HOW BAD BUTTER IS MADE.

Ashburton Guardian, Volume V, Issue 1295, 22 July 1886, Page 3

HOW BAD BUTTER IS MADE.

Mr Willa/d, an American ebemis*, in a lecture upon this subject, gives ranch weight to causes which affected iho r’rterioration In the quality of the i . and which should be carefully considers A by consumers. The presence of d’rt a o dust in the milk-pail, the inhalitg tt foul odors by the cows, at the pasture and elsewhere, and the drinking of putrid water —these are brought forward, because they are overlooked in the economy of the dairy. Instances are cited In which pntrid flesh has communicated a taint to the milk in the udder by simply tainting the air breathed by the cow. Milk in the vat of a cheese factory daring the heating of the curd gave off a smell like that of stagnant water. It was found that one of the patrons had allowed his cows to pass through a slough, the mud of which adhered to their udders. Particles of this mud got into the pails at milkiug time, and thus produced fungi frm the slough, which njr.’r-M-r ! n the milk, and spoilt the whole ot u, giving it the odour of foul water: Professor Law, of Cornell University, finding the cream on his miik to be ropy, examined it with a micros cope, and found it infested with living organisms. On investigation, he found I that the herd from which bis supply came drank the water of a stagnant pool located In a muddy swale. The microscope exhibited organisms in this water identical with those found In the miik. The same was detected by a microscopic examination of the blood of the cows and that they were in a diseased condition Tfas shown by the thermometer test—they being hot and feverish. A little of the same water was

Introduced Into milk which proper teat* had shown to be pure, and In due time ibe' filthy organisms multiplied and took possession of it In vast numbers, pro duutng the same character of milk as that *t first noticed. This Investigation, made by a close observer, goes to prove that fhe germs of a milk spoiling ferment can be Introduced into the blood and into the udder by simply allowing the cow to drink' Impure water. It thowa tha> cleanliness of the dairy be radical thorough, and all pervading. No filthy mnd should be allowed to dry into dus* that may foul the pail; no fool odorr should taint the undrawn milk ; and th* drinking water should be free from tht little “ leaven that loaveneth the whole fimp " —cew, milk, and all-