YOU MAKE IT YOUR HABIT AND BUSINESS TO SEARCH THE POSTING HISTORIES OF FELLOW FReepers!
It's your M.O.!!!
Now, HAVE THE LAST WORD.
BYE!
Posted on 02/20/2015 6:35:30 AM PST by C19fan
I miss all my ancestors that I had contact with but my Paternal Grandmother was the one who taught me to churn butter.
For the taste of some today is mostly out of the question.
For a boy of 11 years in 1946 a large serving bowl of her butter was
pure gold. Home made biscuits and that butter could make some one very rich, today.
Now, HAVE THE LAST WORD.
My grandfather churned butter too....I’m a couple of years older than you are.
Great memories from that generation.
.
Your nuttiness and raging anger on this thread was enough, there was nothing to search, but I do remember what started you stalking me like this.
It was when you went against Palin for posting the photos of her child and his assistant dog.
You got embarrassed by some people on that thread, and you have been bitter and nasty ever since.
Let it go, and quit carrying grudges from thread to thread.
Prov 27:27 And thou shalt have goats’ milk enough for thy food, for the food of thy household, and for the maintenance for thy maidens.
11th commandment: Thou shalt pasteurize that of the goat and that of the cow.... If thou consumes that which is not pasteurized, thou shalt surly die.
Louis Pasteur actually added this commandment in the French Republican Bible version.
Welcome to Obamanation, A land flowing with feces milk and honey....
You are absolutely correct.
If they’re so worried about eating feces then why do they promote homosexuality?
The overwhelming majority of my ancestors drank raw milk and most of them are dead.
LOL! Yes, they are.
No, but consistent with the poor quality of this rant, it seems the are thinking of the cow's udder now being properly washed, and or her letting loose while being milked, with resultant contamination.
However, that is highly unlikely in a modern dairy farm. I began working at a dairy farm at age 14, and worked almost 20 years there, from scooping ice cream to processing to shipping/receiving and (mainly) delivery.
Back in the late 60's the farm was run by frugal if hard working owners (one time the old man had us put a heifer in the back of his Old 88, with the head out one window and the tail out the other!). They used to have put the 10 gal. jugs of milk in a stream on summer nights and pull them out in the morning. Back in those days milk was delivered to stores daily due to lack of refers, and small stores when thru hundreds of gallons.
The barn with about 350 cows was wood, with hay stored in the middle, and rumor had it they were insured by Loyd's of London. It was a stanchion barn, meaning the cows were locked in in a for feeding, milking, and watering. Thus their manure fell onto a moving track to be hauled away. But they also usually let most out all night to pasture in good weather (sometimes getting lose, and providing some excitement in our small town.
A farm hand, which were binge alcoholics (30 days sober, then paid resulting in nights getting loaded in the city, and often being brought back by cab, sometimes paid for by the owner), would call to them when it was time for milking, which was twice day around 4am and 3pm.
Then 2 of them would go around to each cow with a small tank that connected to a vacuum line to milk out the cow, and which was then dumped into a 10 gal. jug. These jugs were poorly washed and steamed briefly. As i recall, a good Holstein gave about 8 gals a day. The full jugs were then loaded into a pickup truck (which had no brakes) and (slowly) transported about 150' to the processing plant, which was also a retail store in the front.
The milk was then poured into a tank with cheese cloth over the top to strain out the flies and blood clots. It was then finally refrigerated in the raw milk tank, but from the moment it left the cow then bacteria was multiplying.
Then it would be processed, would normally first involved a clarifier to remove blood clots etc., and reduce the fat content to about 3.5%, by which cream (where the money kind of is ) was obtained. But during that time this was not done, resulting in a rich milk. It was then heated to 72 °C (161 °F) for 15 seconds pasteurized (Louis Pasteur), thru a process of steam heat exchange, and then homogenized so the fat stays in suspension, and bottled.
At that time we used glass as well as paper cartons. However, the bottle washer for the glass left somethings to be desired (or things not to be desired). But the pipes and equipment was washed/sanitized better. And the delivery truck refer was poor.
However, one summer night (about 1970) the barns burned down (only 3 or 4 cows were lost as they were out to pasture), and new brick and steel ones built under the son of the owner who set about improving the whole system. This was the loose-housing barn system so the cows could roam (look out for the bull!). They are then brought into a milking "parlor," 16 at a time, and their utters washed with warm water. Cows are temperamental animals, and need to be relaxed to let down their milk, and so this is a better system for that, as well as cleaner.
The milk was then pumped directly into a sanitized refrigerated holding tank, and brought up to the processing plant by sanitized tank truck, and pumped into the raw milk tank and then clarified, pasteurized, etc. Because the superior sanitation and lower temp milk today can be good for over 14 days after it left the cow.
That said, i do not know much about the raw vs. processed milk debate.
Thanks for the memories...............
I am sooooo stealing that pic!...................
Knowing what you know would you drink raw milk?
I don’t think these people know where milk comes from. It isn’t from the anus.
Well that was quick! Yet ice cream melts, but souls last forever, so i latter left to try to help souls more for both time and eternity (see tag). Praise God.
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