The Farmville herald. [volume] (Farmville, Va.) 1890-1934, 1899-04-21
PROGRESSIVE METHODS.
How Cows and MIX Are Handled az
the Kansas Agricultural Col
lcge Dairy.

leee Dairy.
Every effort is made TO keep the sta
bles clean, and the stalls well bedded
and to have as little dust floating at the
time Of milking as possible. To accom-
plish this latter point, the feeding is
done after, rather than before. the
milking. The handling Of the hay, en-
silage or even grain. fills the atmos-
phcre full OF dust and carries with it
millions upon millions OF germs, many
of which will fall into the milk. and
not only cause il to sour, but will de-
velop undesirable havors I'm the butter
and cheese made from it, The hay
bacillus, germ that has great tenacity
of life, exists in immense quantities in
cured hay. and when allowed to develop
unchecked in ripening cream will cause
the butter 10 have a very disagreeable,
offensive flavor.
Before beginning TO milk, each milk
er sees that his hands are clean. not
merely that they look clean. but that
they are as free as possible from germs.
For this purpose il is often necessary TO
wash in hot water previous 20 milking.
Each mixer is provided with a canton
flannel cloth, which is moistened and
used to wipe off the sides and udder
of the cow. This removes the
loose particles Of dust and moist
ems the rest so that they will not so
readily fall into the milk bucket
These cloths, as well as the cloth strain
ers. are thoroughly washed and ster-
ilized with boiling water after each
milking.
The milk pail used is called the san
itary dairy pail" 1t is made of heavy
tin and is covered on top. IN this cover
is a six-inch hole. into which fits cir
cular removable strainer The milk
is MIXED directly into this strainer.
This style of milk pail keeps out Of the
milk the dust and hairs that fall in
spite of the precautions already mem
toned. Anyone doubling the dosira-
bility Of such a milk pail need doubt !
no longer after once seeing the appear !
ance Of the pail after milking. In spite |
of the best precautions the top OF the |
pail will be covered with numerous |
hairs and dust PARTICLES, enough TO |
spoil the digestion of any man il he
only knew what he was swallowing /
when he drinks the milk out of an open
milk pail.
Each cows milk is weighed, sam
pied. and again strained through a wire
strainer and finally through four
Of cheese cloth. This wire
strainer is so constructed that the
milk is strained on an upward pres
sure. Any particles Of dirt remaining
IN the milk and settling to the bottom
will not be forced through the strainor
by the pressure Of the milk above.
From the cheese cloth strainer the
milk is received into 4O-quart milk cans.
The milk is brought TO the dairy room
Is soon as possible after being MIXED
md strained, and is aerated, a half a
AN at a time. \ tin pipe projects
Ibove the roof Of the dairy room, where
resh air is secured and conducted
through absorbent cotton to remove
my germs or dust PARTICLES into bel
ows, where it is forced through the
milk. Anyone standing near the can
# milk while this operation is being
cannot fail to notice the
owy odor that is given off. This is
ept up until the animal odor is re-
moved. In this way nearly all the
aints in milk. not due to germs, can
'e removed, and II has been found by
Experience that milk is much more d.
cstible after being aerated.
After aeration, the milk is cooled
D between 80 and GO degrees f.. at
'hich temperature it is kept until de-
vered to the college dining hall or the ,
reamery and warmed up for the sep y
rator. When separation takes place +
after milking. the milk !
oes directly from the aerator TO the
'parator without being cooled
To some, and perhaps TO many Of
ur busy readers, this process may APP
FAR long and tedious, but practical
lperience has proven that after once
,customed to it much of this work
IN be done in less time than il takes
) tell it, and the difference in the quail
y of the milk is the difference be-
veen pure, wholesome milk and dirty.
thy milk. Straining through wire
I'd cloth Will not take out dirt that
IS once become dissolved in the milk. I
II will it remove the taints that arise
ON the feed. A man may have a right
use filthy and tainted milk if he
ants to. but the consumers of both =
Tx and its products also have a right m p,
enter vigorous protest against this
an selling his filthy milk as a pure 4,
cd product. Milk adulterated with g.
tn and dirt is to be condemned even .
ore than butter adulterated with
Both are deceiying the Al
nsumers. While the dairymanis pro- -
sting against the manufacture and
.e Of oleomargarine as butter. and
cry true dairyman should be, let him -,
the same time make sure that he is ~
{ open to criticism by aduterating of
milk with dirt or filth of any kind. II,
D. II. OTIS 70
An Exrhnnua NJ