Year: 1874

Harris Lewis expresses himself as follows
with regard to the proper care of milk:


He says milk comes TO US loaded with
germs prepared NJ its own destruction.
These putretactve germs can be retarded or
hastened in their growth, and they can be
killed by heating to 2l2 degrees. Freshly
drawn milk also emits an animal odor. This
is worse in unhealthy than in healthy cows
Few people relish new milk when just
drawn. This animal odor has caused us n
great deal of trouble. We used to think it
was 4 gas, but have had to give up that
idea. The best deodorzer of milk is pure
air. We use a pail with small holes in the
bottom, through which the milk is poured
into the milk cans The milk falls through
the air in very small streams, and, in this
way, is thoroughly deodorized. 1t is first
strained through cloth, before it enters the
perforated pail. Neyer aerate milk in the
stable or where the air is impure, for it may
be made worse. The pure air OF heaven is
just what is wanted. He had made many
experiments to test this question. lie took
three lots Of milk that were exactly alike.
No. he aired and cooled down to 81
degrees.


No.2 was shut up in a can at 9S degrees,
or the natural temperature of fresh milk,
and exposed to the heat of the sun. as milk
is exposed when carted to the factory or
the village market in open wagons.


No. was exposed to bad odors, and in
forty minutes it had putrefed, and in seven.
ty minutes it was rotten.


NJ -, g, L.,
condition as No. 3-spoied.


No. |, after standing l20 hours, was per-
fectly sweet showing how milk varies under
different circumstances.


There are other taints from unclean pals
and pans. These talnts may be killed by
boiling water. Water at low temperature
may destroy, but nothing less than 2l2 de-
grees is safe. And now, to all who use
wooden milk pals, he would say, use them
no longer for milk pails but buy tin pals
for milk Hogs are said to need sour swll,
and wooden pals are just the things Tor
them, but they are never fit for milk pals.
The neater your wife is the sooner they will
be spoiled for if she is neat she will very
soon scour off the coat Of paint, and then,
after each scading, the pail will be put out
on post or laid on a shelf to dry aud get
aired in the sun. The effect that follows is
the drying and shrinking of the wood, by
which hundred little seams will be opened
on every square inch OF surface, each of
which is large enough to take in the part-
cles or atoms OF milk. When the farmer
comes to milk into these pals at night, the
milk acts on the pail as it does on all dry
wood, by swelling it up and shutting all
these seams with the milk in them. The
next day tho particles Of milk are there, out
OF the reach Of the neatest housekecper, aud
the pals are again put in the sun to dry.
The shrinking process is repeated, and the
milk is exposed to the same condition as the
sample spoken Of, which in seven hours was
rotten. The next time it is used it imparts
taint, ierment like yeast, which will
under variable circumstances destroy the
whole mess. Use tin for all milk vessels
and have as few seams and sharp angles in
them as possible.


There are other kinds of taints. Cow
stable taints are the most inexcusable Of all


lie had been called in to see some cheese al
a store in his village. The grocer said he
had bought some cheese OF one of Mr.. LIS
neighbors which did not quite suit his Gus
TONERS, and he wanted to know what was
the matter with it. al looked ut the
cheese" said Mr., H., rubbed a little be,
tween my fingers, smelt OF it, tasted it, and
told the grocer to let me go-l did not want
to say anything about it. But said the
man, we want you to tell us what ails thii
cheese. IL cuts well aud feels we'll buI
there Is something peculiar about it, We'll,
said 1, if must tell you, MIR. did
not put in quite enough milk with his COW
manure to make good cheese Of it,