The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1899-02-04
PROGRESSIVE METHODS.
How Cows and Milk Arc "a
the kansas Agricultural Col
lese Dairy.

OltS CLEAN, GEQ the stalls well DECIDED,
and to have as little dust floating at the
time of milking as possible. To accom-
piish this latter point, the feeding 3
lone after, rather than before, the
milking. The handling of the hay, en-
silage or even grain, fills the atmos-
phere full of dust and carries with it
millions upon millions of germs, many
Of which will fall into the milk, and
not only cause it to sour. bu: Will de-
yelop undesirable fiavors ir the butter
and cheese made from il. The hay
bacillus, Il germ that has great tenacity
of life. exists in immense quantities III
cured hay. and when allowed to develop
unchecked in %ripeHing cream will II
the butter to rave a very disagreeabie.
offensive favor.
Before beginning to milk. each milk
er sees that his hands are clean. rot
merely that they look clean. but that
they are as free as possible from germs.
For thi: purpose it is often necessary 10
wash in hot water previous to milking.
Each mixer is provided with Il canton
flannel cloth. which is mOistencd and
used to wipe off the sides and udder
of the COW. This remoyes the
loose particles of dust and moist
ems the rest so that they will not 50
readily fall into the milk bucket.
These cloths. as well as the cloth strain
PTS, 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 Il six-iEch hole. into which fits Il cir
cular removable straiEer. The milk
is MIXED directly into this strainer.
This style of milk pail keeps out of the
milk the dust and hairs that fail i'll
spite of the precautions already men
toned. Anyone doubling the desira-
biliiy of such Il milk pail need doubt
no longer after once seeing the appear
ance of the pal! after milking. In spite
of the best precautions. the top of the
pail will be covered with numerous
hairs and dust particles. enough 10
spoil the digestion of any man if 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
thickncsscs Of cheese cloth. This wire
straincr is so constructed that the
milk is strained on ar upward pres
sure. Any PARTICLES of dirt remaining
in the milk and settling TO the bottom
will not be forced through the strainer
10y the pressure of the milk above.
From the cheese cloth strainer the
milk is received into 40-quart milk cans.
The milk is brought to the dairy Don
as soon as possible after being MIXED
and strained. and is acrated. a half a
can at Il time. y tin pipe projects
above the roof of the dairy room. where
fresh air is secured and conducted
through absorbent cotton ito remove
any germs Or dust particles) into bel
lows. where it is forced through the
milk. Anyone standing near the can
of milk while this operation is being
performed cannot fail to notice the
cowy odor that is given off. This is
kept up until the anima. odor is re-
moved. In this way nearly all the
taintS in milk, not due to germs. can
be removed. ard it has tcen found by
experience that milk is much more d.
gostib!e after being aerated.
After aeratiGn. the milk is cooled
- I,r,., N ,,I tn J--.- -
which temperature it is kept until de-
livered TO the college dining hall o. the
creamery and warmed up for the sep
arator. When separation takes place
Immediately after milking. the milk
goes directly from The acrator 10 the
separator without being cooled.
TO some. and perhaps to many OF
our busy readers, this process may ap-
lorg and tedious. but practical
has proven that after once
accustomed 10 it mach OF this work
can be done in less time than il takes
to tell it. and the difference in the qua
ity OF the milk is the difference be-
tween pure. wholesome milk and dirty. /
filthy milk. Strairing through wire
and cloth will not take u dirt that
has Cnce become dissolved in the milk.
will it Inc the taiutS that arise
from the feed. \ man may have Il right
TO use filthy ard tainted milk if he
to. but the consumers of both
milk and its products also have Il right
TO enter Il vigorous protest against this
selling his filthy milk as Il pure
food product. Milk adulterated with
filth and dirt is to be condemned even
more than butter adulterated with
oleomargarine. Both are deceiving the
consumers. While the dairyman is pro-
against the manufacture and
sale of oleomargarine as butter. and
every true dairyman should be. let him
at the same time make sure that he is
open TO criticism by adulterating
milk with dirt Dr. filth of any kir.i. !
.. II. OTIS.
An Exchange of Beeves.