MISCELLANEOUS NOTES.

Auckland Star, Volume XXIX, Issue 101, 30 April 1898, Page 3 (Supplement)

MISCELLANEOUS NOTES.

Susceptibility of Cream to Odours.— Fat oils have a strong- affinity for odours; milk, cream and butter readily take up any scent that may be carried or held by the air. Hence the necessity of actual cleanliness of every utensil, implement, apartment, or the person, in everything1 contiected with dairying. Dirty cows, dirty hands, the odour of the unwashed body; bad smelling stables, the odour of manure piles or garbage of any sort, the.scene of cooking, illy ventilated apartments or decaying substance or germs of disease, all these are readily taken up and carried in milk. ' ■ ' - .

Had Butter Not Wanted. — 'Every year the line is being drawn more closely about dairy products,' says a writer, 'and each succeeding year brings an increased demand for strictly first-class grades, and a weaker demand for the poorer ones. In all probability the time is not far distant when it will almost be impossible to dispose of poor butter at all, except as grease, arid at grease prices. Notwithstanding all that is said against imitation butter , it is a truth that the meanest, filthiest imitation of all. ia made from genuine cow's milk, but in such a- slovenly, incompetent manner that all value and trace of genuineness has been eliminated.'

Churning' in Winter and Summer. — Butter is slower coming in the winter season than when the weather is warmer, the cream usually being at too low a temperature. Those who churn by guess, work will be hour^ doing- that which may 'be done in a much shorter time by the use of a thermometer. In winter the temperature should be sixty-four degrees, and in the summer sixty-two degrees. In winter the cream may become cooler, and in the summer warmer, hence it is best to start one or two degrees warmer in cold weather and "two degrees cooler in warm weather.1 Industry and "Brains in Dairy Work. —There is one thing we do not often see. noticed in dairy writings, "and which is a conspicuous feature in successful dairying. It is the necessity of personal industry. It is to be feared that many go into dairying under the very erroneous belief that it is easy work. In fact, we know some who ■ have i;. and whoever does cherish~"this error, and follows,the belief with practice, will find hi* pocket-book growing slimmer all the time. One grand way, therefore, to make the dairy profitable is to work and keep an,eye on all the details. Those who have achieved success in the business have been'workers in the strictest sense of the term, and! they have not only worked with, their hands, but with their minds.