The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1890-10-16

eagerly sought and for which the nigh.
est market price is paid as cheerfully,
as for good. high class butter. Dairy
folks, make note Of this.
ABOUT BITTER MILK
Its Treatment Is Largely Matter Of Re-
moval Of Cause.
Bitter milk is comparatively COM
mon trouble in the dairy, and whom, as
frequently happens, the product OF .
large herd becomes affected, the annoy
ances suffered before the cause Of the
trouble is located and suppressed is out
OF proportion to the loss sustained. Bit
ter milk may be given by every COW in
the herd, it may be given by one COW
only, it may come from only one-quar-
ter Of the uddor of that COW, or the milk
may be all right when drawn from the
cows. but from some fault OF the stable
or Of the dairy it may acquire the bitter
taste while standing. From this 1t will
be understood, as just noticed, that find
ing where the trouble really is. Ia not
an easy matter in all cases. This task
is lessencd by knowledge OF the causes
and the character Of the trouble. And
these will he noticed together with the
kinds of bitter milk.
The kinds of bitter milk are first,
bitter or rotten milk. second. sweet
milk, and, as further divided by cause,
two varieties of the sweet-bitter kind.
Bitter or rotten milk has sickening,
bitter taste, gives of bad odor and
does not yield butter when churned. 1t
is due to faulty stable, to food that is
tainted or decomposed, water that is
putrid or contains drainage and 10 .
common attendant on general disease OF
any kind; foot and mouth disease being
especially liable to cause 1t. Sweet
bitter milk of the first variety may be
caused by the cows eating bitter plants
OF any kind, bitter medicines, such as
aloes, cinchona bark, gentian or quassia.
and by disease of the liver. The second
variety Of sweet-bitter milk seems to be
due to a ferment whose nature and
action are not we'll understood. This
variety may be distinguished from the
first by the fact that while the sweet.
bitter taste OF the frst variety may be
detected in the milk as it is drawn from
the COW, the taste Of the second variety
Is not discoverable until the milk has
been drawn for some time; and not
until the formation OF cream has
begun. The first taste Of the Sec
ond variety is very sweet, but 1t
speedily changes to an intense bitter;
and II such milk is kept for any consid-
cradle time the sweet-bitter taste is re.
placed by most disagreeable one, q
combination Of rancidity with putres-
ccnce The cream Of this milk is yellow
in patches. appearing like soup with isl.
ands OF melted butter floating about. the
surface between these islets being dirty
and unhealthy. Also the cream gets
frothy and drops of oil and OF formed
butter appear on its surface. The case
inc is Of like appearance and the clot il
iabby. lacking drmness. Such cream
can not be made to yicld butter, but II
the churning be persisted in. tough
mucous-like mess is tho result. This
mess has most disagreeable taste and
odor, and speedily decomposes. Cheese
can not be made from this milk. nor, in
fact, can this milk be used for any pur
pose.
What brings about this trouble il mo-
known, except as the change seems t.
be one OF decomposition. putrescence
this seeming to be shown by the fac
that the change does not occur in colo
weather. Certain cows are predisposet
to this trouble, and certain pastures arr
thought to favor its occurrence. Othel
than the foregoing the changes which
give to milk any thing like bitter tast.
are those Of the four or Ave days mex
following calving, when the udder SO
cretes what is known as colostrum, and
when, at any time, because of simpl,
garget. or from the garget that Is = par
of tuberculosis or consumption, the mill
| contains pus or matter" But neither
Of these conditions is liable to be con
founded with the real bitter milk.
The treatment of bitter milk is largel,
q matter Of removal Of cause. In thu
first kind of such milk the rotten condi
ton may be re ieved at once by doinl
away with the cause, giving the ANNA
four-dram doses OF the sulphite Of sod,
three times daily, and, il the bitterness
persists, giving pound Of epson salt
dissolved in quart or two OF hot water
to which an ounce OF the extract OF j
maica ginger and q pint Of molasses ma,
be added. In the sweet-bitter milk thu
same treatment is to be used, but in i
the use OF the salts should precede tn,
other treatment, and 1t may be neces
sary to give two-dram doses Of tb,
iodide of potash twice daily Tor SOM
time. This form of the trouble will no
yield to treatment as readily as tn
other, and the aid Of q veterinarian
may be required. In this form
too, care must DO taken to thoroughly
disinfect buildings and dairy utensils
Pals. pans, churns, ETC., should b,
scalded with solution of corrosive sub
Innate, ten grains to the pint of water
and the stable and creamery should b,
fumigated by closing all openings IN,
burning enough sulphur to I'LL the place
with its fumes, the rooms being KEEP
closed for day and then thoroughly
aired. 1t is to be remembered that al
treatment will be useless unless tn
cause Of the trouble DO found and don
away with. TO this end q veterinarian
should be called, unless the person IL
charge is perfectly competent to judg'
the food and water supply, and to 80,
whether or not the animals are dis
eased. iellowness Of the lining Of tn,
nose and eyes indicates disease o. tn
liver and must not be overlook ed.-Dr
+. 4. Rice, in Farm and Home.