RULES FOR THE DAIRY.

Temuka Leader, Issue 1553, 15 February 1887, Page 4

RULES FOR THE DAIRY.

The Ontario Agricultural College has just issued a'series of rule* for the gnidnDce of those connected with dairying in all its branches. These are very good, and should be bung up in every dairy. The rules,are as follow;, GENERAL RULES, 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. 1 3. Cows should' be allowed ariribundant supply of wholesome suitable food and as rnuch pure 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 Irink stagnant, impure water, nor to em cbaningH from horse stables, leeks, turnip tops, nor anything that could give the’ milk an offmsiv-vtaint; • 6. All milk vesaelsahould be thoroughly cleansed; first being'tfell washed,: and then scalded with boiling water, and afterwards sufficiently aired to keep them perfectly sweet. ; • ' !’ 7. Cows should be milked with dry handst and' onh/dfter the udders have beep well washed of well.brushed. 5 . 8. Milking should be done, and milk should be kept only.where the surrounding air is pure and free from nil objectionable and tainting odours. Milking in a foul-smelling stable or yard imparts to milk an injurious taint. Sour whey should never b'e ■ fed, nor should hogs bo kept in a mi king yard, or near a milk stand. 9. Tin pails only should be used,. 10. All milk should be properly strained immediately after milking, and for that purpose a detached strainer is preferable to a strainer pi il. FOR CHEESE FACTORIES.. 11. In preparing milk for a cheese factory it should immediately after straining bo thoroughly aired by ! pouring, dipping, or stirring, i Tliis treatment is as beneficial for the morning’s milk »» for (he evening’s, and is even more necessary; when the weather, is cool than wheu it is warm. ■ 12. In warm weather all milk should be cooZecZ after it has bebn aired, but not before. ■ ! 13. Milk'kept over night in small quantities—say in tin pails—will be in better condition than if kept in larger quantity in one vessel. 14. When both meases 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 ' milkwaggon readies the stiridi' 16. Whi e the milk 1 is warmer than the surrounding air it should bu left uncovered; ;but when colder it may with advantage be covered. 16. Milk pails and cans should be protected from the r in, and milkstauds should be constructed to shade the cans from the sun. ' ' 17. Only honest milk, with its full cream ami fair share of strippings, should be offered ; violation of this requirement leaves the patron liable to a heavy penalty. FOR CREAMERIES. 18. In preparing milk for delivery once a day to a creamery where the whole milk is received, the treatment should be similar to that recommended for cheese factories. 19. For creameries receiving cream only, the milk should be well aired, but not cooled, before setting. 70. Milk should.be. set apart for the separation of. the cream where no impure air will reach it, 21. Cream rises best with a falling temperature, and the separation of cream from the milk is promoted by cooling, after setting, to at least 40deg. FOR BDTtFr MAKING AT FARM DAIRIES. 22. When the cream is used for buttermaking at the farm, the foregoing treatmeets'and conditions may be observed with profit. 23. Good ventilation for a milk-house, milk cellar, or dairy-room is most essential, and may be provided for by leading an air drain underground for, say, 200 feet. Through it *>. supply of pure, fresh, cool air may be admitted. The foul or warm air may bo allowed to escape through ventilators or windows in or near the ceiling. 24. Cream should invariably be removed from the milk, before the milk is sour 25. The cream fof each churning should be gathered into arid kept in one vessel. 2i. The whole of the cream should be well stirred every time fresh cream is added. 27. In summer, cream should not be left longer than three days before churning. 28. The best churning temperatures are between 57deg. and GOdeg. during the summer, and between GOdeg. and 64deg. during the winter. 29. Butter can be more thoroughly washed free from butter-miik while in the granular condition than after it is gathered or pressed into a roll. 30. Only the best pure salt of medium and uniform fineness of grain should be used, and from three-quarters to one ounce of salt per pound of butter will be found satisfactory for the summer. 33. The utmost cleanliness in milking, in vessels, in utensils, and in all surroundings must be observed to preserve the fl ivor and body of milk, cream, butter and cheese from contamination.