The Mitchell capital. (Mitchell, Dakota [S.D.]) 1879-1918, 1910-03-10

hnware. In starting tt wash the sepa.
eator and other milk dishes cold water
should be used first to remove the
milk. as hot water scalds the casein
and makes 1t difficult to remove. This
rinsing should be followed by a thor
ough washing with hot water and q
hnal rinsing with boiling water. II the
dishes are then set on the back of the
stove they will dry quickly without
susting.
Handling the Cream.
AS soon as the cream is separated 1t
should be cooled down to about so de.
grees as rapidly as possible. This can
be done by putting 1t in a tank Of
fresh wen water. Do not keep the
cream too long before taking 1t to the
creamery, not over two days In warm
weather and three or four in cold.
Good butter cannot be made from old
cream.
1t hardly pays to make butter on the
farm unless special customers a be
Obtained. Creameries have multiplied
until there is one within easy shipping
distance of almost every farm, The
organization Of cooperative creamer-
les has kept most markets on a strictly
competitive basis, SO that the prices
paid for cream are usually as high as
the market will warrant. These large
creameries are usually equipped with
oil the latest appliances for buttermak-
Ing. They are in charge of experienced
buttermakers and are In shape to
turn out a uniform product that will
sell for much higher prices than the
ordinary u of farm made butter.
Use Of the Tester.
No dairy farmer can afford to be
without a Babcock tester. A complete
tester. consisting Of a tester, milk and
cream bottles and a supply of sulphur
tc acid. can be purchased for about So
With a tester the farmer can test his
cows. as described in article 8, at
home. He can test the separator to
see that it is working properly. If the
bowl is wabbly or the machine out Of
level q considerable amount Of butter
fat may be lost in the skimmilk with
out the dairyman knowing anything
about 1t. If you churn your own cream
a tester will enable you to test your
buttermilk and determine whether or
not you are losing much butter fat in
this way. If you p%atronize Il cream
cry your tester will come handy for
keeping q check on the tests at the
creamery. Most creamerymen are hon
est, but that is all the more reason
why the dishonest II should be run
out Of business. Undertaking the test
2 or 3 per cent will add greatly to the
profits of the creameryman and can
not be detected unless the patrons have
testers of their own.
The Babcock tester is simple to OPP
crate. The sample Of milk to be test
ed should be thoroughly tested by
pouring from one jar to another three
or four times. A sample is then suck
ed up into the pipette. By putting
your finger on the top Of the pipette
you can let the milk run down until it
just comes to the mark on the neck.
Then run the milk into one of the test
bottles. Number the bottle to GORE
spond with the sample. The sulphuric
acid used Is what is known as COM
mercial sulphuric acid. The acid and
the milk should be at the same tenn
perature before mixing. II they have
been in the same room for a few
hours they will be all right. Fill the
measuring glass up to the mark with
the acid. taking car not to get any
on your hands or clothing. Pour the
acid carefully down the side of the
bottle and then mix it thoroughly
with the milk by giving the bottle a
rotary motion. The sulphuric acid
combines with the albumen and casein
and leaves the fat free.
Set the bottles in the tester as soon
as the acid has been added. When all
the bottles are filed the tester should
be turned at a uniform rate of about
100 revolutions a minute for five min
utes. This brings the fat to the top of
the liquid in the bottle. Hot water
should then be added carefully to
bring the fat up to the neck of the
bottle. The machine is then whirled