The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1875-06-24
Management of Milk for Making
Butter.

Judging from the immense cargocs of
miserable greasc-butter that are sent to
market, there is much to be learned with
reference to the proper management of
the milk. In recent address, S. T..
Lewis, dairyman of Chenango County,
N. Y, said:
l think that there is no branch of in
dustry SO universal as the handling of
milk, and SO little really known about it
as the rising of cream upon milk. Few
are aware Of the very sensitivencss of
milk to atmospheric changes. Mercury
itself is not much more SO. 1t is ques-
ton among many as to what depth milk
should be set to get the most cream upon
a given quantity Of milk. 1t does not
make so much difference as to the depth
of the milk as it does the protection of
the milk from the acid or souring. AS
soon as the acid commences to develop
itself in the milk the cream ceases to
rise. Many of you have seen milk sour
and whey off in from ten to twelve
hours time, and in such cases there is
as much cream on milk two inches deep
as there is on milk six inches deep. The
reason of this is that the acid commences
to develop itself in the milk before the
animal heat leaves it; hence there is lit
tic or no cream of any value, without re-
gard to depth. With clear, dry atmos-
phere the cream will rise clean in the
milk but in that condition of the atmos-
phere that hastens the acid in the milk
the cream will not rise clean, but seems
to hang in the milk, and this even when
the milk is protected from the acid by
being placed in cold water.
The advantages and benefits arising
that it facilitates the rising Of the
cream and protects the milk from
the acid until the cream has time
to rise in an unfavorable condition
of the atmosphere. For cream to rise
readily on milk set in water the at
mospherc in the room should be warmer
than the water, provided the water is
cold enough to protect the milk from the
acid There will as much cream rise on
milk set ten inches deep in cold water
IN one hour as there will on milk of the
same depth not set in cold water in
twenty-four hours. When milk is set
in cold water the cream commences to
rise at once from the bottom of the milk,
but on milk not set in water the cream
after few hours commences to form
upon the top of the milk and gradually
grows thicker. To those who wish to
set their milk in water, if they do not
wish to make cheese, would recon-
mend the large pans, and to those who
wish to make cheese in connection with
their butter to use the long coolers,
nineteen inches long and eight in diam
eter, for the reason that the cream can
be skinned clean from the coolers at
any time, while the cream cannot
be skinned clean from the pans
until the milk thickens or the cream
hardens. Those who do not have run
ming water should have the pan for hold.
ing the water some ten inches longer
than the pan for the milk; then ice can
be put in the END of the pan; the water
will equalize its own temperature. In
skimming the cream off from the milk,
there should always be milk enough
skinned in with the cream to give the
butter when churned bright, clean
look. Butter churned from clear cream,
little or no milk skinned in with it, will
have an oily or shiny look to it when it
comes, which shows that the grain of the
butter is destroyed. Cream SKINNED
from different milkings, if churned at
the same time in one churn, should be
mixed eight to ten hours before churn-
lug -iouS cuOuSu lOT IL W dSslmlldte anu
all to become of the same chemical con-
dition. Then the butter will all come at
the same time-otherwise there will be a
loss, part left in the buttermilk. Cream
should be churned in its first acid, as
near as may be. After the acid has de
veloped itself to certain extent it will
begin to eat up the cream and injure the
quality of the butter.-N. Y. Herald.
The Young Mems Christian Associa
ton of Newark, N. j., recently built on
elegant hall, thereby mourning debt
which they are unable to liquidate
Foreclosure of the mortgages on the
building is threatened, to avert which
the business community of Newark arc
appealed to for aid to save the hall fol
| the association.
GEORGE LAMONT STEVENS, an homes,
farmer of Kennebunk, is in Boston il
search of his wife-a "purty good look
ing woman, with nose not eggsactly &
snub, but sort O. wide, and real plump
with the purtiest arm thar is out" Mrs
Stevens got tired of living on q farm
and Is supposed to have plunged into
! the gayeties of the Hub, 7sa il .