The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1910-06-23

a#6Ss5 Esxx.E
tinware. IN starting to wash the sepa-
rator and other milk dishes cold water
should be used first to remove the
milk, as hot water scalds the casein |
and makes it difficult to remove. This
rinsing should be followed by a thor
ough washing with hot water and
final rinsing with boiling water. If 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 It
should be cooled down to about SO de-
grees as rapidly as possible. This can
be done by putting it in tank of
fresh well water. Do not keep the
cream too long before taking it to the
creamery, not over two days in warm
weather and three or four in cold.
Good butter cannot be made from old
cream.
It hardly pays to make butter on the
farm unless special customers can 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
all 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 run of farm made butter.
Use of the Tester.
No dairy farmer can afford to be
without Babcock tester. A complete
tester, consisting of tester, milk and
cream bottles and supply of sulphur
ic acid, can be purchased for about SIS.
With a tester the farmer can test his
cows, as described in article s, 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 a considerable amount Of butter
fat may be lost in the skimmilk with
out the dairyman knowing anything
about it. 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 patronize a cream
cry your tester will come handy for
keeping a check on the tests at the
creamery. Most creamerymen are hon
est, but that is all the more reason
why the dishonest ones 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 op'
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 il
just comes to the mark on the neck
| 4ueu Iuu luc LILA 1uIO Ouc VI Iue lSS
bottles. Number the bottle to CORE
spond with the sample. The sulphuri'
acid used is what is known, as com
mercial sulphuric acid. The acid an(
the milk should be at the same TEN
perature before mixing. If they hav'
been in the same room for a few
hours they will be all right. Fill TIL
measuring glass up to the mark witt
the acid. taking care not to get an,
on your hands or clothing. Pour tn
acid carefully down the side of tn
bottle and then mix it thorough
with the milk by giving the bottle
rotary motion. The sulphuric aci
combines with the albumen and easel
and leaves the fat free.
Set the bottles in the tester as 500
as the acid has been added. When a
the bottles are filed the tester shoul
be turned at a uniform rate Of abou
: 100 revolutions minute for five mil
utes. This brings the fat to the top {
the liquid in the bottle. Hot waite
should then be added carefully
; bring the fat up to the neck of tt
l bottle. The machine is then whirle