The Advocate and news., 1899-01-25
College Dairylng.


bles clean, and the stalls we'll 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 milk
ing. The handling of the hay, ensilage
or even grain, fills the atmosphere 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, but will develop undesirable fla
VOrs in 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 al
lowed to develop unchecked in ripening
cream will cause the butter to have a
very disagreeable, offensive flavor.
Before beginning to milk, each milker
sees that his hands are clean, not merely
that they look clean, but they are as free
as possible from germs. For this pur-
pose 1t is often necessary to wash in hot
water previous to milking. Each milker
Is provided with canton flannel cloth,
which Is moistened and used to wipe off
the sides and udder of the COW. This re-
moves the loose particles Of dust and
mOistens the rest so that they will not
so readily fall into the milk bucket.
These cloths, as we'll as the cloth strain
ers, are thoroughly washed and ster-
ilized with boiling water after each milk
ing.
The milk pail used is called the "san-
itary dairy pail" It is made Of heavy
tin and is covered on top. In this cover
is siX-inCh hole, into which fits a 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 mentioned. Any
one doubling the desirability Of such a
milk pail need doubt no longer after
once seeing the appearance Of the pail
after milking. In spite of the best pre-
cautions. the top Of the pail will be COW
cred with numerous hairs and dust par
ticles 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, sampled,
and again strained through a wire
strainer, and finally through four thick
nesses Of cheese cloth. This wire strainer
Is so constructed that the milk is strained
on an upward pressure. Any particules
of dirt remaining in the milk and set
Ting to the bottom will not be forced
through the strainer by the pressure Of
the milk above.
From the cheese cloth strainer the
milk is received into 40-Quart milk cans
We have two styles Of cans, the New
York and the Chicago. We prefer the
former, for two reasons. In the first
place the lid is oval and will not collect
dust like the lid Of the Chicago can, and
can be cleaned much easier In the Sec
ond place, when it is desired to keep che
milk any length Of time, the New York
can may be immersed in water. The lid
projects below the top of the can and the p
pressure Of the air inside keeps the water
from the milk, on the same principle as
the cans of the Cooley Creamer.
The milk is brought to the dairy room
as soon as possible after being milked
and strained, and is aerated, half can
at time, with the Hill aeratOr. A tin
pipe projects above the roof the dairy
room, where fresh air Is secured and
conducted through absorbent cotton Ito
remove any germs or dust particles) into
bellows, where it is forced through the
milk. Any one standing near the can of
milk while this operation is being per-
formed cannot fail to notice the cOwy
odor that is given off. This is kept up
until the animal odor is removed In
this way nearly all the taints in milk,
not due to germs, can be removed, and
1t has been found by experience that
milk is much more digestable after being
aerated.
After areratiOn, the milk is cooled over
a Star or Champion cooler to between
50' and 6O0 F., at which temperature
1t is kept until delivered to the college
dining hall or the creamery or warmed
up for the separator. When separation
takes place Immediately after milking.