The county record. [volume] (Kingstree, S.C.) 1885-1975, 1898-05-19
The Private Dairy.

The Private Dairy.
Taking ell things into consideration,
the private dairy is preferable from
point of profit to the public creamery.
This statement needs no argument.
The former is under the entire con-
troll of the owner and operator; in tho
latter much is necessarily left to the
management of others, and the ex.
pense of operating the creamery and
everything connected Herewith means
lust so much out of the profits.
How just to manage private dairy
it will be the aim of the writer to dis
close. There should be some con-
veniently arranged room where the
operations connected with the butter
making may be conducted outside the
kitchen, and this should certainly be
provided with some means for supply
ing steam or hot water in. abundance.
A good well of pure water should,also
be at hand. AS to the floor, it will be
labor. saver to have cement, with
just sufficient slope to convey
water to one side OF the room,
where a gutter water tight should
carry it to the drain. A well-laid
board floor OF matched lumber will
answer very we'll and will wear num-
Der of years, but it is more trouble
some to clean and apt to become
musty by reason of dampness. Any
thing like this, which is to be in daily
use for years, may better be properly
done at the first, and the cement will
be q source Of satisfaction from the
day it is laid
Of the various utensils and forth,
for the care of the milk and cream and
the manufacture of the butter, much
might be said as to the different kinds.
Let it suffice to say that where there
are more than ten COWS it would GER
tainly be advisable to have separ..
ator. With o less number the cold
deep setting is probably more salts
factory, but in order to secure perfect
separation of the cream by this pro-
cess, the COWS must come ''fresh" at
different periods throughout the year.
Milk from COWS long in lactation be-
comes thick and viscous, hence the
cream globules do not so readily rise
to the surface. Where this class Of
milk has to be dealt with, sufficient
hot water should be mixed with it at
setting to thin it and raise the tenn
perature to something above the nor
NAL point. This does not in any way
hinder the cream in rising-on the
contrary it helps the process along by
making the ascent of the cream glo-
bules easier of accomplishment.
There must be @ cream vat,' large
enough to accommodate the cream for
churning; church which is abun-
dainty roomy inside for the quantity
of cream to be handled; o butter
worker, scales, ladies', paddle, prints,
as we'll as pals. strainers, dippers and
other small utensils for the conven-
ience of the buttermakers. Plenty OF
light should be provided for by means
of windows, and cold storage OF some
kind at hand in which to place butter
before marketing. The walls OF the
dairy room Tor building, should it be
by itself should be grouted in order
to render changes Of temperature less
perceptible. An abundant supply OF
ice is indispensable in summer.
AS to the location of the dairy room
opinions differ. Some claim it is an
advantage to have it attached to, or
near, the house; others that it should
be near the barn to avoid the labori-
Gus carrying of heavy pals OF milk
back and forth.
Where the women of the family are
expected to do a good share OF the
work of buttermaking, should GER
tainly advise having it near the house:
Sometimes there is room fitted up at
the barn where the separating is done,
the milk, still warm, being fed to the
calves and pigs, while the cream alone
ia carried to the house for further
treatment and subsequent manufac-
ture into butter.-Ars. E. r. Wood,
in Jersey Bulletin.