Part 9

In a state of nature, roaming free, animals select and balance their rations according to the cravings of appetite. But when domesticated, they have no such freedom of choice, except perhaps in a few of the summer months. In winter, they must take what is given to them. It is our duty, therefore, to give their food a proper balance of elements as far as possible; and in thus conforming to the laws of nature, we shall find both the greatest economy and the greatest profit.

HANDLING MILK.

It is a comparatively easy operation to milk, if one knows how. The process is about as simple as that of Columbus in making an egg stand on end, but it requires skill, practice and a muscular hand to do it well. Grasping the teat so as to fill it with milk, and then tighten the thumb and fore finger so as to prevent a return of the milk to the udder as the rest of the fingers are gently but firmly closed, so as to give a downward pressure and expel the milk, is not likely to be done by the novice the first time trying. But ordinarily, the performance of this operation is soon achieved by any one who wishes to learn, though it is declared by some that they "never could learn to milk." Substitute "would" for "could," and we think the truth is more nearly approximated. Still there is a great difference in milkers, as well as in cows, the man or woman with a good grip in the hand having decidedly the advantage, both as regards ease and expedition--and it is quite important that the milk should all be quickly and continuously drawn from the cow after the milking is begun, and while the cow is in the mood of "giving down."

KEEP QUIET.

If a cow is suddenly disturbed, so as to get excited, or gets tired and out of patience, the flow of milk may be prematurely stopped. If this disturbance is continued from time to time, the effect will be to permanently lessen the flow, or "dry up" the cow. Anything that irritates a cow, while being milked, reduces both quality and quantity. Hence, milking should be done in a quiet and orderly manner. Treat the cow very kindly and gently, so as to gain her confidence, and be as careful as possible not to hurt her teats by unnecessarily tearing open any cracks there may be, or pinching any warts, and be sure to not dig your finger-nails into the teats.

REGULARITY.

It is a good plan to milk cows regularly in the same order, taking the same one first, and winding up with the same one every time. Regularity of hour in commencing the milking of the herd is an advantage, in securing the best results, since animals as well as men are greatly the creatures of habit, and when the time comes around the cow will desire to be milked and all the functions of her system will concur in this desire.

KEEP DOWN THE FOUL ODORS.

The milking should be done in a sweet, clean place--either a stable kept scrupulously clean, and plaster or other deoderizer freely used, or in a row of stanchions in an open shed, with barely a roof to keep off storm and sunshine, and no filthy deposits allowed to accumulate around it. The milk, as fast as drawn, should be removed from the place of milking, lest it absorb odors from the droppings, the breath, or the exhalations from the cow's body--or even from the sweat and grime of the person and clothes of the milker--for milk is extremely sensitive to these influences. It is much more so than is popularly supposed, and should be put in a sweet atmosphere as soon as possible when drawn. Fine fancy goods, with the most delicious and delicate flavor, cannot be made from milk that has been exposed to the influence of a foul atmosphere.

KEEP OUT THE DIRT.

So, also, great care should be taken to keep out all hairs, dirt and filth of every kind. If permitted to get into the milk, filth cannot be entirely strained out, and hence some of its odors and flavors will linger in the fats of the milk and appear in the product manufactured from it. The indispensable necessity for clean utensils has already been mentioned. Filth from this source will not only affect odor and flavor, but is quite likely to contain the germs of ferment which will multiply in the milk and product, and cause disastrous results. With a clean can, clean pails and clean hands, begin the task of milking by brushing off all loose materials from the cow's side that may rattle down into the pail, carefully brush and clean the udder and teats, and then place the pail between your knees in a way to prevent the cow putting her foot into it, or upsetting it, if she should move about nervously, or be suddenly startled--which should not be permitted if it is possible to avoid it.

LET OUT THE COWS.

As fast as milked, it is best to let the cows go. This gives more room, reduces the generation of heat in the stable or milking place, and lessens the amount of droppings and consequent bad odors rising from them. Those left will soon understand this and not get uneasy.

A LICK OF MEAL.

If the cows have been prepared for milking by giving them a lick of meal, or a little dry hay, when they come into the stable, it will be found to have a good effect. It will also cultivate a willingness to come home at milking time and take their respective places in the stanchions. It pays to please and satisfy a cow. She will deposit her appreciation in the pail.

CARE OF MILK.

When the milking is over, the milk should be taken as directly to the place of manufacture as possible. If it must be kept over night, see that it is well stirred and properly cooled to 70 degrees Fahrenheit, before leaving it. Do not put on a close cover, unless the milk is thoroughly cooled. It is far better to deliver it directly to the cheese or butter maker, who knows how to care for it, and has facilities for doing the work--or, at least, ought to have. Very much depends on having the milk delivered in good condition. If it is not, no after care and skill can make a perfect product from it. True, if all right when delivered, it may be afterward injured or spoiled, but it is not likely to be. It is therefore the duty of the patron to do his part of the work all right; then he may with some reason blame the operator if the result is not right. But butter and cheese makers are too often expected to turn out first-class products from second or third class milk--a task impossible to perform. With good milk and proper facilities, there is no valid excuse for failure.

The first object is the production of good milk. This is of prime importance. Without it, the after product must of necessity be inferior. The next object is to preserve the milk in its best condition, all through the handling, in order to reach the best results. Milk is often spoiled in the handling. Hence care and judgment must be exercised to maintain the proper conditions to the end.

COMPOSITION OF MILK.

Few understand the delicate and complex nature of milk. It is a compound of many ingredients; and if any one of these is disturbed, it affects the whole. Their union is very weak and unstable, and liable to be broken by many influences. To give a clearer idea of the composition of milk, we copy the following diagram, prepared by Dr. E. Lewis Sturtevant, Director of the New York Agricultural Experiment Station:

MILK. | +-----------------+--------------+ Cream. Skim Milk. | | +----------+---------+ +-------+-----------+ Butter. Butter Milk. Coag'ble Matter. Whey or Serum. | | | | +------+------+ ------+------ +--+----+ +------+---------- Solid Fat. Liquid Fat. Casein. Whey By By Salts. Nitrog. Matter | | or Rennet. Acetic | or ---+--- ----+---- Serum. | Acid. ---+--- Osmazome. Stearin Olein ---+--- | Potash Sach. Matter Palmatin Butyrin Casein. --+-- Soda or Caproin Ziega. Lime Milk Sugar. Caprylm Magnesia Caprin Iron Arachin Phos. Acid Myristin. Sulph. Acid Carbonic Acid Silicic Acid Chlorine.

Not found in all milk.

Includes, albumen and whatever else is coagulable by acetic acid.

Here are between twenty and thirty different constituents, in various proportions. Their combination is effected through the organism of the cow, the ultimate work being performed by the udder, where it is no sooner completed than reaction begins and change is the result.

DETERIORATION OF MILK IN THE UDDER.

The longer the milk remains in the udder, the more it is impoverished by absorption of some of its ingredients. This is specially true of the fats, which are taken up by the absorbent vessels of the udder and carried into general circulation. For this reason, the first milk drawn--which is the first secreted, and therefore remains in the udder the longest--is the poorest milk drawn, and that which is last secreted and last milked (the strippings) is the richest. Hence, the longer the interval between milkings, the poorer the milk for butter making. Three milkings a day will give better results than two.

DO FATS EXPAND BEFORE CONGEALING?

If milk is to be set for cream, the sooner it is put to rest and the less heat it looses before setting, the better for the separation of the cream. If cooled down much, the cream will rise more slowly and separate more imperfectly. In cooling, the fluids and semi-fluids condense faster than the fats, and hence become relatively heavier, and settle as the fat globules rise, by virtue of the law of gravitation. The theory has been broached by Mr. H.B. Gurler, of DeKalb, Illinois, that in sudden cooling, the fluids and semi-fluids are not only condensed, but the fats expanded, thus increasing the difference in specific gravity in both directions. In this way, the rapid rising of cream in sudden cooling he thinks may be better accounted for. His idea is based on the fact that water, just before congealing, begins to expand and continues to expand as the temperature lowers. Fats consolidate at a much higher temperature than water, and he thinks the same law of expansion may intervene in both cases. So far as we are aware, it is not known whether fats do actually expand before and after reaching the point of congelation or not, and we shall feel an interest in having the question positively settled by the scientists. If it is a fact, it introduces a new element into our philosophy, and will help in the solution of some points not yet satisfactorily determined.