Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1885-05-01
FARM, GARDEN AND HOUSEHOLD.
Handling MIX.

Col. T. d. Curtis read paper before
the Mississippi Valley Dairy and Cream
cry Association at st. Louis, in which
occurs the following passage:
"Good mixers and the proper hand
ling of milk are essential. II is quite n
knack to milk COW properly. The OPP
Grafton should be performed regularly
and in an orderly manner, without noise,
and without excitement. Grasp the teat
so as to have, as it were, a handful of
milk in it, closing the forefnger and
thumb above, so as to prevent the milk
from moving upward into the cavity.
Then close the hand gently but firmly,
the upper fingers closing each little
ahead of the one next below, the whole
operation being performed, as it were,
simultaneously. Do not dig the nails or
ends of the fingers into the skin, so as to
hurt the COW, but continue to open ana
shut the hand as indicated, with slight
downward pull, and each time slipping
the hand up so as to grasp little of the
udder and crowd the milk down into
the teat, as the thumb and finger close pre-
paratory to the final grip. The operation
is much easier to perform by one who
knows how than it is to describe, but
one quite easy to learn by one who wants
to learn it.
"The operation should be performed
in a clearly manner, in Clearly place,
keeping all dirt out of the pail, and all
bad odors out of the air by the removal
of the droppings, and the free use of
deodorizers.
eff set for butter, the milk should be
put to rest as soon as possible, as agita-
ton binders the separation of the cream
from the milk. 1t should be set as
warm as possible from the cow, as the
more the temperature is lowered before
setting, the more imperfect will be the
separation of the cream from the milk.
If the milk is carried to a factory, or
the lowering of the temperature to any
great extent is unavoidable, some APP
paratus for raising the temperature to
100 should be provided. This will OBJ
viate the loss by lowering of tempera-
ture. The reason for this is, that cream
rises best with falling temperature, and
the farther the temperature has to fall,
the better the separation. But in no
case would allow the temperature to
go below 10, for another law here sets
in which makes farther fall
of temperature detrimental to
the raising of cream-that is, the law
of expansion, which affects the watery
portion that has been contracting down
to about forty degrees. Lower tempera-
ture, l think, Injuries the keeping quality
of the product; but this is disputed by
some.
SIT is essential that milk should be set
in clean atmosphere, especially with
open setting, where the milk is cooled
down below the temperature of the air
in the room, for the moment the milk
gets colder than the air, the moisture in
the air begins to condense on the surface
of the milk and the cream to absorb the
odors that are in the moisture so con-
densed. So long as the air is colder than
the milk the air absorbs the vapors rising
from the milk, and to that extent the
milk is purified by the surrounding air
but when the milk gets colder than the
air the process is reversed, and the air is
purified by the milk. These facts should
never he lost sight of in butter making"