The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1893-04-30
MUNICIPAL MATTERS.
Food Inspector Kendall on the City's
Milk Supply.
The wretched Condition in which Many
Diaries Are Kept-The Joint Build
ing-The Departments.

Provision Inspector A. S. Kendall has
lately been paying considerable attention
to the city's milk supply, and yesterday
he prepared for THE HERALD the follow
ing article, which embodies the results
of his investigation:
Thinking a few lines in relation to the
seventy or eighty diaries that furnish the
thousands of gallons of milk brought into
our city daily, will not be out OF place, /
shall endeayor to submit a few facts.
which perhaps may be of interest and l
trust OF some benefit to the many patrons
of our numerous milk men. Within the
East sixty days l have visited some forty
five dairies on my tour of inspection and
examined 735 cows, of all grades, sizes
and colors. A large number of these
diaries are located within the suburbs of
our city, consequently the COWS kept in
them have insufficient room to take proper
exercise, and in some instances these Loor
dumb brutes have been compelled to stand
tied the greater part of the time, both
day and night, especially in the winter
season, in small, dirty and poorly ven
tilated barns and stables until their hoofs
grow to such an extent as to make 1T
painful for them to stand for any length
of time. Consequently to rest their Grip
pied feet, they lie down the greater part
of the time, instead of being turned in
pastures where they could get plenty of
healthful exercise necessary to the pro-
duction of pure and wholesome milk.
That milk is very susceptible to any odor
may be seen by the following classical
ton given by DR.. Gerber of Wisconsin,
under the heading of "Causes of Tainted
Milk. First, poor fodder; second, poor,
dirty water, used not only for watering
the COWS, but also Tor washing the milk
cans; third, poor, Sinking air where the
COWS are; fourth, uncleanliness in milk
ing; fifth, keeping the milk too long in
too warm and poorly ventilated places;
sixth, neglecting to cool the milk quickly
after milking; seventh, lack OF cleanliness
in care of the milk; eighth. poor trans
portation; ninth, sick COWS, etc. But
these few oversights ana negligences on
the part of the dairyman are not to be
feared SO much as the feeding of sour
malts, which l find to be the principle
grains fed to large number of COWS that
l have already examined. Most OF the
dalrymen that use these brewery malts
tell you that they do not feed them after
they become sour and no doubt their in
tentions are good, but / have failed SO
far to find any perfectly sweet malts at the
diaries l have visited up to this date, but
on the contrary, / find 1t all more or less
sour; and / am OF the opinion that 1t is
pecially in warm weather, without feed
ing the larger part of them after they be-
come sour. These snalts, when sour, ac-
cording to the best authorities, are very I'M
wholesome food for mich cows, as they are
slowed in watts at the breweries as well as
at the milk yards, being drawn from and
replenished as often as convenient, thus
affording an excellent opportunity for
diseased germs to accumulate in the cor
on nh 40 afc TKrho a oTQ n q
are not disturbed, as well as in the boxes
or buckets where the COWS are fed. l will
here quote from Prof. E. j. Swift, an ex-
pert who was employed to examine the
dairies of San Francisco: brewers
Stops decompose SO rapidly that it is al
most impossible to use them before they
become rotten; they are hauled through
the streets of the city from the breweries
on large wagons with tight boxes, but the
drippings along the streets give out an
odor that parents hoping to rear young
babes may well be alarmed at. The New
York state dairy commissioner sent out
400 circulars in relation to the production
of milk and its uses, and those having
the knowledge OF the effects of brewers
Stops on milk answered that milk. from
COWS fed on brewers grains cannot be
used to make butter, cheese or con-
densed milk, and any surplus milk
from this source Tor from distillery
Stops that cannot be sold for fresh milk
purposes must be fed to the hogs or
thrown away, as the butter or cheese
made from it cannot be sold, and yet hum
dreds of gallons of this kind of milk are
brought into our city daily. l am pleased
to be able to state that there are a number
of we'll conducted diaries helping to fur
nish our milk supplies, where the COWS
are kept clean and healthy with plenty OF
exercise and well fed on proper kinds OF
! fodder. The members of the board OF
health assure me that they are going to
insist that all dairymen or vendors OF
milk conform to laws pertaining to the
dairy business. Respectfully submitted.
a. S. KENDALL,
Inspector of Provisions.