The Opelousas courier., 1891-02-21
CARE OF MILE.

A cheese manufacturer in this State,
says George E. Newell in the american
Agricuturist, has had the following
pointed advice printed at the head Of the
dividend sheets he issues to his patrons :
"Take good care of your nights milk, 1t
will pay you.a Where milk is delivered
Of the factory only once in tw~enty-four
hours, more than ordinary attention at
the dairyman's hands is necessary to pre-
serve its quality. Especially is this true
in hot weather, and on nights when the
air is disturbed by electrical storms. IL
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 jeo-
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 sthurt
meat" fills every one with adherence,
yet the consumption Of tainted milk is as
dangerous to human health. Milk may
develop a fatal poison, and yet reveal
little of it to the sense of smell. There
are two general species of faint that affect
milk. When warm from the udder and
lying in a deep vessel it generates n
character Of decomposition, and rank
odors emanating from decaying animal
or vegetable matter cause the other. To
avoid both, milk must be set in a draught
of pure air, and be aerated thoroughly
by stirring, or by driving air through,
the mass. The fluid should not be vio-
lently handled while it is cooling and
airing, or a partial separation Of the but
ter globdles 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 we'll as around the
sides. Cans of large diameter should be
employed, and only y moderate quantity
of milk be stored in q can. For a dairy
who regularly ~patronizes a cheese
factory and makes a day delivery of
milk once q day, q properly constructed
cooling stand should be a part of his
equipment. Il should stand on an ele-
waited location convenient to the milk
ing barn, and one open to a free ~circula-
ton of air from all quarters. Posts are
set on ten feet high with ashingled roof,
and a floor as high above the ground as
q wagon box. This will make q struc-
ture that the wind can not blow down,
and it win 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 raisetl 1t least six
inches above the floor, and they never
should in any case be covered over night
unless By a screen. A flight of strong
steps should lead up to the platform for
the use Of mixers, and the opposite side
face a driveway for facility in loading
on q wagon. Milk thoroughly freed
from the animal heat before it is massed
in bulk is quite certain Of keeping
sweet1y till morning.
It is o good practice to have plenty OF
pals, and let the milk stand ID them al
hour or more before storing it in greater
bulk. Not over one hundred pounds
should be kept in one can, aud tbs
the greater the diameter of the can the
better. Don't put sour whey ID milk
cans, but rather take a barrel to the fac
tory for that purpose. After D thorough
cleansing of the receptacles, they should