The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1852-05-15
.taylner's Department.
MILk AND ITS MANAGEMENT.

ment of milk, in the diary, which are
condensed from an English work on the
subject.
The operation of milking should be
performed gentle, not harshly. If harsh
" performed it becomes painful to the
COW, who not unirequently brings into
action her faculty ofretaining her milk
at pleasure. When gently performed,
milking generally gives pleasure to the
COW. Many instances are recorded
where cows which would not let down
single drop Of milk to one dairy mard,
would let it flow in abundance whenever
another approached them.
Cows that are ticklsh or skittish should
always be treated with the utmost gem
tlenrSs, and when the uddcr is hard and
painful, it should be tenderly fomcnted
with Underwater and softly rubbed.
Such treatment will bring the COW into
good temper, and induce her to yield her
milk freely.
Whenevera cow'stcats become scratch
ed or wounded, so as to produce foul
milk, such milk on no account should
be mixed with the sweet milk, but be
given to pigs without being carried to
the milk house, lest its presencc should
faint the atmosphere and prove injuri
Gus to the other milk.
1t is we'll to comb and curry cows, as
it promotes cleanliness. The fact is i,
whore cltlan milk is an object, the comb
and brush together with a thorough
al The nd Il ,,,lirranc,II l.,
Snuii-takers and Stevens should not
be permitted to assist about the dairy,
nor should the mixers be permitted TO
enter it with a dirty apron covered with
hairs from the cow house.
l. OF the milk from any COW at one
time, that part which comes off the first
is always thinner, and of a much worse
quality for making butter, than that af-
terW ards obtained, and this richness con-
tinues to increase progressively to the
very last drop that can be obtained.
=. If milk be put into dish, and al
lowed to stand till it throws up cream,
the portion Of cream rising first to the
surface is richer IN quality, and greater
IN quantity, than that which rises in the
second equal space OF time, and that
which rises in the second space Of time
is greater in quantity, and richer in
quality, than that which rises IN third
equal space Of time: that of the third is
greater than that of the fourth. and so
Of the rest; the cream that rises CONTINUE
ing progressively to decrease in quantity
and decline in quality, SO long as any
rises to Tie surface.
3. Thick milk always throws up
much smaller proportion of the cream
which it actually contains than milk that
is thinner; but the cream is of richer
quality; and if water be added to that
thick milk, it will afford considerable
greater quantity of cream, and conse-
qu"ntly more but its quality Is, at the
same time, greatly debased.
4. Milk which is put into bucket,
or other improper vessel, and carried IN
il to considerable distance, so as to be
much agifated, and in part cooled before
1t Is pat into the milk pans to settle for
cream, never throws up so much or SO
rich cream as if the same milk had been
pat into milk pans directly after it was
MIXED.
From these fundamental facts, the re-
necting dairyman will derive many I'M
por'an' practical rules. Some of these
We shall enumeratr, and leave the rest
to be discovered. Cows should be milk
ed as near the dairy as possible, in order
to prevent the necessity of carving and
cooling the milk before it is put into
creaning dishes. Every cows milk
should be kept separate till the peculiar
properties Of each is SO well known as
TO their being classed, when those that
are most nearly allied may be mixed
together. When it is intended to make
butter OF very fine quality, reject en-
tirelv the milk of all those cows which
yield cream of a bad quality, and also
keep tie milk that is first drawn from
the COW at each miliing entirely scpa-
rate from that which is last Obtained, as
the quality ofthe butter must Otherwise
greatly drhased, without materially aug
menting lis quantity. For the same pur-
pose, take only the cream that is first
separated from the last drawn milk.
HEAvEs IN lioRsES. We see a com
municat'on on this subject in the Wilkes
barre Advocate. The writer SAYS he
had fayorite horse which was much
affected by tins disorder. He happened
to have common horse pail about hall
full Of whitewash. He filled the bucket
with water and left it to settle. He
moistencd, with this water, two quarts
OF corn meal, morning aud evening,
which he gave the horsn--Gllng up the
bucket with wafer occasionally. In less
than week, change for the better was
manifest in the horse, and about two
years after he sold him perfectly sound
TnE ALLIE BoARER, pcrforates the