Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1874-01-24
Farm. Garden and Household.
Keen Cow,

People generally believe that there is
but one kind of COW Is milk, always sup
posing there is no sa1lteration, but no
mistake can be greater. The milk sold
from wagons. has the following charac-
teristics 1t is of uncertain quality,
. and it is almost always poor on account
of the feed, such as bran, steamed hay,
and brewers grains. It is injured DUR
= ing-the. journey from the farm or by the
various transits to the Consumer. and
it rapidly changes. Many of the cows
are unhealthy; little care is taken by
those who milk to secure perfectly clean
milk, and the odors of the barn yard
and stable where manxcows are kept,
where personal supervision as to details
is impossible, impart a bad favor to
the milk. Such milk is certainly unfit
for infants. All this is said on the
suppositien that there is no kind of
adulteration.f Condensed milk is not
open to some of these evils. There is
really no way for families to get good
milk but to keep COWS themselves. In
cities and towns it would be a good
plan for several families to unite and
keep one tirst-rate COW. But, generally,
one family should keep COW, and this
can often be done in city as we'll as in
a village, providing stable is on the
premises, for where carriage horses can
be kept COW can. am informed that
many of the anstocratic 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. sg
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 &C
tive influence, not only upon milk and
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
hnence of direct light, only in a feebler
degree. The first effect, however, of a
small quantity of reflected hght-a
quantity that would. enable one with
good eyes toread ordinary prints to
heighten the color of cream during an
exposure of thirty-six to forty-eight
hours. AS soon as the quantity of
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, it's surface is soon
covered with mold and pimples, where
the same milk, standing in 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 if ex-
posed to the light, even though it may
be covered with ne.-Rur0I 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, q
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 we'll 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 a wooden rag, then mix an
equal quantity of strong tea and vine.
gar, with which the silk is washed by
rubbing it with a piece of flannel. Ii
must be made very wet. Smooth the
silk carefully, folding it, and in about
fifteen minutes iron 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.
ssg Where the Profit Lies. 'F
The great incomes from diaries 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 tC
make the product of his herd as large
as possible. He realizes all the time
that his income will be small unless hi
COWS give liberal flow of milk. They
are, therefore, supplied with an album
dance of the right kind of food, no
only in June and July, bat the yea.
through. Only by the same manage
ment can butter and cheese diaries b,
made to return satisfactory income
A good COW in the hands of a milkmal
will return the owner 800 for the same
Ifinthe cheese dairy she yield but 1 ,50
quarts, the price of cheese is not charge
able for the difference in the receipts
Give the herd good feed if you woult
have Liberal returns for the food given
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