. Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom. Butter; Milk. FA RM SEPA RA TORS. 167 the water can be pumped directly to the tank holding the milk and cream. From this place the water can be run out into the stock-tank. This arrangement allows the milk to be kept at the lowest possible temperature. It is just as essential to cool the milk during the winter as it is during the summer. By pumping water through this tank practically all the time, the
. Principles and practice of butter-making; a treatise on the chemical and physical properties of milk and its components, the handling of milk and cream, and the manufacture of butter therefrom. Butter; Milk. FA RM SEPA RA TORS. 167 the water can be pumped directly to the tank holding the milk and cream. From this place the water can be run out into the stock-tank. This arrangement allows the milk to be kept at the lowest possible temperature. It is just as essential to cool the milk during the winter as it is during the summer. By pumping water through this tank practically all the time, the water in the tank will be kept from freezing. It is well to keep ihe sm-face of the water higher. Fig. 103.—The average weight of dirt which falls from muddy udders dur- ing milking is ninety times as great as that which falls from the same udder after washing, and when udders are slightly soiled it is twenty- two times as great. (Bui. 84, III.) than the surface of the milk in the can. This will prevent the milk from freezing so easily. If the cold is too severe, a tank- heater can easily be secured which will moderate the tem- perature a trifle. Disposition of the Cream.—There are two ways of disposing of cream on the farm: (1) selling it to creameries or other parties, and (2) making it into butter on the farm. The former method is usually the most advantageous. Creameries, as a rule, are better equipped to control the quality of butter. The price per pound of butter-fat is usually about 2 cents below "New York ; A few of the best co-operative cream- eries are able to pay more than Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original McKay, George Lewis; Larsen, Christian, 1874- , joint author. New York, J. Wiley & sons; [etc. , etc. ]
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyo, bookyear1915
