Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1873-05-03
MILK.

MlLk,
As the product of the dairy in this
country is one Of the most universal,
and furnishes one of the largest sources
of the wealth of the United States. it
seems proper that any and all knowl
edge derived from the experience of
those who have had the greatest prac-
tical advantages. both by scientific re-
search and untiring. persevering and
practical demonstrations. which have
resulted in great advantages over the
ordinary process, generally practiced
bv our predecessors from time immemo-
rial. should he freely made known. l
say it seems to me to possess an impor-
lance scarcely equalled by any other
improvements of the day. and should
be brought to the notice of all, whether
the possessor of one COW or one thous-
and.
milk. like blood, is O living fluid,
and begins to die as soon as it leaves
the seat of vitality, and has just that
heat which most rapidly accelerates a
change to damage it." Hence it be-
comes matter of the first importance
that the animal heat should be expelled
as soon as possible after being drawn
from the COW.
The following method, as now prac-
ticed in the main by all our best butter
and other manufactures of milk, and
the best dairymen of the country, will
be matter of great interest to all who
may adopt it. Nearly every manufac-
turing establishment of milk, which re-
ceives milk from different diaries. has
set of printed rules, which, though
varying slightly in the expression, yet
all agree in the main principles. Twill
therefore adopt the substance of what
all agree in. and, to a considerable ex-
tent, copy the language verbatim.
l. The milk shall be drawn from
the COW in the most clearly manner,
and strained through wire cloth strain
ers; (aftelwald it is strained, by some,
through fine linen, and others use fan
mel strainers)
2. The milk must be thoroughly
cooled after it is drawn from the COW,
in the can in which it is contained. in
tub or vat deep enough to come up to
the hight of the milk in the can, con-
tanning three or four times as much
water as the milk to be cooled; the
milk to be occasionally stirred until the
animal heat is expelled.
3. In Summer, or in the Spring and
Fall, the water shall not be over fifty
two degrees temperature. This may be
drawn from a well or made cool by the
introduction of ice, or better still by
running water from spring where the
temperature of the milk within forty-fve
minutes to below fifty eight degrees;
and if nights milk, to remain in such
bath until the time of bringing it to the
fact ~. and to be below fifty-fve de-
grees. The IN, rlings milk not to ex-
coed sixty degrees when brought to the
factory.
4. In the Winter or in the freezing
weather, the water should be kept
nearly at freezing point by the addition
of ice or snow, that the temperature
of the milk be soon reduced below fifty
degrees.
S. In the Spring and Fall weather a
medium course may be pursued, so that
nights milk shall be cooled within an
AouI oelo" Hlty ueSIeeS.
6. If in running spring water, it
should be SO arranged that the water
flow over the top to carry off the warm
water. The can in which the milk is
cooled should be placed in the water
Immediately after the milking, and re-
main there until the process of cooling
is finished.
Z. The nights and mornings milk
should be separately cooled before
mixing.
8. Cows should not be fed on turnips
or any food that will impart an unpleas-
ant odor to the milk.
In the manufacture of butter, the
milk when cooled is set in tin cans about
twenty inches in hight and six inches in
diameter, and in vat of cold water as
near forty-6ve degrees as convenient; if
higher, the water should be cooled.
The cream will, in this way, separate
entirely from the milk in few hours,
but is usually allowed to stand twenty
four hours for convenience, when with
a funnel-shaped dipper it is removed
and placed where it becomes slightly
sour, when it is churned with a dash
churn, being kept in a cool place.
PRESERVED ORANGE PEEL.-Clean care.
fully; cut in thin strips; stew in water