176 



THE AGRICULTURAL JOURNAL. 



crops, in order to prolong the period of 

 milking and maintain the health and 

 condition of your cattle. 



6th. Treat the cows kindly ; milk 

 them thoroughly and with regularity, 

 that they may cultivate a milching hahit. 



7th. Milk should he drawn from the 

 cows in a cleanly manner, the udders 

 should he hrushed or washed ; milking 

 with dry hands is preferahle to the prac- 

 tice of dipping the fingers into the milk 

 to moisten them. 



8th. Immediately after the milk has 

 been drawn from the cow it should be 

 strained through a wire or cloth strainer. 



9th. All buckets, cans, and other uten- 

 sils with which the milk is brought into 

 contact should be of tin ; rusty vessels 

 should be discarded. 



10th. The milk vessels should be kept 

 clean and sweet, and washed with cold 

 or tepid water first, then scalded with 

 Ijoiling water, and finished with a rinsing 

 of limewater ; they should afterwards be 

 drained out, sunned, and aired. Milk 

 cans should not be left bottom upwards. 



11th. The milk should be aerated, by 

 dipping, pouring, or stirriug, or by use 

 of an aerator . After the milk has been 

 aired it should be cooled quickly to as 

 low a temperature as possible ■ and this 

 should be done in a clean place, where 

 there is no dust or smell. 



12th. The milk shoubl be kept in a 

 place where the atinos})here is free from 

 foul or injurious smells. Milk that is 

 left without the shelter of some roof 

 should be protected from sun and rain 

 1)y placing the lid on the can upside dowu 

 or by some other eificacious means. 



13th. Every dairyman should have a 

 thermometer, and know the difference be- 

 tween the temperature of the atmosphere 

 and water ; the cans of milk should be 

 kept in the coolest place. 



14th. The night and mornings' sup- 

 ply of milk should be kept in separate 

 vessels, and may 1)0 mixed, when cooled 

 to the sam-£ temperature, at the creamery 

 or factory. 



15th. "Biestings," or milk from 

 newly-calved cows, should not be sent to 

 the factory or creamery, nor separated 

 till after the eighth milking. The milk 

 of some such cows is not fit for butter- 

 making for a much longer period, and 

 should not be sent until it is in fit con- 

 dition. 



(Suppliers infringing this rule should 

 incur a heavy penalty.) 



16th. Each supplier should furnish 

 pure sweet milk to which nothing has 

 been added and from which no part has 

 l)een removed. 



17th. The factory or creamery mana- 

 ger should reject any milk which he con- 

 siders unfit for use in the manufacture 

 of the finest quality of butter, and his 

 directors should assist in carrying out 

 this recommendation. 



Care of Cream. 



18th. The cream should be cooled to as 

 low a temperature as possible immedia- 

 tely after separating, and well stirred at 

 least three times a day. 



lUth. The morning and night's cream 

 should not be mixed till after each has 

 reached the same temperature. 



20th. The cream should be delivered 

 to the factory daily in warm weather, in 

 the coolest part of the day if possible, and 

 at no time should it be kept at the dairy 

 longer than two days. 



21st. A little salt may be used in hot 

 weather to assist in keeping the cream in 

 good condition. 



22nd. The cream cans should be 

 covered from the sun in transit, and slip- 

 lids used to prevent churning. 



23rd. Use a "Babcock" milk-tester, 

 and know exactly what each cow in your 

 herd gives you per year; turn off: the un- 

 profitable cows and replace them with 

 good ones. 



If the foregoing rules are adhered to, 

 the value of our products will be en- 

 hanced, and the profits of the milk pro- 

 I ducer increased. 



