The Grangeville globe. [volume] (Grangeville, Idaho) 1907-1922, 1913-06-12
Keeping Milk and Cream Sweet Dur.
ing Hot Weather.

leuu With uuTlHS the IlTSL not days
in spring. The problem of prevent
Ing the souring OF cream and milk is
solved in most households by resort
ing to some method of cooling, or
the milk and cream are consumed
within a few hours of delivery.
MIX secured in the stable under
very clearly conditions may sour with
in twentyfour hours II no attempt Is
made to lower the temperature. So 1t
may not be the fault of the milk pro-
Queer that the milk sours early. If he
does not cool the milk to a tempera-
ture of 6 degrees F., or lower, before
delivering, the housekeeper undoubt-
eddy has grounds for complaint. Even
under such adverse conditions, 1t Is
possible for the patron to enjoy milk
and cream that does not become floc-
culent when added to hot tea or COT
fee.
The temperature of well and tap
water In many sections Is below so
degrees f. most of the summer, and
in some places it is below so degrees
F. Milk cooled to so degrees f. may
be kept for from twelve to twenty
four hours longer than that cooled to
80 degrees, and, at the latter tempera
ture, milk and cream ordinarily will
be in good condition for about thirty
six hours.
he nR kho%
cream will keep sweet depends upon
the followi n g conditions.
1. The amount of stable dust and
filth that is allowed to get into the
milk.
2. The time that elapsed between
the time of milking and the time of
cooling the milk.
8. The amount of dust and dirt In
the milk bottle at the time Of filling.
4. The amount of dust falling In
to the milk from the air of the bot
Ting.
5. The amount OF dust and dirt
that drops from the hands and clothes
of the bother into the milk.
6. The temperature to which the
milk Is cooled.
z. The temperature at which the
milk is kept until consumed.
8. The pasteurization temperature.
Milk that has been pasteurized at
temperature of 140 to las degrees F.
for twenty minutes, may be kept for
from twelve to twenty-four hours long
er than milk from the same lot kept
under the same conditions and not
pasteurized.
1t Is generally acknowledged that
there are inexpensive methods of cook
ing, such as the use of a fireless cook
er to conserve the heat An arrange
ment which will retain heat will also
retain cold" so that thermo bottle
or fireless cooker of the usual form,
or a modification of it, may be used
to reduce the expense of keeping the
milk at low temperature.
The following procedure is suggest
ed, IL the milk Is rather warm when
delivered
1. Set the pint bottle of milk into
two-quart measure and fill with cold
water almost to the top of the bottle.
2. Set the two quart measures of
water containing the milk bottle into
a modified fireless cooker, made by
lining a small butter tub or a wooden
pail with an inch or more OF cotton
batting. Cover with cushion or
quilt.
3. At the end OF an hour pour out
the water and replace with cold water.
The fireless cooker will prevent any
rapid rise in temperature. A low tenn
perature can be maintained for
longer period by pouring the cold mill
into a thermo bottle.
w. R. WRIGHT,
Dept. OF Bacter'ology.
University of Idaho.
ProIificaey In Hogs.
A recent summary Of the spring lit
tiers from the Duroc Jersey sows of
the University Of Idaho herd, leads
to this offer Of some data on pro-
Efficacy. The university Durocs now
consist of six head-one six year old,
one three year old, two two year olds
and two yearlings, all averaging in
individuality quite typical of the breed.
The yearling sows were born in
March, 1912 and narrowed their first
filters at little less than thirteen
months of age.
The 1913 filters farrowed by these
sows are as follows; One six year
old SOW, thirteen pigs; one two year
old sow, thirteen pigs; one two year
old sow. thirtene pigs; one two year
old SOW. nine pigs; one yearling sow,
thirteen pigs. one yearltng SOW, thIr-