The ranch. [volume] (Seattle, Wash.) 1902-1914, 1906-08-01

follow such instruction.
Milk should be strained immediate
ly after it is drawn, preferably through
both a wire and cloth strainer, but as
cloth strainers are very liable to be
come sour from fermentation they
should be carefully washed and rinse6
in boiling water and then hung up tc
dry in the SUM- The direct rays oil
the sun with pure air are the greatest
disinfectors of bacteria. Never mix
mornings and nights milks until both
have become perfectly cooled. Mixing
freshly drawn milk with older milk
causes quick fermentation, as the
dormant germs in the old milk spring
into full activity when fresh warm
milk is introduced The ordinary
eight-gallon can answers reasonably
we'll for cooling in if it is set in g
tank of cold water up to the neck oil
the can and left uncovered until the
milk has cooled down to so degrees OF
below. But if the milk must be KEEP
from twelve to thirty-six hours before
it can be taken to the factory the
Shotgun" can is better AS those
cans are eight inches in diameter BY
twenty inches deep and have no neck
they are easy to clean and being oil
such small diameter the milk coo1s of
rapidly.
If a live spring of cold water is
within reach this will be found the
ideal place for a reasonably large tank
for the milk cans. Have the tank sc
arranged that the water would flow
continually through it, thus keeping
it perfectly cool at all times. When
this is not possible, put up small
milk house close to the we'll; keer
the house we'll ventilated by large
open windows covered by mosquito
netting. In the milk house arrange q
good sized tank in such way that the
water may be pumped direct into the
tank through pipe, while faucet
should be placed at the opposite. END
of the tank so the water can be drain
ed off frequently and the tank ref1lled
with fresh water. In warm weather
it will become necessary to change the
water several times a day unless ice
is kept in tank for cooling it, AL
ways fill the tank with fresh water
after new milk has been placed in fol
cooling and in one hour draw it all of
and refill Failing to do this is the
most frequent cause of starting fer
mentation. Where the milk house
can be constructed under the shade OF
some large tree it is very valuable
aid to keeping an even temperature IN
it. In the absence of any better meth
cd large barrels sawed off through
the middle and kept in a cool shady
place will do for keeping the milk
cans, but the water must be renewed
frequently. The water should in nc
case be allowed to become luke-warm
before changing, as then the mischief
has already been done by causing fer
mentatiOn.
All dairy utensils should be of tin
Use the best tin and have all the
joints made round. Always wash in
cold water first to rinse off all the milk
then sca1d in hot water. If milk has
been allowed to sour in them use com
mon baking soda to wash them in. II
is better than soap, as soap is diff
cult to get well rinsed off unless yol
use soft water only. Wipe perfectly
dry, place where the sun can shine
into them and have free circulation
of air. Never put hot water into 6
milk can until it has been well rinset
with cold water first, as otherwise
the hot water will coagulate the milk
in the seams and corners of the vessel
which will hasten fermentation of the
next milk put into them.
There is one important point in con
nection with a mich COW that should
never be overlooked and that is hel
disposition. She may be an excellent
animal as a producer and capable oil
giving a large profit but if she has 6
disposition which renders her difficult
10 hon CHI