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Live Stock and Dairy

50 Per Cent Was White While The Balance Was Yellow And Went To The Top
A Free Martin
Bad-tempered Jerseys
Breeding A Young Mare
Breeding In Line
Butter Going White
Butter-fat In Sweet And Sour Cream
Concrete Stable Floor
Cows For Hill Country
Cream That Won't Whip
Cure For A Self-milker
Draining A Wet Spot
Drying A Persistent Milker

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When I Sell My Cream From The Separator They Say They Cannot Whip It

Can you tell me if there is any way that I can make the cream whip?

There appears to be no good reason for blaming the separator for your
difficulty with the cream. Possibly the cream may be too thin, as thin
cream is sometimes difficult to whip. There is also the possibility that
the fat globules in the cream may be rather small, but that will be the
fault of the cows, not of the separator. Another reason why the cream
may not whip well may be that it is used too quickly. If the milk is all
right, the cream not too thin and it is permitted to stand for 12 hours
or so there should be no trouble with it. Occasionally when cream is
pasteurized it will not whip well. In these cases, or any other that may
develop, the application of lime water to the cream at the rate of 1
gallon to 60 will remove the difficulty.

What Is Certified Milk?

What process has milk to go through to be called "certified," and what
demand is there for it?

Certified milk is simply milk that is produced and marketed under
prescribed sanitary conditions. The dairies are inspected periodically
by representatives of some medical society or other organization to see
that all regulations are observed, who certify that this is done; hence
the name. Milk from other dairies is prohibited by law from being sold
under the name "certified milk." Among the requirements in its
production are that the cows must be free from tuberculosis and
otherwise perfectly healthy, the stable to have a concrete floor which
is washed out after each milking, the milkers to have special clothes
for milking, etc. The milk is cooled and bottled immediately after
milking, and kept at a low temperature until it reaches the consumer, to
prevent the entrance of dirt of any kind or the development of the few
bacteria that must gain entrance before it is bottled. To produce such
milk requires much expensive apparatus and much more labor than to
produce ordinary milk, and as a result it sells for a much higher price,
both to distributor and consumer, so that the market for it is rather

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