The Globe-republican. [volume] (Dodge City, Kan.) 1889-1910, 1898-09-08

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milk, causing it to adhere to the ves-
sells. After rinsing they should ba
washed In hot water, using some cleans
ing substance as soap or salsoda.
again rinsed and sterilized thoroughly
either by means Of steam or boiling
water and placed in the sun where dust
cannot blow on them.
Fresh milk is easily removed, but II
allowed to become dry or sour it is
difficult to get of. II the utensils can
not be cleansed Immediately after US
ing, fill tuem with water to prevent
drying. Utensils should be heavily
timed, and should be discarded as
soon as the tin is worn off; the fewer
seams the better, and what there are
should be filled with solder, leaving no
place for dirt to collect. Wooden pals
cannot be properly cleaned. Cans in
which milk is hauled to the factory
should be washed and sterilized at the
factory and the skim milk returned
in other vessels. Milk cans should not
be tightly closed when put away, for
the free circulation Of air will keep
them dry and prevent the growth of
germs. Pure milk can be obtained
only from healthy cows fed on good
wholesome food and supplied with
pure water. Damaged food, such as
rotten silage, moldy hay, or musty
grain, will give the milk or products
made from it a disagreeable taste;
and any food that is likely to impart an
odor to the milk. such as silage, tur-
nips, etc., should be fed after milking
and not before. As soon as the milk
is drawn it should be removed from
the stable to protect it from dust and
to prevent absorption Of odors, and
strained through a steril-
lied cloth strainer.
These remarks apply to the produc-
ton of all milk whether it is to be
made into butter on the farm, hauled
to creamery or cheese factory, ship
ped to the city for direct consumption,
or delivered to the consumer. If it is
to be set at the farm for dreaming,
either with the shallow-pan or deep
setting system, it should be set at once.
If it is to be used for any of the other
purposes, it should be aerated and
cooled Immediately to 60 degrees F.,
or below if possible and held at this
until it reaches it's desti-
nation. If milk is allowed to stand
an hour before cooling, this shortens
its keeping quality several hours, be-
cause the temperature of milk just
after drawing is the best for the de-
velopment Of bacteria; while if the
milk is cooled to so degrees F. their
almost entirely ceases.
as it is at all times to
produce pure milk 1t is doubly diff
cult in hot weather, when conditions |
are favorable for bacterial growth. To |
make good dairy products requires |
pure milk, and the question Of how to
obtain it will doubtless continue to |
both the consumer and wide |
awake butter and cheese maker until |
there is a revolution in the methods |
IF the average dairyman.
ELEVEN DAIRY RULES.
1. Keep the cows clean and wash
The udders before milking.
2. Keep the barn clean, with walls
md ceilings whitewashed; have it
we'll lighted, ventilated, and free from
lust at milking time.
3. Always make clean toilet before
to milk.
4. Keep utensils clean and bright.
5. Remove the milk from the stable
Is soon as drawn and strain and cool
It once.
6. Never expose milk to bad doors.
z. Do not mix fresh warm milk
With that which has been cooled.
s. Give the cows only good whole
'ome fosd and pure water.
9. Never add anything to milk to
prevent its souring; cleanliness and
old are the only preservatives needed.
10. Milk regularly, quickly, quietly
md thoroughly.
IL. Always treat the cows kindly
md never excite them by loud talk
ng, hard driving, or abuse of any kind
W. J. FRASER,
Assistant in Dairying.