Milford chronicle., 1910-11-18

tinware. In starting to wash the seps
rator and other milk dishes cold waite
should be used first to remove thu
milk, as hot water scalds the caseiI
and makes it difficult to remove. Thi,
rinslng should be followed by a thor
ough washing with hot water and {
inal rinsing with boiling water. If the
dishes are then set OH the back OF th'
stove they will dry quickly without
rusting.
Handling the Cream.
As soon as the cream Is separated II
should be cooled down to about 80 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 1t to the
creamery, not over two days in warm
weather and three OF four in cold.
Good butter cannot be made from old
cream.
j 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 viii 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 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 il is working properly. II the
bow is wabbly or the machine out OF
level considerable amount OF butter
FAT may be lost in the skimmilk with
out the dairyman knowing anything
about il. II 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. II 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 /
Jut N business Undertaking the test |
? 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
I'd should be thoroughly tested by
pouring from one jar to another three
)r four times. A sample is then suck
ID up into the pipette. By putting
7our finger on the top OF the pipette
7ou can let the milk run down until it
ust comes TO the mark on the neck
rhen run the milk into one OF the test
,Otfles. Number the bottle to CORE
pond with the sample The sulphuric
cid used is what is known as com
nercial sulphuric acid The acid and
he milk should be at the same tenn
erature before mixing. II they have
een in the same room for few
ours they will be all right Fill the
Measuring glass up to the mark with
be acid. taking care not to get any
II your hands or clothing. Pour the
cid carefully down the side OF the
ottle and then mix 1t thoroughly !
nth the milk by giving the bottle a
otary motion. The sulphuric acid
with the albumen and casein
nd leaves the fat free.
Set the bottles In the tester as soon
S the acid has been added. When all
le bottles are filed the tester should
e turned at a uniform rate OF about
Do revolutions a minute for five min
tes. This brings the fat to the top OF
le liquid In the bottle. Hot water
nOuld then be added carefully to
ring the fat up to the neck of the
1nhs. ID fhart ruhfrl..d !