The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1896-09-09


of. First, what good book on dairyinp
and butter-making have you, and have
you read it through ten times or so?n
never read good dairy book, and
i don't read any dairy paper or
creamery journal"
What do you know about your bust
ness then2"
ooh, learned of my uncle in -
county"
Please tell me what produces flavor
in butter"
On, souring the cream, l suppose"
Yes, but what makes the cream
sour?n
don't know as l can tell"
The end OF long story is, that there
was little dairy school conducted then
and there and the matter was explained
to him-that the different favors in his
butter came from the different fer
ments in the different pools, and
masses of slop, whey, this and that, &C.
cumulating here and there, in and
about the creamery, and when the wind
and conditions were right, bacteria
might float from the fairly frothing
whey watts not ten rods away from the
creamery, and to his milk and cream
and when it blew the other way he had
better results.
These were some of the sights that
met our eyes, aud smells that greeted
our noses, as we looked for the differ
ent sources of the obnoxious flavors in
the butter from time to time:
First, the floor of creamery should
be kept scrupulously clean and dry. If
10 tn
upon the floor, it should be removed
Immediately, and the floor wiped so
that it shall dry at once. Then it
should be kept dry and clean under
the creamery and ventilated out. In
this day of cheap drain tile and cement,
and as cheap water pipes, there is no
excuse for slop and filth about cream
cry. A damp floor and breeding places
in hooks and corners of creamery
give perfect conditions for getting all
of the different kinds of ferment and
germs in the catalogue, and it is only
matter of which first gets into the milk,
to insure the flavor which you-don't
want.
Then see here! Nearly every whey
and slop pipe and conductor leaks
some where, and look at these pools of
decaying factory washings and the like
termenting and turning all sorts of col
ors in the sun and moonshine, and
often smelling as rank as an old tan
merry. Not far away were the watts
where the refuse from churns, wash
lngs and the like were stored before
feeding to the hogs, and it is fair to say
that these watts have never been washed
or scalded out since the day they were
put there. The contents were fairly
on the boil, so active was the ferment
going on within them, and made all the
more active from the fact that wheat
shorts were mixed in daily to add to
the feed value for the pigs, and this
mixture was plastered on, inside and
outside of the watts, and this in all
shades of gray-the result of the de-
caying moulds made it one of the best
sources of bacteria l had
yet seen.
"Why don't you wash up and scald
out these watts at least twice q week,
and keep them clean and stop this
source OF germs floating in at the cream
cry door every time the wind is in the
north west?"
" Well, that would be good deal of
work, and then the odd man has never
said to do it. l don't think that such
things should be put upon the butter
maker to do"
" Yes, 1 know; but don't you have
to bury dead hog now and then?"
"Oh, yes, but that has to be DONE"
Don't you know that this filthy old |
vat and its rocking ferments of all sorts,
down to the actual decomposition
germs, is what kills your hogs with the
cholera, and would it net be !
b more genteel job to wash out these
watts than to bury hogs?"
Adjacent to the makiug-room were the |
salt and butter packages, with only an |
inch board wall between them and |
some of the most Objectionable and Of
fensive surroundings of the factory,
whey watts included.
didn't suppose that salt would alb
sorb anything like an odor and so trans
nit it to the butter" was the reply
when asked why the salt and fixtures
were not kept where they would be free
from contamination with filth or it's |
doors. Aud when assured that such
was the fact, it was the same wonder
hOhes thhI uio uuClt uiu uOt KNOW IL |
he didn't believe"
Then the spring was looked after to
zee what the chances were of supply
If pure water. Up on hillside, in
little rift in the bank, was large, fine
spring with large volume of water,
out the ancient masonry about it was
n ruin of neglect, and the cover of
he spring was few old warped boards
hat did not keep the SUMS rays out of
t, and with its large surface exposed,
he water came to the factory so warm
hat in the hot months about $50 was
ls low as the cream could be cooled.
The cooling-vat was large hogshead
awed in two and set few feet from
he engine, and in this spool" the
,ream pals we're set to ripen the cream;
,ream acid enough to churn the
it was taken off from the
rats, but kept another twenty-four
hours in warm water CD and churned
he next day at somewhere from 600 to
20, according to the weather. Such
we're the conditions to court good luck.
4" don't always have good luck