Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1871-02-22
Dairymen's Association.

aud payment Of dues was made the first bu-
siness. Mr.. 5. Faville stated that member
ship alone would enable persons to receive
the benefits of the association which are
the diffusion of knowledge, so that a better
article can be made, claiming therefore a
better price, and an united effort to secure
better market. The first order of discus
sion = Importance of properly cooling
and preparing milk for the manu-
facture of butter and cheese was TAX
en- up. H Drake led off; thought the cues
ton of handling milk was very important
one; the simple modification of the milk
was very hard to manage; the floating curd
was best handled by feeding it to hogs; had
rather have the curd float in the vat than
to huff up and float off the shelf after made;
had noticed from recommendation from good
authority that cans with ventilated tops
were a good thing dairymen too often
were careless about cooling their milk when
the weather was not very hot; stated case
to the point---a gentleman near Chicago put
his milk in close can without ventilation
and kept it till morning. when the milk was
tainted, aud all his customers displeased
with the article; milk should be stirred
frequently and brought down to $50
Mr. ingalls, remarked that cooling o. the
milk to $50 was necessary, because that
when milk rose in temperature to between
600 and 1000 degrees prtrefaction would i'm
mediately take place; farmers should see to
this when the milk is taken from the COW.
H. Drake stated that all devices for cool
lug milk come to the single point Of having
plenty of cold water; had a pail double the
common size, covered and filled with ice,
then set in The weighing can, and IS the
milk rose it fioated would advise its use;
| mornings milk should be cooled, If 1t is to
be drawn two or three miles. Mr.. Ingalls,
gave similar plan of cooling, as mentioned
by H. Drake, 1t succeeded WELL
S. Faville thought that all healthy milk
first soured, and it was only the badly han
died impure milk which become putrefied so
quickly; if during the hot months all the
milk was delivered well cooled to 65 degree
6 per cent more cheese could be made This
must be done by the patrons. The same
must be done IN order to make butter as the
ladies all know. Mr.. Drake went upon the
superstition that all milk was impure and
cooled it as preventative and for safety.
Mr.. S. Faville thought he would under or
binary circumstances allow the union of
morning and nights milk, If it had been
well cooled and kept pure; did not favor
the putting of pieces Of ice in milk. Mr..
Faville would like to lear from those who.
advocate washing butter. Mrs f, E. Will
cox had tried the making of butter the last
summer without washing, and had good
success. Mrs. f. Able thought that in hot
weather the curd which gathered in the butter
could not be worked out without working.
Mr. R. Fargo wanted to know how to get
out the butter-milk. Mr.. G. Rock well
advised every farmer to be his own sales
man deal direct with the commission mer-
chants make your butter good he sold
his own butter; he practced washing his
butter. Mr. Fargo stated that he made a
difference of ten cents per pound for good
butteri thought the Dutch did notsmake all
the poor butler. Mr.. Clapp wished to know
how much salt to the pound should be used.
The best 0nondago Filled salt was stated to
l, II, /,
the pound. Mr.. Fargo stated that he bought
a lot Of butter of Ialy and that it bad
been washed twice: aud that it sold for FIVE
cents pound in OHIO above any other
shipped. Mr. S. Fayille would have the
MIXED skinned before the least particle of
sourness appeared. This was concurred in
by Mrs. E. Able Remarks were made by
several about cleanliness of men in milking
COWS; also upon the necessity of having
some room kept separate for the keeping of
milk and making butter. adjourned until
evening.
Zee ming Session.--Mr D. Holmes of Fort
Atkinson presented a sample of hay which
he wished named. 1t attracted a consdera-
bic attention, and somewhat resen bled red
top. Mr.. Holmes stated that it formed
very good turf, cut heavy swath, and bis
cattle preferred it to timothy hay.
The second regular question was then
taken up, viz:-The cause and remedy of
the early decay of butter and cheese. Mr.
ingalls, read a short essay upon the subject;
thought the question of care and accuracy
should be constantly kept before the mind
the principal cause to be tainted milk the
remedy not easily arrived at bad odors.
such as carrion in a pasture, will affect
milk extreme heat; cows in heat, and
want of cleanliness are among other causes
saltidg COWS will help the quality of The
milk; an ounce of prevention is better than
pound of cure.
Mr.. ingalls, gave the chemical cons tit.
uents of milk, butter and cheese spoke of
the tendency of animal substances to putr-
fy under certain conditions and temperature
of atmosphere; would use as partial rene
dies-First reduce the animal heat of the
milk to below So or coo or as soon as pos
sible. Second-sait the COWS regularly.
and use constant vigilance and care Mr.
FayilIe followed nearly in the same'strain--
one reason for decay is either the cheese is
100 moist, or on account of heat. Either
you must reduce temperature or make the
cheese SO dry is to arrest decomposition
Floating curds was produced from milk,
which was not sour, but rather Extensively
sweet; so much SO us to be sickening in its
odors; thought the cause was not always
in the reach of the people floating curds
were seen in seasons of extreme heat, and
the opposite; believed it to be caused by
diseased COWS cited several instances
keeping up the proper health of the COW
will tend to prevent floating curdS and de-