The Plymouth Democrat. (Plymouth, Ind.) 1869-1941, 1870-01-27
FARM AND HOUSEHOLD
Scalding Milk Vessels.

IT used to be the practice to scald milk |
pans and milk pals, and it is the practice |
yet.
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? 1t
is experience. 1t has been found that
scalding 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, 80 little that it cannot be
seen with the naked eye.) Experience
led here, and philosophy followed to cor
rOborate it.
You cannot cleanse 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 animalcula; 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 earth; 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.
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 a cheese factO-
ry, the proximity to 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.
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 endured?
Butter kept in the room over night with
the family Tin winter), is not fit to use. Il
has absorbed so much of the odOrs that il
has become foul. The taste of the bad all
is plainly perceptlble. But cover YOU
butter plate (nOt an old one) with tight
f dish-say a tin basin, and your butter will
, be found much the same as when it wa:
, placed. 1t is, however, only perfect wher
{ kept-not occasionally putin pure air
: HOusc-kecpers take note. When once
J tainted it can never be cured, but tena
5 ciously holds all it has, and gets all it can
| Like charcoal, or gypsum, or earth, it is
powerful absorber. From the time it i
gathered in the COW until it is eaten in tn,
family, the greatest care must be given t.
t the ,lactea product. Not only that, i
reaches still farther the food, the waite
must not possess the odor. But general,
the worst is In the vessels and the atmOs
phere that comes in contact with it. These
| at least if impure, impart their impurty
; however impure the milk may have beer
before.-PrGirie Farmer.