THE CARE OF MILK.
I shall not attempt to enter into the chemistry of the milk. It would be out of place in this A B C treatise. One peculiar thing I wish to draw your attention to is the "animal heat." When the milk first comes from the cow you cannot help noticing that it has a sort of feverish smell, which soon passes off after exposure to the air. This "cowey" smell should, of course, be allowed to pass off, but not in the stable, where the milk would be likely to take on a worse and more lasting odor.
Milk is a great absorbent, and quickly takes on any and all odors which it comes in contact with, and when once taken on, they can never be got rid of. Therefore, the moment we are through milking a cow, we should either take the milk out of the stable and into another room, or pour it at once into a can or some vessel with a tight-fitting cover, that it may not absorb stable odors before we are through with the milking of all the cows. I think the best plan is to strain the milk at once into an ordinary deep setting can and put the cover on tight. Remove the can, as soon as it is filled, to the milk-room.
HANEY CAN, BACK VIEW.
HANEY CAN.
