Clarke courier. [volume] (Berryville, Va.) 1869-1997, 1910-03-02

tinware In starting to wash tnc s.pa'
rator and other milk dishes cold waiter
should he used first 90 remove thc
milk. as hot water ScaidS The ca cin
and makes Il difficult "a remove. thi'
rinsing should he followed by q thSr
ough washing with hot water aad "a
hnal rinsing with boiling water. I, the
dishes are then set on the back OF the
stove they will dry quickly without
rusting
Handling the Cream.
AS soon as the cream is separated Il
should be cooled down TO about - de
grecs rs rapidly rs possible. This can
be done by putting Il In San& OF
fresh well water DO not keep the
cream too long before taking Il "a the
creamery not over two days IL warm
weather and three or four In cold
Good butter cannot be made from old
cream
1t hardly pays TO make butter on tn,
farm unless special customers can bc
obtained. CreamcrieS have multiplied
until there Is one within easy shipping
distance OF almost every farm. The
organization OF cooperative creancr-
les has kept most markets on a strictly
competitive basis. SO that the prices
paid for cream are usually rs high rs
the market will warrant. These large
creameries. are usually equipped with
all the latest appliances for buttermak
Ing. They are In charge of experienced
buttermakcrs and are In shape e
turn out uniform product that viii
sell for much higher prices than the
ordinary run OF farm made butter.
Use of the Tester.
No dairy farmer can afford 10 he
without Babcoek tester. \ complete
tester. consisting OF a tester. milk and
cream bottles aud supply of sulphur
ic acid, can be purchased for about s.
With a tester the farmer can test his
cows. as described In article = nj
home. He can test the separator e
see that it is working properly. II Tn,
bowl is wabbly or the machine out OF
level a considerable amount OF butter
fat may be lost IN the Skimmilk With
out the dairymam knowing anything
about IT, II YOU churn your own cream
a tester Will enable You 20 test your
buttermilk and determine whether ol
not you are losing much butter TAT il
this way. II YOU patrouize a cream
cry your tester win come handy for
keeping check on the tests at the
creamery. Most creamerymcn are hon
est. but that is all the more reason
why the dishonest ones should be run
out OF business. underwriting the test
> or per cent viii add greatly 20 IN,
profits OF the creamerymln and can
not be detected unless the patrons have
testers Of their own.
The Babcock tester is simple 20 op
crate. The sample OF milk TO Ice test
eel should bc thoroughly tested 10y
pouring from one jar to another TIRE,
or four times. y sample is then suck
ed up into the pipette. By putting
your finger on the top Of the pipctt,
you can let the milk run down until Il
just comes 10 me mark on the noel,
Then run the milk into one OF the tcs
bottles Number the bottle 90 CORE
/ spond with the sample The sulphur,
acid used * what is known as crn
mercial sulphuric acid The acid and
the milk should be- at the same tenn
perature before mixing II they hav,
been In the same room for Few
hours they viii be all right FIN tn,
measuring glass up 10 the mark viii
the acid. taking care not to get an,
on your hands or clothing. Pour IN,
acid carefully down the side OF tn,
bottle and then mix IL thoroughl,
with the milk by giving the bottle
rotary motion. The suiphuric aci,
combines with the albumcn and caseil
and leaves the fat free.
Set the bottles Ia the tester rs sool
as the acid has been added. When al
the bottles are filed the tester shoul,
De turned at uniform rate OF abou
100 revolutions n minute for five min
J utcs. This brings the fat TO the top o
the liquid in the bottle. Hot wate
should then be added carefully [,
bring the fat up To the neck of tn
bottle. The machine is then whirle,