Morris tribune. [volume] (Morris, Minn.) 1880-2000, 1883-06-13

day. These stables ought also to bt
we'll ventilated through several open
ings, which should be covered witt
some coarse canvass to prevent mos
quitoes from getting i'll. ! have nc
doubt that in both the comfort of the
person milking and in the amount ol
milk obtained through this triiling
modification in the habits of the
| farmers on the prairies, would largely
compensate for the trouble at small
cost.
As am speaking about milking, L
will add here few remarks which
though foreign to the treatment OF
COWS, and however of "a great moment
for the production of a asuperior quality
of butter and cheese, and as the price
of milk and cream will depend on the
price obtained for cheese or butter,
farmers will readily understand how
important it is for every one Of them
that cheese or butter manufactured
in the creameries or factories they
supply be of the very best quality.
You cannot imagine how readily and
how easily milk is tainted. No sub
stance absorbs more promptly than it
impure gases, bad odors and yCu arc
aware that with milk tainted even in
the smallest degree it is Impossible to
make butter or cheese Of superior
quality. Then what should we say of
milkmen who smoke while milking?
But that is not the only bad practice.
There are some other filthy customs
ut the least as, rcprehCnsi5le and liz
furious to milk as smoking. And
these bad practices have i'll most cases
all the obstinate permanence of bad
habits. 1t has been written: Vice
is q monster so faithful, that to be
hated it needs but to be seen: daf often
seen, familiar rith its face, first tce
Dity, nert endure, nert eD2brdce.o Fill
thiness is vice and grows on lis i'm
perceptibly, till il becomes a habit.
1t is a great obstacle to the production
of first class cheese or butter. Butter
and Cheese makers are perfectly aware
of 1t, and as Il rule, the work in cream
cries and factories is conducted in the
cleaneSt way, yet they often produce
cheese and butter of indifferent quail
ty. Why so? The cause of it has to
be ascribed to the neglect or tilthiness
of the milk producers, who often time
use unclean milking pals and filthy
setting pans. But this is not the worst
Very often after hard days work the
farmer and help hurry to milk without
taking the time of washing their
hands; The day has been hot, the
skin of the teats of the cows is dry,
and often soiled with mud; they sit
down, milk some into the hallow of
their hand, or if after milking the
first COW dip their hands into the milk
in the pail and with it wet and wash
the teats; then the wash off their
LlduuS, dllt Oll Tic liotlSl, ttlOHS Will |
the mud with which it was sOiled |
find with the milk common reservoir !
in the pail between their knees. In
deed this is almost common practice,
and every farmer who reads these lines
knows the fact. Now ask you, should
it take such long time to wash the !
hands, before milking? Should it be !
so difficult or SO troublesome to have .
always on hand in the milking corral /
4 pailful of clear water to wash and
cool the teats of the cows. These
things should always be done.
Now, dear reader, do not be mis-
taken, if you wish that the creamery
be success and indeed you are all in-
terested in it, take good notice of their
hints inspired by long experience treat
your COWS in such Il way that they
may produce the greatest quantity and
the best quality of milk; and milk .
them and handle the milk with such !
a care and cleanness, that the milk or .
cream may reach the creamery with !
out being in the least tainted. &. L. I
The total consumption of sugar in
this country was, in 1882, 100000