The Democratic sentinel and Harrison County farmer. [volume] (Cadiz, Ohio) 1851-1852, 1852-06-23
Milk and its Management.

Here are some Wholesome suggestions in
regard to milking and the management OF
milk, in the dairy, which we condense from
an English work,
The operation of milking should be per-
formed gentle not harshly. If harshly per-
formed it becomes painful to the COW, who
not unfrequently brings into action her fac
ulty of retaining her milk at pleasure.
When gently performed, milking generally
gives pleasure 10 the cow. Many instances
are recorded where cows which would not
let down single drop of milk to one dairy
maid, would let it flow in abundance when
ever another approached them.
Cows that are tcklish or skittish should
always betreated with the utmost gentleness,
and when the udder is hard and painful,
it should tenderly fomented with luke-warm
water and softly rubbed. Such treatment
will bring the COW in good temper, and in
duce her to use her milk freely, #
Whenever cows tits become scratched
or wounded, so as to produce foul milk,
such milk, should on 10 account be mix
ed with the sweet milk, but be given TO the
pigs without being carried to the milk
house. lest its presence should taint the at
mosphere and prove injurious to the other
milk.
1t is well to comb and curry cows, as it
promotes cleanliness The fact is, where
clean milk is an object, the comb and brush,
together with thorough washingof the I'D
der are indispensable.
Snuftakers and slovens should never be
permitted to enter it with a dirty apron COW
cred with hairs from the COW house.
> l OF the milk from any COW at one time,
that part which comes of the first is always
thinner. and of much worse quality for ma
king butter; than that afterwards obtained;
and this richness continues to increase pro-
gressiyely to the very last drop that can be
obtained
Q If milk be put into dish, and allowed 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 thaS
which rises in the second equal space Oh
time and that which rises in the second
space of time, ,Iis greater:n quantity and quail
ity than that which rises in the third equal
space of time; that ofthe third is greater than
THAT of the fourth, and SO of the rest; the
cream that rises continuing progressively
to decrease in quantity, and to decline in
} quality, so long as any rises to the surface.
f 3 Thick milk always throws up a much
smaller proportion of the cream which it ac-
tually contains than milk that is thinner; but
the cream is Of rich quality; and if water
be added to that thick milk, it will afford a
considerably greater quantity of cream, and
consequently more butter than it would have
done if it twas allowed to remain pure; but
its quality is at the same time greatly de-
based.
4. Milk, which is'put into abucket or any
other proper vessel, and carried in it to a
) considerable distance, so as to be much a9i-
tatcd, and in part cooled before it is put into
the milk pans to settle for cream, never
: throws up so much or so rich cream as if
the same plilk had been put into the milk
pans directly after it was milked.
| From these fundamental facts, the rehec-
: ting dairyman will derive many important
practical rules. Some of these we shall en-
umerate and leave the rest to be discovered.
Cows should be MIXED as near the dairy
as possible, in order to prevent the necessity
of carrying and cooling the milk before it is
put into creaming dishes. Every cows
milk should be kept seperate ill the pecu-
liar properties of each is so well known as to
admit OF their being classed, when that are
most nearly allied may be mixed together
When lis intended to make butter Of a
very fine quality, reject entirely the milk of
all those cows which yield cream of bad
quality. and also keep the milk that is Fl st
from the COW at each milking entitely seper-
ate from that which is first obtained, as the
quality of the butter must otherwise be de-
based, without materially auSmenting its
quantit, For the same purpose, take only
the cream that's first separated from the
drawn milk.
DoH4o ~ n~os1,ior