Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1888-07-25
Making Honest Cheese.

Prof. Robertson of the Ontario Agri-
cultural College gives the following good
advice through the Toronto Farm and
Fireside:
l confidently trust that the good
sense and sturdy honesty so character
istic of the farmers and their wives as a
class will uphold and aid the efforts of
the cheese makers and milk-inspectors
in trying to stamp out the practice
that has been creeping in of late in the
way of taking off cream or keeping back
strippings from the milk supplied to the
factories.
At the risk of repeating, and for the
sake of emphasizing what has been al
ready written, the gist Of the foregoing
suggestions is gathered into seventeen
short paragraphs.
/. Milk from healthy COWS only
should be used, and not until at least
TOUR days after caivlng.
2. Any harsh treatment that excites
the cow lessons the quantity and Injuries
the quality of her yield.
8. Cows should be allowed an abundant
supply of wholesome, suitable food and
as much pure water as they will drink.
4. A supply Of salt should be placed
where COWS have access to it every day.
5. Cows should not be permitted to
drink stagnant, impure water, nor to eat
cleanings from horse-stables, leeks, tur-
nip tops, nor anything that would give
the milk an offensive faint.
6. All milk vessels should be thorough
ly cleansed; first being well washed,
then scalded with boiling water, and af-
forwards sufficiently aired to keep them
perfectly sweet.
Z. Cows should be MIXED with dry
ho1 4 Oft Il hoI
been washed or we'll brushed.
8. Milking should be done and milk
should be kept only where the surround
ing air is pure and free from all objec-
tionable and tainting odors. Milking in
fOul-smelling stable or yard imparts
to milk an injurious faint. Sour whey
should never be fed, nor should hogs be
kept in a milking yard, nor near milk
stand.
9. Tin pals only should be used.
10. All milk should be properly
strained Immediately after milking, and
for that purpose a detached strainer is
preferable to a strainer-pail.
IL. In preparing milk for delivery to
cheese factory it should Immediately
after straining be thoroughly aired by
pouring, dipping or stirring. This treat
ment is as beneficial for the mornings
Iullh do lOI Cuo tNCuliIS =, dIO 10 even
more necessary when the weather is
cool than when it is warm.
y. In warm weather all milk should
be cooled alter it has been aired, but
not before.
IS. Milk kept over night in small
quantities-or in tin pals will be in
better condition than if kept in larger
quantities in one vessel.
IA. When both messes of milk are
conveyed to the factory in one can, tn
mixing of the morning with tie even
ing's milk should be delayed till the
milkwagon reaches the stand.
15 While the milk is warmer than
the surrounding air it should be left un-
covered, but when colder it may with
advantage be covered.
Is. Milk pals and cans should be
protected from the rain, and milk
stands should be constructed to shade
the can from the sun.
II. Only honest milk, with it's full
share of strippings, should be offered;
violation of this requirement leaves the
person liable TO heavy penalty.
So far as the dairy department here
can further help the dairymen in this
direction of making their business more
profitable it will freely and cheerfully
give information to all who apply by
letter or otherwise.