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Wisconsin Dairymen's Association / Tenth annual report of the Wisconsin Dairymen's Association : held at Sheboygan, Wis., January 11-13, 1882. Report of the proceedings, annual address of the president, and interesting essays relating to the dairy interests

Lorentzen, John
Butter making,   pp. 105-112 PDF (1.7 MB)

Page 109

a similar manner to remove the pellicle or membrane from it -to 
grind it off. In the same paper I read, and possibly, also, have 
some of you, an article from a gentleman in far-off Denmark; one 
who works up the icy milk stream of that northern land. In an 
able manner he stems the tide with an original idea: thus, in regard 
to working the gathered butter globule. Ie likens these to an 
elastic body, similar to a fine steel spring. If one overstrains the 
spring, it collapses, breaks. On the same hypothesis, if one over- 
work, overstrain the elasticity of the butter globule, it breaks; and 
the result would be a broken mass, a greasy substance, void of 
grain or texture. If I do not agree with these original idbas, I 
nevertheless appreciate and applaud them. They have given me 
food for thought; encouraged me, by showing that I am not alone 
in my efforts; not alone in going up stream against the current. 
Close application, investigation and a natural liking for the subject, 
have prompted me to make numerous and varied experiments with 
milk and its products -have found by actual demonstration that 
some things held to be facts are not facts. After discovering one 
error, it leads one more readily to detect others. It is like a person 
who can see tosome extent with his eyes partly closed; he will dis- 
tinguish objects more readily when he has them fully open. Foryears 
I have paddled up stream, taken the awash of the multitude, been 
pulled under and nearly drowned several times; still I feel convinced 
of being right. If I can convince you, or some of you, of errors that 
are apparent to me, I shall feel gratified and amply repaid. I am 
sincere and ask no favor other than this: that if you do not agree 
with me, don't pull me under. 
I will begin with our basis, the assumed butter globule, as we 
obtain it from the cow, and state at once, it has no covering. 
There is no pellicle or membrane round about it. If there be 
none it is evident we need not remove it; in fact, we cannot. I 
will state further, the butter globules have no grain such as the 
popular acceptance of the term is. In working the gathered but- 
ter you do not injure its grain, because there is no grain to hurt. I 
have rehandled and repacked butter in quantities for years, and 
the same popular error has annoyed and bothered me often enough. 
Lastly, these butter globules have no inherent high flavor, as the 
term goes, and understood to be that peculiar, grateful aroma 
which so much enhances the value of the finished product - the 

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