The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1884-03-16
THE DAIRY.
Interesting Information Pertaining
to its Management.

to its Management.
1t has been shown that a pail
milk standing for ten minutes in
strong-smelliHg stable, or where an
other offensive Odor can reach it, wi
receive faint which never will leay
it.
| There are many kinds of concret,
stone, cement and patent floors fc
milk houses. The only proper ms
teriaI for such purpose is one tbs
will not absorb grease. The simpleG
aud surest is neatly matched pin
floor. well painted. This can be an
should be scrubbed up every riay
hopping will not answer; nothing bu
hot water and thorough rubbing
Even in cellar this is the best kim
of floor.
Twenty pounds OF milk day 70
200 days is 4 200 pounds OF milk a
year; s per cent of cream ia $40
pounds of cream; 45 per cent. of but
ter from 800 pouncs of cream is Il:
pounds of butter. This may te some
where near the actual yield of the
averages COW for dairy purposes. but i
Is very far from what it should be. A
COW which docs not produce over IA
pounds OF butter for 365 days. keep
ing ought to be iattened and sent 10
the shambles at once, unless, per-
chance. she should happen TO be enc
OF those sctawny, worthless creatures
that might be more profi:ably sent &c
the buzzards without the expense oil
iattening.
No doubt some of you have noticed
that your cream at this season of the
year has bitter taste that you can
not account for. Yon feel that you
have done your duty in keeping your
cream vessels scalded, and have bad
a nice sweet place to keep it in. This
bitter taste is produced by keeping
your cream too long at a low temper
allure. 1t is claimed that the acid
that produces this taste will not form
when the cream is kept above Is de-
grees, hence We often find our pat
rons' cream bitter, who think they
are taking the best of care by keep
ing it "oold and sweet" The re.
medy then would be, as to tempera
lure, 10 keep your cream very little
above 45 degrees at all times If you
wish to furnish the best cream.
We said. two weeks ago, some
thousands of dollars would be waited
in this county this fall yet by not
churning in the right way, and at
the proper time. We now cay there
will be other thousands wasted by
not setting the milk at the right time
after it is drawn from the cows.
Folks who have made butter their
lifetime are plenty, who don't know
that cream rises most rapidly, and in
its greatest perfection, when set as
hot as when MIXED, and cooled down
to 40 within two or three hours. The
more degrees it can fall, through SO
TO 40, In that time the better. Hence
those who let their milk stand around
an hour or so in the cold, before be
ing set, are making four cent hogs
out of their rich skim-milk, instead
of higher priced butter.
CHJRNING.
Sweet cream. just removed from
the milk, does not churn as readily
as older cream that has been
"ripened," il any knows exactly
what that term signifies. Cream that
is too warm sometimes gives trouble,
but if it is too cold it is very sure to.
Very thin cream is longer in coming
than cream that is moderately
firm, but very frequent cause of de-
lay in bringing butter is from filing
the churn too nearly full of cream.
Something depends. too, upon the
character of the churn. a churn that
agitates the cream with great vio-
lence, as when the floats are small,
and are revolved at q high rate OF
speed, is likely to tear the cream to
pieces and beat it into froth, like eggs
under bester. The churn, however.
is usually less at fault an the cream
or the operator. If cream is churDed
very slowly, there is SO little friction
thas it will never come. By Glow
the temperature mag
20 much during the opera
ton as to prevent success. If plain
box or barrel chu,n is fille1 very full
and the cream swells, the revolutions
may 60 on without seitating the
cream at all, and il the churn has
crank and flo ITS, the cream may be
revolved in a solid body without. iric-
ton. except upon very small portions
OF the cream. As rule, q churn
should not be much more than half
full of cream at any time, though
much depends upon the char
acter of the cream II il hae
been raised from scalied milk. i'll
vi cburn under almost any condi-
'lon. 1t is il cool weather in spring
and fall that trouhl is in est !requ.nt,
out very hot Weather, unless Ice is |
1891, Is almost So bad. Those who
change from the use OF the old ia
'hion ID open PATS 10 ONE one OF the
new deeD-setiIug systemic, sre pretty |
ure 70 have more ur less trouble in
burning. chiefly because in deep"