The Neihart herald. [volume] (Neihart, Mont.) 1890-1901, 1898-02-12

is 10 have clean milk, and that the
largest profits are secured only when
cleanliness ia secured In every part Of
the work. MIX may be produced In
sanitary stable By well-fed and we'll
c~ared-for cows and drawn In q dean
~ manner. These conditions contrib
ate much toward superior dairy prod
scts; but the good effects Of such care
ere wasted unless It be extended to the
utensils. When this fact Is fully ap-
pTeciated and proper attention Is given
TO cleaning and caring for utenstls. the
quality Of dairy products will De I'M
proved. A butter-maker whose prod
oct was described "a Of very superior
favor, being asked the secret process
by which such fine butter was made,
replied: Il have no secret beyond this:
] am always very particular about
keeping thoroughly clean every vessel
with which the milk and cream come
In contact" This Ia one Of the chief
things that enable one milk dealer TO
charge 10 cents a quart while others
sell for 9 cents, o one butter-maker TO
get 30 cents per pound for his butter
when others receive but 20 cents.
1t Ia now well known that changes OF
milk are dependent upon bacteria, and
the rapidly with which these germs
multiply in milk has been frequently
referred TO In publications Of this de-
partment. Bacteria are especially mum
erous In and around q dairy, and they
get into the milk In many ways. The
difficulty ia to keep them out: this re-
quires the milk 70 be handled In such
a way that no contamination can take
place. theoretically this Ia easy, but
practically 1t Ia impossible. 1t is pos
sIble, however, TO greatly reduce the
ources Of contamination, one OF the
most common and in~excusable OF
which is improperly cleaned milk veg
sels. Thousands OF bacteria may be
concealed in q crevice 80 small that 1t
can hardly be seen, u IL these get
into the milk they may increase more
than one thousandfold In twenty-four
hours. A little milk left under the rim
or about the ears" of a tin pail har-
bora a much larger number Of germs,
and their deleterious effect is CORE
spondingly great. Improperly cleaned
churns contain myriads Of bacteria,
which impart a peculiarly dissgreeable
flavor to each churning. Cheese-mak-
ers are frequently troubled by tainted
milk or floating curds, and a poor quail
ity Of cheese results. These conditions
are often accounted for by carelessnesf
In cleaning utensils either on the farm
or In the factory. Many city milk deal
ers have had like experienced. Their
trouble Ia partly due to failure In cool
ing milk sufficiently to retard bacterial
growth, but it is also partly due To MOI
thoroughly cleaning the pals and cans
Some milk buyers insert specia
clauses In their contracts with farmer
relating to cleanliness. The losseI
from the neglect OF the matter OF clean
ing utensils exceed those CAUSED by TIT
addition Of water or the abstraction o
cream. Dirt In & solid or sediroentar!
form can easily be removed from milk
but It's bad effect cannot. Specia
strainers, fltererB or the separator vii
make milk appear clean, but none o
them can take out bacteria or tn,
taints caused by them. A good waite
supply is essential to cleanliness, Clea
spring water or that from a deep wei
is usually the best. Water from els
terms, shallow wells or streams l
sometimes satisfactory, but II 1t Is liza
BILE to be contaminated by surfac
drainage 1t Is % safe. 1t may con
tain innumerable forms OF vegetabl
life and bacteria, which are capable o
causing peculiar behavior in the dairy
There is also a chance OF some disease
producing germs gaining entrance t
the dairy through impure water.