January, 1914 



THE GARDhJN AND FIELD. 



367 



Simple Rules for Guidance) 

 of Dairymen. 



Cream Supply to Factory. — 



Cool the cream immeiliately after 

 soparating. 



Xevcr rim hot cream into cohl, 

 lirevioii.slv-.scparatetl eream. 



It is better to keep each lot 

 separate, ami only to mix when 

 sendinj^ to the factory. 



Windows and doors of the dairy 

 should be (ly-proof. 



Keep cream coveired with f!y- 

 • proof covers ; metal preferred. 



Cream .should be sent to the fac- 

 tory, or collected, at least three 

 times a week ; dailv collection in 

 s!imtrer is essential to obtain be.^t 



■.iilf s. 



, When cream is left at the road- 

 r' side for collection, efficient protec- 

 . tion from the heat of the sun 

 ' must be provided. 



All conveyances u.sed for the 

 cartinp- of cream should be provid- 

 ' ed with covers. 



A separate cover fnut on wet) 

 is desirable foT each can ; this 

 cools the cream bv the evapora- 

 tion of moisture from the cover. 



The separator is mostlv respon- 

 sible for the variations in the 

 cream test, not the factorv man- 

 ager. 



Tnstal a Babcock tester for the 

 nurnose of cullinsf vour herd and 

 te.stin!r your own cream. 



— Butter Making. — 



Keen nothing- but milk and 

 milk products in the dairv. 



For best results, the dairv 

 must be am^olv vent lated, flv- 

 proof, and well removed from 

 sheds. 



Do not run the skim-milk from 

 the .senarator into a ,stationar\'' 

 vessel inside or outside the dairy. 

 ; Remove the skim milk and the ves^ 

 sel containinof it from the dairv 

 iinrncdiatelv after separating. This 

 is important. 



— Cool the Cream Promptly. — 

 Well-glazed crocks are prefer- 

 able to metal for small amounts 

 of cream. 



Never mix hot and cold cream. 



Stir cream frequentlv, and keep 

 covered with gauze or butter-mus- 



liu only. All cream for churning 

 must be mixod at least 13 hours 

 before churning. 



Winter. — Warming the creamj 

 quickens the ripening. 



Summer. — Cooling cream retards 

 ripening. . 



Scald and cream the chum be- 

 fore using. 



When cream is thick, ai sufficient 

 quantity of pure cold water should 

 first l>e put in to thin the cream 

 dowTi to proper churning consist- 

 ency. 



Butter worker, pats, butter 

 prints, and all wooden articles 

 should be scrubbed with hot water 

 and salt before using. 



Chumintr. — Strain the cream.' 

 into the churn. 



When cream thickens jiist before 

 breaking, open the churn and flush 

 the lid, beaters, etc., with cold 

 water, allowing this to mix with 

 the cream Stop the churn finallv 

 when the butter is in verv small 

 granules. 



Drain thoroufrhlv. — This is asi im- 

 portant as washing. 



Washing the Butter.— Add iust 

 sufficient water to float the but- 

 ter. Let the churn revolve vtw 

 slowlv, for abort minute, then 

 drain. Repeat this operation once 

 or twice if necessar^^ Gather the 

 butter, and work out the siiperflu- 

 ous moisture ; and salt at the rate 

 of V2 or ^ oz. to the 'Pound of but- 

 ter, according to taste. 



Use a salt-sieve, the best dairv 

 salt, and keep protected from dust. 



Work the butter iust sufficientlv 

 to mix in the salt : then allow 

 the butter to remain a few hours, 

 or until the following day. in a 

 cool place. Finish working the 

 butter, and p'rint as d'esired. 



— Potted Butter. — 



Crocks are super or to boxes for 

 pottine: butter. These should be 

 sterilised hv heat and cooled be- 

 fore use. Use no more salt tlian 

 for fresh butter. Add a little 

 preservative. 



The salt should be made verv hot 

 in an oven fto drive of! all mois- 

 ture), cooled, and nsed as for fresh 

 butter. Use a wooden rammer to 

 consolidate the butter in the crock; 

 then put on a layer of tlie dried 

 salt an inch thick, and hermetic 

 Iv seal the crock. 



Cow Stable. — 



All operations should be based on 

 the necessity of preventing the ac- 

 cess of bacteria (germs) to the 

 milk. 



Dust and dirt are chief! v respon- 

 sible for the introductif)n of tmde- 

 sirable germs into milk. 



Sprinkle the stable foor with 

 water before the cows are l-'rought 

 in. Cows should be cleaned by 

 brushinir before euteriuT shed. The 

 flanks and udd^r sh-ivld l^e wined 

 with a damp cloth just before 

 milking. 



Wash vour hands in rlpan water 

 before commencing to milk each 

 cow. 



Never wet the hands with milk. 

 If vou have a difficult-t- in milking, 

 moisten the hands with clean 

 water, or use a verv little 

 pure vaseline. 



Wear clean overalls or apron. 



Usie small-top, or covered pails. 



Reiect the "fore-milk," or first 

 few drops from each teat, when 

 commencing to milk by hand or 

 machine. 



Remove the milk from stable 

 and strain immediatelv. 



Separate as quicVlv as possible 

 after milkin? ; cold ^ milk means* 

 loss of butter fat. Tf neces.sarv 

 'brine back to 80 deorees T. by 

 placinsr vessel with milk in another 

 conta nincf hot water, and keeping 

 well stirred. 



Never allow pails or 'cans to re- 

 main in or near cow stables. 



After milkine remove all litter 

 and clean up stable thoroughly. 



Never Hive drv or dusty feed to 

 cows during milking. 



Never feed roots or ensilage in 

 the milking sbed. Strong-flavour- 



TRY 



JAMES WHITE & SON 



238, CARRINGTON ST., ADELAIDE. 

 — For — 



Baths and Bath Heaters, 

 Tanks, Skyliffhta, Ventilators, etc.. 

 And all kinds of Plumbing Work. 



Pir«t Quality Work Only. 



Thone-Central 2731. 



