The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1890-05-08
THE DAIRY.

THE DAIRY.
DO not allow or forco mich COWS 70
rink ice-cold water.
Never drive mich COWS or any fat
ening stock faster than walk.
If you are musically inclined yon
nay hum in low tone. The COW will
Ike 1t and commence Eliminating.
After you have brushed the udder
lean, milk the COW as fast As you can
md milk her clean to the last drop
orange Judd Farmer.
The improved creamers, the separ-
stor, the automatic ripening cream vat
md the fermenting can are powers in
he dairy room, says George jackson;
hey have accomplished wonders in elc-
rat ing the standard of butter.
Sixty cents will buy pair Of rub
oer shoes. Buy pair and wear them
while you are at your stable cleaning.
3efore you enter your dwelling or milk.
Dom leave the rubbers In an clubhouse.
Then tho madam will not noed 70 hold
Ter nose to avoid taking in the odors OF
he barn yard.-C. w. Muir tfeldt.
DR.. Hoskins says in the Vermont
Vatchman that in spite OF all the talk
shout abandoned farms in that State 1t
. clear and indisputable that tho aver
sge farming Of Vermont has con instantly
improved in . ratio which Is approx
1mately indicated by the statement that
ihe yield OF butter per COW has gone up
n twenty years from 100 70 $50 pounds.
--Wc notice, says the National Stock
nan, that lot of butter dealers In m
irish city lately held > meeting At
which they all solemnly declared that
hey had not dealt and would not deal
n American butter. This was done to
protect themselves with their English
customers, as American butter had been
shipped to Ireland and presumably sent
from there to England ~ Irish butter,
IN order to maze it soil for . higher
price. TDat Is quite . severe coniem.
nation Of American creamery butterl
ABOUT COOLING MILK.
Interesting Information Concerning the
Use Of Ammonia.
The chemist of the Victorian Govern.
mentgives some interesting information
about cooling milk by the use Of am.
monia:
In butter making-if uniformly high
quality butter Is desired-as soon as
possible aftor the milk comes from the
COW the cream should be separated BY
the centrifugal separator. Then i'm.
mediately and preparatory to churning.
the cream, II not already cool, should
be cooled down to temperature not
exceeding ffty-fve degrees Fahrenheit.
The main object of cooling Is to harden
the fat globules; 80 that during the
churning they may fall together in firm
grains. The butter thus obtains .
granular" structure rendering it more
thoroughly clcansable from the butter
milk; it also acquires : waxy consist
ency, whereby its keeping qualities
and its palatableness are improved. For
cooling tho milk various appliances are
In use. Where the operations are ON .
fairly large scale, a small ice machine
will be found most suitable and econom.
ical Ice machines capable of produc.
ing four hundred pounds of ice daily,
at an estimated cost Of six shillings per
diem. are now being placed on the Mel.
bourne market. Such machines could
easily be used on large farms, and
would probably. be found we'll suited for
district milk and dairy factories. The
cart bringing the milk to these fac
tories could take back with them their
daily supply Of ice.
Where ice is not procurable and there
is not sufficient supply Of cold water for
fsnn1inp oph0 oSSr ~
and cheaper means can be adopted than
freezing mixtures" II crystals Of am
moniac nitrate and chloride be dissolved
by gentle stirring in water, in the fol.
lowing proportions: Six and two-thirds
pounds ammoniac nitrate: three and
0ne-third pounds ammoniac chloride,
ten pounds Zone gallon) Of water, the
temperature OF the mixture will quick.
~ fall to fifty-onc degrees Fahrenheit.
Thus, il the temperature of the water
was originally seventy-fve degrees
Fahrenheit, it would, after solution OF
the salts, fall to twenty-four degrees
Fahrenheit, or eight degrees below
freezing point. II long, narrow tin
containing such solution be stirred
about in . cream can, it will in few
minutes reduce the cream to the re.
quired temperature. The cooling salta
having been once dissolved. may be re.
obtained for further use by evsporatine
the solution to dryness. The evapora.
ton may be in open, shallow pans with
fire, or even the sun and hot wind may
be sufficient. Or 1t may be conveniently
done in old kerosene tins cut IN halt
lengthwise. II fire be used for evap.
grafton, it should be > gentle fire, and
the solution should not do more than
simmer. otherwise there may be loss
from splashing.
The solution should evaporate down
until, on dipping stick or spoon into it,
the drop of liquid SO obtained rapidly
solidiaes on cooling. The evaporatinR
vessel should then be removed from the
fire, and the solution allowed to cool. II
will solidify intoa granular mass, which
may be easily dug out with strong
knife, and should be broken up into
Jumps about the size Of walnut, and
spread out in the sun, or in warm. dry
place until thoroughly dry. It is i'm.
portant to make perfectly dry. for II ~
all moist the cooling qualities Of the
salts are greatly diminished. II the
evaporating and drying be carefully
conducted there will be practically no
loss Of salts, and the SAM quantity will
serve indefinite. y. 1t is as we'll to have
- E.