()'-3 HINTS ON DAIRYING. 



TREAT.MKNT OK NIGHT'S AND MORNING'S MIJ.K. 



The night's milk and the morning's milk should never 

 be mixed before starting for the factory, but kept in sep-i- 

 rate cans and s:> delivered. The e,Te.;t of mixing will be 

 seen soon enough at the factory, and often much too soon 

 in hot weather. If the mornings milk were made as 

 cool as the night's, the effect of mixing would not he so 

 speedy and disastrous. But it appeal's to be an immuta- 

 ble law, that reducing the temperature and then raising 

 it hastens decomposition. A low temperature only re- 

 tards decomposition; it does not prevent it, unless very 

 low and it is continued. As soon as the temperature is 

 raised, decomposition sets in with accelerated rapidity, 

 as if to make up for lost time. Hence, we have always 

 looked upon low temperatures in the dairy as objection- 

 able. As low as (50 degrees but not below .">() degrees is 

 the limit which we prefer. We think this range more 

 effective for long keeping than a lower one. Certainly, 

 dairy goods made and kept within this range will not go 

 to decay so soon as in a higher temperature. 



RECEIVING. 



In receiving either milk or cream from the patron, it 

 is essential not only that justice be done in the weight or 

 measure, but that the patron should be satisfied of this 

 fact. The agent sent out to gather cream should be an 

 honest man, in whom the patrons as well as the employer 

 have confidence, and should understand his business and 

 do it in a workman-like manner, so as to inspire confi- 

 dence. He should also be versed in the various tricks 



