Evening star. [volume] (Washington, D.C.) 1854-1972, 1897-11-16

regular work clothes. White mater
ial that can be washed is the
best for dairy suits. The objection made
against white goods that they show dirt
quickly is really in their favor. When
a suit is soiled it should show il and be
cleaned On model dairy farms the suits
are washed daily: this is not a difficuH
TASK. as they never become much soil,
and they my be rough-drtei A hat ,1
cap shoald be used. to prevent hairs failing
INTO the pail from the mixers head. AZ
an entire special suit is not used when
milking, one louse outer garment at least
should be worn -
just before milking the mixers hands
ought TO be washed. His finger nails
should he clean, and they should be kept
snort aud smooth at all times An abund-
arce OF water and soap should be availa-
Die and used. Some recommend washing
the hands after each COW is MIXED; neg
lect OF rms has resulted in unconsciously
carrying disease, such Inflammation
OF the udder TO sound animals Care
must be taken not to let the hands touch
the milk. as the skin always has more OF
less excretions on it. and these help &c
contamnate the milk. The hands should
be Kept dry, and If there are any sores
they must be carefully covered before milk
Ing. Dirt and mix rubbed into an abra-
SION on hands or teats cause ugly sores.
smoking or any use OF tobacco while milk
ing should never be tolerated and clothing
impregnated with the odor of tobacco
should be discarded.
prise Seem to show that even the strong
odor OF garlic, which gives so much trou-
bic and causes great losses i'm certain dis
tricts every spring and fall. can be
trely rem owed by heating milk and aerat-
ing it while hot. 1t is explained that the
volatile oil, carrying the disagreeable odor.
is liberated by heat and carried away by
the fresh air. This process necessitates
the pasteurization of the milk, which is
far less Objectionable than having a garlic
flavor In the batter. end may even be bene-
fetal to the product
Much faint can be prevented by cleanli-
ness. The so-called animal" or Convey
odor is generally to be attributed not
TO natural milk, out to the exterior of
the COW from which II Is taken, or 10
the unclean person who does the milking,
or to filthy surroundings where the milk
ing is done. Aeration is means of only
in part overcoming these neglects.
Storage of Milk.
A large proportion of the milk delivered
to factories is first held on a farm from
twelve to twenty-four hours. and some
times two or three days, and the condi-
tions under which it is stored during this
time have an important influence on its
quality. Low temperature does not kill
bacteria: it only renders them torpid and
they regain their activity soon they
are again surrounded by warmth: there
fore ii is as necessary to hold the milk at
a low temperature as to cool IL in the first
place. AS in cooling, for certain uses OF
the milk, very low. temperatures are un-
necessary, it should not be allowed to
freeze.
In order to prevent the absorption OF
odors by milk, the place where 1t is kept
must be free from any Objectionable smell.
Cold milk absorbs odors very rapidly. Wa
ter in the tanks must be kept sweet by
frequent changes and the shelves, walls
and floor must always be clean. Covers
of the cans may be left on or off. but II
there is any danger of contamination,
the should be closed tightly after the
milk gets cold.
Milk is also sometimes shipped in glass
jars in cases. ready to be served to. city
customers: if properly iced, it does not
suffer from exposure to the heat during
transit. The jars and packages necessary
10 carry them are heavy and expensive,
but the system has many advantages.
Special machines are made by which sew
era jars are filled at the same time.