The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1873-01-30
BUTTER AND CHEESE.

SION OF the Northwestern Dairymen's AS
ISOLATION, at Whitewater, we give a svn-
opsls OF the papers read by Mr.. w. Fl.
Rsynor, Mr.. H. C..Drake, and Professor
Manly Miles.
RAYNoR ON MILKING ANDJcARE OF COWS.
Beginning with the COWS in pasture, he
insisted on having them driven quietly
to the stable, it being fact we'll estab-
lished that any unusual excitement, either
in .hurrying or frightening, will effect I'm
favorably the quantity and quality of
milk. He did not consider it injurious
to drive COWS quietly half mile from
pasture, and insisted on having night as
we'll as day pasture; the latter he would
prefer nearer the stable. He would have
all offensive odors rem we'd both from the
stable and the pasture, rs he believed the
milk to be affected thereby.
None but frst-class mixers should be
employed. By good mixer, he meant
one who could milk almost any COW quiet
ly, steadily and rather quickly Such a
mixer in comparison with poor one, will
obtain more milk at the same milking, and
a longer flow during the season, besides
the gain in time, which is an important
item in a large dairy. Heifers are many
times permanently injured in being milk
ed by children or other poor mixers.
Each mixer should milk thessame COWS,
and in the same order each time. The
time of milking, both morning and even
ing, should also be regular. Cows viii
give the best flow Of milk at the time they
expect to be MIXED. They very soon
learn our time, our order and our mixer,
and act accordingly. The time of begin
ming, morning and evening, should be reg
uIar, and also the time between milking
should be as equally divided as may be
To obtain the greatest amount of milk
there should be no break in milking till
the cow is finished. Cows hould be
treated with great gentleness, and chill
dren should not be allowed to play around
the stable during the time of milking
Anything which has tendency to disturb
the COW, whether it be pain, fear o ex-
element of any kind, is unfavcrable to
the greatest quantity or Oest quality of
milk. The amount and kind Of butter
and cheese produced depends not only on
the amount and kind of milk taken from
the COW, but also on the manner Of treat.
ing the milk before it leaves the farm.
In order to present good article Of milk
but purified, and cooling is not necessari-
~ publication. Pure air is nature great
purifier, and we may safely conclude hat
it will do the work assigned it. Milk
must be bjected to the purifying pro-
cess, and pure air is the cheapest If is
not the only aid we have at command Cor
this purpose. Every time pail of milk
is taken to the can to be strained it should
be exposed to the air. This can be done
in mauy ways, but, situated as farmers
generally are,in no way more convenient
ly than by using a large dipper; not sim.
ply to stir the milk, but TO raise it in the
air and pour 1t again into the can, con-
tinuing this process till it has been thor
oughly exposed. This p an should be pur-
sued when milk is sent to the factory
twice day as we'll as when it is sent but
once. Where milk is sent to the factory
but once day, more impurities are sent
IN the morning than III the evening. Water
and ice, if convenient, should be used for
cooling, though care should be taken to
not reduce the temperature of the milk
too rapidly, as this interferes with the
purifying process. Expelling the animal
heat of milk by rapid cooling does not at
the same time expel its impure or purify
ing element. On the contrary, it has
tendency to retain it. The milk there5
upon should not be covered in cans as
soon as the milking is finished, for the
reasons already assigned. Great care
should be taken in keeping all vessels
used in handling milk we'll cieansed and
sweet. Tin vessels are the easiest kept
clean and wholesome. Mr. Raynor claim
ed in conclusion that,if all the conditions
he had named were met, there would be
but little trouble vita "tainted milk at
the factories, provided the factories did
their work properly. 8 staa5ss- 81. -a ~