The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1885-07-17
THE DAIRY.

milk will not absorb and incorporate
into itself the taste and smell OF any
foreign substance, the fact may be
ascertained by placing onions or garlic
or tainted meat in close box with the
milk or butter for few hours.
1t is just as positively necessary
that everything shall be clean in the
dairy as that the temperature shall be
low, and more so. A class OF butter can
be made for immediate use in moder-
ately high temperature. but butter made
in unclean vessels is never good.
Although salt is used in packing
butter. vet It does very little to preserve
it. Salt, however, retards the decOm-
position of caseinous and albuminous
materials left in it. There have been
cases in which butter has been kept
without salt for long time.
1t is said that the flavor of beets,
turnips or cabbages in milk can be over
come by dissolving half a teaspoonful of
saltpeter in a teacup of water and pour
ing it into the churn with the cream at
churning time. Cabbage may be fed at
night after milking without fiavOring
the milk.
decomposition commences in milk,
if allowed to retain its natural heat,
soon after being drawn from the COW.
Because the nights are cool it does not
obviate the necessity of cooling the
milk that is to be delivered to the fac
tory next morning. 1t should also be
well aired, since contact with air re-
moves the animal odOr.-Ihe Rural.
Some years ago the Danish Govern
ment established schools for teaching
the art of butter making. The result is
that Danish butter is now much higher
in price in the English market than that
from Ireland. The latter country used
to supply the finest butter used in
England, but Irish butter is now much
poorer in quality than formerly, it is
said from the fact that many of the best
butter workers have emigrated to
America or elsewhere.
Prof. l.. B. Arnold says dairy farm
costs ten per cent. less to operate than
grain growing or mixed agriculture;
second, the mean returns average lit
tie more than other branches; third,
prices are nearer uniform and more re-
liable; fourth, dairying exhausts the soil
less; fifth, it is more secure against
changes in the season, since the dairy
man does not suffer so much from the
wet and frosts and VARYING seasons, and
he can, if prudent, provide against
DIR ought.
The positive necessity for the kindly
treatment of dairy cows is affirmed on
every hand. With nothing said about
a., 4 i.l, ,.o
handled when kindly treated, the pecuni-
airy gain is incentive enough to most
persons to insure kind treatment from
the owner. The chief cause of COM
plant lies in the treatment by hired
help The employed help. male and
female. that handles stock with judg-
mept and care, all other things being
equal, is worth several dollars more per
month than one who does not.
AS general rule Professor Ford
found that the yield of butter grew less
the lower the temperature of the milk
before setting, says Philadelphia Record.
When milk set in ice water directly
after milking gave 100 pounds, milk
that had been previously cooled to Is
degrees gave 95.7 pounds, "a degrees
gave 81 pounds and 48 degrees gave
S6.3 pounds. A means of restoring the
original qualities of such milk was
found in warming the milk to about 1O4
degrees before setting.
If COW IS a deep mixer, and not
inclined to dry off before calvipg time,
do not seek to shrink the milk suddenly.
either by ceasing to milk or by starva-
Al r L. d.. I1l. L.
Record. Neither should she be ply
sicked or her udder bathed with as
tringent washes; this has the effect to
throw the milk back into the blood.
causing congestion. Inflammation and
complications. Give dry food, includ-
ing plenty of bran, and milk her right
along; but month before her calving
time feed the milk to the hogs.