IMAGE EVALUATION TEST TARGET (MT-3) 1.0 1.1 US, at, Mi Hi u 12.8 3.2 3.6 1^ 12.2 1.25 iu 2.0 1.8 1.6 150mm V /APPLIED J IM4GE . Inc ^S 1653 East Main StfMt ^S^i Rochester, NY 14609 USA ,^S^S Phone: 716/482-0300 .SSsr.^SS Fax: 716/288-5989 e 1993. AppMd tmags. Inc . Alt RIghti RoMfVtd ^ ,\ A" \ \ ^^ •^\ ^'^^ '^ CIHM Microfiche Series ([Monographs) ICIMH Collection de microfiches (monographies) Canadian Instituta for Historical IMIicroraproductiona / institut Canadian da microraproductiona historiquaa \\ L '^Qs \ ftftO TMhnical and Bibliographic Mottt / NoIm taehniquai «t bihlioflrapliiquM Tht Inttitutt has antmptad to obtain tha bast original copy availabia for filming. Faatura* of this copy which may ba bibliographically uniqua. which may altar any of tha imagai in tiM raproduction, or which may significantly changa tha usual matliod of filmiitg, ara chackad balow. □ Colourad covari/ Couvartura da coulaur Covars damagad/ Couvartura andommagtt Covars rastorad and/or laminatad/ Couvartura rastaurAa at/ou palliculte a □ Covar titia missing/ La D titra da couvartura manqua 0Boun Ralia Colourad maps/ Caitas giographiquas an coulaur Colourad ink (i.a. othar than blua or Mack)/ Encra da coulaur (i.a. autra qua blaua ou noira) Colourad platas and/or illustrations/ P!anchas at/ou illustrations an coulaur Bound with othar matarial/ avac d'autras documants D D Tight binding may causa shadows or distortion along intarior margin/ La raliura sarria paut causar da I'ombra ou da la distorsion la long da la marga intiriaura Blank laavas addad during restoration may appaar within the taxt. Whanavar pouibia, thasa hava baan omittad from filming/ II sa paut qua cartainas pagas blanches ajoutias iors d'une resuuration apparaissant dans la texta, mais, lorsque cela itait possible, ces pages n'ont pas M filmtes. □ Additional comments:/ Commentaires supplementaires: This Item is filmed at the redMction ratio checked below/ Ce document est f ilme au taux de rMuction mdiqui ci-dessous. 10X 14X 18X L'Institut a microfilm* la nMillaur axemplaira qu'il lui a M possible da sa procurer. Las details da cat eMamplaira qui sont paut-4tra uniques du point da vua bibliograjihiqua, qui pauvant modifier una image raproduita. ou qui pauvant axigar una modification dans la m*thoda normale da Jitmaga sont indiquAs ci-dassous. □ Coloura<< pages/ Pagas da coulaur □ Pagas damaged/ Pagas andommagtes □ Pagas restored and/or laminated/ Pagas rastaurias at/ou pallicultat Pagas discoloured, stained or foxed/ Pagas dteolorias. tachat^ ou piquacs □ Pages detached/ Pagas ditachtes 0Showthrough/ Transparence □ Quality of print varies/ Qualite inigala de i'impression □ Continuous pagination/ Pagination continue □ Includes index(es)/ Comprend un (des) index Title on header taken from:/ Le titre de I'entAte provient: □ Title page of issue/ Page de titre de la livraison □ Caption of issue/ Titre de depart de la livraison D Masthead/ Generique (periodiques) de la livraison 22X rfix J 12X 16X 20X 24X 28X 32 1 Th« oopv film«d h«r« Hm b««n r«produe«d ttianka to th« gancrotity of: Library Agriculturt Canada Tho imago* appoaring haro ara tha baac quality poaaibia eonaidaring tha condition and iagibiiity of tlia original copy and in kaapinq with tha fllfning contract apacif icationa. Original eopioa in printad papar covara ara fllmad baginning with tha front covof and anding on tho taat paga with a printad or illuatratad impraa- aior. or tho back covor whon appropriato. All othor original eopioa ara fllmad baginning on tho firat paga with a printad or illuatratad impraa- aion. and anding on tho laat paga with a printad or illuatratad impraaalon. Tho laat racordad frama on aach microflcho ahail contain tha aymbol «^ (moaning "CON- TINUED"), or tho symbol ▼ (moaning "END"), whichavar appiiaa. IMapa, piataa. charta. ate., may ba fllmad at diffarant raducdon ratioa. Thoaa too larga to bo antiraly includad in ona axpoauro ara fllmad baginning in tha uppar laft hand comar , laft to right and top to bottom, aa many framaa aa raquirad. Tha following diagrama illuatrata tho mothod: L'aaamplalra film* fut rtproduit grica k la g4n4roait« da: Biblk>th4qut Agricultura Canada Laa imagaa auivantaa ont 4t« raproduitaa avac la plua grand aoin, eompto tanu da la condition at da la nattat* da i'axampiaira film*, at w conformitA avac laa condltiona du contrat da fllmago. Laa aRamplairaa originaux dont la couvortura 9n papiar aat imprim4a sont fllmte mi commonoant par la pramiar plat at an tarminant soit par la damlAra paga qui comporta una amprainta d'Impraaaion ou dllluatradon. soit par la sacor*-' plat, aalon la eaa. Toua laa autraa •Kamplaira' originaux aont film4a an common^ant par la pramiAra paga qui comporta una amprainta dimpraaaion ou d'tlluatration at an tarminant par la damlAra paga qui comporto una talla amprainta. Un daa symboloa suivanta apparaltra aur la damiAra imaga da chaqua microficha, salon lo caa: la symbolo — ^ signifio "A SUIVRE". lo symbola ▼ signifio "FIN". Laa cartaa, planchaa. tablaaux, ate, pauvant *tra filmte i daa taux da rMuction diff«ronts. Loraqua la documant aat trop grand pour 4tra raproduit mi un saul ciichA, il aat film* i partir da I'angia aupMaur gaucha, da gaucha k droita, at da haut mt baa, t% pranant la nombro dtmagaa ndcaaaaira. Laa diagrammaa suivanta illuatrant la m^thodo. 22 1 1 2 3 4 8 6 'X- o 1 ^*' o C5 -^ &• ti: u Pi u-> ONTARIO AGRICULTURAL COLLEGE, DAIRY DEPARTMENT. BXJXiLETIiq 3:0111 DAIRY BULLETIN, BY THX SPECIAL DAIRY SCHOOL. MILK TESTING. SEPARATOR CREAMERIES. OREAM-GATHERINQ CREAMERIES. SPRING CHEESE. SUMMER CHEESE. FALL CHEESE. PUBLISHED BY THE ONTARIO DEPARTMENT OF AGRICULTURE, ToBONTo, Apiil '««• '«""' 28 to 34, .ki„. Tl.i.^TSS„^'^f^j„^'<>^^"^»«,^« per .o.«t..f fat. the per cent, of fat and Ui. Sn o .k ^™,''«™'g obtained not S) «.y be „btlr4 f/tMsXl^Zt °"- ''^ ''• <■»""" L X F. ■ ~4~~=P«'" cent, of solids not fat. L=Lactometer reading or specific gravity at 60°. ir=Fer cent, of fat. m ««lt will be theLmberof^nn^-.TJS„"i,^t in''l'S,r'''.'- of the nmple examined, and the remainder^l hi f i- 'k "'"'! B. JV. F., and often as high as 9 and 9i ner oAnf ««^ «u •! • possible to get a sample of the puw^iSkXr titfj ~ a ? "'"^ standard for the first Lf of the ^n^d X^^noZeL ?* the season advances, say beginninff to use 9 th« if/^J?^ ?** of water «lded. Tfc ooneot L. ^^^^ e-l? i JlT'^^u- rtitnting for formula we get : * -6=27.4, then sub- 27.4+2 6 30.0 4 T7-=7-B per oent S. N. F. then 7.6 X 100 Tw— .o„_ _ 780 83.3 percent. ) 1^'"°: ?.'^*^- *" P"" """k* 9""" puremilk. } Th«. .00 - 83.3=16.6p.r cent •»>:^. ^liu^^^l t a r " . r Pointu to be Observed. ^Ji^^^^J^ "" ""•' ^®" *^''*''« ^••^'"K the lact. reading. Do o ,/"*'° * manner aa not to make it froth or foam. 2. If It ii desired to change the temperature of the milk, do so in such a way that it will be uniform throughout. . ao so m a. Always let milk stand an hour after being drawn from the cow before testing with the lactometer, as it is saturated with air and bas not reached its maximum density. o J; !U #®f 1**"® }u ,'®*1!''« " ^'8** <'^3 ""^^ upwards) and the per K Sri T" C^^^'' ^ P®' '^"t) »' " »'» indication of skimming. 5 When the L. reading is low (below 28) and the per cent, of fat low. It indicates watering. G. When the L. reading is normal and the per cent, of fat very Jow, It indicates both skimming and watering. Notes on Handlino thb Babcock Tkbtbr. 1. See that bottles are properly graduated. This may be done by filling up to the O mark with water of the same temperature as the room after which carefully wipe out the neck with filter paper. Then put in 2 cc of water with a 2 c.o. pipette, which should fill the neck up to the 10 per cent. mark. If the variation is more than .2 per cent the bottle is not correct and should be discarded. Another very good way and perhaps the most practical, is to test one quality ?l "" V Z\^^ "V^^ ^"^^ *"•* ^°^P»>* **»e readings, keeping only those bottles which give the same results. 2. Have bottles numbered. 3. Determir rength of acid. This may be done by using differ ent quantities and thus find out which gives the best riult 4. Be sure and get a representative sample of milk in the bottle, by thoroughly mixing before measuring with the pipette. 5. Be sure and get the correct amount (17.6 cc.) in the bottle by blowing all the milk out of the pipette into the bottle. 6. Pour in the acid so that it will run down the side of the bottle under the milk, and not directly through it, otherwise you will be the fat portions of casein and milk^ugar mixed with 7. Thoroughly mix acid and milk by giving the bottles a rotary motion, seeing that no portion of the milk enters the neck of the 8 Plajse immediately in the machine and revolve for four minutes !!I^j * *!. ^'^ ««^en to twelve hundred revolutions per minute, according to the size of the machine. 9. Then add water at a temimratiirA nt nM Uaa ♦i,-~ i ono i.. i_ _ careful not to fill above the lOter oe"nt. m."rk. '"^ ' "^'"^ If '■ *4SP'w8llil!'!.'4JJil-,**rs li' mi'^*^"^®®? bottles ofoan. to abSut 70« bVpl XllJ JSL' • '" "^^^"^i^ *« ^«'-°» *»>« milk uw more acid. '^ * "' ^"'^ ''^ * P»« o^ »»ot water, or else •ddil. If butter-fat i. nf^Tlf*"'? °' '°*^ "°<> »'«i°K Properly matter mix^ wiuT a S Ij.w?^' ^i^"" ^*^ ?"««»«■ «' • curdy thoroughly mixed. "*'^'*' °' "''^^ *»** "^^ have not been beVucwT'"' '"^«"<'*fr«-» 'beginning to end if you wish to Paying for Milk According to Quality. poo^Jd't^areX^b^^^^^^^ are total amouStof fot whXhe?i?;« '»»« Patrons in proportion to the muat^te take the LSlfrfri^^^^^^ °°"*"--, !<> patrona of a factory. The aimv-m? !* -n' i!- ^•» ^•' '^P'^esent the also the quality befng « fd wT "" ''"^ ""P^^^*** '^** A. 1,000 lb. testing o 7 B, 2,000 " «• ^. 7 per cent. fat. O. 3,000 •« « ^.5 B. 4,000 « w .'.*.'.'.'.".' " • ? r u OOT cent rirn^l. ^ ""' P" ™"' »' '»' »■"" di'idinit bv 100 M per cent, wmply means, ao much in 100 Th« t„».i . ' . i chee*, made w« 1,000 lb. which «^ld for lOo an?^-' °°°' °' -uiu iur luc. ana uust oi mauu- t i SsSOoJ^iyV!!'' T?"'''.'"'" "00O,(10-li) or 1000x81. pound which ia -1^ =22 .31 eta. Then by multiplying the num ber of lb. of fat which each patron aupplied by 22.31 eta. we will oet the -amount of money which each should receive. * Amount which eftoh should receive. • c. 8 2fi 1R63 26 43 38 70 "aToo" yietd^^S r2??h°* ^'k"""!^. ^/^ *^" °'"'^« i«*o »>»tter and the the patrona or the price per lb. of fat would be 22 ?? Z^ ^ The Compositb Tkst. miit^i!!" i^npoBsible in large factories to make a test of each patron's W .7:?? '"'^°''* * 8^* '^^^J of extra expense and laC the best method to pursue is that of composite sampling. This i^done 1. ,, .„„ ,j, „ jojj.^ amount of milic sent, by the ner cent nf fat and proceed as in the example given above. ^ ''^e P*"- c«°t- of In this way te«ti can be made onco everv one t-n ♦!. we«k« with e(iually good roHulf. .- -- i ^ ' !" °' "*™® ^^ ^o"' nionthH and lUeJ which ZL'dr.w^^^^^^^ '^^i'' '°'' '''o but where convenient te,tb^i.w«V7? *' ''^"" ''"''' °"'^ °°« ''^^> better ..ti.factiorto U.e p^onr^ '"' "•^'^'' "°"'^ P^"-***?- "^ive C>&*«rt« Car«/u% the Following nointa. -p.ei.p«tin.l.in;oV^JJ'f,-^^^^^^ ^i- • new inf 1^:^:;::; J;K--Jo- wee., n^ . .orrespond. not to eX m^rwltf JSr °^.'^' ?•"'•'«« *"«» ^^^^^^ thick ,0 a« warm Tte l^a W „ inu^^ «t«nd the jars Tn will quickly diLJlve ag^T ' "^ ''•«q«ently when the'croam THE SEPARATOR OUEAMERY. rmport,„ta.t lir.h™wit *■ °''Jf''"*'''« l« '» »«="" » .o:ne food Li haring .«^ J"" '* '""^ f"?/?'^' ''«' »» "'"''«• buttermalter. The iSZZ ^.^ ^^'' "'"'"J'' "» '^P'«' ''V »">• ke^t fr«. f^m ?pra.rdS;i"n^ ir-*""" «' •■' '™" «« All ve^l,, rSSreto LTid il '/"^ orw.ped witha damp eloth •oaldedeaohdw-!' w;,Seni??.l ^^ "'' '^^ >» thoroughly ».ker .hould at onoe^X'v mHk thT •' .*" T'' "^ ''"''«''- ^d^?" l"irr/'^' i' -«"'°^ ii ~t' i'otTrotrt^SJS S "££p r i^^" '^rtre':^ir '^ • -'""'" k4^LT.:K°r\'J:f '»"«»»«. *• baLr.n,aker d>o«ld T i Hirt or grit kS ^m ™1 •.t'"',"'*; ''.'P' '"" f'"™ •"/ 'a"!-, tho^u/hi/oi^l^a'ieiCirt:';;!"'" -""^ "™'" '"-"•"« «i«lit^on hour, l»fowI„„t„ i '■"' '»'"?""'"« until .l»ut olmming t«mp"r«urr If XrS™ T'lT'' '" "'""" '■'"°' »■• ..Id .uflloient »t.Z to „ive 1 c^Z fZl*" "" .''f"" ■■"''"'""'ly. .P|».r.„oo on th„ ,„r£ Al»Ttl ^ "' ""' '"■ " *"'' «'"">' u«o»lly be .umoiont. """ P"' "»'"• »' «'•"<"■ "-ill To prepare tliii starter, Ulce freab skim milk tk^t i. i. free from .ny odor or Lint and warn, it Jm o u! ".^nown to be tem|«!r.tu™ for twenty.four hou™ ™h,„ it .ni ^ '"'I "." ""*' It ehouM be liept excluded IrZlZ- \.^° ''""'j' '■"" ""»• «.p»ci.lly if the .ir b, .t .11 im^r. ",7" °"'°\?' P"""-'"' """o one per oent.-of the el^tel .|7 T y*" * "'°''" "raount-about ment of the next davW^Tif- "'*^'' ^ '""■"'"• "■» ■'•"'lop- •M the length »( C :vr8Tnd./tm'7ve'l°;,ic'i^nt °." ^T"'"- .J l^^tio'^^LnS ZnZZ ^ " '"' ,'»«■?«"'"« immediately ^«f n .ndcon-dir7tLV:.V-X"iriof tttuoS" ^1. m.e .olid, in crean, other U«n fat .re .ubjeot to rapid deoom- whL?eH?Sr"'°" '■ "^ '"'"'''"' *- "" keeping ,u.lity of ature. while at a low temperature it is reSrSed ^'^'^ '"'"P"^' Churning. on^'a ttVi'n\otTni%"^ef::e1 rtr^'tH* ''"^'.' ** ^^-^ each day before and after ubTu^ Con? If w'**''"'' *."^ ""'^'^^ cre^m which should alw%sTftr«n^^^^^^^ in the the _. ..«„.« ,fc ,Houid contain from 25 to 30 per cent, buit^r-flj 10 at as low a temperature as^sl^iu*^, ^'Tu ^^^^P^^t^e. Churn . to seventy min/tes. i^a^iClVc ^I'T'' '? '""^ '^'^^-five or cold water or ice around the vror^S ^"^ ^^^ P°"i°« ^«n» It frequently. Never put hot water stSf™ contain ng it, and stir cream, as this tends to i^ure the^Sb olMSrh'?! '*'''°?^ '"""^ '^^ two^^any instances white^treaiXdp^^Vfltor^^^ '^r'7^''^^^^^^^^ the butter as color before starting thTL™ A W on^- °?f ^^'"'^' ^^^ "»« pounds of milk in >Wnter tHU n«u*ll^ L ? ^^' °"°°® P^^" thousand increasing to that amount ^ he foll^a^d^^""** .«"«^i«^t. «'aduaUy As soon as the cream bJeak- or art^JTT-* '°'?'^« «P"««- enough cold water to lower t^cSntI*4Sthf*i,"*""o°i **"**«••• '^^ continue to chum unfil *i.o k ** , *"® "^""^ 2 o or 3 « an/l grains. Allow tS cSult ^tt fZ^^ r.*^« «- o^ -h^t milk for four or five mSnterthi? irnaT ,*^ ^'^"^ ^^ *^« ^«*te'- top. Then draw off the butte^Hlr .! ^-'"'^^■^ ""^^ *^^ »«« to the of butter. Add at least aJ^Sw^te^rtL'* *" ^«« a temperature of 50 «- or 69 J»? * ^T 7** buttermilk at possible, in summer I^vol^e Z T *'' ^"'l ^^ "*' *» »«»riy as about two minutes, henlr^w off the ir *". ^^^ '^ Possible f^ of the buttermilk. Th?n ^Vthe L?„!f'*' ^""^»°« " in the case quantity as for the first waterl-atfifi^f J^^'-**^"' the same iTuntiTrdoer "" --^^ ^^^ar^^-^st^iTat'irwali^ bufte"TuJtX^^^^^^^^^^ then take the it in a granular form. Wei^n^ T^\^^? being taken to keep . adding salt sufficient to sift tl^ ff ^ ^tJ'^tter on the worker, th^e-fourths toone ounce of salt to ^«°^ the cu3t,^3. From be found sufficient. ° °"* P^""*** °^ ^"tter will usually unt?l^*;ris tenT/tWri^^ T '"'^-^^^ ^ ^^'-^ expelled. From seven to LhtHml ^"^ n^^^^^^^ moisture is Turning inwards and ou^wl?d Zn SI V" '''"^"^ ^« ^^^^'^nt over on the power work:^'Th;fp\ck^^^^^^^^ "7.^"^ ^ '« °-« five or SIX times over will be sufficiJJt workit ''""*'' *^"' hot sre^" rwXXuThot ':; r V'^^^"^*^ ^^ p'<'»^^«^ - • thirty minutes. Thx^ld^Z I ^'?*?^« in the case t the same ir and 52 o reason the >t the wash- n take the en to keep he worker, r. From ill usually P friction^ loisture is sufficient. be once ^ta, about ickled in ' Q jet for Jded and in. Put oroughly ^ce of the 11 butter level Tha *■ u i J /^^ "^^^"^ OATHEEING CREAMERIES temperature „f „ot more 1^46 dS- ^'- "'«■ '» ™'«'" • use a thermometer so Vho/i. ^ **'''°®'' ^^o handles milfcT if jooled to the tem%?,Lltd7C^^^^^^ th/ 1 il^M To iir^roKlel- :^^^ ^ £^V^^^^^^^^^ the patrons should proviSe plentv of ^*''^''!1« ^^'^''^^ ^o*" » creamerv venient place near the miKom tS! '"^ ^?"" '* ^'^^ed in a co^! changed frequently, and care sh^uM K T^f"' '"^ *''« **"k should be sary..o„,,eand^:brcl bottom a skimmer made 4^ Lhest 1[r\'^^ ^^^'^ *he can at ^h, with a handle 10 to 12 inches lo?cr^,u*/°'^* ^ Roches deep for skimming the cream Zm'ti^tl^Jl^ ^""°^ veryconvenS 18 drawn from the bottom of thl .^ *^^ ^*''- ^^ ^^e skim milk soldered from th« hnff. ° , °*^ **\^ '^^n. a strip of cW ohoH? V when it reaches -thVboS^m^-^f;-;^*^^^^ ^ cre;m~can ^^l^" p tne can a little so as to allow all 1, I the akim milk to run out without taking any of the cream. We would Buggcst having a bottom with thre! inches slant to ca^ry off a^^ sediment that may be at the bottom along with the first 7k?m ton ■*« ?wi •ff'^"'^ T.^ ^^^^'^ recommend skimming from the top, as there will be less sediment in the cream. Where the cream thl rthl^'^"^ "P ^?J^ hours there will be more inches of c^^m tlw nf tn \?'u^ r' f ^'^"^ *° ^^ ^''^ 24 hours, but the yield of butter will be about the same per hundred pounds of mUk Where the temperature of the milk cannot be lowered to 45 deS^«i Tf bTttor fT'^Tr^ ^"^'!F '^"^^^ ^^' 24 hours. The per f^? of butter-fat in the cream depends on the amount of skim milk in the cream. The depth or inches of cream on the top oT the c^ ir?*lir ^M^r r*-°^ ^** '"^ '^' "^^^ »°d the tTmpemfure to which thfe milk has been cooled. There will be more cream on milk containing 4 per cent, butter-fat than on milk containing 3 percent ^r.::LloZi:^e'^' '-'''' '- '' '-'-- *^- '^ *'^ -- H^^l educator for dairy farmers we know of nothing equal to the strnn^^ ^^^ ^'^'j 'T^j'*^. '' "^P^« ^^^^ ^^'^ ^ operate, and would strongly recommend all daiijy farmers to have, in some way their individual cow's milk tosted (also the skim milk) as we kn* w the>^ are a large number of unprofitable cows fed and kept which shoufd be disposed of Each cow should give at least 6,000 lb. milk wWch ji^^tn^K'f^r'f ^ ^^' ^"""•' P«^ ^«'^^- The skim S'sIoi^S be tested that the farmer may know whether he is gettinir all the SrZr*/ *•'";''• i"^^^*^"^ frequently tested fkimlilkfr^m farmers, showing from 1 to overly per cent, of butter-fat wWch iwZ; ^°«5°*t^»S2p percent. of'Jfl the butter-fat rthemiTk. or m other words a loss of from 20 to 25 cents per hundred poundL of tie milk L'f^'"'''^ °''*'""'' '' necessary to get all the cream out of the milk, so long as you can maintain the proper temperature as it aJ nVf'T'*'"' °^ *>^ '"'^' ^^"* 'h« milk which doS the' work and not the creamer into which the cans or pails of milk are placed ^o f».« r ^^ ?' ^^""^ ''^^^ '' ^''^^ *°d will hold wate^r, wH do ttie work M efficiently as the most expensive creamer made. Where shallow pan cream is taken to a creamery the milk should for ?i K * ''^T.°'^\ ''°°'" ** * temperature of 60 degrees and lower, for 24 hours, but no longer, as all the cream will be ip in that time and of a better quality than if allowed to remain longe?, Is the diTm being exposed to the air in warm weather becomes thick ^d tS and will not run through the strainer at the creamery, which meafs shoXe*^:^.^:? patrons who supply good cream?^' Such Tarn ^nn i?. i^i^' " ''" ^^^^ *° '°«« °^« patron than ruin the ^putation of the creamery, as it is difficult to make good flavored butter from shallow pan cream because there are very few milk rooms throughout the country which are fit to set miik in. Good flavor 'dd m&m. iream. We to carry off first skim ag from the 'e the cream 68 of cream rs, but the ids of milk. ' 45 degrees le per cent, im milk ia of the can perature to km on milk 3 per cent. [X the same qual to the and would way, their inow there ich should lilk, which ilk should ig all the milk from Fat, which lemilk, or pounds of 3am out of ture, as it the work ire placed, v^ater, will Bide. Ik should tnd lower, that time bhe cream nd tough ch means ih cream ruin the flavored ilk rooms 13 . . mend for creamerieJ hatlil^Ssttdt ''T "^^ ^°°^^ ^^ to protect it from any foul So^ tJ^J^ " u**""!'*^ ^^ *^« ^ater (Some of our best or^^.^ c ™*^ ^ ^'^o"* the dairy. all This, no So'iTbt rrXttcT "^'^ ^'*"°^ '^^ --"^ ^^ herdof7om'irS%"t::rc'el^°'"^ would recommend for a usually leave about one-t^nth of onT '*P*~*0'- These separators skim milk, while miirf^ot^l^^dLpP^^^^^^^^^ butter-fat^n the degrees usually has about one percent %^^^ ^^ been cooled to 42 degrees or 45 SpLf! /u ?"* ^^ *^® ''*'»e °»ilk had from one to three-ten^hTof one percent. ^''' °^ ^"' ^""^^ ^« ^'^t Oark OF Cream subrrydlta'terT^ ^-am should be ing the temperature somewhat Telii ^-^H ^ ^^'^ ^^^ P"^P°««. ^^ep- time fresh cream is Sd rm« ^^ ^^S'-ee^. stirring well each there will be no complaints aW °''*°' " "^''^^ ^^^^ ^^ this way have done his dutrJn sinnMn/^r T*"' ^'^^ the patron wm material in prime cLSion?SrkUuit^"r^^^ 7*^ *^« -- not be set in open crocks or nw^ls i„ Ll?*^ ^"'*^^ ^'^^"^ should place where the air is not p^rfrctiv ZTIT' T^'"? °^ ^^^ °^her 18 above 60 degrees as it i! »!,i%P ' ''°'' ^^^'•® *he temperature condition beforf^kCti tie c'Lrrv'^'w.' "!? ^ in cCnbg emptied, it should be weU wLhS an7'„ .75^" ?^ ^^'^^"^ ^e«el is will get plenty of fresh a r In. rn '"*'^«<^' »nd Placed where it tight-cover, and we would rec^L'eTh:'?''^!^^ ^*^« »^ air- vessels well filled with "older whTchlf *rf.^' ""^'"^ '"^ *» "'ilk of d,rt having a yellow -lor wt^^^nTakSmi^^^^^^^^^^^ The Cream Gatherer. condition for the reoeptS „l X c?^L tna'-hl'?.'*",,'^ P""'"' or tank to get lUl the fresh air .t n^^f^ 1> "J? »"""' "" <»n> fco kept cleSi. The m^^ '} Se JZ"°- . ^5 "'*'■' '*<»J'» M well .8 many other ST« ?«,» L^^"""^ ''™''' "" «■«' «"» The collector should to ™^ J*o jmnortance are attended to. firing of the cream beflTe r^'a^len "»"r'"* "-• Kju fiavQ .vor his part may cause a short^" TC^Jl^^'''' «" ?arelessness on '^«. l^e cream shoKe stw'. !l.^V-T«*.''>^°'^ *>' > measuring pail so as to mak« irn.Iili^.'^'^"'^ " ^« P^""^ ".» ™ ■"''."nng pail „„ to ».^e it-Vnifom ieTo» ?he C;^^ •mim 14 is taken for testing. Measure carefully and give the patron credit for the full number of inches. Give a statement of all cream received from each patron and the date to the person in charge of the creamery. The manager of the creamery should take steps to have the cream delivered at a temperature not above 60«*. To do this tanks or cans should be provided with dead air spaces around the cream 80 as to protect it from the heat, and the wagon should be covered to protect the tank or cans from the sun. If the patrons will do as directed in the care of the cream it can be delivered much cooler than is usually done, and a superior quality of butter can be made. The cream should be strained through a perforated tin bottom strainer into the vat, also from the vat into the churn. After the cream is in the vat, take the temperature and also ascertain if it is turning sour. If the cream is sour cool at once to 56" or SS**. Sweet cream should be set at 60*' to 61«* over night in warm weather and from 62® to 63® in cold weather. As a rule cream is delivered through the summer at too high a tempera- ture, and generally it is soured more or less, and it is always safe to cool down to about 56° within an hour after it is delivered into the vat and held at that temperature over night. These temperatures are given only as a guide, and the butter-maker should bear in mind that the lower the temperature the cream is ripened at, so long as the desired amount of acidity is attained, the firmer will be the texture of the butter, if the churning temperature is right. Ripening cream and churning cream at a high temperature should be avoided, as the butter will have a soft texture or body. A good supply of ice should be stored for use in warm weather to cool the cream by breaking it up fine and putting in the water around the vat. Never put ice directly into the cream in the vat or churn. (For churning see " Separator " portion of Bulletin.) Oil Test Churn. 1. See that representative samples are taken and that test tubes are not over half full. 2. Place in water at a temperature of 70*^ over night to ensure a perfect ripening of the cream. 3. Ohum at a temperature of from 75° to 80*. 4. After a thorough separation of the butter place in water at a temperature of not less than 170 ® for at least 20 minutes. 5. Oool again to 70" or 75«, chum and reheat after which the readings may be taken. Readings should be made carefully and the test recorded for each patron. 6. If the separation of butter oil is not perfect, cool, churn and reheat aeain. ■ 15 iron credit Eim received rge of the have the > this tanks 1 the cream 9 covered to will do as uuch cooler m be made, tin bottom After the tain if it is 6" or 58«. b in warm As a rule a tempera- ^ays safe to ed into the mperatures )ar in mind long as the the texture ning cream ided, as the f ice should breaking it ver put ice test tubes b to ensure n water at itea. which the illy and the churn suad SPRfJl^G CHEESE. The cheese-maker who is desirous that his cheese shall be of the finest quahfcy will accept nothing but good, pure milk All fJ^^nJl^ or^ur milk and the first milkin^s (cofosti^)ThouM be ZS:d ''' Heaf the milk to 86 '^ Fahr. The rennet test should then be used to ascertain the degree of ripeness. To make this test take 8 oz sei- "^^ •?' ^**'. ''^^ *° '' °"« ^'^'^^^^ °f rennet stiTrapidly ten seconds and if coagulation takes place in from 17 to 20 second^ he milk IS sufficient^ matured for the addition of the rennet A slight a fXTriaLTilf'i' b^ .^ "^"r^^ ^ «"'^ different ?ocaUtfest rioened \ • '', ^^^ '"*''"'• *° *«" ^^«" *he milk is properly t"on tlL nl '^ T^l^ ""y ^ *"" *^« «**°'^ '"°'"«'»t when coagula^ tion takes place is to drop a bit of burnt match into the milk It nZZay^Z'^?'^'' r*^"" *^« "^^^ i« «*'"ed. Then c"unt the ^Z^luZT\^°'''''^'^^^''t''' ""^ '^' '«^^«t until the stck . IWpen the milk to that condition that all the whey may be run off m 2* hours after setting, and the curd showingY inch acid after dipping. Great care and watchfulness should be Lrcised at tMs Use sufficient rennet (from 3 to 5 oz. per 1,000 lb.) to coaeulate th« milk fit for cutting in from 15 to 20 minutis. In cuttKse the cTtCl^'^^^J^'l ""^ '^««i^ "^^^ '^''^^^ « someZt tender c?t«it'cim";it^^^^^ ^*^y -^^^^^ -^ --^--%. until the Let the curd settle a few minutes to allow the surfaces to hea ehgndy then stir with the hands-very gently and slowlTat first- for about ten minutes. Rough handling*" at this perkS Vts free^ great number of small particles of curd, which go"ff in tte wJey and very materially lessen the yield. Then the agitators may brnut in and the steam gradually turned on. Take about 30 w 35 minutes i?i'**i;"*i"P V^- . ^°'^^^'^'^« '•"'•""« »^°"t ten minutes after the D^Jw nff' ^''V^"'^ f' ^hen the cu^ may be allowed to s^tle Draw off a portion of the whey at this time that you may not be caught by a rapid development of acid. Then stir t^ cu^d^^'ion a^ly (a common hay rake is best suited for the purpose) to^^vent WhfnThl ^ '-'•'!.* **^°TS*^ °°°^^^« °^ ^^ particle of curd J^^ .u IT^ "" thoroughly cooked and shows about A inch of acid on the hot iron, the whey should be removed. After dTpnin^ the curd should be well stirred with the hands to e^ctTaUyS :41* "^.!y^^7.*"<>^°« t^ mat. When it has becomrsuffi «..nt!y mauwid, cut mw convenient strips (about 8 inches wide) and two-ieej!^ t"™ fXt^HAr'-SJe^ *"-^ .««'- -d piled any whey collecting on or aCt *L ^S"*^*° ^°'"*) *<> P^vent ripning. The tem A?uw^ould J"- •*? ' '^^ ^'^^ "»^^°"° while the breaking-down prT^" i« ^ ."»"»^'»«d at about 94 o Pi«svn^8 a flaky annftarTiL'^^" " «~°« o°» and when the cnrd about fincheafitr'y'S" iZd^^;§ ^S!f "fUl. ^"^ "'^--ciTJo ally. When it becoie7 wft anJ 1 i ? ""^ ^^ ■"'•"°« occasion- about 46 n,in„te./ney Ti be taken .:^?"'!i '"",'*» '» P™" only pure water .hould be uLd The, T fj"l """"^ '"■"4«l ; tho meruiug. s,e th.t no S or rtoTw?""'"' *? ,'""«' •«»!» in but have them neat and atvH.k ;^ 'houldera are left on the cheese t?.rxt.?u'^«''---^^^^^ ^^'^orT^'.Z'J^Sr^'l^^K^l^^^'^ '-Pe-ureorahout ' J SUMMER CHEESE. \ mi^LTA^nWree^^ 7ett' '" !i'",^«"« ^^ -^^^ ^r the same careful VnttrVw the" ^f '^''*."""^« should^ave the can should be subjected t^ «frlf ^ """"^ ** ^''e 'actory each (don't leave thi?to tt ^^^^^^^ ^^ *»>« cheese-mat^ reject all bad flavored or E?d mir^he^'^"'' '' ^"^'^^ ^^^ mg milk of this kind. What on« nf;, ^ f '^^ ^^''"s® ^O' hav- for it properly and have it arrive at IhefLT ^\f ''•" ^^<«'e sible condition. *' ''*® "^^^T « the very best pos- wCThis'\riLV?onX'Sr^S?^h"' "P ^^^^'y^ «6' . the degree of "peness. I s^aiti^Se Jo d^^* ^' *^ "^^*"« very ripe milk, for it erables thi !S.«^ ? '^'^ ^'^^^ »^ handling how fast the curd is^ng to wor^'1?^^J:,**»^<>^ J«»t about that condition that all the whiv till LT***^^ ^^ *^« "»«k in W. f„n. the «.. the' t'nJfVl:?. 4^1 So^aS/LliJ ned again and piled an hour) to prevent [ to enrara nniform ined at about 940 and when the curd •t and shows acid to by stirring occasion- lls like newly-made the hand, it may' be 1,000 lb. milk. ' higher than 86 ® . or when the salt is : this time between hey begins 'to run have been in press neatly bandaged ; >e turned again in Jeft on the cheese, d of uniform size. ►re being removed iperature of about \ d caring for the s should have the the factory each ihe oheese-maker . if possible, and t> excuse for hav- ^U can do — care Je very best pos- kdually to 86 ' ' . est to ascertain ^en in handling :now just about » *he milk in » from 2^ to 3 17 . ': i dTi^l'tharfirm ' V ^ ''''rj «?^'^ ^'^' or"untn th: Xr HtiVrW K °."°* "PP'y ^^^ ^o*" ^en <>•• fifteen minutes ?akinffuZ*ot\TT""'^- Heat gradually up to 96 o or ?8 o" time Ift^r^hT^ "^-^ aT "^ *^° *°- Continue stirring for some mattinV'nH L ''^ temperature has Leen reached to preve"? Draw off ^.TT .I'^^T ""^^^'^"^ ^'^''^"8 ^^ ^^ «"rd. ^ Grind early, or when the curd strings 1 to U in on the hot iron ft'Llr* "' "''" ^"""^ ^°' "'^^ afterUdtgttS'rZy rAnn^?*"**!'"/ °''®'' ">* ""*'• *«*** » ^°^er temperature • use more I! nn '•K?^^"*'"' T^ •l"**''^'^' '*'*'^ °ff part of theThey^Xn'' as possible, dip curd with less acid, stir well before aUowJnJ to Zt grind early and mature well before salting. """w^^ng w> mat, thJwheyTrawiTff'!;'''*'^ ^-^^ ^"^^ "^''^ °'°«*'»'« »^ *' ^^en tifert^wht it^:^^^^^^ ;^-«^ lodge around it open the pile to allow the whey t^ drafn off ?Se^ lndlT.r ^^T^^^' '"^ '^J\^''^ °^*" '^- curdbecZsvelttjy and buttery when it is ready for salting. Use at the rate of 0? to aflr Vh "" u r ?^^ ^^' °^"'^- Hoop in from 15 to 20 minlel after the salt has been well stirred in. mmutes Apply pressure very gently at first After the whev beffin« to neatr "n" nuThtrr'"**' ''' ^^^^ **^«- °«' thecheesers^ lervi^rthl'^ortreU^hr" *«^^'^- ^PP^y ^"" P'— ^fore ers'^Sci^'mtt *LriS! ^ *^' ""^'S'^^' F^'^ °« ^^^^ ^'^^^''s or should- to D7e8s fo^ fiL n T ""PT"^^* ^"'"« ^°"o^«". Pitting back .^ EfriV 'J ''^ i»o«« longer, when the cheese will bf ready during thetummer"^ "°"' "'^'^^ '^^'^^^ ^ ^«P* *« «^^ ^ Po^aiw" 2—93 ] '' 18 vat th^^^diS^t^^^^ to keep a reco^J of each FALL OHEESE. beiag received into the vat r^^^J^ "^^J'^^ «oo°«' or when it^ fully all the while the stea^ tJ^.^'''^ **'^«'^ ^ h«ve it at.Vr^ c' sweet for the application of rennet , if ™\"'' ^'^ '^ found too Remove the whey when fh. 1 . thorough cooking by hand, stirring tVeluo^^T!:^ "^r'J^ ^°°^ *«id. oLn well ]y cut or break into conve^2 -f •""** *''? '^^^^ '"^"ed sufficirnt lonally, reversing the S?«n/*uP'' ^'^^ '»"» them over S" ^ allowed at thV sta^tw? or ^t '"T^ ^^ '^^^- Sg m^t" Shrank .fr „„ i„„ Jj^f • i', *°° " ^e put th«,„gE u,, c„^ „i,° mlT^lr"'" "•"y'ortte^f ■« «■«'•'»'«".,, to keep 31 lb. per 1000 lb. ,„ilk. y^riL'^^^^-^Sf" « «» rate of 3} to " "= -"" H^"'my (o the amount of I a record of each ch day. Stencil 31 the vat it was w may be over condition than (•or when it is J it stirred care- ts ^^ then apply ^ if found too avored starter, ♦rough cooking kes ordinarily « all removed Id be used to ;al knife first 3 stirred very 3d, then raise minutes to and for some ' to prevent king. Drain well >d sufficient- over occas- Piling may I* allow any 8 noticed at l»ey allowed . S^** until in flakes or J curd mill, ftis to keep and a but- eof2| to tmount of 19 moisture in the curd. The temperature at this stage should be about 86". The curd may be hooped and put to press in from 15 to 20 minutes wfter the salting is done. Apply the pressure very slowly at first, or until the whey begins to run somewhat clear, when all the pressure can be safely applied. Allow the cheese to remain in the press not less than 45 minutes before taking out to dress. See that the dressing is done neatly. Do not allow any wrinkles to remain in the bandage, but have it drawn up smoothly and laid over each end about f in. Use clean, sweet cap-clothe, one on each end of the cheese, and have them laid on smoothly. Only pure, warm water should be used in bandaging. Turn the cheese in the hoops every morning and never allow a cheese to be placed in the curing room without a perfect finish. The temperature of the curing room should be maintained as near as possible to fron) 60*> to 65". Cheese when taken to the curing room should be placed on the top shelves and removed to the lower ones when room is required, as by doing so there will be more uni- formity in curing. When coloring pour the coloring into a dipper of warm milk from the vat, then draw the dipper quickly along under the surface of the milk from one end of the vat to the other, then stir well and there will be no danger of streaks in the curd. Have a dipper with a long handle for the purpose. Rennet should be diluted to one gallon of pure water for each vat, and the milk should be well stirred for at least five minutes after the rennet has been added. In cabe the milk is very ripe two minutes will be ample time to stir after adding the rennet. Everything in and about the factory should be kept scrupulously clean. The cheese-maker who fails to do this need not grumble it his patrons follow his example. All strainers, sink-cloths, etc , should be well washed, then scalded and thoroughly aired each time they have been used. The vats, pails, curd-sinks, etc., should be scalded with boiling hot water after washing, and if the water can run out readily they will dry oflr in a few minutes without wiping. Do not use a dish-cloth, as it usually Itaves an unpleasant flavor. •( mnwmtmi'. so % A. T. Bbu, Instructor in Pi,. A starter is some mit • ^' ^^^^^^ock. ^f P it from io°nUl« ^^"'^^ '"«'de o*T ^ '''^°- ^^ «houW ^J- [or each vat at a tern n'f*"'^ P^^'on'a ^1/^ ?°'"*°^'^'«'«n of the previoi.B ^„ . *®"'Perature of 750 1 "V" ^^ave out sav on When to Use a q^ ^ Wh"e a good clean I . ""°« * ^^''^^ ''"^*' *««' ",^' " . s