Dodgeville chronicle. [volume] (Dodgeville, Wis.) 1862-current, 1870-01-28
FARM AND HOUSEHOLD
Scalding Milk Vessels.

~
IT used to be the practice to scald milk
pans and milk pals, and it is the practlce
yet. f
Why is it done? There is no "sci-
ence about it; philosophy has not led to
it. What is it then that induces people
to engage in what they don't understand,
yet, which was and is a great good? IL
is experience. 1t has been found that
scalding vessel with hot water will have
an effect that cannot otherwise be OBJ
tanned. s.raF -sc
What is the effect T? Simply the de-
struction of little spores of fermentation,
which propagate rapidly in dirt, and IN
the least dirt, so little that it cannot be
seen with the naked eye) Experience
led here, and philosophy followed to cor
roborate it.
You cannot cleanse a vessel, then, with
out hot water. And this water must not
only be smacking hot, biting your hand,
but it must be absolutely boiling hot, up
to the point. Then you will kill all the
live anlmalcul8; otherwise, you Will
not.
And when the vessel is thus treated
cleaned first, and scalded afterward-set it
away to dry, and do not touch it again TILL
it is wanted for milk. Milk, remember, IS
a powerful absorbent, like charcoal, or
plaster, or earthl; and it win hold what it
gets, improving on the rankness. In
winter this is less the case, yet it is the
case ia summer it is all important to at
tend to it.
How necessary then to see that the
hands having the handling of milk in
charge, are to be trusted. This is as nee
essary as any thing, and is the first neces-
sity-the necessity on which hang the
rest. :... l ...ts l.ts.. r.sa Iss,.-e
The dirt being away, the air must be
pure
This you cannot scald you must there
fore resort to other means-and these
means are, not confined bad air of the
cellar or milk rooms, especially foul with
vegetable .odors; nor the aroma of the
| dunghill; the rank, urinal steam of the
| stables; nor in the case of cheese facto-
ry, the proximity to a pig pen but in
avoidance of all of them--for these things
will as certainly affect the milk as the dirt
left in the pan. ..s.... ta,,...g.
An absolute freedom from everything
that is offensive in odor or flavor, is the
requisite to prime cheese, or first quality
of butter. Who has not detected the com
mon faint of the stables in milk and cream?
Can this be endureda
| Butter kept in the room over night with
the family Gin winter), is not fit to use. 1t
has absorbed so much of the odors that it
has become foul. The taste of the bad air
is plainly perceptlble. But cover your
butter plate (not an old one) with tight
dish-say tin basin, and your butter will
| be found much the same as when it was
placed. 1t is, however, only perfect when
kept-not occasionally putin pure air.
House-keepers take note. When once
tainted it can never be cured, but tena
ciously holds all it has, and gets all it can
Like charcoal, or gypsum, or earth, it is q
powerful absorber. From the time it is
gathered in the COW until it is eaten in the
family, the greatest care must be given tc
the Tactical product. Not only that, il
reaches still farther; the food, the water
must not possess the odor But generally
the worst is In the vessels and the atmos
phere that comes in contact with it. These
at least if impure, impart their impurity
however impure the milk may have beer
before.-PrG6rSe Farmer. ..G