Dairy Skimmings.

Te Aroha News, Volume V, Issue 223, 8 October 1887, Page 3

Dairy Skimmings.

Milk that is to be used for bu fcfcer and cream will give the best results from deep setting and speedy separation. For merchantable cream the centrifugal separator gives a gieat quantity, and of good quality. For butter have the creamery cooled to ebout forty to forty-five degrees. Put the milk in the cans jnsc as soon after it is drawn as possible. If all conditions are favourable nearly perfect separation will be accomplished in twelve hours. When theve aie no co-opex-ati\ c creameries than the individual creamery is the thing.

Remember that a cow will stand a great deal more suffering for want of water rather than make a long journey through the hot broiling sun to a pond or stream of water. See to it that your cows have easy access to water. If this is impossible, have them watered at regular times and don't let it be too long between drinks. These little attentions will be appreciated by the cows, and put money in our pockets. Every farmer knows tha'j these matters ought to be attended to, but sometimes they forget. It is well te remind them occasionally of their duty.

BtgCows as Dairy Animals. — The dairyman who buys or grows a big cow, giving a little mess of milk, for the sake of having a heavy weigh b as a basis for beef at the end of her usefulness as a dairy animal, the National Stockman thinks, is like a manufacturer who buys a big steam engine for doing a little work, for the sake of having a heavy weight of old iron to sell when the engine is done with. The waste of food for keeping up the excessive weight of the big cow, and keeping her warm, and the waste fuel and sleam in keeping hot the needless iron in the big engine, are quite analogous, and there in a striking similarity between the old iron in the worn out engine and the beef in a worn out cow. Unless a big cow is an extra milker she is loss profitable than a smaller one that is a fair milker.

Bbeaking in Heifers.— lf a man has heifers to break in to the dairy, he will find the following advice worth attending to :—: — Remember that gentle handling is a great factor in gaining their good will and submission to ü boing handled. A heifer that has never been handled until she drops her first calf needs to be educated by gentle means. It is too often forgotten that such animals are timid and nervous and the boot or club is applied to subdue them. Thia is all wrong. A heifer that is to be raised for the dairy should be handled and made accustomed to all necessary manipulation from the time she is a calf until maturity, in which case she will be little or no trouble and make a better cow. All the dairy animals, old and young alike, should be taught to regard their master as their friend; rule by creating confidence, and never by force.

Selection of Cows for Cheese Making. — In the selection of stock for cheesemaking it is not worth while to pick cows which give milk the richest in butter. Not that such milk does not make better cheese, for the richer the milk in butter, if properly handled, the richer and more palatable will be the cheese. But there is not enough distinction in price made by buyers on quality to pay for working a largo amount of butter into cheese. But there is not enough distinction .in price, made by buyers, on quality to pay for working a largo amount of butter into cheese. Fortunately, richness in butter does not indicate the proportion of casoine. Milk may contain a large proportion of solids and make a good yield of cheese without being very fat. Such milk, if properly worked, makes a wholesome, nutritious cheese ; but whether it is aa digestible and palateable is yet a matter of debate. A herd for cheese making should give a large flow of milk, rich in caseine, and fairly rich in butter fat,

Ripen your Che am Equally. — Speaking of dairies where the cool system ot cream raising is in operation, Hoard's Dairyman says •. — Stepping into a neat stone milk house, whero all of the modern improvements in methods and machinery for the

raising of cream and manufacture of butter •tirwQ in use, we were greatly surprised to find thac the owner who had taken thia pains and expense upon himself in order to make fine butter, was making one very serious and destructive mistake. Wo looked in his creamer and saw two Buh merged cans, which he said were the morning's milk. Wo asked him where was the cream, and learned it was in the house ripening. Why did he keep his cream ripening from one churning to another all at the same temperature regardless of age ? Woll, he said ho churned about once in four or five days, and as fas* as he skimmed the milk ne empt-ed the cream into the cream can. Now this is a fatal mistake, and may account to some extent for the low yield of butter to a given amount of milk that have been acknowledged by many. Keep the cream can in the creamer at as low a temperature as you do the milk, until you have enough for a churning, then take it out and ripen it altogether ; and then the older will nob be bitter and there will be no half-churned cream in the buttermilk, caused by unripencd cream.