A Few Points for Dairy Farmers.

Feilding Star, Volume XVI, Issue 12, 14 July 1894, Page 4

A Few Points for Dairy Farmers.

For farmers running a private dairy or supplying a factory, the fol lowing rules will be found well worth the attention ot those engaged in this work, of course applying what ia said according to the possibilities and circumetances of the situation : — 1 Decide on your line ot dairying —butter or cheese, or both. 2 Select your cows according to tho line of dairying chosen. 3 Test each cow separately, and reject all not suited to your branch of , dairying, or that fail* in quality or quantity of milk. 4 Feed liberally a have P u^' c i water always accessible, and keep a mixture of equal parts of salt, ashes | and sulphur within reach of the cows. 5 Be sure your cow sheds ate well ventilated j remove all droppings promptly ; freely use absorbents and deodorisers, such as sawdust, dry earth, or cut straw, not omitdnp a liberal useof sulphate of lime (gypsum) where it can be obtained. 6 Be scrupnlously clean in every particular, both in keeping the cows | and in milking and handling the milk. 7 By all means avoid eyposure of the milk to the hot sun and to foul air. .8 Air and cool your milk as fast as possible down to at. least seventy degrees, if you carry it any distance to | a factory or creamery. Do the same . if you make it into cheese at home, ( though you need not go below eighty degrees*it made up immediately. 9 When milk is kept over nigh'o to be carried to a factory, the temperature should be reduced below sixty degrees. 10 If milk be set at home for cream the sooner it can be set after milking, ana the higher the temperature, the better, as cream rises be&t ?nd almost wholly whilst the temperature is falling. 11 Never reduce the temperature below forty degrees, as a lower temperature has a tendency to chill the product and injure its keeping quality ; and it also expands the water, rendering its relatively greater density less instead of increasing it. To go five degrees below forty degree! would have practically the same effect as raising the temperature five degrees, and to that extent retard the rising oi the cream. 12 Skim as soon as the cream is all up, or so much of it as yon wish to take from the milk. 13 Keep your cream, if not churnsd immediately, at a temperature of sixty-lour degrees or below, but not below forty degrees. 14 Churn at such temperature between fifty-five degrees and sixtyfour degrees, as experience shows you is best. Conditions *arv the temperature for churning 15 Stop churning when the but ter is in granules about the size of wheat kernels. 16 Draw off the buttermilk and wash in clean water before gathering the bntter, until the water runs clear. If one washing is in brine, it is all the better, as brine coagulates the cheesy matter, which dissolves, and is then washed out. 17 Salt to suit the customers, using none but refined salt made for dairy purposes. 18 Put up in such packages as are demanded by your market.— N.Z. Farmer. ■