Garland Globe | 1907-02-16 | Page 3 | Improving Butter Qualities

IMPROVING BUTTER QUALITIES. Many Ways In Which a Better Quality of Milk and Cream Can Be Produced. Tho dairyman and farm-wlfo, who oftou find tho butter quality injured, might keep in mind this list of ways by which tho Injury often results: By using improper vessels for holding hold-ing tho milk when inllkng. By using milk too soon nfter tho birth of tho calf, or up to tho birth of tho calf. I By falluro to properly wash and scald and stcrlllzo all vcssols coming In contact with milk. By giving tho cows bad water and having n dlsagrccablo odor or an unhealthy quality, i By allowing tho cows to wallow In tho mud or in water In tho summer, thoroby coating tho udder with dirt containing noxious germs which enter en-ter tho udder through tho teat nnd abldn thoro for long periods. By neglecting tho surroundings of tho stable allowing tho raanuro to rot in tho immcdlato vicinity or permitting per-mitting a mud hole Woro tho stablo door or nbout tho water trough. By milking in dirty nlr, or into dirty pnlls, or with dirty hands, or without properly clennlng nnd moistening moist-ening tho sides ami udder of tho cow; by cleaning out tho stables Just beforo milking, or stirring up a dust in tho stable, or by feeding tho cows roots or sllngo or even grain boforo milking. It would bo easy to ob-servo ob-servo nny of theso rules.