Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1889-07-29
Aoritultnrai department.
Dairy Management.

Dairy Management.
The principal matter in milking IS
to have the milk clean. Good butter
can never be had from filthy milk or
cream. The cows udder must be
perfectly clean, and the hands Of the
mixer the same.
In order to get all the cream they
must be careful in the treatment of
the cow. She must not be thrashed
or abused in any way, otherwise she
would keep up the milk or part of 1T !;
and the part she kept up was the part
of value, for the milk and the cream
were situated in the udder just the
very same as after they were put in q
basin, the cream, the lighter of the
two, floating on top, and thus in milk
ing cow the skinned milk came
first. Whoever MIXED the cow should
be acquainted with her. in which case
she would give all her milk, and give
it freely. He would never keep 4
dairvman who was not able to make
froth in the milk pail, and who spent
more than ten minutes in milking the
milkiest cow in his byre. 1t must be
done rapidly. A COW, when they be-
gin to milk her, puts herself in po-
sition to give it, and if the mixer did
not know her duties, very likely the
most valuable part of the milk would
be lost, for a cow ceased to give milk
if they were too long in taking it
from her.
In regard to the setting of the milk,
the lighter they made the cream the
more rapidly would it rise. In order
to get the cream rapidly and to get it
all, they must go straight from the
byre, and strain the milk while it was
warm. Another process which was
being adopted very largely over the
country now was to immense the ba-
sin, when it was ready for the milk,
in boiling water, and pour in the
milk. The milk from the cow would
be about 80 or 80 degrees, and they
increased it to above 100 degrees.
Immediately after they had done this
thew immersed their basin in cold
water. This was to prevent the milk
and cream from getting contaminated,
or acid developing while they were
cooling. They could repeat this pro-
cess, and get all the cream that would
come out of the milk in six hours, and
if they wanted special cream for des-
sert or anything of that sort, that
was the way to have it. They would
get better cream in that way than
they could through the separator.
AS to the making of good cream, if
they set their milk Immediately it was
taken from the COW, they would have
| better cream and more of it. Cream
should never be allowed to stand on
any account on the top of the milk
for more than twenty-four hours.
Cream was very susceptible of con-
tamination, and supposing there was
nothing to contaminate it in the milk
house, the atmosphere itself introduce
ed into the cream the spirit of decom-
position, and it began to decay, and
the richer the cream the sooner it
would go. If they allowed the cream
to stand for, say, forty-eight hours
on the top of the milk, they had such
large surface in the basin exposed
to the atmosphere that when the took
off the cream it was already damag-
ed; but if they took off the cream at
twenty-four honrs, and put it into a
deep jar, then there was very little
surface exposed to the atmosphere,
and the less surface exposed the
better.
In regard to the length of time to
keep the cream after it was SKINNED,
he knew that a prevailing system
where there was not sufficient cream
to churn every day, and where there
was only a weekly market, was to
keep it for a whole week. He con-
fessed that if he were sent cream a
week old to make butter he could not
promise to make it very good. He
was convinced of this, that where
they had little cream they would bet
ter make the butter twice a week, and
keep it cool.
Care must be taken to stop churn-
ing at the proper time, and they must
stop when they saw the butter like
the granules of wheat or barley, 9TH
erwise the buttermilk would be incor-
porated in the butter. When they
stopped, the milk should be drained
off through a sieve. The butter could
then be washed by putting water into
the churn. He did not altogether APP
prove of washing with water, if it was
in any way contaminated. The rea-
son why water was put in was to
make the butter little harder, but
this object could be equally we'll ac-
complished by putting the butter in a
vessel and placing the vessel in cold
water. Butter should never on any
account be touched with the hands.
In sailing butter no water should
be used, and the salt used should be
the very best, free of lime and al
ways dry, wet salt having the effect
of discoloring the butter and making