St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1870-06-10
Chr farm and Garden.
Prize Essay on .UdhiHg ana
P0rhiHg BHff"r.


MNNAGEMENr OF TIE MILK-The
advantage gained during the hot season
10y the rapid and complete cooling OF
milk aS soon aS it comes from the COW,
can hardly he ovcr-e>timated. as recent
experiments show that the milk, thus
cooled, will keep swceter much longer
and yield lis cream more readily and
more abundantly; and, as all experience
has proven that the quality of butter
made. depends greatly upon keeping the
milk IN such a state rs To secure all the
rrca II. y >;I.in" OF labor i, effected by
this process, Il the milk, when cooled To
the required temperature (-iXty degrees, }
may he set in deeper vessels. thus dimin-
i$hin., greatly, the number OF Vessels re-
quircd. and. consequently, the labor OF
cleansing them.
In lar-r dairy, TIE washing md
~cHIdin-. OF the SHALLOW pans 80 much in
",r, is always laborious and tedious
process. There are many methods. more
or lc~s simple, for cooling milk. Patents
lave been granted for various plans, and
many cntcrprl>iug dairymen are testing
ingenious devices of their own. with eN-
ceilcrt success. If it i not convenient
Ia procure 4 cooler. the milk may be
r"o!,d 10y -yttiug some large pals into a
trough or box. partly filled with vc~v
ro.d water. and pouring out the milk in
t. these pals a fast ~ II Is drawn from
the cows. allowing it to stand until of the
required temperature. il necessary. re-
ncWin- !hc water.
7He P"ks used in milking should be
madr oL tin, never OF wood. 1t j. very
difficult, almost impossible. to cleanse
w"?den pals 80 perfectly that they will
not impart SOME degree of acility to the
milk. though it may he am iusensblc de-
@rcc. Owing to this fact, some factories
make an absolute rcqu!sition that only
tin pals shall be used by those who fur
ni-lr them with milk
1Hc DttHy- y-HrouL-AIuch Of the sue
cess of buttermaking depends upon the
fitness OF the place or room where the
DAIRY Is kept, and upon lis condition as
to cicaniiuc~> and freedom from taints
and odor> Of every description. If Il
cellar Is used. it should he dry one.
and perfectly clean TO the rcmotcst cor
ncr>, ,having no hidden remnants ofdecay-
c't vegetables or fruit, or anything which
could possibly offend the most delicate OIL
factories. Ii 4 room in the dwelling
house Is used. or milk-housc, built sep
aratrly. which is perhaps, better, it
should not he situated near II hug-pen.
stable. or anything OF the kind, nor
should anything likely to impart It's odor
to the milk, as smoked ham. Goldfish, on
ions, or even potatoes, be allowed n
place Ill the room. Nothing will receive
Il faint more easily than milk or cream
and all bad odurs absorbed by the milk.
are certain to be concentrated in the but
ter. ihey nct having the accommodating
disposition TO run off with the buttermilk
We have known butter to be spoiled in
consequence OF the milk standing in the
room with a smoky furnace, and it is
sometimes sen>ibly effected by the smoke
of burnt-2rease and other unpleasant
smells from the cook-room. SO if Il milk
roons communicates with the kitchen,
the door should be kept closed.
IenP rut,nr.-'Thc milk. whether in a
cellar or III a room above ground, should
hr kept cool in the summer, never being
allowed to reach temperature, above
sixty degrees though it may fall below
without detriment. Milk should be set
upon racks, s,rathcr than shelves, so that the
air may circulate freely under it, rs well
as over and around it. Racks are made
in various ways: the most convenient
we know of is constructed as follows
lake \ Gx6 pine post, of 4 length suited
TO the hight of the room, place it upright
upon pivot so that it will rcvolve, and
nail Stats OF half-inch stuff to each side OF
the post, ,at such intervals rs will be room
for the pans OF other vessels used. Two
such Stats nailed to opposite sides of the
post, will support two pans OF milk, one
on each side of the post. The rotary ar
rangement enables one to stand i'll the
same place TO skim whole rack full of
milk. II pans are used, the seamless
ones are best, but deeper vessels, either
OF tin or earthcrn-ware, are perhaps pre-
ferable, provided the milk is cooled be-
fore being set
3 u ashhg ct'Me Utensis.-The greatest
care Is requisite in cleaning these vessels,
OF whatever material or form, as also of
all other utensils employed in butter
making. This is matter of much
greater Importance than many suppose,
as the smallest neglect in regard to it is
sure to tell uDon creoro ,,J b,t+or Tho
pans and pals should be thoroughly
washed, in two waters, each time being