Democratic Sentinel, Volume 15, Number 36, Rensselaer, Jasper County, 25 September 1891 — THE DAIRY. [ARTICLE]

THE DAIRY.

Stopping tha Chunk It is very Important to stop churnfcig at tho right time. Churning after the butter has come will injure the butter. These round grains are solid butter; there is no milk in them, the mllk:ls around these grains. At this stage the milk is easily washed from the butter. Never put your hands in the butter. Draw the buttermilk off, put enough cold water in the churn to float the butter, revolve the churn a few times, or agitate it by shaking or rocking it gently; draw off the water and repeat the washing with pure cold water three times, and the milk will all be washed out. Put one-half ounce of dairy salt to the pound, work the salt in only enough to get the water out; the less butter 1b worked the better. It is Impossible to work all the milk out of butter, but it is no trouble to wash It out Water and butter will not mix; the water is easily worked out Unnecessary working mashes tho grain and ruins the butter, continuous working, mixing and smearing changes it from butter to grease, causes it to lose Its flavor, and ruins its keeping qualities, and very soon it will assume a cheesy smell and taste, and later on it will have a very pronounced and repellant odor.—[Dairy World. Dai rjr Note* Some dairymen claim that oat straw makes butter bitter. It is said that hay, beets and carrots give a good flavor to butter. Take care that no impure air reaches the milk, for it is very easily tainted. Afteb milk is set it should be lowered to 50 or 55 degrees as quickly at possible. Within the last five years the export of oleomargarine has doubled and now amounts to 2,500,000 tubs annually. In Cheboygan County, Wisconsin, two of the cheese factories have each employed a young lady to take charge of their affairs. In washing the butter keep a close watch on it and stop when it is washed enough. There is just as much danger of washing too much as there is of not washing enough. Daiby and Food Commissioner Harkness, of Wisconsin, is making war on the dealers of milk in Milwaukee that have been defrauding their customers with skimmed or watered milk. The Commissioner has the good wishes of every honest man. A coNTBOVKBSrrr is agitating the cheese making world, the bone of contention being whether it is advisable to allow a part of the cream to be taken from the milk when the percentage of butter-fat is so great that the rennet cannot “grasp” all of It It might do to par-' tially skim the milk in certain cases, were it not for the fact that ordinary human nature is not to be trusted. The dairyman should be to some extent a veterinarian, at least enough to be able to tell when his cow is sick and what is the matter with her. »»ny times milk is sold from a sick cow lor days before he is aware that anything is the matter with her. Thus the germs ot tuberculosis and other deadly diseases become scattered through ihe community, and there is no knowing how much sickness and death have been caused by this ignorance.—[Farmers’ Review.