Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1873-07-30
Milking and Care of Milk.

There is no place about the farm where
order and method, as we'll as perfect
cleanliness, are more necessary than in
all the operations of the dairy, and this
should ;9tad BY 40 A. means r .,,. be inter inter
This should be carried still
further, from the pasture to the milking
yard. The object is to get the greatest
quantity of milk at the least waste to the
animals which furnish it. They should
never be b lrried from the pasture to the
yard, and when in the yard should never
be assailed with harsh language, much
less blows; for all these invaribly dimin-
ish not only the quantity but also the
quality of the milk They should also be
MIXED at regular intervals, as
nearly as possible, of twelve hours
each and not later than five
o'clock in the morning, since the, COWS
like to Craze upon the grass while yet it
is wet with dew.
Milking once commenced, the opera
ton should not be intermitted until the
udder is darwin dry, and it is
better that the same COWS be
MIXED in regular rotation than
otherwise. Racing about the yard
in play should especially be interdicted,
as we'll as loud talk and gossip, but on the
other hand singing, whistling, or low talk
to the animals themselves seem always to
receive their unqualified appreciation.
Indeed, we have seen COWS that would not
allow a bOisterOus person to milk them
at all, but would stand quietly chewing
their cud while some softhanded maiden
MIXED.
If the milk be not at once carried to the
cooler, it should be Immediately poured
into a suitable vessel where it can be kept
secure from dust or danger of be ing over
turned. The milk should, however, be
cooled as soon as practicable, especially
ii designed for the cheese factory, and
should be left exposed to the air until the
animal heat has all escaped.
If designed for butter the cooling
should not be intermitted, but if. set in
shallow pans in cool cellar or
milk room, the animal heat will escape
naturally g
We have heretofore urged the necessity
Of perfect cleanliness in the milk-room,
for whatever odors may be floating in the
air Of these rooms are sure to be taken up
by the milk and cream. All the utensils
used also must be thoroughly scalded and
aired every time they are used. The care
of the churn is not the least important of
these, and for this reason the churn that
is the most simple in its construction and
the most easily cleaned is in the best re-
pute among dairyWomen; for churn that
has been saturated with the oder of fer
menting buttermilk and cream will inev-
itably impart it's disagreeable quality to
the butter, and once imbibed it can never
be eradicated from the butter SO tainted,
but on the other hand it will increase the
longer it is kept. When utensil is found
to have permanently contracted mustiness
Or other foul faint, it should be thor
oughly soaked in Iime-water, or first
washed with weak lye to be followed
with lime-water ard afterward cleansed
in the usual way, with scalding water If
care and skill are used in the various
processes of butter making and moder-
ately cool place be had for setting the
milk and keeping the butter there will be
no difficulty in obtaining first class
prices for the commodity at all
times.
There is no reason why a uniformly
good quality of butter should not be
made in the West, and yet there is more
bad butter comes to our market than to
any other perhaps in the world. There
are only three causes which operate to
cause this. First, want of care in the
manipulation of the milk and butter.
Second, the want of cool, uniform tenn
perature for it's, manufacture and keep
ing; and third, the absence of some means
by which the butter may be transported
without melting or getting soft. The two
first may be accomplished with more or
less ease according to the location. The
latter will undoubtedly be furnished by
transportation companies whenever the
quantity transported is sufficient to war
rant the arrangement Of cars for the pur-
Western RuraL