How to Make Creamery Butter on the Farm (Classic Reprint)by McLaughlin McLaughlin
It Has taken a long time for some branches of human activity to come under the regenerating influence pf science. But once she takes hold of a proposition, science works rapidly - and the cruder and more primitive the subject she studies, the more rapidly she works and the more wonderful are the improvements she
Excerpt from How to Make Creamery Butter on the Farm
It Has taken a long time for some branches of human activity to come under the regenerating influence pf science. But once she takes hold of a proposition, science works rapidly - and the cruder and more primitive the subject she studies, the more rapidly she works and the more wonderful are the improvements she makes.
It is remarkable indeed, and regrettable, that so vital a human activity as farming, an industry upon which the very existence of the human race depends, should have been so long in coming out of the darkness of primitive ideas and ideals and coming into the light of modern science. It was only within the last half century that a real beginning was made in the science of agriculture - and the real progress in better farming methods has been made in the last quarter century.
Buttermaking, logically a farm activity, began to benefit by the application of scientific principles only within the last twenty years or so. You need only compare the efficiency and rapidity of the buttermaking equipment in the modern creamery to the slow and laborious old fashioned farm churn to realize what science has done in the art of buttermaking. A comparison of the quality of butter produced by the two methods also makes a strong case for the modern way of making butter.
But the farmer has not profited as he should by the wonderful improvements in the method of buttermaking. The rapid development of scientific principles in this industry has been limited to a type of machine too large and too expensive for the individual farm use. The farmer was left with an inefficient barrel churn that gave him but little chance to apply scientific principles and processes to buttermaking even if he was familiar with them.
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