Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1910-02-02

1lnWare. 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 thor
ough washing with hot water and a |
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 a tank of |
fresh we'll 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.
1t 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 q 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-
F, ing. They are in charge of experienced
buttermakers and are in shape to
turn out 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 a tester milk and
cream bottles aHd a supply of sulphur
ic acid, can be purchased for about So.
With 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 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 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 CORE
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. If 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 care. 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 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