Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1899-01-18

strainer is so constructed that the milk
is strained on an upward pressure.
ANY particles of dirt remaining in the
milk and settling to the bottom viii
not be forced through the strainer by
the pressure of the milk above.
From the cheese cloth strainer the
milk is received into forty quart milk
can. We have two styles of cans, the
New York and the Chicago. We pre-
fer he former, for two reasons. In
the lirs place the lid is oval and will
| not collect dust like the lid of the Chi
caRo can, and can be cleaned much
easier. In the second p;a,s when 1t is
desired to keep the milk any length of
time, the New York can be immersed
in water. The lid projects below the
top of the can and the pressure of the
air inside keeps the water from the
milk, on the same principle as the cans
of the Go bley creamer.
The milk is brought to the dairy
room as soon as possible after being
MIXED and strained, and is aerated, a
halfa can at a time, with the Hill aera-
tor. A tin pipe prof ects above the roof
of the dairy room, where fresh air is
secured and conducted through absorb
ent 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 performed can
not fail to notice the cowy odor that
is given eff. This is kept up until the
animal odor is removed. Iu this way
nearly all the taints in milk, not due
to germs, Can be moved, and it has
been found by experience that milk is
much more digestible after being aer.
ated.
After aeIation, the milk is cooled
over Star or Champion cooler to be-
tween SO and 60 degrees F., at which
temperature it is kept until delivered
to the college dining hall or the cream
cry or warmed up for the separator.
When separation takes place immedi-
ately after milking. the milk goes di-
recily from the aerator to the separator
witnout being cooled.
To some, and perhaps to many of
our busy readers, this process may ap-
pear long and tedious, but practical
experience has proven that after once
accustomed to it much of this work
can be done in less time than it takes
to tell it and the difference in the qnal-
ity of the milk is the difference be-
tween pure, wholesome milk and dirty,
filthy milk. Straining through wire
and cloth will not take out dirt that
has once become dissolved in the milk,
nor will it remove the taints that arise
from the feed. A man may have
right to use filthy and tainted milk if
he wants to, but the consu mers nf both
milk and its products have a right to
enter a vigorous protest against this
same man selling his filthy milk as a
pure food product. Milk adulterated
with filth and dirt is to be condemned
even more than butter adulterated
with olemargarfne. Both are deceiv-
ing the consumers. While the dairy
man is protesting against the manu.
facture and sale of olemargarine as
butter, and every true dairyman should
be, let him at the same time make
sure that he is not open to criticism
by adulterating his milk with dirt or
filth of any kind.
D. Fl. OTIS.
A GOOD RECORD.
Notwithstanding the fact that the
past season has been poor apple
year many orchards over the state
have bore very profitable crops. Near
Florence, Marion county, the orchard
of A. N, Allison & Sons has made the
following record. Forty-eight trees
set in 1870 bore 270 bushels of market
able apples besides those used by a
family of seven persons The fruit
was sold at prices ranging near 81
per bushel. This represents a profit
that no one need complain of, and it
may we'll cause surprise on the part
of those who think there is no profit
in the fruit business in Kansas.
Two points in the case are to be es
pecially noted. One is that the or
chard has been set twenty eight years,
which is longer than most Kansas Or
chards are expected to live. The other
is that it has had good tilth. Neither
cultivation nor pruning has been neg
lected. There can be no question but
that to the good tilth which the or
chard has received is to be attributed
in part, the long life of the trees and
their present productiveness. The
success of this orchard ought to stim-
ulate farmers to adopt the methods of
culture that have been employed in it.
Good culture can be depended on to
influence an orchard toward produc-
k;voyoca and lopn Efo