Gloucester County Democrat., 1898-04-07
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MILK BUSINESS.


MILK BOStNESS.
Man Who Makes Success Tells How He
Manages 1t.
A Pennsylvania, Mr.. S. & Nissley,
who runs 80 cow dairy and makes
money in the retail milk business, tells
in The National Stockman and Farmer
how he does it. He says: Start right
and practice cleanliness from the
start to the finish. The barn is large
frame structure 1l6 by go feet and 20
feet to the square from the top of the
stables, with all modern improvements
of bank barns The stables are of ce-
ment, with six inch drop. There is
thorough drainage from all stables and
manure goes to large reservoir, whence
it is carted over the meadow. The ven
tilation is perfect by means of transoms
and ventilators. There is an automatic
spring water system throughout the en-
tire building. This adds greatly to the
healthfulness of the COWS, and to their
ability to keep up regular flow of milk.
Our weekly report of COW stables,
Nos. /, 2 and 3, is a large sheet of tint
ed paper printed in one-half inch spaces
for IA COWS in stable and seven spaces
wide for the week. The lead pencil is
tied to string, ready to mark the
weight of milk of each COW at every
milking. We use nice spring balance
scale for weighing, which hangs from
the ceiling of the stable. By this plan
we learn to know all our COW stable
boarders and it is of great value to the
feeder and mixer. Our COWS are mixed
lot, but several pure breeds are repre-
sented. Half a dozen advanced registry
Holsteins make the best showing, from
so to go pounds per day. with a very
good percentage of cream. Such cows
earn nice revenue at cents per quart
for milk. The Guernsey is rich mixer
and makes satisfactory return. We
buy the cows of dealers same as peanuts,
"try 'em before you buy en-. They
must show 90 pounds at a milking.
Before milking we always use a
bucket with water and clean towel to
dry the udders. The COWS always have
plenty of straw bedding, but need look
ing after all the same. We are up to
date with high kickers and use COW
fetter. We use no words while milking
COW with that. But good mixers are
few and far between. It requires nat
ural touch, while well shaped udder
and nice teats are great helps. To keep
bacteria from blowing or dropping into
the pail while milking, we use wax
candle to SINCE the hair off the udder.
This leaves it clean and trim, but re-
quires an expert to make nice job.
There is no dirt or dust or sour milk. A
low down slat bottom wheelbarrow
with two large milk cans stands ready
to receive the milk through fine strain
er. When filled, it is propelled to the
springhouse a blue limestone structure
20 by 80 feet, with cement floor and an
abundance of cold spring water flowing
through the aerator, ready to receive
the milk. This reduces the temperature
of the milk about 80 degrees. while the
animal heat and that odor you read so
much about and the settings against
which there is SO much prejudice all
stop here, leaving the milk and cream
of delicious favor
We use the latest improved creamer
with glass jars. Each contains 10 quarts
of milk. The entire outside of creamer
Is heavy galvanized steel, waterproof.
etc. The milk is placed in creamer
about 2 O'Clock p. m. every day, with
ice sufficient to last overnight. Next
morning the skimmilk and cream are
drawn from faucet or spigot nicely
nickel plated and rustproof. The glass
shows plainly where cream comes down
and enables us to have cream uniform
every day. Orders for double cream are
frequent, which brings double price, 80
cents per quart and is used for fancy
cakes on rpecial occasions, etc.
The fresh milk and cream are market
ed in common sense glass jars holding
quart, also pints and half pints for
cream. This system is highly commend
able for first class dairies, but careless
dairymen had better stick to the old
style for various reasons. | have in
quired frequently why the jars were
not in use, and the reply was that it
makes extra labor to keep them clean.
! asked how much they overmeasure to
the hundred quarts, and they acknowl-
edged that 10 quarts to 100 was about
their experience. We sell over 200
quarts per day at 9 cents per quart, SO
the jars would be saving of So or over
for one day and for 365 days means over
$500. Now, those same men who never
stop to think of this drive along put
ting out Is per cent of their profit from
one years end to the other, with horse
and wagon that would not bring $50
Underprice and overmeasure keep many
a milkman poor. We use two sets of
jars-one set for delivery, the other re-
turn empty. They are all rewashed with
hot water and washing powder, using
stiff brush and long handle, made es.
pecially for jars. They are then rinsed
in clean water and placed upside down
in square shaped basket to drain out,
after which they are placed in boxes
holding six quarts, with handle in the
middle to lift or carry to and from the
wagon, which is arranged WIN shelves
to fit tightly, SO they must stay in place
while driving The pints are put eight |
in box and handled same as quarts.
Half pint cream Jars are put in dou-
BILE decker box, with quarts in below
and small apartments to hold "a jars.
The lid is upholstered and gives COM
Portable seat in wagon. These jars are
all filed early. in the morning with |
fresh aerated milk. ready for delivery,
and if any person can show us how to |
get milk to customers in better, nicer,
more merchantable condition than this
we are ready TO follow.
But now comes the ting of war. the
most important part Of the play--that |
Ii, how to get the best class Of trade