Port Royal commercial and Beaufort County Republican. [volume] (Port Royal, S.C.) 1873-1874, 1874-02-05
Earn. Garden and Household.
Keep q Cow.

49, Keep a Cow.
= People generally believe that there j
but one kind of cows milk, always sup
posing there is no adulteration, but n,
mistake can be greater. The milk solt
from wagons has the following charac
teristics 1t is of uncertain quality
:. land it is almost always poor on accoun
of the feed, such as bran, steamed hay
aud brewers grains. It is injured dur
ing the journey from the farm or byth,
various transits to the consumer, ant
itrapidly changes. Many of the cow
are unhealthy little care is taken b.
those who milk to secure perfectly clear
milk, and the odors of the barn. yari
and stable where many COWS are kept
where personal supervision as to details
is impossible, impart q bad flavor tt
. the milk Such milk is certainly unfit
for infants. All this is said on the
supposition that there is no kind oi
adulteration. Condensed milk is moi
open to some of these evils. There is
really no way for families to get good
milk but to keep COWS themselves. In
'scities and towns it would be good
plan for several families to unite and
keep one frst-rate cow. But, generally,
; one family should keep COW, and this
can often be done in city as well as in
a village, providing stable is on the
premises, for where carriage horses can
be kept COW can. I am informed that
many of the aristocratic wealthy fami-
lies in the upper part of New York keep
cows as much as they keep servants,
and they find it great advantage
Country Physician.
The Action OF Light on Milk.
? Direct sunlight very soon spoils milk
or cream by premature souring and de-
composition. The effect of indirect or
reflected light has been but little OBJ
served. It nevertheless exerts an ac-
tive influence, not only upon milk and
3 cream, but upon butter and cheese
while curing. The general effect of
light upon milk and cream is to hasten
the action of the Tactic yeast, and then
the formation of alcohol, and after that
to hurry up putrefaction, and these
changes are occasioned by the influence
of reflected light the same as by the in
Auence of direct light, only in feebler
degree. The first effect, however, of a
small quantity OF reflected ight-a
quantity that would enable one with
good eyes to read ordinary prints to
heighten the color of cream during an
exposure of thirty-six to forty-eight
hours. AS soon as the quantity of
7 light allowed to fall upon milk is in.
creased beyond the small amount
named, its influence is manifested upon
the cream causing it to become sour
and stale, lose color and flavor, and, if
the light is strong, its surface is soon
covered with mold and pimples, where
the same milk, standing in a more
shaded position, will be all right. The
conclusion is, that too much light is
doubtless often the cause of faulty but
ter; and even after it is manufactured,
butter, like cream, will soon fade il ex-
posed to the light, even though it may
be covered with. brine.-Rurdl Home
.-... To Clean Last Years Silks.
For the remaking of last years black
silks, may be recommended an excellent
mode of cleaning. Rub each breadth
carefully with wooden cloth to get the
dust from the surface, then sponge it
all off with water in which one or two
black kid gloves have been boiled, a
quart Of water for a pair of gloves !;
iron while wet, with extremely hot
irons, on the wrong side. For colored
silks the same colored gloves to be
boiled. For this. purpose it is well to
save old kid gloves of all colors. An
other mode tried with great success is
the. same process of rubbing off the
dirt with wooden rag, then mix an
equal quantity of strong tea and vine
gar, with which the silk is washed by
rubbing it with piece of.fanneL 1t
must be made. very wet. Smooth the
silk carefully, folding it, and in about
fifteen minutes ironi it on the wrong side
with very hot irons. This applies only
to black silk, black ribbons, cravats,
ETC., but might be injurious to colors.
-.. Where the Profit Lies.
The great incomes from dairies where
the milk is sold in market comes from
good feed. From the nature of the
business, he who is engaged in it is
spurred on and encouraged each day to
make the product of his herd as large
as possible. He realizes all the time
that his income will be small unless his
cows give liberal flow of milk. They
are, therefore, supplied with an abun
dance of the right kind of food, not
only in June and July, but the year
fhrornh nn1u h1, tho cop,n
ment can butter and cheese dairies be
made to return a satisfactory income.
A good COW in the hands of a milkman
willreturn the owner 800 for the same
Ifinthe cheese dairy she yield but 1,500
quarts, the priceof cheese is not charge
able for the difference in the receipts.
Give the herd good feed if you would
have liberal returns for the food given.
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