Middletown transcript., 1898-10-01
MILK IN HOT WEATHER.
How the Kansas Station Keeps It Swe
With Care Possible ON Amy Farm.

- S9SA~~S S-A
Many patrons of creameries ant
cheese factories cannot keep their mill
sweet for the daily delivery, and NOR
lose Saturday night and Sunday morn
ing's milk-one-seventh of their entir
product. This loss, the Kansas expert
ment station asserts, is unnecessary
and can be prevented by care that car
be given on any farm, which is as fol
lows:
The souring of milk is caused by bac
terra which are in the dirt on the cows
udder, mixers hands, pals, strainel
and cans and in the dust in the air.
Under favorable conditions these bac
terra double every 20 minutes, and 6
single germ in a pail of warm milk in.
creases to germs in an hour, 64 in Z
hours, 4,096 in hours, and at the end
of 10 hours if the growth was uncheck-
ed it would require II figures to write
the number of bacteria springing from
a single germ. With careless milking
500, 900 germs have been found in a Gu
bic inch of fresh milk.
The first step in keeping milk sweet
is to get it olean-i. e., free from bac-
terra. Clean dairy utensils by rinsing
in lukewarm water, then thoroughly
scrub in hot water and scald with boil
ing water or steam and expose to the
sunlight. Boiling water and sunlight
kill the germs found in dirt in pals and
cans. Just before milking the milker
should wash his hands in hot water, as
the dirt on the hands is full Of germs.
We milk in a pail that has top sol.
dered to the sides. In the top a six inch
hole is cut, into which fits strainer.
The strainer is taken out to be washed,
and the opening gives room for wash
ing the pail. This pail keeps bacteria
in the fine dust from the cows body
from getting in the milk. Brush the
cows udder with damp cloth just be-
fore milking and milk in a place free
from dust. Strain the milk through the
ordinary wire screen and through one
thickness of canton flannel or four
thicknesses Of cheesecloth, treating the
cloth with boiling water just before
using. This method will give milk
with few germs.
Cool milk as soon as drawn, for il
kept 20 or 80 minutes before cooling
the souring germs in it may double.
The colder milk is kept the longer it
will keep sweet. Milk held at 40 de-
grees has been kept sweet a week in
August. The germs which sour milk
grow best at blood heat, at so degrees
growth is slow, at 80 very slow and at
SO it stops. Water in Kansas wells
stands at about 81 degrees. With it
clean milk can be cooled and held at
go degrees and kept sweet easily 86 to
48 hours in our hottest weather. The
best method of cooling is to use cooler
in which the milk flows over a chilled
surface in drops, cooling each drop
thoroughly and quickly.
After the milk is cooled put the cans
containing it in a tank Of cold water
and keep at so degrees or less. IF the
dairyman has a windmill, this is easily
done by letting small stream Of fresh
water flow through the tank. At the
Agricultural college milk is kept good
48 hours without either ice or windmill.
The milk is cooled to go degrees on a
cooler with we'll water, put in 40 quart
cans and the cans set in half barrels
filed with we'll water. The barrels are
packed with chaff and the water changed
night and morning. Dairymen living
long distance from the creamery or hay
ing little milk can follow the college
methods and deliver their milk in good
condition every other day, saving a
heavy expense for hauling.
In delivering to the creamery have a |
cover on the wagon, cover the cans with
a wet blanket, over which put dry
cover. This will hold the temperature
down until the milk arrives at the |
July 26 we made an exam
nation of the milk delivered at a cream
cry and found the lowest temperature |
TO be II degrees while three-fourths of |
;he patrons delivered milk at 80 degrees
or higher, one patrons milk standing
1t 81 degrees At such temperatures
milk might leave the farm sweet and
lrrive at the creamery sour. Milk car
led in a covered wagon, but without
blankets over the cans, raised 10 de-
grees in hauling ~ miles.
How Wheat Should Go Into the Winter.
Winter should find the wheat plant
trong, well and deeply rooted and with
ufficient leaves to fill the drill furrows
ull. When it goes into the winter in
his condition, the chances are good
hat harvest time will find a full crop
If well filed heads of plump grain.
Tor fitting land for sowing I know of
10 better tools than the disk and har-
ow. After the land is plowed-whioh
must be done early to be done well-re-
'eated disking and narrowing will re-
luce the surface to the proper degree Of
lneness and at the same time pack the
oil just right to insure quick germina-
ion and strong growth. Most farmers
top working the soil just as soon as
hey get it fairly level-just when it is
q the best condition for working. It
hould be narrowed and disked and
lanked (not rolled) until it is as fine
s garden.-F. Grundy in Farm and
'ireside.
Fodder Corn. Ii
If fodder corn is drilled some time in |
FAY, as it should be, the early days Of
eptember will see it at its best either
or soiling or for cured corn or for the
10, says American Oultivator. But a
reat deal of fodder corn is put in the s
round SO late that it needs every day Z
hot sun to make it ready to cut be.
IRE frost cuts it. Many people seem to
1ink that because grain is not expected