The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1897-07-28
The Care of Cans and Milk Before 1t
Reaches the Factory.

one for me to talk about, as many of
my patrons, perhaps, are here. But,
with all / lave said to them before,
and in view of tue fact that they are
$50. a. .ue art, and as The SUI
cess of buttermaker depends so large
ly upon the quality of milk he receives,
l trust that they may yet be benefited
by what follows. First, we must see
that we have cans that can be cared
for, of convenient size, and properly
made. The cans in general use in the
West, are the Elgin style, eight and
ten gallons. While have had no ex-
perience with the larger cans used in
the East, by what l know OF them, l
think the smaller unquestionably the
best. and it will be these / shall refer to
in what follows,
Eight years ago, right here in our
own city, our hardware men were put
ting upon the market an apparently
fine can, but miserably constructed
one. They were not aware of the inn
portance in construction from sanitary
standpoint; and not until their atten-
ton was called, by the factorymen, did
they realize that something better was
needed. All the work was put on the
outside of the can, the inside being left
rough. The solder was used to fill up
seams, and cover rivet heads. After
such cans had been used short time
they became foul, in spite of the efforts
of our dairy maids. They had to be
returned to the timer, who, at the best,
could only do poor job at making
them better. Surely it was not in one
of these bacteria-laden cans that Prof.
Conn discovered B al.
Brother butter-makers, would it not
be well, in starting creamery in new
dairy section, to ward off this evil be-
fore the farmers are supplied with cans
by going to the hardware men and tell
ing them how can should be made?
Make it emphatic, and give your rea-
sons. In the care of cans, they are to
be kept clean and free from rust; they
should be washed as soon as possible
after being used. Rinse first with cold
water, then scrub thoroughly with a
brush, both inside and outside, using
warm water-almost hot-or better, a
good soap suds. Use it often, anyhow.
Give particular attention to the seams,
and don't forget the outsides. You
know the inside is often judged by the
outside. Finish with scalding water
not Just hot water. Turn your cans
upside down long enough only to allow
them to drain; then leave them right
side up, or on their sides in the fresh
air, and you will have clean, sweet cans.
1t is very common error to leave
them over a stake on board. This is
serious mistake, as invariably the
cans will be soured thereby. The hot
air or steam rises and has no escape,
consequently condenses in the can and
sours. Much milk otherwise we'll cared
for, is often tainted from no other rea-
son. A rusty can should not be used
as it imparts foreign flavor to milk.
THE CARE OF MILK BEFORE IT REACH
Es THE FACTORY.
This is apt to be neglected, in fact,
nearly always is. The patron does not
seem to realize the important part en-
trusted to him. He seems to have an
idea that buttermaker, either by vir-
tue of his skill, or the large salary he
gets, has, or should have, a cure-all for
all the ills that may befall his milk
either through carelessness or neglect.
"It is good enough for the factory is
too often the expression. Bloody milk,
and milk from cows too early in lacta-
ton is sometimes treated in the same
off-hand manner. 1t is far easier to
instruct patron how his milk should
be cared for, than to see that the in
structions are followed. Milk should
be drawn from the COW in the most
clearly manner. The cows side and
udder should be brushed, and if need
be, washed with warm water before
milking is commenced. Milk with a
dry hand, it is the only clean way.
The too common practice of keeping
the hands wet with milk is not only a
filthy habit, but the cows teats are apt
to get chilled or chapped in cold
months. Milk in tin pals only. The
use of wooden pals and dirty cans go
together. Strain milk through fine
wire or cheese cloth strainer. Better
yet, use both. AS soon as a can is
filled, remove it away from the stable
to where it will have access to pure air,
there to be quickly cooled, either by
setting in cold water, or at this season,
by the cold atmosphere. Stir the milk
frequently to hasten the cooling, and
expel the animal odors. Once cooled
it may be left uncovered, or covered if
lne surroundings are not perfectly
sweet and clean. Keep it at as nearly
even temperature as possible sixty
degrees or below. Keep each milking
separate, but If necessary to mix for
want o. can room, do it only after the
milk has been cooled. One common
abuse of milk in the winter, is leaving
it in the stable with the cows, uncov-
cred. Patrons seemingly have little
idea that it will hurt it. Why not leave
pail of water for the next days drink
supply instead2 Certainly this would
not be relished. Well, just think of
this every time you leave your milk
there over night, or two nights and a
day, as much of it is kept that long.
Some feeds produce bad flavor in
milk, and should never be fed. Tur-
nips, cabbage, beets and potatoes are
among these. Turnips are probably
the worst. Milk is exceedingly sensi-
tive, and great care must be used in
protecting the delicate flavor it pos
sesses. Once lost it can never be re-
stored; hence the importance of well
ventilated and clearly kept COW stables
and milk houses. Impure air is the