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

[2] Not found in all milk.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.

EFFECTS OF FALLING TEMPERATURE.

It is a fact that cream rises best in a falling temperature, very slowly in a stationary one, and little or none in a rising temperature. Hence, in cold weather, when milk cools very rapidly after being drawn from the cow, it is the practice of many good dairymen to raise the temperature of the milk to 100 degrees when set. In this way, they get a quicker and more complete separation of the cream as the milk cools down.

It would be a good idea to have, in all butter factories, apparatus for setting milk so constructed that the temperature of the mass of milk can be gradually and evenly raised to 100 degrees, or even slightly above; for it is difficult to deliver warm milk in a good condition especially in hot weather—if it has to be carried any considerable distance, while in cold weather, it is sure to get considerably reduced in temperature, both in milking and on the road to the factory. Hence, it seems almost absolutely essential, if the best results are to be attained, to have some means of properly raising the temperature of the milk at the factory.

COOLING AND AIRING.

If milk is to be sent to the factory, for either butter or cheese making, where the distance is half a mile or more, it should be aired and cooled—especially if it is to be shut up in a tight can. This cooling should be done as speedily as possible after milking, to avoid taint or souring. If the milk is kept over night, such airing and cooling are absolutely indispensable. The mode of doing this must vary with conditions and circumstances; but, whatever method may be adopted, we would by no means recommend putting ice directly into the milk. The effect cannot be to improve flavor or keeping quality.

PROTECTION FROM THE HOT SUN.

By no means should the can of milk be exposed to the direct rays of a hot sun, either on the platform waiting for the delivery wagon, or on the wagon. Give it shelter and shade of some kind, in both cases. If a woolen blanket is wet in cold water and wrapped around the can, the rapid evaporation from the blanket will keep down the temperature. Everything that can be should be done to preserve milk in its normal condition.

TREATMENT OF NIGHT'S AND MORNING'S MILK.The night's milk and the morning's milk should never be mixed before starting for the factory, but kept in separate cans and so delivered. The effect of mixing will be seen soon enough at the factory, and often much too soon in hot weather. If the morning's milk were made as cool as the night's, the effect of mixing would not be so speedy and disastrous. But it appears to be an immutable law, that reducing the temperature and then raising it hastens decomposition. A low temperature only retards decomposition; it does not prevent it, unless very low and it is continued. As soon as the temperature is raised, decomposition sets in with accelerated rapidity, as if to make up for lost time. Hence, we have always looked upon low temperatures in the dairy as objectionable. As low as 60 degrees but not below 50 degrees is the limit which we prefer. We think this range more effective for long keeping than a lower one. Certainly, dairy goods made and kept within this range will not go to decay so soon as in a higher temperature.

RECEIVING.

In receiving either milk or cream from the patron, it is essential not only that justice be done in the weight or measure, but that the patron should be satisfied of this fact. The agent sent out to gather cream should be an honest man, in whom the patrons as well as the employer have confidence, and should understand his business and do it in a workman-like manner, so as to inspire confidence. He should also be versed in the various tricks that may be resorted to by patrons to deceive and cheat, and be on his guard, quick to discern any suspicious surroundings or indications. As much depends on his judgment and observation as on his honesty—especially if any of the patrons are disposed to be dishonest, as is sometimes the case where it would generally be least suspected. The later device of not only measuring cream by the gauge, but of testing its yield of butter by churning a sample, is not only a guard, to considerable extent, against fraud, but more closely approximates justice by getting at the actual quality of the cream, on which depends its value. There is no associated system yet devised—save that of churning every patron's cream separately and weighing the product—that secures exact justice to all. Nature does not appear to have furnished standards of commercial measure or value for the purpose of indicating mine and thine in mixed transactions, or in speculative exchange. We have only relative and approximate guides, by which justice, in a business sense, is by no means secured.

TESTING.

Where milk is delivered at the factory, we have as yet no standard test of value. All the receiver can do is to see that it is in a normal condition—neither sour nor tainted, nor containing bad odors. For this purpose, the smell must mainly be relied on. Hence, healthy and keen olfactories are a great aid here, as in some other cases. If one catches the fumes when the can cover is first removed, or as the milk runs into the weighing can, he is pretty sure to detect any very positive bad odor. The eye, to one of experience, is almost certain to detect any great variation. Even slight watering is seen by some from the peculiarity of the reflection of light from the surface—especially when in motion. Much water shows from the "thin" appearance of the fluid. Where the smell or appearance are cause for suspicion, or there is any other cause, a sample may be saved and such tests as are at hand may be applied. The so-called lactometer will show whether the specific gravity is below or above the normal standard. The cream gauge will give the percent of cream at a given temperature. If, afterward, a sample right from the herd, taken so as to know that it has not been tampered with, shows better quality by these two tests, it is pretty conclusive evidence that the milk from which the factory sample was taken was not in a normal condition. If the herd has been subject to no change of feed or conditions between the times of taking the two samples, any jury would be safe in bringing in a verdict against the defendant for watering, skimming, or otherwise tampering with his milk, as the facts in evidence might indicate.

BAD MILK.

Sour or tainted milk, to any perceptible degree, ought not to be received at the factory. One such mess will injure, if it does not spoil, a whole batch. The sour milk is likely to lead to a sour, leaky batch, and the tainted milk to huffy if not floating curd, and porous, quickly off-flavor and decaying cheese. We have little patience with those who deliver such milk, and none with those who attempt to devise means to work it into palatable cheese and thus to get it into the unsuspecting stomachs of the consumers. It is too much like making omelets of rotten eggs. This is especially the case with tainted milk. The first stages of souring are not so objectionable, so far as wholesomeness is concerned. Sour milk may make good pot-cheese to which we do not object, but it will not make good American cheddar cheese. To attempt to work it into this is the worst use it can be put to.

WEIGHING.

All possible precautions should be taken to avoid mistakes in weighing and giving credit. A hasty comparison of each mess with that of the previous one delivered by the same man will indicate any marked departure from weight and serve as a check against error. It is well to always announce the weight to the patron, who then has a chance for comparison with his average or previous messes. He will be pretty likely to mention any marked variation, especially if it is against him. Some patrons like to have a pass-book, in which the weight of each mess is entered. This is a little trouble to the receiver when in a hurry, but it is a complete check against errors of entry on the factory book, and against the forgetfulness of the patron, who may get the impression that he has delivered more milk in a given time than he has been credited with. Everything that guards against error or misunderstanding will be found to pay and give satisfaction to honest men. An honest factoryman not only wants to be right, but to appear right and have the confidence of his patrons. A dishonest one will want to appear right, and it is well to take such precautions as will make him what he appears. See that the weighing can is properly balanced, that the scales are true, and that the weights are correct. An honest man will bear watching, and it is absolutely necessary to watch a rogue. Where the milk is sold to the factory, of course all interest in the matter with the patron ends when he gets his milk correctly weighed and his money for it. Where the pro rata system is carried out, this interest extends to the weighing of the cheese, its marketing and the division of the proceeds.

KEEPING MILK.

When the milk is in the cheese vat, it should be stirred and aired at night until the temperature is down to 70 degrees, if it is to stand quiet; if an agitator is used, which is preferable, no further attention need be paid to the milk but to see that the supply of cold water is ample and continuous. As to mixing the morning's with the night's milk, it appears to be preferable to working up the two milkings separately.