The gazette-times. [volume] (Heppner, Or.) 1912-1925, 1914-05-14
By O. q. SIMPSON.

] ing the dairy industry of Oregon
today is the poor grade of cream
delivered to the creameries. Cream is
often two weeks old when delivered,
and not infrequently is in stale and
even putrid condition. Good butter can.
not be made from such cream.
A large amount Of New Zealand but.
ter is being imported to our markets,
some Of which is Of very good quality.
If the dairyman wishes to continue to
receive the good price for butter fat
that he has enjoyed in the past, he must
deliver better cream to the creamery.
The creamery will then be enabled to
make q quality Of butter much better
than 1t is possible to import, since it
requires from so to 80 days to put New
Zealand butter on this market.
1t is not necessary for the dairyman
to purchase q lot Of expensive equip.
ment or hire additional labor in order
to produce a high quality in cream or
milk.
Care Of Cow.
The care Of milk really begins with
the care that the cow receives. Cows
that are in the best Of health, sur.
rounded by the best conditions, and
receiving good feed, produce the best
favored milk. Strong favored feeds,
such as kale and turnips, if consumed
by the cow shortly before milking, viii
produce the same flavor in the milk.
II fed q number Of hours before milking,
preferably Immediately after milking,
the havors will probably be passed off
by the cow. The condition of the COW
will largely influence the amount Of
dirt and bacteria in the milk. When
the cows fanks and udder are covered
with manure and dirt, some of it will
fall into the milk pail
Dusty and poorly ventilated stables
cause large percentage Of the dust
and bacteria in the milk, because the
stable air becomes filled with dust and
bacteria which fall into the milk pail.
The same objection is to be made to
feeding dusty feed, while milking, or
even shortly before milking.
Open Air Ideal.
The ideal condition for the milking
Of COW would be in an open field with
a moist, clear air; the COW, of course,
to be clean and healthy. This condi.
ton can be approached by having a
clean stable, free from dust and by
moistening the hair on the udder and
flanks with clean, moist cloth. This
serves to make the hairs stick to one
another and to retain the dust. The
practice Of wetting the hands with milk
cannot be too strongly condemned. If
anything is necessary to soften the teats
little vaseline may be used.
The milk should be drawn into small
top sils. Pals with small openings in
the tops reduce the amount of exposure
to the atmosphere, as may be seen by
the accompanying sketch. Experiments
have shown that the use of the small
top pail reduces the bacterial content
approximately so per cent. Such pals
are not expensive. It is also well to
examine them when purchasing, to see
that there are no crevices or unsoldered
places to retain milk particles. Some
mixers may find the small top pail a
little awkward at first, but will soon
find that all of the objections disap.
pear.
Remove Milk Soon.
The milk should be removed from the
stable as soon as possible after being
drawn. If it remains long in the stable,
it is likely to take up stable odors.
Straining is done to remove dirt and
occasional hairs, but it does not reduce
the bacterial content Of the milk. II
the milking period is long, the strainer