we had a couple of jersey's we milked for or own use when we were growing up ,were never allowed to drink it raw always pasteurized it first, the old folks hadn't forgotten some of the sickness's contracted from raw milk even though they had drank when they were younger,of coarse there immune system was subjected to alot more than ours today in most circumstances, things that wouldn't bother them would send some of these that only will eat fresh never frozen or canned to the ER ,don't know what the rage is about raw milk being so good, in the spring the milk would get an off odor from cow eating to much sappy grass or especially to many wild onions,have seen this problem reduced by stirring the milk slowly after it was skimmed during the time it was cooling after being pasteurized,cream would still rise to the top,it would still sour just took a little more time, still would make butter and butter milk ect.after being pasteurized,do have one question though,of all the butter iv'e ever made from cream off sweet or sour milk iv'e never seen it turn out white like some in the stores, how is it made.
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Today's Featured Article - 12-Volt Conversions for 4-Cylinder Ford 2000 & 4000 Tractors - by Tommy Duvall. After two summers of having to park my old 1964 model 4000 gas 4 cyl. on a hill just in case the 6 volt system, for whatever reason, would not crank her, I decided to try the 12 volt conversion. After some research of convert or not, I decided to go ahead, the main reason being that this tractor was a working tractor, not a show tractor (yet). I did keep everything I replaced for the day I do want to restore her to showroom condition.
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1964 I-H 140 tractor with cultivators and sidedresser. Starts and runs good. Asking 2650. CALL RON AT 502-319-1952
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