Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1924-07-31
FARM EDUCATION
BY DIR. ANDREW NJ. SOULE


cents per pound for the butter fat,
or twenty-one and onehalf = cents
per gallon. When it is remembered
that the farmers have no shipping
expenses and no cost for ice, this
price compares very favorably with
the net wholesale price of milk in
our principal markets.
One of the fundamental require
ments for successful cheese-making
is clean milk. Cheese making be-
gins on the farm where the milk is
produced and, if the milk is not
property handled there, it is in bad
condition when it arrives at the
factory and causes the cheese
maker considerable trouble, if ac-
cepted.
Milk should not be used from cows
two or three weeks before freshen-
ing, nor for several days after caly-
ing. Such milk is not suitable for
making cheese, and its use may re-
suit in the ruin of the entire con-
tents of the vat. In order that
cheese of best quality be made, it
is absolutely necessary that the farm.
er exercise care in handling the
milk. The cows udders, teats. and
ID,
clean cloth before milking, and. if
very dirty, should be washed and
dried.
The milking should be done in a
stable as free from odors as pos
sible. If silage is fed, it should be
given the cows after milking.
Buckets washed with boiling water
should be used, and the milk drawn
wit oil ~
through a clean strainer cloth into
clean cans. Special care must be
taken to insure the cleanliness of
the strainer cloth. Before the cloth
becomes stiff and yellow, or has an
odor, it should be discarded, and
new cloth used
Milk should be cooled prompt
ly as possible after production.
There are several forms of milk
coolers to be had from the supply
houses. However, a common method
of cooling on the farm is to immerse
the cans of milk in running, spring
water. If this method is used, care
should be taken to sink the can up
to its neck in the water, and the
milk should be stirred to insure
more rapid cooling. Another simple
method of cooling milk is to use a
barrel cut off about the height Of a
ten gallon milk can. Set the cans in
this barrel and fill it with cold, we'll
water; so that. the water will come
as high as the milk in the can.
Then, if the milk is stirred while
cooling, and the water kept in mo.
ton, it will only take a few minutes
to cool the milk within two or three
degrees of the temperature of the
water.
The milk must not be left in this
water overnight, as it will surely
sour by morning Good results can
be obtained by taking the milk out
OF, the last water late at night and
setting on a stand, with little blocks,
or eleats under the can. The cover
should be left off so that the cool
night air can circulate in and around
the can, but covered with screen
wire to keep out the flies and bugs
1t is absolutely necessary that this
stand be in a clean place and free
from contamination.
The mornings milk should not be
mixed with that Of the evening un-
less cooled to the same temperature.
Under most conditions, it is best
to keep them separate and make de-
livery to the factory as early as
possible in the morning. Cans.
buckets and strainers used III handling
milk should be thoroughly wash
ed with a brush designed for that
purpose and scalded each time they
are used. They should be washed
first with cold water, then with hot
{ar - l. ;ol> IL,
ing powder has been added. Soap
should not be used. After being
washed in hot water, they should
be scalded and placed in the sun.
The factory should have three
rooms, one for making cheese, anoth-
err for curing the cheese, and a third
for boiler, storage, etc. The making
room should be large enough to CON
tain the cheese vat, press, tester,
wash sink, etc. (20X22 ft) The cur
ing room 20X14 ft.) should he large
enough TO hold the cheese until 1t
is sufficiently ripened to put on the
market, which will be from three
to four weeks. The boiler room can
be used for storage of cheese boxes,
box material, supplies, etc, 12X14
fit. being sufficient. A building COX
Sc #. is plenty large to take care
of the necessary equipment to ham
die the milk from five hundred cows.
The floor should be made of con-
crete, which can be easily kept clean
I'd will last long time. 1t is we'll
to have the concrete walls extend
as high as the window sills, as wood
walls will decay when exposed to a.
constant splash of water. The MAX
ing room should have at least three
windows for light and ventilation.
The curing room should have five
windows, four of them should be
half windows, or traEsoms placed at
the top of the wall next to the cell
ing. These SHOULD be hinged at the
top on the inside and swung in.
The other is to be a whole window
placed in one end of the curing room.
The curing room should be on the
north end of the building so it will
be as cool as possible in summer.
This room is provided with remov-
able shelves on which to place the
cheese.
Data Relative to the Handling of
COwpeas
J., j. B., Hawkinsville, Ga,