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The Dairy

The Dairy image
Parent Issue
Day
9
Month
September
Year
1880
Copyright
Public Domain
OCR Text

If a ców has kiiul tre itment from le timo sho i.s a calf up u matmity ho will hardly evcrbe iuclincd toshow nv temper, and f she does haippon to dek, it may be taken for grantêd that he has a very go:)d re;isoa forso doinfr. On. no condition whateVur should lie je kiekud or pounded, but the cause hould be found and measui-es taken to remedy it. If a cow's teats are sore hc cannot be blamed for kicking, iired men often make cows kickers, ind whon a hired man is ciuight treatng a cow craelly ha should be re.buked arid warned to bc more careful in the ;uture. Heifer3 most certainly must receive kind treatment when toac-hing ;kem to ba milked, and for this roasoa they shoulct not be entrusted to the liirud man, but the owner himsell should milk and care for thurn. Puke Watëii kou the Daiuv.- The importance of having pure water fov the dairy, as well as for animáis to drink, is not suuiciently apprehended. L'rof. Shelilon savs, in the London l.tve. Stock Journa': áot ouly is t)io blood of animáis who drink impure water Hable to be poisoned by the bacteria irhich such water frequently contains, but these putrefactivo genus will imprégnate both butter and milk if permittud to come into oontaet with thum. The boiling water whieh should alwa s bo used in woshing dairy utensils will destroy the bacteria; vet, as butter cannot be washed iu boilino; water, it is in the tirst degree important that the eold water it is washed in should be pure. The water is intomled to purify the butter, not the bntter the water. Chuhnino Whole Milk.- "It is claimed by some that churmng the whole mük makes more and beteer butter than to set the mük md L-hurti the cream. A good many experimenta have been raade n Germany to test tliis question, and Peterson says if the procesa be properly condticted, butter made by churning the whole milk is of intiuitely (iner flavor than that made from churning cream alone, and tliis he affirma is the universal verdict whenever both systems have met with fair trial. He gives the average amoun' of milk rcquired to make a pouud of butter by both systems, thus showing that wben cream is churued alone it takes from sixteen to seventeeu liters of milk to make a pound of butter, but wheu the whole milk is churned about fourteen liters aro sutUcicnt. A liter is a littlo over one and three-fourths pints."

Article

Subjects
Old News
Ann Arbor Democrat