The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1905-01-18
SOME VALUABLE HINTS ON
THE HANDLING OF CREAM
What Australia and New Zealand Dairy
men Have TO Contend With in the
Butter World.

In a recent issue OF the Station, Farm
and Dairy. the following letter written
/ by W. J. Nelson OF palmcrton, North
New Zealand, i, published. Many of the
features set forta in the letter apply
so aptly to dairying here in Washngt On,
that. believing it will prove interesting
and profitable The Herald reproduce, 1t.
Mr. Nelson wrote n> follows:
# note in yom journal, in the report
of the Dairymcns Conference held IN
Sydney. a number of very valuable pa
per. dealing with the many sources AMI
drawbacks whicn are preventing the
Australian cheese and buttcrmake.
/ from turning cut Il tir-t-cln-- article;
( an artit le That can he placed on the Lon
don and other markets OF the world
which shall command the same r,ice a.
otner butter. which come from New
zealand and Denmark, etc.
The trouble seem, to be the dirty,
{
which the raw material tmii', 'and
creaml gets TO before the manufacturer
on creamery manager has Il chance e. 10
ANYTHING with it. may stat" mere taat
while was in Queensland, lhcr. tor
wears ago. the worst of my work AMI
Trouble was to beg the suppliers 10 lJok
COW wards. carts and milk cans perfectly
clean. These essentials are 'ha secret
of profit. OF course | am well aware
that it i, very difficult to nave milk per
feet if the temperature is say - to 100
DEGREES +. in the shade. This is Il great
draw back. hut after all it is possible
ana in nearly every case easy The
proper way is to keep the cans perfect
" clean, likewise the COW yards and
buckets aud hands
Put the nights milk in cold water,
let the cans be half full have the lids
off and stir the milk Il, often a. posi-
lie. Ii this j. done the gas and natur-
al heat in the milk will pass oil. Aera-
ton by tui- means i the only way apart
from a freezing machine. Which cannot
be at every yard. OF course, all
milk has first ~ be strained and put
over Il cooler before entering the cans.
he farmer may say that it Is Il lot OF
work and bother: but such Is not tlc
case. one boy about y years of aye.
if trained to it, could do it and have
Il good time before bed time. Here N
New Zealand can name many milk sup
pliers in The coolest part of the island
vino never think of allowing the nights
milk supply to stand without stirring
il three or four times before bedtime,
the last thing at night and the very first
thing in the morning. 1t is Il habit with
some people and good habit, too.
Summer or winter il j. always the saNC.
and the result is clean Favored milk.
and cold. These are the first points that
the cheese and buttcrma>cr- look fni IL
the morning when the milk is delivered,
and if such is not the case back the pa
tron has to take it and no more about
it. II i, not very nice to have to send
i, really economy, for one can will spoil
80 cans. This j, not stretching the
point. a. cheese or huttcrmakers can
testify.
bad cream and had milk mean bad
butter, bad cheese, bad name and bad
sale and all is bad. This is what New
Zealand has ever been fighting ag,'r~t
and i, still. | must say that the sup
plicr has greatly improved and is still
improving. The position of the Au9tra'-
ian manufacturer of yesterday. He Is
irving to educate the milk supplier a
70 the absolute necessity of cleaner.
purcr and higher favored milk and
j. ruined. and that is the truth. Grading
at the ports is well enough. but If the
,upplicr will not send good raw matter
ial Ia the maker what Is the good Of
sending it TO he port and having it grad
ed second or third grade. y class of
stuff that is nos good on the London
market is no good to anyone if led. to
lld. per H. i asked for it. New Zeal
and has taken Il tumble to that and i.
going step further by trying 20 get
even with Denmark. It may not be pos