The Newtown bee., 1895-02-01

and wholesome food, and above all pure water. The dairy COW should never | drink water that her owner would not willingly drink himself.
 There is no economy in feeding dairy cows impure foods, or allowing them to pick over the manure heaps. Such foods almost invariably taint the milk and in- jure the flavor of the butter made from it. The foods should be wholesome, and fed in cleanly manner. It is carelessness at milking. times, as Ihave often seen, and in the after handling of the milk, that causes the most grief to the butter maker, and makes the business unprofit- able. If a patron could be present when his milk is delivered at the creamery, he would be simply astonished to see the filth that has accumulated in the separa- tor on account of so much filth being in the milk, and in emptying the cans there would often be chunks of manure, bits of straw or ensilage and other foreign matter; and too often the milk has foul odors, absorbed from the impure atmos-
 
 There Is no reason why the milk should not reach the creamery entirely pure and sweet if proper care is taken in milking time and the handling of the milk after wards.
 During milking hours 1t is the duty of
 miikers to have small brush or clean cloth for the purpose to clean the udder, and if the udder is dirty, it should be cleaned thoroughly by washing and dry ing; and not only this-the milker' hands should be as clean as when he sits down to his own meal. The milk should never be allowed to remain in the COW
 barn any longer than is absolutely nec- essary, as it should be carried out ofsthe COW barn to room where the atmos- phere is entirely pure; because there is danger of it's becoming tainted by the ab- sorption of disagreeable odors. And
 when the milking is completed, it should be aerated and cooled at once. We all know, or should know, that everything which comes in contact with the milk should be scrupulously clean. Cans, pails and strainers all should be thorough ly washed and steamed and put out on a rack in the pure air until again needed for use, and not to be kept in the barn over night as have often seen, for the morning milk. The patron who is care less about his milk, and delivers it dirty or tainted, is doing an injury not only to himself and the butter-maker, but to every other patron as we'll because one can of dirty or tainted milk may reduce the value of the whole quantity that day.
 Now if the creamery is in charge of a butter-maker who thoroughly under churn and also the Babcock tester, he can find and see for himself that there is loss at the separator or churn by the
 per cent of fat that the skim-milk or
 buttermilk shows by the Bsbcock test. And if butter-maker understands his
 business he will know where to begin to
 save the greatest quantity of butter fat, which will be profit to the patrons of
 the creamery. I will say that the best
 butter-makers in the world cannot make first-class butter from milk that is dirty
 or tainted; and furthermore the patrons
 should see to it that when the butter falls
 below the market price, the blame can.
 not be justly laid to the butter-maker.
 If the patrons would only realize their responsibilities, and he willing to work for their interest, the creamery would meet with success and the patron would
 receive the highest market price for his l producs,-TW ". Robison in Country l Gentleman.