HINTS ON DAIRYING.

Globe, Volume XXII, Issue 2106, 23 November 1880, Page 4

HINTS ON DAIRYING.

The following iitaken from an article which ~ appeared-in the "Agricultural Gazette ": — "rJßven with the utmost care it will not be ..possible to..keep the milk .quite free of im- ;": purities, eapsoiaily if that amount of care is not taken which ought to be ; but, alas, is - found so rarely. As these impurities toad to , spoil the milk, it must be strained through a . neve directly after milking. The arrange- , meats for the purpose are generally very doScisnt; indeed, the best method is to use a metal sieve lai£ out with a clean linen cloth. This ought to be rinsed out in fresh water, , and replaced again every time during milking, . when the slightest particle of dirt is observed on it, as soluble matters would otherwise be .dissolved and .washed into the clean milk below by milk being-poured upon it. The taste of milk, butter, and cheese will of course , suffer when' .'such, matters are mixed' with them. The airing .of milk is resorted to, , eapeoially in America, where curious notions • .exist as to animal odour. This animal; ,-colour ean be .reduced to a minimum, ' .which is certainly no more noticeable in the 'butter, much leas in oheeie, by taking each tsnilkpail out of the stable when full, and .emptying it into the receiving tub outside. ; Miik is easily tainted by any smell and infect<ing matter. The most perfect airing of milk is done by .using a cooler, which is all the more advantageous as cooled milk keeps better and will better stand transport. These .coolers (Lawrence's and other patents) are oather costly Instruments, but the advantage ■derived from them fully warrants the expense, Aran for smaller dairies. Of course cold water or ice arc necessary for its ase, and it •ought to he plaoed just outside the stable, so that the milkpail (may be emptied into it every time it has been milked full. To,ascertain the quantity of milk produced it is cither .measured or weighed. If the milk is sold as such, it cornea to the same thing if is weighed or measured 5 indeed the latter preferable, because milk is always measured when sold wholesale or retail for fresh eonamotion. In adairy where batter andcheese are made it is different. There one ought to be able tocee at a glance how much of these hu been made of a certain quantity of milk, and to enable this it is necessary that an equal standard is .provided for material and produce. This is of great practical value, as we will sec at once if for some reason or other the yield of butter or cheese declines, and will be able to search for the reason. .For measuring milk a rod is inserted vertically to the bottom of a tub, after blowing away the foam. Of course, the rod must be marked with indentures or paint in regular intervals, to show the number of gallons or quarts. This contrivance is very simple, as one need •only look how far the milk reached up. Weighing makes certainly more trouble, and •may be done by two different methods. Slither the milkpail is hung on the shorter «rm, of simple lever scales, and, by a moveable weight adjusted to the longer arm, the weight of the mule if ascertained, or a wooden or tin

reoeptaole, containing the milk, is placed on scales, and weighed in the ordinary way. For email quantities and proof milking the fiist method is adapted ; larger quantities aro easier treated by the seoand.