Spirit of the age. [volume] (Raleigh, N.C.) 1849-1865, 1856-06-18
Treatment of Milk.

In late number of the Ncw York; Times,
We find the following practical and sensible
remark on a subject, which much concerns
the comfort of the household We CON-
mand them to the special attention of our
female readers:
MIL Ecssels.-Various materials are re-
commended for the manufacture of milk
pans: such as glass, tin, porcelain, store
ware, glazed iron, wood, zinc, &c. The
requisites for these are, chcapness coolness,
and cleanliness. Glass milk-panes are un-
doubtcdly best, as regards coolness and
cleanliness, but the cost and their easy
breakage will prevent their being generally
used, Procelain (earthen or China ware)
is liable to the same objections, though
not SO easily broken as glass, but, if of fnc
quality, more costly. Well glazed stone
ware pans are not so easily handled or
cleaned, but where a cool room cannot al
ways be secured they are probably the best,
as they are not expensive. Glazed iron
pans are very good, but are someWhat OBJ
jectionable on account of their cost, weight,
and their not being very cool Wood ves-
sells are not easily kept clean and sweet,
anu eAAS II OSGu3 SEcdL
should be taken to have them well scalded
after every using. Zinc pans have been
highly commended, but we consider them
very Objectionable an account Of their easy
corrosion and liability to produce poisonous
salts. We would not use them if furnish
cd to us free Of cost, unless they were well
glazed internally. For general use, where
cool milk room can be secured, there is
no kind of milk pan to be preferred to the
oldfashioned "tin pam" They are cheap,
light, and easily kept clean. Ifthe atmos-
phere is not, or cannot be kept at low
temperature, stone or earthen ware vessels
are the best.
Milk should not be kept in deep vessels
The fluid should seldom, or never, exceed 81
inches in depth, as in proportion to the shall
lowness of the vessels will depend the rapid
ity and perfection of the creams rising. We
believe the best English butter-makers set
the milk about two inches deep. In this
country, those who have received prizes for
the greatest product of butter from given
amount of milk, report 2 to q inches as the
proper depth.
1NLE Room.-This should combine dryness,
coolness, airiness and neatness. 1t should
be upon the north side of some other bull
ding, or in some manner sheltered from the
sum- and have its windows open to the north
or northeast. A milk room and an ice house
can be we'll combined. Where but few
COWS are kept, however, the cellar is gener.
ally used as a milk room. and it answers a
very good purpose if kept clean and vel
ventilated. Where two or three cows are
only kept, it is always best to partition off
| portion of the cellar, and give it hard, dry
floor, whitewash it well, and provide for I
good current of air. The temperature should
be kept as near 500 as possible. Opening Of
closing the windows and doors in hot damn
or cold weather, will facilitate this. Perfee
neatness, or the removal of everything like
filth or decaying materials. is of the first i'm
portance. A little milk left to sour upoI
the shelves or floor, or in the corners or seam
of the milk vessels, will do much to deteri
crate all the milk, cream, or butter in tn
room. Securing the shelves with sand, an
washing every shelf and vessel with hot wa
ter, should be practiced very frequently.