Signal-Copiahan. (Hazlehurst, Copiah County, Miss.) 1885-1888, 1886-01-14
HOW TO KEEP MILK.
Under No conaiisratisn should u 10 Ez-
San possd ~ Air. !u fits1s

as directly and speedily Us possible
from tho milk.ducts OF tho parent to
the stomach of the offspring. Al q
liquid containing good deal OF tho
element nitrogen, II In liable to early
decay, or. In other words, TO changes
In Its chemical and mechanical condi.
ton. The temperature II has when
MIXED from the COW Is favorable to Its
decomposition. Above or below blood
heat It's decay Is more or loss retarded;
and, by passing volume Of oxygen
through II, It IN made to keep the
longer, Left alone, IL Is q suicidal sort
Of thing, constantly inviting lis own
destruction. SO to speak. 1t drinks in
greedily foul odors from the atmos.
phcre. and provides Just the food that
bacteria delight In. 1t is determined
not to remain In its original form, for
II begins TO throw oil its cream at once
ON coming to rest. To chemists it is
known ~ q ''transition compound
seeking fresh conditions and COM
binations. 1t is congenial food to the
fermentivc germs that float in the air.
and contains within itself principle
that is an aid to digestion, which Is
only another word for decomposition.
Such being tho case, milk requires
intelligent treatment II We want 1t to
remain as IL Is when VIC got It, AS
suming that II is sweet and fresh when
wo first take II In hand, the first thing
to do " to cool Il; anu for this reason,
by lowering the temperature, the fer
ments TO which II ~ exposed operate
mach slower or do not operate at all,
These fermcnts get hold Of IL best ut
the heat II In ut when 1t comes from the
COW. They need warmth, rs most
things do, for their fruition; and rs We
can not get rid Of them, because they
float about in embryo In any place
where mir Is. the next bost thing Is to
deprive them Of warmth. ..
II We boil milk and Immediately en-.
close Il in an air.tight vessel 1t will
remain sweet for years; but II will
sour when 1t is re-cxposcd to the
air at sixty degrees +. and up
ward. II We freeze 1t. and keep 1t
frozen, Il will remain sweet rs long as
we like; but when |, comes to thaw the
effect of the freezing Is to hasten its dc.
composition. This, indeed, holds good
with butter and flesh and vegetables;
with any perishable article. in fact. !,
is their mechanical combination which
the freezing has intcrfcrcd with. and
this In an aid to chemical decay.
The effect Of strong ray Of light
falling on milk is to develop the fer.
incentive organisms that lead to the de.
competition Of the liquid. They are of
vegetable character, and need light
~ well as warmth to enable them to
thoroughly do their work. 1t is, there.
fore. expe,licnt to keep milk in the
shade, not n ecessarily in dark room.
but away from the light Of window.
Butter and eggs, too, are injured,
though less quickly, by strong light;
and they should not be exposed to its
influence.
1t is generally considered advisable
that milk.rooms should be well ventil-
atcd; but the air must be as pure as we
can have it; otherwise they arc better
without tho ventilation. Whatever the
air is, so will DO the milk, after time.
II it Is tainted with any sort Of an odor,
the odor of flesh, Of vegetables, of mint.
sauce, Of parailinc, Of smoke, anything,
In fact, the milk will taste of it. Intel
ligent people who make butter are
aware Of this, and keep their milk in
clean vessels, in pure atmosphere. In
cool room. while the cream Is rising.
This Is absolutely necessary In order TO
keep purc-havored butter that will
keep as long as It ought. A stuily at
mosphere in room Is abominablc;
ventilation with impure air Is equally
so; and in either Of these cases, II they
are unavoidable, 1t is better to keep the
milk corkcd up in q bottle, previously
cooling it well. and stirring 1t as it
cools.
II is Of the first Importance that milk
should be put into vessels that are
scrupulously clean, and they need
cleaning after milk as much as after
almost anything else. BY putting new
milk into vessel that has been more
or less soured with old milk, the new
is at once introduced. so to speak, to
the old leaven, that will turn It all sour
very soon. Before such vessel is EN-.
ploycd to contain u fresh supply OF
milk, It should be washed in boiling
water, to kill all the germs OF sourncss,
both the Tactic acid and the bacteria
that It may contain, and then in cold
water, to cool 1t. II is hardly neces-
suTy w say tlot tHc NaNNi i'Nh h'NA's
be clean; this is obvious on the face OF
It. ...,.....
And again: Tho room must be cool,
say not more than GO degrees, II posi-.
BILE. or 1t is not Of much use to cool the
milk, which will always rise or fall TO
the temperature Of the air that SUR
rounds II. At the same time. II Is true
that cooling the milk to IS degrees or
so will preserve 1t the longer. even In
room that is GO degrees or upwards.
Cooled milk in clean vessels, and in
room whose air Is fresh and sweet, will
keep well for day or two. The
cream, however, which is in mcchani.
cal rather than in chemical combina-
ton with the milk, will rise to the sur.
face unless the milk Is frequently
stirrcd.-Sciencc Netcs.
"0id" in Sheep. o.
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