Worcester daily spy. [volume] (Worcester [Mass.]) 1850-1888, 1854-04-21
price Two Cents
GBe aatIg Sppg.
FRIpAY. APRIL 81, ls54.
MiILinc--Cnre OF MiIk.


a late number of the Boston Cultivator
Faithful mixers are important aids to the
dairy farmer. Much depends upon the mode
of drawing the milk,
The first requisite is good temper. If tho
mixer begins by scolding, fretting, and kick
ing, the COW will be likely to retalate-and,
as cows cannot be forced to give down their
milk, they will be most likely to prevail in
any contest with the mixer. 1t is better to
coax the cows out of their milk than to attempt
to force them.
There are cases where vicious COW shohld
be whipped, and made to yield-as there arc
cases among mankind where force is the only
corrective But, generally speaking, mild
treatment is the best, for you may expect but
little milk at the time when you see fit to cor
rect vicious COW.
The mixer should sit close to the COW, and
his left arm should rest against the leg of tho
animal then she will not stand good chance
to set her foot in thepail. She cannot strike
hard with her foot when the object Of attack
is pressing against her leg.
When the mixer is well seated by the cow,
the milking should be commenced Immediate
", for, though cows like to have the full I'D
der relieved, they want it to be done in dill
gent manner. They will run away if the
mixer is triAer.
In about half minute after commencement
the milk will begin to flow freely-then it
must be drawn out as fast as possible-for any
delay is sure to diminish the quantity of milk.
If it is not drawn out directly it retires back
into the milk veins.
Therefore let there be no talking among the
mixers, for they cannot hear each other while
the milk is streaming into the pails--they are
obliged to stop to hear what fellow-milker is
saying,
1t is important to draw out all the milk
that comes to the udder, for the last drawn is
much richer than the first, and further, if
any milk is left undrawn, Is tends to diminish
the quantity at the next milking, and the cow
will sooner become dry,
Yet the milking may be continued too long
and the COW may become habituated to q bad
practice of holding back her milk to accom-
modate her slow mixer. m
AS soon as the milk is brought into the
house it should he strained into the pans-for
if it is allowed to stand till the cream rises, q
part of that cream will lodge in the strainer
and go to the hogs.
Cream rises better in good dairy room
above ground than in any cellar that can be
contrived and it is only when the weather
is very hot that cellar is needed for milk pans.
Milk may be kept longer in cellars, but the
be near so much of it.
The chief part of the cream rises within
twenty four hours, and this is better than the
remainder; therefore some people skim their
milk twice and have two kinds Of butter.
In churning, it is quite important to be-
gin with the cream at the proper temperature.
We are inclined to think that most OF our dairy
folks do it by guess-some having the cream
so warm that the butter comes too soon, that
is part of the butter-for when the tempera-
ture is too high, part of it remains with the
butter milk.
On the other hand, il the cream was not
warm enough, the process of churning isquitp
ssAious and the operators are disposed to add
warm water or to create a heat in the churn-
ing room after despairing of success.
| Accordingly, we hear of churnings which
| last for hours, and Of butter that comes white
and in small quantity. All this may be REM
| edied by the use of proper thermometer,
! which would not cost more than one dollar
| The cost would be repaid in single churn-
ing.
There are now chIlrns with Thermometers
attached to them. Some of these have proved
poor things. But there need be no attaching
of the glass to the churn. 1t may be quite
independent of it. 1
Let the thermometer be made in so simple
manner that it may be thrust into the cream
as often as one pleases. There would be no
difficulty in washing the thermometer made
with a very simple frame.
With a very little practice, any woman
would be able to tell accurately how warm
the cream should be in order to turn out the
most and the best butter. She would not
look to philosophers to teach her the philoso-
ply of churning, for she would not find any
two to agree as to the proper degree Of heat.