SETTING THE MILK.
The milk as it is received from pasture is strained and placed in tin pails eight inches in diameter and twenty inches long, which immediately go to the pool where they are surrounded with cold water. The water is pumped into the pool by means of a steam engine, and this power is also used for churning, and doing other necessary work requiring power about the establishment. The pumping is kept up until the milk is divested of its animal heat and reduced to a temperature of about 60°. During a po»tion of the time butter and skimmed cheese have been made ; at other times butter alone is made and the skimmed milk fed to swine. When skim cheese is made the milk remains in the pool twelve and twenty-four hours — the morning's mess standing until the 10lFor remainder of news see fourth page.
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Bibliographic details
Nelson Evening Mail, Volume VII, Issue 70, 21 March 1872, Page 2
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147SETTING THE MILK. Nelson Evening Mail, Volume VII, Issue 70, 21 March 1872, Page 2
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