Crawford avalanche. (Grayling, Mich.) 1879-19??, 1891-04-02
THE DAIRY.
Cleanliness i'm the Dairy.


The following suggestions are taken
from an article in the Swedish dairy
paper, NorClisk Meje1i-Iydning trans
lated for and published In the Country
Gentleman:
Careful cleanliness i'm milking is of the
greatest Importance, and ought to be pro-
NOTED by all means. II there is not re-
ceived clean, fresh, and good-tasting
milk the product cannot be sold at a
satisfactory price. The public has so
long been accustomed to fine butter and
cheese, and to pay for these such price,
that this should constitute an induce
ment to production of the best goods,
even to the observance OF the smallest
details.
To secure pure milk It is necessary to
furnish dry bed, good care and fresh
air In the stable. On the dressing and
attention Of mich cattle depend in
high degree Their product.
With care as to a clean and dry stall,
the cows ought also to be refreshed
daily by combing and brushing. All
visible dirt onght quickly to be removed,
and the cows whole body should be clean
End glistening. Washing in general,
particularly of the udder, is not to be
recommended, considering a complete
washing must be undertaken with the
greatest prudence, and one so difficult
should always be thoroughly performed
a badly performed washing is rather a
Damage than a benefit. When the Ldder
er teats are very dirty, and affected with
fores, washing can be recommended, and
ought to be done with lukewarm water
fnd some soap. Care should be observed
that the washed parts are afterward
we'll dried, and that the animal is not
exposed TO draft. In ordinary cases
che udder can be most easily kept clean
with soft brush, or by rubbing with q
straw brush.
Fresh air is secured i'm the stable by
means of an air shaft, as well as by
opening the windows and ventilators in
the walk. Avoid, however, exposing the
animals to any strong draft. The win
dows in most Stables lie so low that the
animals are directly exposed to such
draft Under such circumstances pru-
dence is required in airing the stable.
Hair-cloth windows are recommended,
through which fresh air, without any
particular draft, can be secured through
the warmer months.
1t is a great influence on regular and
good product to keep an even tempera-
ture in the stable This should be kept
constant changing In temperature re-
suits in a diminished product from the
animals If it is too cold, then too much
feed is required to furnish the animal
heat; If too warm, the respiration is too
great-in both cases at the cost Of the
product. So far as possible ought the
temperature in the stable to be regu-
lated by thermometer and constantly
kept there.
The arrangement OF the stable ought
to be such that the animals are not
crowded. There should be no stall par
titions; without these the animals secure
so much more freedom, and have some
liberty when they lie down. BY this
means they may, as far as possible, avoid
lying In the dirt.
At milking the following points be OBJ
served:
/. All milk vessels, which are best
made of timed iron, must be constantly
kept carefully clean.
9. The milking should be performed
in neat dress and with clean hands,
for which latter object pail with warm
water and towel ought to be kept con-
venient.
Before commencing to milk, remove
carefully all dirt from the udder and
nelgnOOrlng parts.
III there is left any dirt on the teats IL
is Incorporated so thoroughly in the
milk during milking that neither strainer
nor strainer-cloth can remove IL from the
milk. No matter TO what extent The
milk in this manner may be dirtied, the
dirt is removed at the separating and re-
mains in the grease in the separator.
The grease remaining in the separator
being more or less black shows whether
the milking has been performed in more
or less clearly manner. Immediately
! after milking strain the milk through a
! fine cloth strainer. Pay attention that
frequently during the process of milking
the strainer becomes thoroughly washed.
Should this not be done, the constant
pouring of milk on the accumulated dirt
reduces 1t to such a degree of fneness
that no additional straining can remove
it.