Dodge City times. [volume] (Dodge City, Kan.) 1876-1892, 1879-10-18

into which the cows are turned each
day, by sections, for an hours regular
exercise. They are always treated kind
ly; no scolding or loud harsh word is
ever allowed; and therefore, having
never known abuse or fear, these ami
mails are gentle and kindly, and their
milk better for this amiability.
We hear, and know by the results,
that it must be so, that nothing can ex-
coed the care and cleanliness Of every
utensil that is needed about the milk, as
well As in making the butter. Every
convenience that has been invented and
found valuable is supplied. "Order
and cleanliness,a systematic and uniform
order of feeding the cows and managing
them, are observed from one years end
to the other, and this systematic work.
ing is seen everywhere, from the recep-
ton of the milk to the final packing Of
milk and butter for shipment, so that as
sure rs effect follows cause, both milk
and butter must be pure and excellent"
Close by the stalls where the cows are
MIXED room is fitted up for the
especial Use of the mixers, containing
wash-basins, soap, towels, looking
glasses, combs, and brushes, with closets
to hang the garments they are expected
to put on, to insure perfect cleanliness,
after their ablutions have been faithfully
attended to.
Now contrast this with the untidy
manner in which many farmers allow
their mixers TO milk the cows-hair I'M
brushed, full of husks and straws, per-
haps, Just rs they come from loading
hay or threshing grain; clothes stained
and sOiled from blowing, planting, weed
ing, retaining the smell of the vegeta-
bles they have been working over;
hands so grimed with necessary labor
that, unless thoroughly cleansed, it must
be impossible to milk without imparting
some filth and bad odor to the milk.
Many kinds of work can not be easily
performed without the hands and clothes
receiving an unpleasant smell, and all
know, or should know, that nothing is
so easily tainted with such Odors as milk.
When we think Of the condition of the
hands and clothes of those who ago to
the milkery'' without washing or
change of raiment, or brushing the hair,
we can not wonder that poor milk and
butter are so common, even if there was
no other reason for it.
Again, at Echo Farm every precau-
ton is taken to prevent any impurity
getting into the milk. When brought
in from the stalls, the milk is strained
through the usual strainer that is, or
should be, on the milk pail. into anoth-
er pail having brass strainer on the in
Il 81 h.. Int tl,a Of
this spout two thicknesses of muslin are
confined by tin hoop, and thus the
milk, when it reaches the pan. has by
two operations been strained four times,
and il would seem impossible for any
unclean thing unless dissolved to enter
the milk.
Many object To straining cream, but
we have always held that it must be
done, to he sure that any mote or parti-
Gle of dust or dirt that may have care
lessly or accidentally fallen into the
cream pot be removed. And not only this,
but, BY straining the cream, dried, hard
Jumps of cream that often form on top
of the pan, particularly if set where the
wind blows on the milk, will either be
removed or so mingled with the rest of
the cream that they will not form white
curdy spots in the butter. All the cream
will be better mixed, and the butter come
with less trouble Straining cream is
usually difficult job, particularly if
very thick. But a strainer is in use by
which the cream is rapidly and thor
oughly strained and mingled, and we
have seen notices of several other kinds
Of cream-strainers or pumps, which |
operate, we presume, in a similar man
ner. securing the same desirable results.
Z We have never felt that it was any rec /
thata churn would bring
the butter by few minutes churning.
We do not think one secures as much