Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1885-06-04
The farm aud fireside.
HANDLING MILK.

Mississippi Valley Dairy and Creamery AS
sociation at st. Louis, in which occurs the
following passage:
"Good milkers and the proper handling
of milk are essential. 1t is quite knack
to milk cow properly. The operation
should be performed regularly and in a
proper manner, without noise, and without
excitement. Grasp the teat so as to have,
as it were, handful of milk in it, closing
the fore finger 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 Op-
Grafton being performed, as it were, stimuli
taneously. Do not dig the nails or ends of
the fingers into the skin, SO as to hurt the
COW, but continue to open and 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 preparatory 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
cleanly manner, in cleanly place. keep
ing all dirt out of the pail, and all bad odors
out of the air by the removal of the drop
pings, and the free use of deoderizers.
"If set for butter, the milk should be put
to rest as soon as possible, as agitation him
ders 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 imper-
feet will be the separation of the cream
from the milk. If the milk is carried to a
factory, or the lowering of the tempera-
ture to any great extent is unavoidable,
some apparatus for raising the temperaturet to
1902 should be provided. This will obviate
the loss by lowering of the temperature.
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 60 below 4O0, for anoth-
er law here sets in which makes a farther
fall of temperature detrimental to the rails
ing of cream-that is, the law of expansion,
which affects the watery portion that has
been contracting down to about forty de-
grees. Lower temperature, think, Injuries
the keeping quality of the product; but
this is disputed by some.
ut is essential that milk should be set in
clean atmosphere, especially with open
setting, where the milk is cooled down be-
low 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 condensed. 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 surround
ing air; but when milk gets colder than the
air the process is reversed, and the air is
purified by the milk. These facts should
never be lost sight of in butter-making."
Do MANUREs WASTE IF SPREAD ON THE
SURFACE?- ?-There is popular impression
that manure spread upon the surface OF the
ground in the fall or winter wastes much of
its value from evaporation, and especially
from washing by the winter and spring
rains. A Vermont farmer writes his expe-
rience to one of our eastern exchanges IN
substance, as follows: He drew out and
spread manure during the fall and early
winter upon sloping piece of sod ground
intended for corn in the spring, leaving,
however, a strip on the lower side unman-
ured, expecting that the washing from the
manure on the higher portion of the field
would make this part as rich as that to
which the manure was directly applied.
But on growing his corn crop he was sur
prised to find that while that on the man.
ured portion showed the full effect of the
manure, on the other portion the expected
effect from the washing down was entirely
lacking, and he was forced to the conclusion
that the fertilizing properties of his manure
remained in the soil on which it was placed.
Manures so spread on the land may part
with something of the bulk and much of
their weight by evaporation, but it is only
the water they thus lose. The fertiizing
properties remain, and by the action of the
atmosphere, sun, frost and rain, they are
fitted to be taken up by plants as food, which
they are not in their green state. The far
bic el part @ Of % his manure m by " Spreading it upon
his land, and can use his team to no better
purpose during the slack times in winter
than in hauling and spreading such manure
as is available, even if taken fresh from the
ables.-Fdrnaer's Revie,U.