The Logan Republican. [volume] (Logan, Utah) 1902-1924, 1904-05-04
To Produce Good MIX and Butter

The fact that Cache Valley Is dairy coun-
try and that two condensed milk factories re-
curing grade milk have recently been added
makes the following article bearing on cattle
and milk production of considerable interest.
The article Is from prominent dairy publca-
tion.
To make good butter one must have good
milk, and this comes only from healthy cows,
fed on good sweet pasture or on good sweet
grain and other forage, and which have pure
water to drink and pure air to breathe. Ger.
tain obnoxious weeds-leeks, wild onions, rag
weed, and others-give the milk and the but
ter made from 1t a decidedly bad flavor, so also
do damaged or rotten silage mOldy corn fodder,
or hay and musty, damaged grain. Impure
water has its effect, both on the health OF the
animals and on the quality OF the milk. In
many pastures are seen small pools In which
the cows stand during the heat of the day to
rid themselves OF flies. The water in these be-
comes filthy and Is kept stirred up by the move
ments OF the cattle, and where, as Is often the
case it is the only water obtainable, the cows
are compelled to drink it, This can usually be
avoided by fencing the pond and keeping the
cattle out. III this water Is needed for the cat
tie IL can be drawn out by Il pipe laid on the
lower side into a trough from which the cows
can drink.
In close. crowded, and ill-ventilated stable,
where there Is too little air space for each
animal, the air becomes foul from the eXhala-
tions, and this affects the milk as well as the
health of the animals The remedy in this
case is to provide more room for the stock and
better ventilation
The stable should be kept as clean as posi-
BILE and the cows well beddcd and clean The
utmost cleanliness should be observed in milk
ing All dirt should be brushed from the COW
before beginning to milk, and it is best to
dampen the udder and flank of the COW, so as
To prevent the dust and fine dirt from falling
into the milk. The milk should be strained
Immediately after milking and should not be
allowed TO stand in the COW stable any longer
than is absolutely necessary.
good Strainer Is Indispensable, and one Of
cloth is much better than one of wire gauze.
milk pals should be made Of tin, and the
seams should be soldered smooth, so that there
will be no places for the dirt to lodge where it
will be difficult TO remove. They, as well as
all other dairy utensils, should be cleaned
thoroughly every time after using Tin arti-
Giles should be washed first in cool then in hot
water, and after that scalded thoroughly with
boiling water or steam. They should then be
dried in fresh air and, II possible in the sun
light. They will not need wping after the
scalding, as the heat from the boiling water
will cause them to dry quickly In washing
Them If hot water is used first 1t will cook the
milk onto the tin and make II difficult to re-
move
In cleaning the butter bowl, ladle, worker
churn, ard any other wooden utensil, they
should be first washed with hot water then
scalded with boiling water or steam They
should be aired, but it will not do to have
them exposed TO the sun, as that will cause
warping and cracking.