The Wheeling daily register. [volume] (Wheeling, W. Va.) 1864-1878, 1870-03-21
, WEEKLY REGISTER.
Advertising Rates per Square.
scardirg MILK vessels.

1t used to be the practice to scald milk
pans and milk pals, and it is the ;prac-
tice yet. gr.. .sf
why is it done There is no Science
about it; philosophy has not led to it.
What is it then that induced people to
engage in what they didn't understand,
yet which was and is great good II
is experience 1t has been found that
sealding q vessel with hot water will
have an effect that cannot otherwise be
obtained.
What is that effecti Simply the de-
struction of little pores Of fermentation,
which propagate rapidly in dirt, and in
the least dlrf, so little that it cannot be
seen with the naked ey0.) Experience
, led here, land philosophy followed to cor
roborate it.
You cannot cleanse vessel, then,
without hot water And this water must
not only be smsckiDg hot, biting Your
- hand, but it must be absolutely boiling
hot, up to the point. Then you will kill
atfthe live aDimalculp, otherwise, You
viii 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, remem.
Der, is o powerful absorbent, like char
coal or plaster, or earth; and it will hold
what it gets, improving on the rankness.
In winter this is less the case, yet it is
the case. In the summerit iSall-impor-
tant to attend TO it.
How necessary, then, to see that the
b hands having tie handling of milk in
charge are 10 be trusted. This is as
necessary as anything, and is the first
necessity-the necessity on which hangs
the rest. ..y.s-r
The dirt being away, the air must be
pure. 81 80
This you cannot scald; You must there
fore resort to other neans-aTd these
means are, not confined bad air Of the
cellar of milk-rooms, especially foul
with vegetable odOIs; nor the aroma of
the dunghill; the rank, uriual steam Of
the stables; nor in the case Of cheese
factory, the proximity to pig pen; bat
au avoidance of all of them, for these
things will IS certainly affect the milk
as the dirt left in the pan.
An absolute freedom from everything
that is offensive in odor OF flavor is the
requisite to prime cheese, or first quail
ity of butter. Who has not detected
the common faint of the stables in milk
and cream? Can this be eaduredf
Butter kept in the room over night
with the family Gin winter is not fit to
use. IL has absorbed so much of tie
odors that it has become foul; taste Of
the bad air is plainly perceptible. But
cover your butter plate (uot an cid one)
with tight dish, say tin basin, and
your butter Will be found much the
same as when placed there. 1t is, how
ever, only perfect when kept, not occas-
ionally put, in pure air. Housekeepers,
take note. When once tainted il can
never bs cured, but tenaciously hold all
it has, and gets all it can. Like charcoal,
or gypsum, or earth, it is a powerful
absorber. From the time it is gathered
in the COW until it is eaten in the fam
lily, the greatest care must be given to
the tactical product. Not only that; it
reaches still further; the food, the
water, must not possess the odor. But
generally the worst is in the vessels and
the. atmosphere that come in contact
with it. These at least if impure, i'm
part their impurity, however pure the
milk may have been before IJeStera
Farmer.