The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1874-09-08
agricultural department.
CONDUCTED BY ALBERT CHAPMAN
CLEANLINESS WITH MILK.

CLEANLINESS WITH MILK.
lis,r,- Lewis expresses himself as fol.
low, ~uh ,egard to the proper care Of
milk
lie says milk comes to us loaded with
germs prepared for its own destruction.
Thee petrefactive germs cen be retarded
of hastcped 10 their growth, and they can
be killed by heating to 2l2 degrees.
Freshly drawn milk also emits an animal
odor. This is worse in unhealthy than
in healthy COWS. Few people relish new
milk when just drawn. This animal odor
has caused us great deal oil trouble.
We used to think it was gas, but have
had to give up that idea. The best deo-
dorizer of milk is pure air. We use
pail with small holes in the bottom,
through which the milk is poured into
the milk cans. The milk falls through
the air in very small streams, and, in this
way. is thoroughly deodorized. 1t is first
strained through cloth, before it enters
the perforated pail Never aerate milk
10 the stable or where the air is impure,
for it may be made worse. The pure air
OF heaven is just what is wanted He
had made man. experiments to test this
question. He took three lots Of milk
that we're exactly alike.
No. he aired and cooled down to 81
degrees.
No 2 was shut up in can at w de-
grees, or the natural temperature OF fresh
milk, and exposed to the heat Of the sun,
as milk is exposed when carted to the
factory or the village market in open
wagons.
No. was exposed to bad odors, and
:. - :. Ia r"troGed. and in
seventy minutes it was rotten
No. 2 in seven hours was in the same
condition as No. 3-spoiled
No. ], after standing 100 hours, was
perfectly sweet showing how milk varies
under different circumstances
There are other taints from unclean
pals and pans. These taints may be
killed by boiling water. Water at a low
temperature may destroy but nothing less
than 2l2 degrees is safe. And now, to
all who use wooden milk pals he would
say, use them no longer for milk pals,
but buy tin pals for milk. Hogs are
said to need sour swill, and wooden pals
are just the things for them, but they are
never fit for milk pals The heater your
wife is toe sooner they will be spoiled,
for if she is neat she will very soon scour
IF the coat OF paint, and then, after each
scalding, the pail will be put out on a
post or laid on shelfto dry and get aired
in the sun. The effect that follows is the
drying and shrinking Of the wood, by
which hundred little seams will be
opened on every square inch of surface,
each Of which is large enough to take in
the particles or atoms Of milk. When
the farmer comes to milk into these pals
at night, the milk acts on the pail as it
does on all dry wood, by swelling it up
and shutting all these seams with the
milk in them. The next day the particles
Of milk are there. out Of the reach Of the
neatest housekeeper, and the pals are
again put in the sun to dry. The shrink
ing process is repeated, and the milk is
exposed to the same condition as the sam.
pie spoken Of, which il seven hours was
rotten. The next time it is used it iun.
parts faint, ferment like yeast which
will under variable circumstances destroy
the whole mess Use tin for all milk
vessels, and have as few seams and short
angles in them as possible.
There are other kinds OF taints. Cow
stable taints are the most inexcusable O
all. He had been called in to see some
cheese at 4 store in his village. The
grocer said he had bought some cheese O
enc Of Mr.. LIS neighbors which did mo-
quite suit his customers, and he wanted
to know what was the matter with it
81 looked at the cheese said Mr. l..
rubbed little between my fingers, smell
of it, tasted it, and told the grocer to LEI
me go-I did not want to say anything
about it But, said the man, we wan
you to tell us what ais this cheese. L
cuts well and feels well, but there il
something peculiar about it, We'll,
said |, If must tell you, Mr-dic
not put in quite enough milk with hi
COW manure to make good cheese of it.