The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1915-06-03

W'ui NJ Agricultural
\ large PORTION OF the dairy prod.
uc'S Of the South Ia marketed In the
TORN of butter In the past this has
Drought low prices because Il has not
Deem regarded az Of high quality. Fur
carrying 10 be- profitable to him as il
should be-. the southern farmer must
Take pains 10 produce milk aud cream
OF 5000 quality as his determines to
great extent the quality OF the but.
ter
To make good butter II IL necessary
10 have clean milk from clean. healthy
'""a E'cu 10 there is no visible dirt
10 49, milk from unhealthy cows 10 not
safe Special attention should be
gwen 20 the condition of the udder.
aud any milk which appears Shiny or
ropy or otherwise abnormal should be-
discarded Long hair fayors the &C.
emulation OF hlth, therefore the hair
on Hanks and udder should be clipped.
The body OF the COW should also be
kept free from mud and manure. and
the bedding must be clean and dry
aud used In sufficient quantities to
keep the COW comfortable when In the
stable.
II Ia impossible TO keep the COW
clean II the stable IL dirty In oonse-
Quoncc hard floor without cracks 10
a necessity The walls and ceiling
should be- FREQ from dust or cobwebs.
and al least once year they should
be- whiieWashed Manure should be
taken out at least once a day and kept
some distance from the stable The
barnyard should contain no mudholes
and be- 80 arranged as TO drain away
from the building. A clean yard Ia Of
great help In keeping cows clean.
Avoid olsasreeable Flsvou.
The character Of the feed may also
Affect the milk Such feeds az rape,
cabbage. turnips and silage mSy i'm
part dlsagreeable favor and thcJ
should. therefore be- given after In.
stead OF Immediately before milking.
When the pastures are oyerrun with
garlic or wild onion the cows should
be removed three or four hours before
they are milked Moldy and decayed
feed should never be- used. az u may
seriously afiect the COWS health and
change the character Of the milk u
Ia also important TO avoid anything
that viii raise dust In the stable at
milking time. and hence dusty hay
should not be- fed Immediately before
milking, nor the cows bedded at this
time
. stu another important point la the
water supply Cows need an abun'
dance Of water and this should always
be- fresh and pure good water sup
ply Ia. In fact. an absolute necessity
FOR the production Of he best quality
Of milk and cream Without an abua'
dance of pure water II Ia unlikely that
the various utensils used In a dairy
will be- properly oleansed. and there
fore the milk will inevitably suffer IN
quality A description Of useful equip
ment Ia contained in special publ
cation Of the United States depart
mcnt Of agriculture entitled Farm
Conyenionccs for Handling the Cow
and Her Product" which may be had
ON application.
Cleanliness must extend beyond the
COW and the stable TO the mixers
themselves They should milk with
dry clean hands and the cows udder
and tanks should first be wiped on
with a damp cloth to remove any loose
dust or hair which might fall into the
pail. Each time that they are used
an the milk utensils should be rinsed
first with cold or lukcWarm water and
then washed with hot water which
contains some washing powder, such
as sal soda Soap and soap powders
are not desirable. Fiber brushes are
more easily kept clean than wash
rags and are. therefore better After
the utensils have been washed thor
oughly they should be- rinsed In scald
ing water and inverted In a rack In
clean place and screened from nies
improperly washed utensils tend Il
turn milk sour and also acquire a bad
odor which warm milk quickly alb
serbs
The milk should be removed at once
from the stable and taken TO some
Mace where II can be cooled TO n TEN
pcraturc Of 30 degrees Fahrenheit ol
lower. and held there until It is dis
posed Of. All flies and odors shonl'
DO carefully guarded against
Separator ls Necessary.
For tho production Of cream OF tn
best quality a separator is necessary
II none Ia available the milk should
ho put into deep or shotgun cans
which are preferable to the old-fash
toned shallow vessels. In skimminI
the milk Il Ia desirable TO produce
cream that contains not less than -
per cent Of butterfat. as such cream
sours less quickly than thinner cream
! rho eream ahould not be permitted U