The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1888-11-17
THE CARE OF MILK.
An Article Written In the Interest o
Overworked Men and Women.

Overworked Men and Women.
Some twelve years ago we COM
menced the manufacture of butter, our
stock in trade consisting of quantity,
OF small pans, some racks to sit them
upon and cellar which varied in tenn
perature during the summer season
from AS to 80 degrees.
Every farmer knows the process of
cellar work, from putting the milk
down in the early summer, and strain
ing it back in the pantry or milk-room,
according as the weather varied from
heat to cold; the preparatory picking
out of bugs, flies, spiders and hosts of
things that, with the best of care, will
find their way into milk, set in open
vessels.
We don't do that way any more for
we have found II better one, We built
small, roughly-enclosed room and
partitioned off space large enough to
hold II Cooley creamer and our churn
besides bench to stand pals on, and
still have room to do the work in. The
other part we use for ice. -
Our creamer stands in this enclosure,
little better than shed, the year
round, for we make nearly as much
butter in winter as in summer. The
creamer is large enough to hold the
milk of twenty cows, and as we seldom
keep more than ten, two of the cans
are removed, SO that we can, by putting
in II whole cake, save ice and labor.
In the Cooley system the cans for
holding the milk are enclosed in IL
large box with a sort Of cupboard
underneath it, ours being of the cabi-
net style. The cans are stationary.
This box will hold about three barrels
of water. After straining the milk
the water is brought by the addition of
ice to n temperature of from 40 TO 90
degrees, though much lower temper
ature is not Objectionable,
The milk is drawn from under the
cream by means of a faucet which,
with the end of the can containing IL
small oblong piece of glass, projects
through the box into the cupboard.
A clearly defined difference in shade,
visible through the glass, shows when
the milk is out and the cream is coming.
No flies or other dirt gets into our milk
or cream. The water will be sweet
and last indefinitely, unless some luck
less wight spills milk into it, when it
will have to be drawn out and the box
cleaned, which will not be great job
If the ice has been thoroughly cleansed
of sawdust.
We rinse our cans in cold water. The
milk being always sweet, it is seldom
necessary to scald or wash them with
hot water.
We used our creamer every day last
winter, and some of the time the water
in the box was frozen to depth of
eight inches We did not have to
use any ice from November to April.
Sometimes in extremely cold weather
the milk was frozen little in the end
of the faucet, but upon the insertion of
II nail would flow quite readily, and not
in single instance was it frozen in the
cans.
We have experienced no trouble In
making the butter come, contrary to
all croaking on the subject OF ''chilled
cream, and have not been annoyed by
those little flakes of dried cream which
are the bane of winter dairying when
open setting Is the rule.
We do not submerge the cans, but
keep the water within about three
inches OF the can covers.-MrS. G. n.
Chapman. IN Phitadeiphia Press.
Wood can be sawed In veneers only
one two-hundredths OF an inch thick.