The Neihart herald. [volume] (Neihart, Mont.) 1890-1901, 1899-04-08


agreeable, offensive flavor. Before be-
ginning to milk, each mixer sees that
his hands are clean, not merely hat
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. Eacn
mixer is provided with a canton nan
mel cloth, which is moistened and USED
to wipe off the sides and udder of the
cow. This removes 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 strainers, are thoroughly
washed and sterilized with boiling wa
ter 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 a circular 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 precau-
lions 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
precautions, the top of the pail will be
covered with numerous hairs and dust
particles, enough to 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, sampled, and
again strained through a wire strain
er, and finally through four thicknesses
of cheese cloth. This wire strainer Is
so constructed that the milk is strain
ed on an upward pressure. Any par
ticles of dirt remaining in the milk
and settling 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 re-
ceived into f~orty-quart milk cans. We
have two styles of cans, the New York
and the Chicago. We prefer the for
mer, 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
second place when it Is desired to keep
the 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 pressure of 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
MIXED and strained, and is aerated, a
half a can at a time, with the Hill
aerator. A tin pipe projects above the
roof Of the dairy room, where fresh air
is secured and conducted through alb
sorbent cotton Ito remove any germs
or dust particles) into bellows, where
1t is forced through the milk. Any
one standing neal the can of milk
while this operation is being perform
ed cannot fail to notice the cowy odor
that is given off. This is kept up I'M
til the animal odor is removed. In
this way nearly all the taints in milk
not due to germs, can be removed, and
it has been found by experience thai
milk is much more digestable after be
ing aerated. After aeration, the mill
is cooled over a Star or Champion cool.
er to between so and 60 degrees f., a
which temperature 1t is kept unit
delivered to the college dining hall OF
the creamery or warmed up for tht
separator. When separation take.
place Immediately after milking, tn,
milk goes directly from the aerator Il
the separator without being cooled. T,
some. and perhaps to many of GU