Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1896-12-02

person should always milk the came
COW and not ulange.
CARE OF MILK.
L. Milking. The cuw's udders should
b. brushed off and the teats wiped
Oh with a damp cloth or washed Oft.
The milket's hands should also be
washed bsfofo milking, and after
every few cows. 1t lie lust as easy and
generally much cleaner TO milk with
dry hnndp. MIR gently yet quickly
and the COW viii give more milk.
MIX thoroughly and you will general
ly get richer milk.
2. Remove the milk from the stable
as soon az possible alter milking, as 1t
absorbs odors quickly strain the milk
at once and thoroughly.
3. Immediately after strainipg aerate
the milk In pure atmosphere by pour.
log the milk Elk or eight times from
one vessel to another, repeat this ope-
ration about one half hour later and
again in another half hour. When
cooled to 6Oe l. the milk may DO put
into the can, ana then kept In a cool
place, but not cold enough to freeze.
When the milk 10 cooled cover the
cans. This mornings milk may be
treated in the came way occurring three
| lines at internally, not nut into the cans
until II Is cool. the third end fourth
milking (i the milk Is held as long)
| should beIiTReted the same wsy,and not
added to the rest OF the milk in the can
| I'LL well colored. The aratioD Is very
| important and should DO done right
after milking and in pure air. AT
this season OF the year II the cows are
properly handled and ALEC the milk ms
Indicated above, the milk can kept In
u cool place and tho new milk not put
In till cold, the milk will keep In good
condition Tor thiIty.six hours. In no
case Will same milk be taken.
4. the whey or sklmmilk is re-
turheI in the cans, they must be
emptied as soon as they arrive ut the
| house, the cans washed thoroughly
with lukewarm water Comfort
out with boiling water, turn
them up to drain for minute
or two, and then lay them up o u their
sides with the cover of, go that the
air may blow around and into them,
TIL ready for the milk. In no case
should cloth be- used 10 dry the cans
after noalding. The empty cans should
| ais be- treated as above.
5. 1t IL best that tin vessels only
| shouid be used, either for milking or
holding the milk, and when through
using them, wash ct once, then scald
and ha die as far as p ssible exactly as
| IN dictated above for the cans; never
use the hot water fret, but after the
cans have been washed with warm
water. WooIen pals absorb the mills
and 1t 10 almost impossible to keep
| the m clean.
/. The milk In the cans should be
| well stirred, two or three times day,
| to keep the cream from rising. AL.
ways stir the cream down before send
ing to factory as 1t may churn on the
road and bs lost to the test.
p. S.-During the summer the milk
| should be cooled quickly and so alter
| aerstion once place Immediately In
cold water and cool quickly to 60 de.
greee or below.
Dairying IL one of the most profit
able lines OF work for the farmer 10
many parts OF the State, but to make
the most out OF 1t, to attain the largest
| measure OF success 1t must be studied
ike any other busiBess. Many fac.
| tories and dairies are only partial
| success because those who attempt to
run them do not learn the business be.
| tore starting into 1t. l have visited
many places the past summer where
ma ny doliars (I was aim )st going to
| say hundreds OF dollsIsl have been
| l0et through ignorance. With the con-
tinuai growth OF the dairy Industry
there are opportunities for many wide
awake young men IL they will learn
the business thoroughly. Inquiries
frequently come ssklDg TOR such help
In factories ana diaries. On the farm
ualries, particularly In the more thinly
| settled districts, a large amount OF
cheese Rnd butter lie anu will continue
10 be made. As this work generally
falls to the ladies OF the house, they srs
also invited to take this course. Ex-
perience anu observation has demon-
strated that an Intelligent understand.
ing OF the dairy work rsDJers 1t easier
and more enjoyable, besides improv-.
ing the product anu adding to the
profits.
Much OF the above applies TO the
factory operator and practical butter.
maker, but 1t is not without value to
the milk producer, nor is he forgotten
In the college work. The winter course
offers instruction In breeds OF live
| stock and their management, which
includes dairy stock, also farm crops,
feeding asimals, farm drainage, irrigs-
lion, horticulture, entomology and
| veterinary science. Ii 1t can be ar
ranged, practical work In carpenter
Ing ana blscksmithing will be given In
the college shop, ALEC practical work In
handling and Judging stock, in graft.
ing and budding and In the treatment
| OF diseased animals. All the impor-
| tant practical bra inches OF farm work
are touched upon, and the student IL
| directed to sources Of information that
win be OF use to him all through
life. He is placed In touch with
the best thinkers anu investigator
| along the line of AGRICULTURAL research,