[SCA-AE] Choc. Milk

[Rob Baldassano]

Baron Tigranes, 
While I don't doubt your friend's claim for what may or may not have happened at the dairy/creamery that they worked at, I do have to recount my own dairy story. 
Many years ago, before the grass grew, and rocks were still soft... and I was a young man....
During a summer that I spent with my aunt in upstate New York, I was given the opportunity (?) to work at a farm owned by the Hershey family. 
Each day when we milked the cows, there were 2 trucks that would be sent off. 
1 to the Chocolate bottling plant, and one for the regular/white milk bottling plant. 
They kept them separate at the time to cut down on the potential for contamination between white and chocolate milk due to the poor unfortunate souls who can not "do chocolate". 
At no time during that summer did the conversation ever come up about having to add "good milk" in to cover the bad taste of old milk. 
This sounds to me like the wives tales about how they used to have such heavily spiced meats so that they could hide the taste of the rotten meat being served at the high table. 
 --Eirik 
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Herre Eirik Haarfager Goransson / Rob Baldassano
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Marshal - at Large & Deputy Baronial Marshal; 
House Odlahorde; 
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----- Original Message ----
From: Rachael Spryn <imbatmantis at zoominternet.net>
To: discussion at aethelmearc.org
Sent: Friday, May 23, 2008 11:23:09 PM
Subject: [SCA-AE] Choc. Milk

I am a friend and customer of the Fishers. The  Chocolate milk is pasteurized. The fat content was high because it was truly whole milk,unlike what you buy in the store, and the breed of cow they milk has a higher than average content. The chocolate milk was made fresh, not from old milk.They originally had a license to sell the raw milk.
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