The morning times., 1896-09-06
THE MILK CANS ARE RUN ON TROLLEY
Of the Milkmen Make Elab,
Before Work.
SOME VERY CURIOUS MACHINERY AND DEVIl

washing, bodily into big steam chests,
where the lid is shut down upon them
and the steam turned from an engine
kept running to supply steam for cleans-
ing and power for the various machines.
To the thorough cleansing which the Jars
receive, and the prompt cooling Of the
milk, is attributed the fact that milk
put up In this way and kept unopened
has been found sweet after thirty days
The souring Of milk is due TO bacteria,
to whose life heat is fatal Every house.
wife knows how essential boiling water
is TO the thorough cleansing of milk bot.
ties. Steam is q step beyond.
The Fairfield dairy comprises about 400
cows, for whose benefit the produce of
500 OF 500 acres OF land is Consumed, be-
sides purchased grain. The sniiiBg system
| Is used to some extent. but { he cows have
plenty OF pasture room in summer. In cold
md inclement weather they are carefully
housed Water can be supplied to them in
their stalls during heavy storms. II the
day be only moderately unpropitious, the
sleek animals can exercise for a few min.
utes in sheltered yards and then return to
their quarters. In their summer pasture,
knee deep in rich growth. the herd is q
pretty pastoral sight. Every animals coat
is perfectly clean and shines with a IusteB
like a race horses skin and for the same
reason. Twice a day everyone is carefully
curried and polished until she shirss None
Of the animals ever receives any bai treat
ment. Blows and fright have bad effect
upon milk. and are accordingly tabooed. ,
When milking time comes the worknen
10 the Fairfield dairy make their owp foi.
lets and that OF their charges. The COWS
are not only curried and brushed, but wash
ed about the udders. The men put On
white duck uniforms. reminding one OF "a
lot OF swell yachtsmen or of group VI
Col. Warnings white-winged street sweep
ers in New York. They wash their hands
carefully. scrape their finger nails. and are
ready for business. The ordinary milking
pail is not used. but In its stead a covered
pail with only Il small orifice in tile top
protected by fine wire gauze- a..
Thus the milk is strained the moment
1t enters the pail. aud no rubbish can there
fall into it,. With so many hands at work
1t is but short task to. fill four milk
cans, and then away they 90 over their
swinging. aerial railway to the dairy ami
the market-a journey which is protected
by the same anxious 81 feguards which at
tend the whole business. The market is
almost entirely local, in the orange and
nearer jersey towns and villages =,
In concert with a number OF local ply
sicians these provisions for the protection
OF the milk supply have been worked
out For further assurance the entire herd
Is looked over at frequent iuterv ais
fortnightly, beiieve-by a veterinary sur
geon. With like frequency samples of the
milk are submitted TO chemical and bacte-
biological analysis, and are tested not
only for purity. but for richness- The
dairy is mainly composed of Holsteins and
Jerseys, the former selected for quantity
OF milk. the latter for quality. The finest
brand of the milk is sold under special
precautions as certified milk which is
recommended by the doctors for young
Americans not yet old enough to arrange
these matters for themselves
This is the story. in brief, of n farm
that pays. There are in the neighborhccd
OF New York city several others run upon
similar lines, though none surpasses the
Fairfield dairy in thoroughness and mod
ernity of arrangements. 1t is a favorable
specimen OF class of industry which
more than almost any other directly at.
fects the public health l do not see why
milk farm, upon the general lines Of
the Fairfield dairy, though smaller. would
not be a paying Investment as well as a
boon TO health in the vicinity of any
town or village OF even moderate size.