Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1877-10-11
THE DAIRY.
v1,Avos IN BUrrkR AND CHEESE.

has the following in relation to flaVor III
Good milk can be had only from good
COWS. There is a natural difference LID lac
flavor of tile milk of different cows Inc
flavor of the breeds is different, ana 1laa1 OF
individuals of the same breed wares. ihe
COWS. then, must be properly selected, to be-
o;n with. Both Judgment and taste are re-
ouired for this. Then the conditions must
be right and kept right- The COWS must oe
properly fed and cared for. They must mel
Their be reduced by starvation no inade
plethorn by over-feeding- The quallty Oh
the feed must be considered. Sweet, line
favored milk comes only from sweet, hhc-
favored food. Other things as well as tur-
nips and leeks, flavor milk Both qualify
and flavor, as well as the quantity, vary
with the season, and even with the age OF
the cow. Foul air affects flavor, whether 1t
comes from carton in the fields or droppings
In the stable or balnyard- Sweet water IS
indispensable to the production OF sweet
milk. Stagnant water carries Its impurities
into the blood of the cow and into the Sc
cretions of milk. The system OF the cow Is
incapable of straining out the spores OF al
ga in stagnagt water. These develop and
hasten the putrefaction in the milk, when
exposed to the atmosphere. And water
must be convenient, so that the cow does
not get worried out of reaching it, nor get
SO dry, because of her dread of the journey,
as to make herself feverish from over-drink-
ing when she does reach the water. In
short, the health and comfort OF the COW
must be provided or in every particular, II
the best results are to be realized.
All this is necessary to the production of
good milk, which alone has the most salts
factory flavor. The soil, the feed, the Wa
ter, the air, the condition Of the COW, and
all the surrounding circumstances, more or
less determined the character OF the milk, If
the cow is all right. But, if the COW is not
right, no kind of treatment will make the
product right. Thus all depends primarily
on the cow; but her treatment may be such
as to injure or spoil her milk and the pro-
ducts therefrom. -
But, though the cow and the conditions
are satisfactory, or that We are in possession
of milk of the desired quality and flavor, we
are not yet assured such a product as we
want. We may spoil the milk in handling,
we may spoil the product in its manutac-
ture, and we may spoi! it in getting it to
the market, OR in not keeping it in proper
condition. This is one great reason why
we find SO many poor dairy products in
market. II the milk is not put into clean
vessels. ii it is not kept in a clean atmos-
phere, if the right temperatures are not Sc
cured and maintaincd. if there is. not the
right degree Of acidity in the cream for but
ter, when it is churned, or in the curd OF
cheese when it is dipped and salted if the
materials used are not pure or healthy and
sweet, if the packing OF butter Or the curing
of cheese is defectiye-in short, If all the de-
tails are not as they should be, they will
sooner or later affect the product and APP
pear in the flavor. The evil may not at first
show itself, but time will surely expose it.
Much, however, depends on the conditions
under which the product is kept. These, it
wrong, may soon spoil a good article it
right, they may for some time delay the APP
pearance of defects. Too great stress,
therefore, cannot be laid upon right condi-
tons for keeping AS well as right manipula-
ton in making. .ga aaafa aGt i4tHH
1t would seem, on p general survey of the
field Of production and manufacture, to be
very difficult to turn out fine dairy goods.
SO it is, if proper judgment and care are not