Year: 1873

AS the product Of the dairy in this coun-
try is one of the most universal--scarcely
a family in the land but has cow--and
furnishes one of the largest sources Of the
wealth of the United States, it seems prop
er that any and all knowledge derived from
the experience of those who have had the
greatest practical advantages, both by
scientific research and untiring, persever-
ing and practical demonstrations, which
have resulted in great advantages over the
ordinary process generally practised by
our predecessors from time immemorial,
should be freely made known | say it
seems to me to possess an importance
scarcely equalled by any other improve
ments of the day, and should be brought to
the notice of all, whether the possessor Of
one COW or one thousand.


''Milk, like blood, is living fluid, and
begins to die as soon as it leaves the seat
of vitality, and has Just that heat which
most rapidly accelerates change to damage
it," Hence it becomes matter of the first
Importance that the animal heat should be
expelled as soon as possible after being
drawn from the COW.


The following method, as now practiced
in the main by all our best butter aud other
manufactures of milk, and the best dairy
men OF the country, will be a matter of
great interest to all who may adopt it.
Nearly every manufacturing establishment
of milk, which receives milk from different
dairies, has set of printed rules, which,
though varying slightly in the expression,
yet all agree in the main principles. | will
therefore adopt the substance of what all
agree in, and to a considerable extent, copy
the language verbatim.


/. The milk shall be drawn from the
IL
ed through wire-coth strainers; (after-
wards it is strained by some through fine
linen, and others use flannel strainers.)
.. The milk must be thoroughly cooled
after it is drawn from the COW, in the can
in which it is contained, in tub or vat OF
cold water deep enough to come up to the
height of the milk in the can, containing
three or four times as much water as the
milk to be cooled; the milk to be occasion
ally stirred until the the animal heat is eX-
pelled.


3. In summer, or in the spring and fall,
the water shall not be over fifty-two degrees
temperature. This may be drawn from a
We'll or made cool by the introduction of
ice, or better still by running water from
a spring where the temperature will be uni
form, necessary to reduce the temperature
of the milk within forty-f1ve minutes to be-
low fifty eight degrees and if nights milk
to remain in such bath until the time OF
bringing it to the factory, and to be below
fifty five degrees. The mornings milk not
to exceed sixty degrees when brought tc
| the factory.


4. In winter, or in freezing weather, the
water should be kept nearly at freezing
point by the addition of ice or snow, that
the temperature of the milk be soon reduc-
ed below fifty degrees.


S. In the spring and fall weather medi-
um course may be pursued, so that nights
milk shall be cooled within an hour below
fifty degrees.


6. If in running spring water, it should
be so arranged that the water flow over the
top to carry off the warm water. The can
in which the milk is cooled should be placed
IN the water Immediately after the milking
and remain there until the process of cool
ing is finished.


Z. The nights and mornings milk should
be separately cooled before mixing.
s. Cows should not be fed on turnips OF
any food that will impart an unpleasant
odor to the milk.


In the manufacture of butter, the milf
when cooled is set in tin cans about twenty
| inches in height and six inches diameter
and in vat of cold water as near forty five
degrees as convenient; if higher, the water
should be cooled with ice. The cream vii
in this way separate entirely from the milk
in a few hours, but is usually allowed IL
stand twenty four hours for convenience,
when with tunnel shaped dipper it is re-
moved and placed where it becomes slightly
sour, when it is churned with dash churn
being kept in a cool place.