Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1870-01-28
FARM AND HOUSEHOLD
ScnldIng MIX vessels.


IT used 10 bo the practice TO scald milk
pans and milk pals, and il is the practice
yet.
Z Why is II donef There Is no "sci-
encc about il philosophy has not led TO
SC. What is II then that induces people
TO engage in what they don't understand
yet, which was and Is q great goodP II
Is experience II has been found that
scalding a vessel with hot water will have
an effect that cannot otherwise be OBJ
tanned.
What is the effect Simply the de.
struction of little spores of fermentation,
which propagate rapidly in dirt, and in
the least dirt, so little that IL cannot be
seen with the naked eye) Experience
led here, and philosophy followed to cor
roborato it.
You cannot cleanse vessel, then, with
out 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 animalcul@ otherwise, you will
not.
And when the vessel is thus treated
cleaned first, and scalded afterward-set 1t
| iaway TO dry, and do not touch it again till
tit is wanted for milk. Milk, remember, is
a powerful absorbent, like charcoal, OF
| plaster, or earthI; and 1t win hold what it
| gets, improving on the rankness, In
| winter this is less the case, yet 1t is the
case in summer it ia all important to at
tend to it.
| How necessary then to see that the
hands having the handling of milk in
I charge, are to be trusted. This is as neo-
essary as any thing, and Is the first neces-
sity--the necessity on which hang the
| rest
| 1'he dirt being away, the air must be
pure. .- J
This you cannot scald you must there
fore resort to other means-and these
means are, not confined bad air OF thu
cellar or milk rooms, especially foul viii
vegetable .odors; nor the aroma OF TIT
dunghill the rank, urinal steam OF th'
stables nor in the case of a cheese tacto
ry, the proximity to pig. pen; but II
, avoidance of all Of them-for these thing
win rs certainly affect the milk as the dir
LEFT in the pan
An absolute freedom from everything
that is offensive in odor or flavor, is tn
+ requisite to prime cheese, or first quaiit.
Of butter. Who has not detected the com
I; mon taint of the stables in milk and cream
: Can this be enduredf
Butter kept in the room over night wit
the family (in winter), is not fit to use. !
has absorbed so much of the odors that
! mas become foul. The taste of the bad al
is plainly percepuble. But cover you
! butter plate mot an old one) with tigh
( dish-say tin basin, and your butter wi
Q be found much the same IS when it wa
!, placed. 1t is, however, only perfect whe
. kept-not occasionally putin pure ali
z House.keepers take note. When one
Q tainted it can never be cured, but ten'
. ciously holds all it has, and gets all it cal
i Like charcoal, or gypsum, or earth, it is
powerful absorbor. From the time it
: gathered in the COW until ii is eaten in I'll
/ family, the greatest care must be given
I the lact cal product. Not only that,
$ reaches still farther the food, the watt
J. must not possess the odor. But general
r the worst is In the vessels and the atmo
b phere that comes in contact with it, Thes
u at least if impure, impart their impurit
4 however impure the milk may have bee
| before Prairie Farmer.