Rules for Dairy Workers.

Te Aroha News, Volume V, Issue 218, 3 September 1887, Page 2

Rules for Dairy Workers.

This excellent b'st of rules for the guidance of all men and women connected with any branch of practical dairying work, was issued last year by the Ontario Agricultural College. The rules are not now published for the first time in these colonies, but a large propoition of our readers may never have seen them, and besides they will well bear repetition even for those who have already read them. They ought to be printed on cardboard, and hung up in every dairy in the colony.

GHNEBAL KULES. 1 . Milk from healthy cows only should be used, and not until at least four days after calving. 2. Any harsh treatment that excites the cow lessens the quantity and injures the quality of her yield. ! 3. Cows should be allowed an abundant supply of wholesome, suitable food and aa much pur© water as they will drink. 4. A supply of salt should be placed where cows' have access to it every day. 5. Cows should not be permitted to drink stagnant, Impure water, nor to eat cleanings from horse stables, leeks, turnip tops, nor anything that could give the milk an offensive taint. j 6. All milk vessels should be thoroughly cleansed ; first being well washed, then scalded with boiling water, and afterwards sufficiently aired to keep them perfectly 6weet. 7. Cows should be milked with dry hands, and only after tbe udders have been washed or well brushed. 8. Milking 3hould be done and milkshould be kept only where the surrounding air is pure and free from all objectionable and tainting odours. Milking in afoul-smelling stable or yard imparts to milk an injurious taint. Sour whey should never be fed, nor should hogs be kept in a milking yard or near a milk stand. 9. Tin pails only should be used. 10. All milkshould be properly strained immediately after milking, and for that purpose a detached strainer is preferable to a strainer-pail.

FOR CHEESK FACTORIES. 11. In preparing milk for delivery to a cheese factory it should immediately after straining be thoroughly aired by pouring, dipping, or stirring. This treatment is as beneficial for the morning's milk as for the evening's, and is even more necessary when the weather is cool than when it is warm. 12. In warm weather all milk should be cooled after ib haa been aired, but not before. 13. Milk kept overnight in small quantities—say in tin pails — will be in better condition than if kept in larger quantity in one vessel. 14. When both messes of milk are conveyed to the factory in one can the mixing of the morning with the evening's milk should be delayed till the milk-waggon reaches the stand. i

15. While the milk is warmer than the suiTounding air it should be left uncovered, bub when colder it may with advantage be covered. 10. Milk pails and pans should be protected from the rain, and milk stands should be constructed to shade the cans from the sun, 17. Only honest milk, with its full cream and full share of strippings, should be offered ; violation oil this requirement leaves the patron liable io a heavy penalty.

FOB CREAMERIES. 18. In preparing milk for delivery once a, day to a creamery where the whole milk is received, the treat aiont should be similar to that recommended for cheese factories. IS). For creameries receiving cream only, the milk should be well aired, but not cooled, before setting. 20. Milk should be set for the separation of cream where no impure air will reach it. 21. Cream lises best with o falling temperature, and the iseparation of cream from the milk is promoted by cooling after setting to at least 40deg.

I-'OIi BUTTER MAKING AT FAttM DAIIUES. 22. When the cream i 3 used for butter making at the fanr- tlie foregoing treatment and conditions may be observed with piofit. 23. Good ventilation for a milk house, milk cellar, or dairy room is most essential, and may be provided for by leading an air d i am underground for, say, 200 ft. Through it a supply of pure, fresh, cool air may be admitted. The foul or warm air may be j allowed to escape through \ entilators or windows in or near the ceiling. 24. Ciearn should invariably be lemoved from the milk before the milk is sour. 25 The cream for each churning fcLoul'l [ be gathered into and kept in one vessel, i 20. The whole of the cream should be well stirred every time fresh cream is a ,'ded. ! 27. In summer cream .should not be left longer than three days before churning 28. The best churning temperatures are between 57deg and GOdegduringthesmnmer and between GOdeg ana G4deg during ihe winter. 29. Dutter can be morethoroughly \\ ashed free from buttermilk while in the granular condition than ail er it is gatheied or pressed into a roll. 30. Only the best pui'e salt of medium and uniform fineness of giain should bo used, and from three-quarters to one ounce of salt per pound of butter will be found satisfactory for the summer. 31. The utmost, cleanliness in milking, in vessels, in utensils, and in all surroundings must be observed to preserve the iiavoar and body of milk, cream, butter, and checss from contamination.