Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1870-08-30

haling bad odors; dead horse in the pas
ture has been known to faint the milk of
whole herd. 1t is very essential that the
milk, if designed to be delivered at a
factory, should be cooled at the farm; it
may be cooled by exposure to the air, or
better, by setting the can into running wa
ter Since other substances are improved
by exposure to air, why should not milk
be thus improved There is evidently no
connection between animal odor and ami
NAL heat
There are various methods of transport
ing milk. In England, cans containing
sixteen imperial gallons are used, and in
France they use four gallon cans complete
lY full If the milk is first cooled 20 fifty
or sixty degrees, the agitatian of transport
tation to limited distance, will not injure
it; at a temperature of from seventy to
eighty degrees, it would be affected. The
milk made from a clayey soil cannot be
kept, it is said, as long as that from a light
soil. In cheese making the theory of
the formation of curd is that rem
net converts the sugar Of milk into Tactic
acid which neutralizes a free alkali hold
ing caseine in solution. This theory, how
ever, is not scientifically correct. The
way in which rennet does act is not def
nitely known, but it IS supposed to act as
nd
trifaction are caused by the development
of vegetable fungi. The species which oc-
ours in milk is the Pendulum crustaceum,
which is very abundant on the surface Of
the earth, appearing as mould upon yege-
table and animal matters. The fungi pro-
duce fermentation, changing portion of
the sugar of milk into Tactic acid, which is
necessary to the formation of curd. The
fungi of rennet can be destroyed by heat
LECTURE VII CHEESE MAKING.
1t is claimed by some that shade-trees
in pastures are injurious, inasmuch as the
cows, instead of feeding during warm
weather, will lie under the trees thus les
SEEMING the amount of milk. Some believe
in this so firmly that they have the COWS
started up every now and then that they
may move about and feed.
They even cutdown such trees as may be
in the pasture They claim that exercise
rshould be taken. True, but if too much
exercise is taken it viii require certain
amount of food TO repair the waste which
would otherwise gone to increase the sup
ply of milk. Rest is required for proper
rumination digestion and assimilation and
where can the animal better rest from the
searching heat of the sun than under
shade-trees? The only plausible objec-
ton to the use of shade-trees is that the
manure is deposited in one spot This,
however, can be remedied by the use of
temporary shelters; so that by removing
from place to place, the whole field
can be MANFRED and the animals sheltered.
! Shade-trees, moreover, may be scattered
and accomplish the desired result. Herds
do better where there are shade-trees than
| where there are not.
Great pains should be taken in the
cleansing of the pals and other utensiles
made use of in the dairy Pals as ordina-
rily cleansed are absolutely filthy. With
out special pains be taken a gummy mate
rial will adhere to the seams of the pail
and acting as ferment will be injurious
The injury will not be Immediately appar-
ent, but will be seen in the putrifaction o.
the cheese. Wooden pals for dairy pur'
poses are nuisance and should never BE-
used. Tin'is the best material for pals
There is not, probably, one in a hundred
properly cleansed. Absolutely boiling wa
ter must be used, the pals must be scald
ed, then rinsed' with cold water and thor
oughly dried. Steaming as means o
cleansing has been adopted by the Elgil
Condensing Company and should be adopt
ed by every factory.
Extreme cruelty, snch as kicking tn
udder, will make itself evident in tn
bloody milk. A rap upon the spine ha
ruined many a COW and a kick on the I'D
Ger produced many cases Of the garget
Kind mixers only are wanted. 1t shoul
be understood when man is hired that a
soon as he unkindly treats a single ANNA
he shall receive his discharge with de
duction from his wages. When cows tax
/; dislike to their mixer, he should b
, changed as they will withhold their mill
: Cows should be MIXED in their regular oil
: der and at their regular times. Loud talk
ing and boisterous laughing should be di:
pensed with during milking as it brighten
the cows Do not drive COWS to and fror
2 pasture faster than walk. Dogs shout
also be dispensed with where dairying
i carried on, as they often overdrive tn
cows No first class cheese can be mad
< wher COWS are logged to and from the pa
: ture.
The teats should be carefully washed {
brushed before milking. Cleanliness shoul
: always be demanded in milking. In Il
: manufacture of cheese acids have in son
J places been substituted for rennet and al
S used to some extent in Holland But,
e is thought that on the whole acids are n
: SO good as rennet in the production of goo
: cheese. The acids which have been us,
IL are muriatic, tartaric and acetic Chez
IL from acids are frmer, sharper to the tast
IS of longer keeping qualities and more e
Is pensive while cheese from rennets a
: richer than acid cheeses and more delica
L. in flavor. Muriatic acid is used in ma
5e ing Dutch cheese. The rennets of we;
is calves should never be used, as they a
/ very likely to be diseased. Only those
IL strong, healthy calves readily bring abo
le coagulation. The stomachs should not
az salted down in quantity. Care should
IL taken in the examination of the rennets
q. one bad one may contaminate all the OF
<, ers. Rennets should be saved from the
as calves only which have had all the mi
K, they would drink for at least four days |
:; fore and within twelve hours of the til
x of slaughtering. A starved calf will ha
n, a diseased stomach, which will impair t