DAIRY SKIMMINGS.

Te Aroha News, Volume VI, Issue 340, 6 February 1889, Page 4

DAIRY SKIMMINGS.

Improving Rancid Bdttkk. — It is said Uiat rancid butter may be somewhat improved by working ib first in new milk and after that in cold water. Another plan is bo beat up a quarter of a pound of good fresh lime in a pail of water, and after allowing ib to .stand for an hour until the impurities shall have settled, pour off the clear portion and wash the rancid butter in that. The Jci'bcy Bulletin is of the opinion that it would be about as difficult a task to make palatable butter out of rancid butter as it would be to make a stale egg fresh. Itii'KNixt.; Ckuam.— Prof. W. A. ticnry's dairy experiments go to show that the ripening of cream before clmrninsji incveases the yield of butter fiom 15 to 20 per cent, over the yield from sweet cream, provided that both are churned in the same way. The lipening of cream appears to have no marked influence upon the time of churning. The mixing of swceb with sour cream just before churning does not: result in any advantage to the sweet cream, the same loss being incurred as when each cream is churned separately. The same increase in the yield of butter produced by ripening the cream may be obtained by adding acid to sweet cream just before churning. Practical Result of Testing Cows.— A New York dairyman, who was milking a large herd of average cows, took five oi the be&t and five of the poorest ones, and, keeping an accurate account of the cost of feed and care, found that while the five good ones were paying a good profit, the other five were actually casting him §7 per head annually over and above the value of the milk they yielded. Many another dairyman who is "going it blind " would make some interesting, if nob pleasing, discoveries, if he were to open a debit and credit account with the individual cows in his herd. Washing Dairy Utensils. — It is cuiious to note how differently people go at; it to wash dairy utensils, says : the National Stockman. Some wash pans, pails and vats carefully with cold water, in which is a little salt or soda ; then rinse, and then 1 thoroughly scald with hot water. Others pour on boiling • water first ; sometimes ! rinse with cold water, more often with the hot. Then there are others who are nob particular about any method. The first plan is far superior. The idea is to get all the milk off, and out of the pails, etc., before scalding. Boiling water soem3 to cool milk, cream and butter milk on to and into the utensils, and there, like any other milk substance, there is a change soon that imparts the bad influence to the succeeding messes of milk. As between all hot or all cold water to wash dairy fixtures, take the latter with a little salt, and far better results will follow. In place of the few cows and a little of everything else, says a writer, fanners should stock ud with cows to the full capacity of the farm, and go at it as though they mean business. There is no reason for doubt, and no cause for hesitation. There is some money for those farmers who will go into the dairy business in earnest. Those who have done it are finding this to hold true, and there is room for many more. Just how milk is formed in the udder is a yob complicated problem, bub the idea seenivS growing that the cow stores up blood in fcomo form in the udder during the period between lnilkings, and that it is elaborated into milk in its passage through the mammillary glands ab the time of milking 1 . This is the belief of Professor J. W. Robertson, after sevsral years' study and experimental investigation.