The Republican journal. [volume] (Belfast, Me.) 1829-current, 1870-04-14
SCAiDlNG MILK VESSELS.

It used 10 he the practice to scad milk pans and
milk pals, and ii is the practice yet.
Why is it done? There Is no ''science" about il :
philosophy has not led TO ii. What is it hen that
induced people 10 engage in what they didn't un-
derStand, vet, which was and is great goods 1t
is experience. 1t has been found that scalding a
vessel with hot water will have an effect that cannot
otherwise be obtained.
What is that effect: Simply the destruction of
little spores Of fermentation, which propagate
rapidly in dirt and in the least dirt, little that it
cannot be seen with the naked eye.} Experience
lee, here, and philosophy followed TO corroborate it.
\ on cannot cleanse Il vessel, then, without hot
water. And this water must not only be smacking
hot, biting Your hand, but il must be absolutely
boiling hot, up to the point. Then you will kill all
the live animaculC; otherwise, YOU will not.
And when the vessel is thus treateu-cleaned
first, and scalded atterward-set it away to dry,
and do moi touch il again till it is wanted for milk.
MIX, remember, it IS powerful absorbent, like
charcoal or plaster or earth and it will hold what
1t gets, improving on the rnnkness. In winter this
is less the case, yet it is the case in summer it is
all-mportant to attend to it,.
How necessary, then. to see that the hands hay
ing the handling of milk in charge. are to be trust
ed. This Is rs necessary anything, and is the
first Necessity on which hangs the rest.
The dirt being away, the air must be pure.
on c"nnot scad; you must therefore resort to
ohrr 1ne:nS-and these means are not confined
bad AR OF the cellar or mlk-roOms, especially foul
With Vegetables odors; nor the aroma of the dung
mn; the rank, nrina steam Of the stables nor in
tl' 'iN' vi d NhttNc ld'ipIN- tuc proximity TO
pen: but an avoidance of all Of thenl-for these
things will as certainly affect the milk rs the dirt
left IN the pan.
An absolute freedom from everything that is of
trnsivc in odor or flavor, is the requisite to prime
cheese. or Il first quality of butter, Who has not
detected the common faint of the stables in milk
and cream: Can this be endured?
Butter kept in the room over night with the
family Tin winter,) is not fit to use. 1t is absorbed
so much of the odors that it has become foul. The
taste of The bad air is plainly perceptib,e. But
cover your butter plate mot old one) witt tight
dish-say tin basin, and your butter will lie found
much the same AS when placed there. 1t is, how
ever, only perfect when hept-not occasionally put
in pure air. Honsekcepers take note When
once tainted IL can never be cured, but tenlcously
holds all it has, and gets all it can. Like charcoal
or gypsum, or earth, it is powerful absorber.
From the time it is gathered in the cow until it is
eaten in the family, the greatest must be given
to the acteal product. Not only that, it reaches
still farther; the food the water must not possess
the oor. But generally the worst is in the vessels
aud the atmosphere that come in contact with it,
These. at least if impure, impart their mpurity
however pure the milk may have been before
Western Farmer