Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1876-07-12

Care Of Dairy Utensils.

Care Of Dairy Utensils.
All dairy women are aware that every
utrn,il used for milk, cream. butter and
cheese must he kept >crupulously clean.
but iudrinr hv the letters often puji>hcG
ON the subject all are not fully familit'
with the philosophy of cleaning or of keep
inc them so Wood. TN. stone. cartI,I
ware. porcelain AMI Tll>- are all USED
more or les in the dl ry, for different pur
poses, but wood, tin and stone wac ;tr'
most common. Glass would be our choic,
for packing butter for use, if it were les
costly. and les, liable to break. but The
obicction, are sufficient to prevent it from
coming into general use at present.
For milking. for setting milk. and fnr
KEEPING cream. we have adopted good
heavy tin, Is. ON the whole. the most pr:rc
tic,bc of ANYTHING We have ever used
When buving tin ware for dairy use, il
ply, we'll to select the hclvic>- and best
hit can be found. \ COOL stout milk pail.
with heavy wire in the rim. AMI >lrun"
bail. will. if carefully handled, oulpst tw"
light and cheap ones, while II Will cost bu
little more Every tin utcn>il used tor
milk or cream should have the Joints filled
Us smoothly rs possible, with solder, 50
there shall be no crrvicc- in which ptrtl
clrs Of mi k will lodge. making them very
diff .ult to cleanse by orlintry washing
Thus precauton is particularly impurtlnt
in the ease ot pulls or pans u>cl for heating
milk If the seams are left open the milk
collects in them. and when cooked rs il
frequently i by the heating process, it BE-
comes very difficult To- separate from thc
lin. and if left on i liable to produc:. bad
tilvor> in the milk or cream which Is after
wards put INTO them. 1t woull pay to
soak all tin pals or pans for It short tim,
in cold water before wishing. if one hld
water both plenty and convenient. bat Few
of Us are 80 blessed. Cold or warm wate
only should he used for the first washing
whenever the milk i, sour enough to cur
die in boil ne water boiling water o.
steam will Kill the germs of faint and pm
treftcliun for the time being. but it viii
not remove the particles of sour milk n
readily Is moderately warm. or even colo
wttcr After the utensils are washed a.
clean ~ possible. scaldin- in boiling w;,tct
make, purity sure, bat if they were aIso-
lutelv clean s. ,lding would be unnrr"~
sarv. and Il supertluo1s operation. But il
was of WOODEN utensils we intend ptiticu
larv to speak at this time.
Many people still use wooden milk
pals they are light and cheap. and if they
could he kept perfectly sweet and clean
---..l.l 10y ri, CuivnrIIr, Drll II l.
50 nearly impossible to keep them >wce
thlt We lnng ago discarded them entirely
and htve adopted tin instead. Tin WIZ,
usually rusts out before it wears out, bat =
tin milk pail seldom if ever RUSS. and
good one will last many years. The oh
lectiOn to wood Is that it >hrnh~ and svcll~
every time it Is dried or wished. Clean
wood, with the pores all filled with clean
water. would probably absorb but llttl,
milk during the half hour it was in use.
but if the III tteri;l is dry, the milk is lb
Sorbrd into the pores, where it is soon
locked up by the swelling of the Woo.
When the wood dries again. the mter OF
the milk dries out, but the co'lde/1s Il m Il,
III the form of fat and curd, is h-ld in tn,
substance of the wood, and after II short
exposure to the atmosphere become, ran
cid and putrid We have AL smiled ut the
Innocence of the boy who sat puirn,l>
w,itin, in the sun with @uI4con crease on
hi, clothes, thtt he might rub it of when
it got dry but we do lutte better when we.
expose Woo len milk pulls in the ~un to
dry. Grease when @ zee n~l IT, of Il ho1ld
will stay there, and, like grc:,>, ON cloth
will only grow Il rpcr. and be more litfu>
eel through the III strri;l, 10y heating in the
sun. The unincS- ct wood for hOllinp
mi k or cream was we'll illustrated. in our
own dairy, bv the cXamin itiOn of Il wood
EN- cream stirrrr which hld been in use :,
long while.
1t WIS made of good. sound. clean ma
pie. and after being properly shaped and
smoothed WAS kept III the ere an all tn,
time, except on chnrning days. when. |
with the rest of the dairy utensils. it WI
washed, >ctlled, and put out in the sun to |
dry and -wcetcn. One day we lhou~hr |
We would take it to the workshop. and
plane it over IT, take off the stains which, !
htd accumulated near the line where
the cream was most exposed t.
the air. What WI, our surprise To find
the inSidc of the wood extremely offensive
on being exposed. while The outside WI,
apparently sweet and >OunI That piece
of wood did not 20 back into the cream in
our dairy since We now use rla.> for
this purpose, and have no fears of faint be-
img impaired to the crclm from thi,
source However Objectionable wood may
he for holding milk. which is 50 really
re IDLY absorbed into the pores. Joints or
checks in the grain of material it i, the
best Of anything for making tools for
.'ndling butter
W have seen At Il nci9hborinr butter
factory a large, nice looking marble t,bl,
used ~ u butter worker. and ut first were
Il little inclined to harbor slirht f.eliur
of envy, when we thought of our plain
wooden worker ut home, hut when the
operator informed us thtt the butter wonld
not clean readily from the marble. and
also that it seemed to abstract the color
from the butter that adhered to it. we were
more than ever satisfied that good. clean
sweet, hard wood, we'll soaked in pur4
water IS, on the whole, the best material
for butter paddles. butter WORKERS. and
butter moulds. But why i it that butter
does not stick to wood aS to metal? Sim.
ply because the pores of wood fill full of
water. and water and oily substances do
not readily mix. If wood is used dry bnt.
ter will stick to it. because particles of bnt-
ter enter the wood and one particle Of but.
ter will auhere to another particle. If we
begin to work butter on a table, OF press !
1t in mould at is not fully saturated ,
with water, the butter will enter the pores ,
Of the wood and we can do nothing with :
it, until we scald out AL the butter that i, :,
IN the wood and fill its place with water. 6
We have u Bulard churn that we have :,
used every week for more than three =
years. which no one but ourself ever wash !;
I'd. 1t Is as sweet now as the dav it was :;
sent from the factory. its odor only reminds u
one of the pine wood Of which it is made. .
out is has been dried only in the shade, :,
md Of course, has not been excessively .,
Try at any time. Now, if we had dried It - =,
III the pores Of the wood were all ext o,eJ ~
nd : bo f,,l # tt1 OBJ ~