قراءة كتاب ABC - Butter Making A Hand-Book for the Beginner
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ABC - Butter Making A Hand-Book for the Beginner
milk. Milking tubes, made of silver, are not only great conveniences, but now that they can be bought so cheaply, are an absolute necessity, and all farmers should keep a few on hand for use in case of an emergency. The silver tubes are the best, and can be purchased for half a dollar each of almost any dealer in dairy goods. I have mailed thousands of them during the past few years to dairymen in all parts of the country, and have received hundreds of letters stating that valuable cows have been saved that would otherwise have been ruined for milking, but for the use of these tubes. It might be well to say right here that in no case would I recommend the use of tubes for regular milking, as their constant use would soon distend the orifice of the teat, so that it would leak. Grease or wet the tubes before inserting, and be careful to push in slowly. If the teat is very sore the tubes may be allowed to remain in the teat for a day or two, but I would advise that they be removed after each milking when possible, and always wiped perfectly dry.
A good milking stool not only adds comfort to the milker, but helps to facilitate the work to a greater degree than one would naturally suppose. I give an illustration of a handy stool, and as a novice can easily make one, I will simply say, make the leg according to the length of your own. Before closing this chapter on milking I want to say a word about the pail. Never use a wooden pail or vessel to milk in. The best pail I ever used was a patent device called the "Michigan Milk Bucket," and were it not for the expense (I believe the price is two dollars), they would soon come into general use. The illustration shows exactly what they are—a combined pail, strainer and stool; and as the strainer prevents any dirt or hairs from getting into the pail, and the close-fitting cover precludes any possibility of the milk absorbing stable odors, I cannot say too much in their praise. When these pails were first placed on the market the strainer was at the bottom of the receiving cup, and all the dirt was washed into the pail, but the manufacturers altered them by placing the strainer an inch above the bottom of the receiver, and I believe that they are now as near perfect a milk-pail as one could ask for.
THE CARE OF MILK.
I shall not attempt to enter into the chemistry of the milk. It would be out of place in this A B C treatise. One peculiar thing I wish to draw your attention to is the "animal heat." When the milk first comes from the cow you cannot help noticing that it has a sort of feverish smell, which soon passes off after exposure to the air. This "cowey" smell should, of course, be allowed to pass off, but not in the stable, where the milk would be likely to take on a worse and more lasting odor.
Milk is a great absorbent, and quickly takes on any and all odors which it comes in contact with, and when once taken on, they can never be got rid of. Therefore, the moment we are through milking a cow, we should either take the milk out of the stable and into another room, or pour it at once into a can or some vessel with a tight-fitting cover, that it may not absorb stable odors before we are through with the milking of all the cows. I think the best plan is to strain the milk at once into an ordinary deep setting can and put the cover on tight. Remove the can, as soon as it is filled, to the milk-room.
HANEY CAN, BACK VIEW.
HANEY CAN.
JERSEY CAN.
Now comes the cooling of the milk. To make good butter we must cool our milk rapidly. The sooner we cool it down to 47 degrees after it leaves the cow the better the butter will be. The old-fashioned way of setting the milk in shallow pans or crocks in the milk cupboard, which in summer was placed in the cellar and in the pantry in winter, is still kept up by a good many farmers, and this no doubt accounts for the steady production of ten-cent store butter with which our markets are always overstocked. If you expect to make good butter never set the milk in the pantry or cellar, as the odors which it will absorb there are just as numerous, if not quite so bad, as those in the cow stable. There is but one way, and dairymen are pretty generally agreed upon it, and that is to set the milk in deep cans in cold water, and the colder the water the quicker the separation of the cream from the milk. If you cannot afford to buy the patent deep setting cans like the Cooley, the Haney, the Jersey, or the Wilhelm, by all means get the common deep setting "shot-gun" can, with or without the glass gauges in the sides. The purpose of all these cans is to cool the milk rapidly, and though the manufacturers of this or that can may claim that their can does the work more quickly than the others, I am of opinion that they are all good, and one as good as the rest. If you have a spring, and can set the cans in the ground, where the water can flow all around and over the cans, you will be fortunate indeed. If you have no spring, and cannot afford a creamer, make a tank a little deeper than the cans, and keep the water flowing around the cans. The colder the water the better. If the water from your well is not colder than 47 degrees you should use ice. By using ice or very cold spring or well water you get all, or nearly all, the cream to rise in from twelve to twenty hours, and as I said before, and I want to firmly impress it upon your minds, the quicker you get the cream to rise the better butter you can make. Never allow the milk to set more than thirty hours, as it becomes acid or too thick, and loses much in flavor. I would much prefer to skim sooner, if I lost some of the cream by so doing, as I would more than make up what I lost in quantity by the improved quality.
"SHOT-GUN" CAN.
COOLEY CAN.
