Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1873-06-27
ARREsTING DECAY OF POTATOES
HIILK-ITs MANAGEMENT.

There are few animal substances that
faint and spoil more readily than milk; and
every house-keeper should know how TO
take care oft. The curds in new milk are
held In solution By the presence off little
soda, which may be neutralized by putt g
little vinegar into the milk when it be-
comes thick because the curd is no longer
Dissolved, or soluble in water or whey. By
keeping bottle of strong solution Of CON-
mon super carbonate of soda, and adding
teaspoonful to quart Of milk, stirring the
milk, 1t viii not sour before it is needed for
use. Mr.. Willard, who conducts the Dairy
Department of the Rural Neav Yorker, has
these remarks on the management of milk
in that dairy State:
SIT has been demonstrated repeatedly
that the cooling and aersiion of milk at the
farm and as soon as drawn from the COW,
puts it in condi.i ion to keep sound for a
much longer period than when no such
treatment is had. 1t has been repeatedly
proved that during the caring Of warm
milk TO the factory it decompOses rapidly,
and not unfrequently, in hot weather, be
comes putIid and rotten. Floating curds
are the result Of such milk, and all could
have been avoided had the milk been cooled
and serSted as soon as drawn from the COW.
To charge tbs manufacturer with the fault
of floating curds and poor cheese under
such circumstances, is unmit.gated abuse,
and yet we not uDfrequently hear of cases
of this kind, and where the patrons have
Tesorted to law to compel the manufacturer
Il, = L. L. oh nl.a u,
believe that cheese makers should be held
responsible for their work when they have
good material to handle, but to compel them
TO bear the loss on rotten milk, caused by
neglect of patrons, is not much better than
robbery, to say the least.
"No one but those who have bad some
experience in the manufacture of bad milk
can appreciate the vexstion in its manipu-
lation and the trouble the curds and cheese
will sometimes give. Ifpstrons could have
areallzing sense of this side of the ques
ton, they would be more ready u adopt
means for impr )vement.
"Again; every factory that sends out i'll
favored or defective cheese, not only loses
In reputation and In money receipts, but by
throwing such goods upon the market, the
sale and price Of fine cheese are more or
less affected"
Milk may come to cities in as bad condi-
ton as 1t goes to cheese factories sometimes
AZ the North. Mr.. Willard thus describes
the latest process for airing and cooling
milk by dairymen in Herkimer county,
where he resides:
"Now the operation of the machine is as
follows: The pump is set into the can Of
milk, and being put in motion, the milk
rises, charged with ali, which is drawn
through the rubber hose. At the top Of the
pump the tube enlarges considerably, and
the part iatting over is pierced On-lhe bot
tom with holes, so that SIS the milk reaches
this little receptacle at the top, it passes
through the holes and falls in a sprsy back
again into the can. IL takes about five
minutes 10 pump up thirty gallons of milk,
though Of course the time may be lessened
by increasing the capacity of the pump
The milk in this way is thoroughly aersted,
and by drawing the sir through the rubber
hose from an icebouse or through ice, the
milk may be very rapidly cooled.
''The machine is decidedly novel in its
construction, but whether it is any improve
ment on other devices, can only be deter
mined by trial in the dairy"