Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1881-04-16
q regular time, morning and evening, and
tho game men should milk the same cows

q regular time, morning and evening, and
the same men should milk the same cows
every time. 1t should be done neatly,
quietly and rapidly My experience has
been that kind treatment with nervous or
kicking cows has been much the most
successful Cleanliness in milking is a
very important item. Too many dairymen
allow themselves to grow careless in this
matter. Care should be taken to allow no
filth to enter the pail Although the
strainer may separate the filth from the
milk. vet the milk is stepped in filth and
the work is done before the straining
takes place.
MILKING PALS.
Nearly all dairymen, and, believe,
III dairymen's associations, have come 10
the conclusion that wooden pals are unfit
to use about milk. Wood is porous, and
absorbs more or less milk, and, be it ever
so little that finds Judgment in it, there is
no security against the ferment. Tin pals
have now come into almost universal use
among dairymen.
CARE OF MILK UTENSILS.
Milk is of all substances perhaps the
most delicate, and it carries in it the seeds
of its own destruction. To sour, to purify,
is the natural tendency. 1t will do this
put in vessels entirely clean and pure, and
|if put in vessels only partially
cleaned the putrifaction is greatly
fastened. Upon this point Prof. w. FL.
Brown says: cit is believed by chemists
that chemical changes are due to growth
of the article fermenting. That is, if you
put milk in new glass vessel, and
sample of the same milk in glass vessel
that has been used before and has been
imperfectly cleaned, you will be aston
ished at the time required to ferment or
sour the two samples. The one has not
the seed of ferment in it, the other has.
So if the milk, the least particle of it, is
left in the vessel to sour, 1t plants the
seeds of putrefaction in the fresh milk.
The reason why we scald the milk uten-
sis is to kill these seeds of ferment."
Upon this subject MIR. Goodale says:
ssThe exciting cause, although invisible,
| is as really operative as visible amount
of filth would be. Any decaying emana-
| ton tends to the same decay, and the
change once begun is very difficult to ar
rest. Its effects may not be apparent at
| first, but the leaven is working. Butter
| and cheese at first may not offend the
most delicate taste, but if the leaven is
working in it, it will soon be developed.
If should state that probably millions
of dollars are annually lost to the Ameri-
can dairymen in consequence of a lack of
cleanliness would you believe its
Perhaps not, and yet l think it
could be demonstrated. How large
a portion of the butter and
cheese of the United States are really
first class and sell for the highest pricei
Only small per cent. Why could not
the great mass of the dairy product be of
this class? What but carelessness in
feed, water, filth and manufacture stand
in the way.
There is evidently growing DISPOSE
ton among dairymen and farmers of this
State to inform themselves upon the best
process and condition to make the best
quality of butter. Science has thrown
more light upon this subject than any
other department of agriculture, and in
that light educated men are perfecting
the art of butter making.
THE MILK ROOM.
It is better for the milk room to be a
separate building from the house, or at
least be so located as to be free from any
odors from the kitchen or cooking
LIGHT.
7 Prof L. B. Arnold, of Rochester, n.
Y, speaks of the subject of light on
| milk, butter and cream as follows: "Milk
is full of organic germs and it is found
| that light hastens the time for their de-
velopment and multiplication. Direct
sunlight soon spoils milk or cream by
premature souring and decomposition.
| The influence of reflected light, which
should be just enough to enable
one with good eyes to read COM
mon print, is to heighten the
color of cream during Sc to 4S hours.
AS soon as the lights increased beyond
| the small amount needed, its influence is
soon manifested upon the cream, causing
| it to become sour and stale, lose color and
flavor, and if the light is strong, its sur
| face is soon covered with mould and pim-
pies, when the same milk standing in a
more shady position will be all right. Too
much light is often the cause of faulty
butter, and even after it is manufactured
butter, like cream, will soon fade II eX-
l pOSeQ 10 Iuc liSuI, cVCu tuouSu ~ ihty pO
covered with brine.''
| SETTING MILK.
There is variety of opinions among
dairymen in regard to the best method of
setting milk. The old fashioned open
settings have been superseded by varie-
ty of new schemes. Deep and shallow
| settings have been discussed and expert
mented on; the Jewett pans; the Moseby
creamery pals; the Cooley creamer
pals; the Furgeson Bureau pans; the Gil
max Refrigerator pans, and many others.
| In this State the principal utensils in
use are the open setting, large and small
pans) the Cooley creamer pals, the Fur
geson Bureau pans and the Climax Reg
ulator pan. e4
Iconslder any of the three last named
step in advance over the open settings,
each of which may have some superior
merit over the others. The Cooley cream
er was the first introduced into this
| State, and has the widest range. I be-
lieve that people using this creamer are
generally satisfied with it. The Ferguson
bureau has been in this State about a
year, in small way. l think they give