The Port Gibson reveille., 1894-01-19
HOME AND FARM.
The Why and Wherefore

""''~ -. e'eah 10 pyo>tult UtIOfe MIX
ingy To keep bacteria from getting in
to the milk.
Why should the milk be removed from
the stable as soon as possible after milk
ing? 10 prevent absorption Of any Cd
ors Of the stable
Why should milk not be put at once
after milking into closely covered cans
Because. BY 80 doing. odOrs are retain
ed in tie milk.
Why should milk that is to be set for
cream in covered cans, or put into cans
for immediate delivery, be aerated +? To
remove the animal and other odors from
the milk.
Why should milk be set as soon as
possible? To stop the action Of bacter-
Why should the temperature Of the
milk be reduced as quickly rs possible
for creaming? TO prevent the formation
OF fibnn aud the growth Of bacteria.
Why should milk that is 10 be set for
cream be agitated no more than is nee
essary before setting? Because Anita
tion lavors the formation of fibrin.
Why should milks pals, pans,churns
and every utensil used in the dairy be
Kept carefully clean? Solely to keep
out bacteria.
Why IS cream ripened before churn-
ing? To develop flavor, and render
churmng easier.
Why should the ripening process of
cream not be allowed 10 continue too
long? To prevent the development Of
bacteria that produce offensive products.
such as bitterness, and destroy aroma.
Why should thermometer be used
at every sep Of the process of making
butterY To be sure that the temper
ture Is the one desired in each stage Of
The work.
Why does cooling the milk retard
ssounng2 IL retards growth of bactel-
ia.
Why do milk and cream sour less
rapidly IN winter than in sumner
There are fewer bacteria in the air and
The temperature Is lower.
Why does the ripening Of cream make |
u churn more easily? The aIbuminous |
matter Of cream is rendered less tena-
cious.
Why should the room in which milk |
Is set be made perfect IN its sanitary /
such as good ventilation.
cleanliness freedom Of bad odors, &c. /?
10 keep out bacteria, and 10 keep pro-
ducts free from bad odors.
Why IL butter worked? To lessen
he percentage Of water and casein.
Why ioes the presence of caseln IN
butter iWure IL? It affords nourish-
nent 10 bacteria, which causes butter to
iecomposc.-London Dairy.
Incomplete Milking.
DaIrymen, to be successful. must be
areful about little details, "tulles,"
- many would call them, as are those
rho pursue any other branch of farm.
ng The whole secret Of success de h
ends on thorough work,and in nothing
this more true than in milking. A II
title milk left IN the cows's bar each
Ime she is mllked may seem TO Be only
trife. II one cents worth Of milk
er day is thus lost, it means loss of
300 on a COW during the year. Throw
ng on the 10 cents as time when even
.ood cows 20 dry before calving, il Is
ne interest at seven per cent, on $50
Iut this Is not the whole Of the loss.
he COW not MIXED clean each time {
rIes of weeks before she would. Not {
wing full mess of milk, she tends TO !
1t, and her own milk giving tenderness
re lessened. The injuries extend :
lrther, for the unborn calf, II a heiFer. |
llll, owing to this tendency Of its dam. 4!
G less valuable for mils and but I
err 1t will inherit the tendency to
urn its food INTO suet fats on its BODY
ather than 10 put it into butter Cat or +
ITO an increased amount of rich milk.
his is why only the really good farmer
IN be successful breeder of good
hiking stock. The careless man viii .
& his shlltlessness most often be seen =
the way his milking IS done. II is /
le best test Of the successful dairyman
distinguish him from one who IS not i
lccessful. American Cultiyator.
Shade as Fertilizer. /
j do not care TO ride any hobby 10 ex- v
sss, but my results from mulchlnr land
ith straware so remarkable to me that r
may be proper 10 mention them again. !,
lew days ago, when nearly all the /,
nd was 50 dry that seeding was out OF :,
Ie question, burned straw mulch 4
few acres that had been covered =,
sarly two months. This was cat stub
e, turned and rolled down. The
oisture in the soil was SO great that
" hours Of sun and and air were need n
to dry 1t sufficiently for the harrow. CT
the total rainfall in the month was
's than one inch, and most Of it fell A
o weeks previous to the burning. and e
most fallow land is excessively dry. II
IS experiment affords me proof of the IN
'nderlul value Of a good mulch. The at
nIts Of the plat | muIched one year Is
o are still clearly defined by the ov
owth Of young clover and timothy Oh
le yield of grain was much better ca
an thatfrom the remainder of the field, or
d now the stand Of grain is twice as W
I'd. Instead Of attempting to rot all
grain not consumed By cattle and
reading It as manure, it seems far bet
70 haul it when dry and use as cover tn
, g.. A. IL usf n