The Stark County Democrat. [volume] (Canton, Ohio) 1833-1912, 1878-10-24
pRor. ARNoLp,s LEoTUREs.

Following is the substance Of another
of Prof Arnold's lectures on dairy pro-
ducts, this one having been delivered at
Guys Mills, Crawford county, June 25Ih,
1878:
The quality of milk is determined by
many circumstances, not the least OF
which is the food Of the COW. Whether
the food be of good or poor quality, she
should he supplied with plenty, 30 as not
to become hungry, and then gorge her
self TO excess. For too much food at a
time renders her uncomfortable, and
whatever renders her uncomfortable will
tend to injure the quality of her milk,
The annoyance of flies even, or reckless
driving, and many such things have this
effect.
l once had COW driven furiously by a
dog quite long distance to the milking
barn, The result was very small yield
of feverish milk, which spoiled my
cheese, and it was several days before
the COW regained her normal condition.
A factory in st. Lawrence county, N. Y.
had case of taint which was traced to
one COW, and to one diseased teat of that
COW. Thus showing the necessity of
watchfulness in these matters.
infer that Satan is the father of mas.
tiness, because have read that Cleanli-
ness is next to godliness. Certainly one
ofthe greatest evils that befall dairymen
is nastiness.
No wooden pail is fit for use in the dairy
whether painted or not The milk en-.
ters every Crevice in the pail and there
adheres till it becomes deCayed and taints
the milk. Milk sugar once dried down is
very hard to dissolve, hence nothing short
of a most Thorough washing and scaldiDg
will suffice.
1t does seem strange to me that dairy
men should be 80 stupid or perverse, after
all that has been said by speakers and
writers and experienced by cheesemak
ers, as to neglect the simple but essential
matter of ventilation.
No man who has nose can draw the
cover from his can at the factory on
sultry July morning without catching the
fumes which betray the ruin that is be.
ing wrought in his milk by combining and
multiplying the germs Of putrefaCtion.
If dairymen will do as well as they know
how, and use the knowledge they have,
they will succeed in deriving from their
business more enjoyment and more
profit.
1t is idle to expect to get satisfactory
returns from your factory product, with
all the skill your Cheesemskers can bring
to tear, unless you do your part well.
You have the first care of your milk.
Learn to take proper care of yonr proper.
ty and then you may with more justice
find fault if your Cheesemaker does not
make you fine article of cheese.
knew case where the cheesemaker
asked the privilege of getting ventilators
put into the covers of all his patrons cans
at his own expense. All he asked on
their part was that they should leave
their cans at the factory while the timer
did the work.
This was reasonable request, surely
but how was it metz His patrons utter.
ly refused to leave their cans or to have
any ventilators inserted at all. 1t was all
nonsense, this talk about ventilating milk
% free it from animal odor.
FactOrymen, however, are we'll aware
'f the troubles they experience from this
Ionrce, and notwithstanding the patron
would reap tenfold more profit by it than
hey, could we'll afford to bear the ex.
'ense Of getting every can provided with
wire gauze ventilator, the best and
cheapest ventilator obtainable.
In your practice here l think you can
DOL milk sufficiently in most weather by
preading it thin and stirring till the
doris have escaped. a
You have no idea of the value of dip.
ing and pouring to save milk. Better by t
II that milk should be stirred in this
'ay without cooling than cooled without p
irring. l have very little faith in any Il
ooler that does not agitate and ventiate !,
le milk. In butter making however, y
le milk should be set thin and not ag v
ted much to prevent the free rising Of 81 y
le cream. te