Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1876-01-27
DAIRY DEPART M T.
uTuTs from A DAIRYMAN.

Some time since, a butter and cheese show
was held at Frome in S0mersetshire, Er-
gland, an account of the proceedings OF
which has since been published, containing
the remarks of MIR. Goddard, one Of the
judges, which is full OF practical thoughts
not always needed in the making OF butter
and cheese. He begins by a reference to
the good quality of the butter shown, and
says:
Unfortunately. it is a fact that English
butter, in some parts OF the country has de-
Perforated. Less trouble is taken in making
it, and the custom of mixing the whey
cream from the milk spoils it. Three things
are requisite for making good b~utter-great
cleanliness, a pure atmosphere, and a good
dairy.
There is nothing SO sensitive to impurities
as milk. You can tell what kind OF butter
a man makes by simply going into his dairy.
Every one knows the importance of scalding
the milk-pails, and of keeping everything
scrupulously clean in the dairy, but less at
tention is paid to impurities of the atmos-
phere. Pig-sties and stables are put close
to the dairy, and | know numerous instances
where both cheese and butter are spoiled III
consequence.
/ know a gentleman whose pig-sties are
close to his dairy, the stencil from which is
intolerable. Look at the result of this. He
has employed the best makers in Somerset
shire, men who have had the praise of MAX
ing the best cheese, and have made the best
,>,:oo Con 4ho;. ,loac, b,,t thay lao va fn.1nl of
this place. Indeed, no good cheese can ever
be made under such surroundings and cir
cumstances.
I have this year bought cheese at fifteen
shillings a cwt. less than they ought to have
brought, yet they were made by a man who
formerly and in another place was q first
rate maker. | attribute this to the stencil of
the pie-sties.
The construction of the dairy is also of
great Importance. 1t should be SO construct
eel that the temperature may be easily regu-
lated that you may exclude or introduce
the air at pleasure. The walls should be
double or hollow, the air space within as
WIDE as possible, on the principle that con-
fined air is a very bad conductor of heat.
The windows IN the same principle, should
be double, one opening on the outside, and
the other inside of the dairy ; or there
should be double shutters made to fit tight
and to exclude the air when shut. These
remarks apply also to the curing-room. The
inside and outside walls Of every dairy
should have two Or three coats of whitewash
every year. The roof also should be well
whitewashed, on the principle that anything
white repels the rays Of the sun, while a
darker color absorbs them. The heat should
be kept out in summer and the cold in win
ter.
Every one cannot, perhaps, have double
walls, or even double windows or shutters,
but they may whiteWash their walls. They
may hang up blankets to their windows on
a hot day, and do everything III their power
to keep their milk and curd cool and
healthy. If farmers would, in the first in
stance, take more care of their milk and
curd, they would have less trouble with
their butter and cheese afterwards. The
nights milk should be exposed to the air
long enough to allow it to cool and the odor
to escape, and afterwards it should be kept
as cool as possible.-Jom.nal Of agriculture
and Farmer.
QUERIES.