiment Station, in January, 1884:

Water 0.593
Insoluble Matter 0.019
Sulphate of Lime 0.760
Sulphate of Magnesia 0.094
Chloride of Sodium (Pure Salt) 98.501
------
99.967

It will be seen by the foregoing that, the Onondaga F.F. Salt
is very pure, containing only 1-1/2 per cent. of impurities and
water. The amount of pure salt is 98.501. This is not materially
different from the analysis of Walz & Stillwell, made by the
direction of the New York Butter and Cheese Exchange, in 1875--one
analysis showing 98.5242, and the other 98.3864 parts of pure salt.
Ashton contained, according to their analysis, 97.7598, and Higgin
97.6809 parts of pure salt, the impurities equaling 2.20 per cent.
in Ashton and 2.25 per cent. in Higgin, while the impurities in
Onondaga F.F. Salt are only 1.50 per cent.

First premiums were taken at New Orleans, at the World's Fair, by
both Butter and Cheese salted with Onondaga F.F. Salt. It wins
everywhere that there is open and fair competition. Dairy goods
salted with it took a majority of all the premiums (46 out of 89)
awarded at the Grand Union Fair in Milwaukee, December 2d to 9th.
1882, over four foreign competitors. It was awarded a medal at the
Centennial by a committee of scientists and experts from all parts
of the world, "for purity and high degree of excellence."

SOLE Manufacturers,

AMERICAN DAIRY SALT CO., L.

ADDRESS

J.W. Barker, Sec'y,

_SYRACUSE, N.Y._

THE CROWELL CREAMER,

(_Patent Applied for_)

W.H. BOND, Sole Manufacturer.

It is very easily adjusted when cleaning, no tools or wrenches
being required, has no glass tubes to get broken, is smoothly,
strongly and mechanically made and easy to handle or move, and is
made in all sizes to suit small dairies.

It consists of a heavy tin receptacle for milk, immersed in water,
which is held in a double walled vat, and is so constructed that
either a running stream ornd keeps the milk at an even temperature.

Lowest in Price, Smoothest Make, Most Durable Stock
Very Easily Cleaned, No Possible Chance for
Souring, and is a Complete Success.

THE NEWEST IN THE MARKET

Price, size for 56 Quarts, $25.

Dealers Should Secure the Sale of it at Once.

_SPECIALTIES_: Tin Roofing, Eave Troughs and Conductors, Sinks,
Pumps and Lead Pipe, all kinds of Tin, Copper and Sheet Iron Work:
Cream Pails, Milk Pails, Strainers, and other Dairy Goods Made to
Order.

W.H. BOND,
127 So. Salina and 3 E. Onondaga Sts., Syracuse, N.Y.

Cornish, Curtis & Greene.

DAIRY GOODS AND CHURNS.

We make from the best material

SUPERIOR ARTICLES

that are models of strength and simplicity.

_Unquestioned Proof Given of their Durability_

SOLE MANUFACTURERS OF THE

Curtis' Improved Factory Churn, Mason's Power
Butter Worker, Lever Worker, Curtis' Square
Box Churn, Rectangular Churn, Cream
Vats, Dog Power, etc., etc.

"ONE FAMILY CHURN AT WHOLESALE WHERE WE HAVE NO AGENT."

All goods warranted exactly as represented.

TWO GOLD AND FOURTEEN SILVER MEDALS AWARDED FOR SUPERIORITY

=CORNISH, CURTIS & GREENE,
Ft. Atkinson, Wis.=

JENK'S AUTOMATIC CHEESE MAKER,

The Latest and Greatest Improvement in
Cheese Making Appliances for
Factory Use.

WILL PAY FOR ITSELF IN ONE SEASON.

AMERICAN

SWEEPSTAKES CURD CUTTER

and Other Great Improvements in Cheese
and Butter Apparatus.

The Cheapest, Handiest and Best Bandage Made, and a full line of

CHEESE FACTORY AND DAIRY SUPPLIES.

Send for our Illustrated Circular.

=CHARLES MILLAR & SON=,
UTICA, N.Y.

Transcriber's Notes: There were a number of printer's errors in
punctuation that have been corrected silently.

The following changes in spelling have been made:

Page 26 breedidg is now breeding
Page 31 aovided is now avoided
Page 32 ean is now can
Page 32 commonn is now common
Page 38 crossiug is now crossing
Page 54 advantange is now advantage
Page 67 disadvantange is now disadvantage
Page 81 disadvantange is now disadvantage
Page 85 controled is now controlled
Page 86 aide is now aside

Words that were printed in bold font are displayed in = =.