Audubon County journal. (Exira, Iowa) 1884-1993, 1898-03-03
Dairy and Creamery.

S.~~AASASs
If a COW is bilious, she will give bit
ter milk. The biliousness may be de-.
termined by a yellow tinge in the white
Of her eye A writer in The American
Cultivator says he physicked with salts
a COW that had yellow in the white of
her eye and gave her tonic of mixed
gentian and ginger, which he put into
her food. Then her milk, which had
been bitter, was restored to sweetness.
OF course if cows blood or digestion
is out Of order it will make her milk
bad.
Moldy or damaged bran or shorts or
fodder will make q cows milk bitter.
Creamery men and butter dealers tes-
tify universally that the person the
hardest to convince Of the absolute ne
cessity of cleanliness in regard to milk
is the farmer. The butter maker and
packer may do their work perfectly, the
railroad may ship the product with the
utmost care and in palace refrigerator
cars, but if the farmer furnished dirty
milk and cans to begin the case is hope
less. 1t is a disgrace to the rural popu-
lation Of this country that they are SO
dirty in their ways so far as the care Of
milk is concerned.
Don't. for heavens sake, be an old
hunks. Shake the scales off you and stir
yourself up and learn something new.
The claim is made for the Ayrshire
that shesis the ''poor mans cow"
The alleged delicacy Of constitution
Of the Jersey arises largely from over
feeding, forcing to make records, CON
fnement in stables and inbreeding. Re-
move the causes, and the Jersey will
prove as hardy and healthy as any other
COW.
Eighteen hundred and ninetysseven
was boom year for Guernseys There
are Is, 800 bf them numbered in the
registry book.
It is the viscosity or sickness of
cream that causes it to foam up and
swell in cold weather and be forever
churning. The PARTICLES of viscous cream
tend to adhere together. Viscosity of
cream frequently comes from the GUAM
tity of dry feed the COW receives. If
that can be varied with juicy food, like
roots, apples, ensilage or pumpkins, the
trouble will disappear. Cows in sum-
mer have this succulent food in pastures.
In the home dairy good way to keep
the cream at an even temperature would
be to have the cream jar made in the
first place something like the we'll
known earthenware cake pan, with a
tubeiike projection running up through
the middle. Then the jar could be set in
tank Of warm water with the water
reaching up as high as the cream. The
warm water would rise in the cylinder
running up the middle and warm the
center of the cream equally with the
Jsdtside. This arrangement, with fire..
quent stirring OF the contents of the jar,
would keep the cream Of the home dairy
at thoroughly even temperature. We
recommend potteries that make earthen-
ware dairy utensils to prepare Jars of
this pattern and we charge nothing for
the suggestion. We do not intend to
patent it.
A Guernsey is naturally of larger and
more robust build than Jersey. Guern-
sey breeders agree thata black nose does
not disqualify COWS of that breed from
being a perfect type, yet, other things
being equal, they would little rather
not have Guernsey with black nose.
sterilize milk bottles by boiling them
in soda water after every particle of
dried milk or cream has been brushed
out OF them. When the milk is first
drawn from the COW, strain and pass it
over the aerator and cooler till this
part OF the process is thoroughly done.
Then put IN can and sink it into a
.ank OF ice water or ice cold spring till
on are ready to bottle it for delivery.