Evening Republican, Volume 21, Number 213, Rensselaer, Jasper County, 24 September 1917 — COSTLY BARNS NOT NEEDED FOR DAIRY [ARTICLE]

COSTLY BARNS NOT NEEDED FOR DAIRY

* ‘ . j, . Good Quality of Milk Can Be Produced With Clean Utensils and Other Apparatus. Expensive barns and equipment are not needed before a success may be made of dairying, in the belief of J. B. Fitch, associate professor of dairy husbandry in the Kansas State Agricultural college. With clean utensils and apparatus for cooling the milk immediately, a good quality of milk can be produced even though the barns be inexpensive, jmints out Professor Fitch. In order, to coo; milk it is well to use a cooler and aerator in which the milk is cooled

and aerated by flowing in a thin film over a corrugated metal surface cooled by water which circulates through on the inside. Not only does this cool the milk but some of the jrnd flavor of fresh milk may he eliminated by exposure to pure air. The temperature of the milk will depend on the coolness of the water used. If the milk is to be sold It should be kept cool by allowing the cans to stand in a tank of cold water. If only cream is sold from the farm the milk should fee separated immediately after, milking and the cream cooled at once. The keeping quality of the butter made from this cream will depend upon the way the cream is handled at the farm. Creamery men are coming to realize that in order to produce a good quality of butter they must have good cream to start with and In many places they are paying a premium to the fanners who deliver cream of good quality. Cream must be cooled immediately after being separated, and any other cream that is separated later should be cooled before being added to the first cream. The cream, if delivered three times a week during summer, should reach the creamery in firstclass condition and should make butter of good quality. The cheapest and most simple arrangement for keeping cream and milk cool on the farm is made by allowing water that flows to stock tanks to pass through a sheltered tank in which the milk and cream cans are placed.