The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1890-10-29
CARE OF MILK.

a cheese manufacturer in this State.
says George E. Newell in the American,
Agriculturist, has had the following
pointed advice printed at the head of the
dividend sheets he issues to his patroLs
''Iake good care of your nights milk, it
will pay you" Where milk is delivered
at the factory only once in twenty four
hours, more than ordinary attention at
the dairyman's hands is necessary to ore
serve its quality. Especially is this true
in hot weather, and on nights when the
air is disturbed by electrical storms. 1t
Is of vital interest TO the manufacturer to
always receive good milk, for the repu-
tation of his stock must be maintained,
and profitable money returns yielded to
his patrons. OF deeper significance also
is the public health, which may be leo.
pardized as greatly through carelessness
and ignorance in the dairy as by loose
sanitary conditions in the face of a pesti-
lence. The thought of eating "hurt
meat" fills every one with adherence,
yet the consumption of tainted milk is as
dangerous to human health. Milk NAV
develop fatal poison, and yet reveal
little of it to the sense of smell. There
are two general species of taint that affect
milk. When warm from the udder and
lying in deep vessel it generates one
character of decomposition, and rank
odoTs emanating from decaying animal
or vegetable matter cause the other. To
avoid both, milk must be set in q draught
OF pure air, and be aerated thoroughly
by stirring, or by driving air through
the mass. The fluid should not be yio-
lently handled while it is cooling and
airing, OF partial separation of the but
Ter globules ensues. In whatever char
acter of vessel milk is stored over night.
the material of course being tin, free
circulation Of air should be secured un-
der the bottom as well as around the
sides. Cans of large diameter should be
employed, and only q moderate quantity
OF milk be stored in a can. For a dairy
man who regularly patronizes a cheese
factory and makes day delivery of
nilk once day, properly constructed
cooling stand should be part Of his
equipment. It should stand on an ele-
waited location convenient to the milk
ing barn, and one open to free circula-
tion Of air from all quarters. Posts are
set on ten feet high with a shingled roof,
and iioor as high above the ground as
a wagon box. This will make a struc-
ture that the wind can not blow down,
and 1t will be rain-proof unless from a
driving storm. A low roof, or boarded
up sides should be avoided as the object
Is to offer no obstruction to the freest
aerial circulation. The cans of milk
should rest on cleats raised at least six
inches above the floor, and they never
should in any case be covered over night
unless by screen. A flight of strong
steps should lead up to the platform for
the use OF milkers, and the opposite side
face driveway for facility in loading
on wagon. Milk thoroughly freed
from the animal heat before it is massed
in bulk is quite certain of keeping
sweetly till morning.
It is a good practice TO have plenty OF
pals, and let the milk stand in them an
hour or more before storing it in greater
bulk. Not over one hundred pound.
should be kept IN one can, aud the
the greater the diameter Of the can the
better. Don't put sour whey in milk
cans, but rather take a barrel to the fac
tory FOR that purpose. After thorough
cleansing of the reeeptacles, they should
be treated to a rigid scalding with boil
inS water This may seem an unneces-
sary precauhon; it is often neglected to
the detriment Of the milk.
Iaint in milk can not always be de-
tec-ed by the sense Of smell, and it pres
ents its most dangerous character when.
oduless ia the lacteal fluid, it arises as
gs'eo's eihuyia from the cooking cheese.