The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1895-05-16
aari(uliuTt.



p.uug summer food Tor their eoss Loo
ing Of q from bussEess standpoint, It
90 te So essen lsl tbs, food be prepared t.
summer feeding ~ Tor slater. - Il !, do
log The sun er months that the patron
expect to male the uost pIohl from ID
COWS, snd the prohts depend greatly NOR
thsn moe, people rsslEal on The itsdin,
sud care Of the cows
Gov, should have Tree scces to plept
fol supply Of pure water. Milt. a. ne 81
know, contains shout II per cent Of wste
and II the a. er supply be impure or tain
ed the milk will be Of like qashty
True the quality Of milk may be improves
after milking, but here the waning OF th,
old GdAse comes 10 us An ounce OF pr,
veDtion is worth pound OF cure,
Mllting-A great many dsirymen pay
90 attention to regularity OF milling
some milk bet~een i've aud sr o'elock il
the morning and sny time from siI to MO,
o'clock 10 the evening" very good plan
whereby to lessen The supply Of milk. TC
ensure 40 even flow OF milt, COWS should
be MIXED 81 regular time; the time 81
nesrly IS Is possible TO be divided equally
leaving twelve hours between the times OF
milking,
Utensils Then the utsnsils used, such
~ pals. sirsiners, etc should be made OF
tin. all seams OF which should be properly
soldeied, 20 that oil crevices are filled mp,
thereby removing every possible lodging
place for bacteria or germs OF any kind,
These psls should be properly washed
and thoroughly scelded with boiling water
Immediately after using, instead OF as |
have often seen, trying TO wash and scsld
half dozen pals or so With less than one
pail Of wste', and that not very warm TO
begin with.
StrainIog. A number OF patrons ia to
the necessity OF straining the milk
that is to be sent to the cheese factory and
are not too c.reiul TO see that the COWS
udders are brushed and cleaned before
m hing, so that sny sediment or foreign
matter that may get into the milk is allow
ed TO remsln in it uutil delivered.
They think that because it is strained at
the factory that that is oil that is required.
This 10 y mistake, all milk should be
strained Immediately after milking. This
milk is to be manufactured into food for
human consumption and should be hand
led "a carefully aud clearly as the milk
used Of the table, II Is often disgusting
to see the amount OF dirt OF every descrip
ton that is collected 10 the strsiner used
Ut the factory. all due to the csrelessness
and untidy habits OF those handling the
mils.
Aerstion, After strsining, milk should
be sersted until the animal odor is allow
cd to escape; this is as esentisl for the
morning milking rs for the evening. A
greater quantity OF unaersted milk Is re
quired to mske pound OF cheese than OF
sersted milk, and it is those who never
serste the milk or assist 10 any way to I'm
prove the quality that at the annual NEE,
ing find fsut with the high average. Aers
ton should be done where the surround
ing atmosphere is pure, and the milk
which stands over night should be kept
rs far as possible from oil bad odors. AT
times we fnd the milk standing over night
in the bsrnysrd, and much surprise is ex
pressed by the owner when informed that
the milk supplied by him is not perfect in
flavor He eIclsims II cool the milk evt ry
night" but on iDquiring We learn that
this has been done by placing the milk
can ID = water trough in the same yard.
II properly sersted aud not more than ne
hundred pounds in can, it is not neces
ssry to cool milk by the use Of water in
order to keep it sweet over night, tven
during the hottest weather
Care OF Cans. In most sections it is
TO return the whey TO the pat
rons 10 the milk cans. This should never
be done, not only because il Is injurious
10 the can by destroying the Timing, but
What is more important, large percent
,ge OF the bad hsvors complained OF in
,heese can be traced to this practice OF
whey In the milk cans. While
admit that with proper care the cans
nay be cleaned, yet the fact remsins that
percentage are not cleaned. and where
iity are careful and clean. one careless and
lntidy patron will undo the good work OF
be fifty.
At sunset cans may lie seen 90 the milk
tsud with the sour whey still 10 them;
then milking time comes they are bur
iedly emptied. washed IN lukexsrm
'ster, and the new milk Is poured in. ls
any wonder that at times cbeesenskers
ave batch OF cheese that is declared Of
svorf II patrons were alive to their own
interests they would not allow pound OF
hey to be returned 10 the milk cans IN
Or any consideration, but would make
revision to have il fed near the factory.
A common mistake lie to leave the cans
snding around unvsshsd for two or
iree hours after being returned from the
ctory. After what has slresdy been said
is sIuos. needless Tor me TO say they
,sht to washed rs soon as possible after
icy are return d.
Frat rnte With cold water, then wsb
nth hot vst,r and sosld With boiling V
stsr and sel them 10 sunny, clean place q
ALT. Never ute soap on any utensil in IL
'e 10 the dairy; scour With sslt or soda,
bich i, much better, as either Of these Oh
ave DO Objectionable favor, rs soap is I.
most snre to do. After scsldlng never