Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1873-04-18
FARM AND FIRESIDE.

MILK AS the product OF the dairy III
this country is one Of the most universal and
furnishes one of the largest sources of the
wealth Of the Unted States. it seems proper
hat anv and all knowledge derived from the
experience of those who have had the great
est practical advantages, both by scientific
research aud uutirlng, persevering and
practical demonstrations. which have result
ted in great advantages over the ordinary
process, generally practiced by our prede
cessors from time immemorial, should be
freely made known say. it seems to me
to possess an Importance scarcely equalled
/ by any other improvements Of the day, and
should be brought to the notice of all, wheth.
or the rossessor of one COW or one thousand
milk, like blood, is living fluid, and
begins to die as soon as it leaves the seat OF
/ Vitality, and has jvst that heat which most
r.pidly acceleratss change 10 damage it"
Hence it becomes matter Of the first i'm
,,orrsnce that the animal heat should be ex.
DELL d as soon as possible after being drawn
rom the COW.
The following method, as now practiced
n The main by all our best dairymen OF the
,.oun,ry, will be matter Of great interest
t, all who may adopt it. Nearly every
| ..anufacturirg establishment of milk, which
ceives milk from different diaries, has
.et OF printed rules, which, though varying
tightly in the expression. yet ell agree in
he main principles I vii therefore adopt
ne substance Of what all agree in, and. to
:, considt rable extent, copy the language
| erbatim.
/. The milk shall be drawn from the COW
the mot clearly manner, aud strained
ugh wire cloth straiuers; (aiterward it
strained, by some, through fne liuen.
I'D others use fam lstrain,r,).
! 2 The milk G,ust be thoroughly cooled
| tr it is drawn from the COW in the can in
| which it is contained, in tub or vat OF cold
water deep enough to come up to the hight
| t t1c milk in ctp, confirming three or four
INES as much water as the milk to be COOL
+; the milk to be occasionally stirred un-
| j The animal heat is expelled.
| 5 In summer, or IN Sprlug and Fall,
he water shall not be over titty-two degrees
temperature. This may be drawn from
veil or made cool by the introduction of ice
bette still by running water from spring
| where the temperature will be uniform nee.
,-sary to reduce the temperature OF the milk
within forty-6ve minutes to below fifty eight
| iegrees and if nights milk, or remain in
.uch bath until the time of bringing it to
be factory, and to be below 6fty-6ve de-
II,
ixty degrees when brought to the factory.
4 In the Winter or in the freezing wealth
r, the water should be kept nearly at ireez.
ng point by the addition ofice or snow. that
| t. temperature of the milk be soon reduced
elow fifty degrees.
In the Spring and Fall weather. medl-
I'm course may be pursued. so that nights
| milk shall be cooled within an hour below
fifty degrees.
6 II in running spring water. it should
,e 80 arranged that the water flow over the
up to carry off the warm water. The can
which the milk is cooled should be placed
the water Immediately after the milking
and remain there until the process of COOL
,pg is finished
7. The nights and mornings milk should
be separately cooled before mixing.
g. Cows should not be fed on turnips or
my food that will impart an unpleasant odor
% the milk.
In the manufacture of butter, the milk
| when cooled is set in tin cans about twenty
inches in height and six inches In diameter,
md 10 vat Of cold water as near for,y-6ve
legrees as convenient if highes, tho water
SHOULD be cooled. The cream will in this
say separate entirely from the m TX in
| CIV hours. but is usually allowed to stand
twenty four hours for convenience. when
With tunntl-shaped Upper it is removed
nd placed where it becomes slightly sour,
when it is churned with dash churn, being
Kept in cool place.
| SuBDu1Na Vicious HORSE The fol.
lowing is description Of what is said to be
certain way Of subduing vicious horse.
tits worth trying:
| Take cord the size OF common bed
cord, put it in the mouth Of the horse like
1T. and tie it tightly ON the animals head,
passing his lett car under the string. not
painfully tight, bur tight enough to keep the
+ar down, aud the cord III its place. This
lone, pat the horse gently on the side Of his
head, and command him to f, How aud in.
,taul, the Torso obsys. perfectly subdued,
| I'D as grn'lA aud obedient as welt train.
ri dog; suffering his feet to be lifted with
antire impunity, and acting IN all respects
like ao old stager. This simple string thus
tied makes him at once docile and obedient
as any one could desire"
EGG SAUCE FOR FISH Boil one or two
eggs quite hard When cold (Which you
may hasten by throwing them into cold wa
ter) chop them quite fine. whites and yelks
together. Taste the liquor in which your
.alt fish and parsuips have been boiled -
II not too briny, take some of this, and,
with the addition of little water or milk,
make good tied butter With -four and but.
ter. When smooth, throw it in your chop.
ped up eggs; give it one boil up, and
transient to your sauceboat.
VIENNA CREAM The whites of two
eggs. two ounces Of red current jelly two
ounces of raspberry jelly. one ounce of sif
I'd loaf sugar; put all into bowl, and
until it rises into stiff froth serve in
glass dish or in custard cups. Though of
dark shade of red when beginning to whip
IT, 1T becomes paler and paler as the froth
rises, and when finished is a very pale shade
Of pink Apricot jelly can be used also
but requires some drops of cochneal to give
it proper tint of color.