The Columbus journal., 1899-03-01

given 100 pounds of milk in one day
in an official test. In 1897 she was
agreeable, offensive flavor. Before be-
ginning to milk, each mixer sees that
his hands are clean, n merely that
they look clean, but they are as free
as possible from germs. For this pur-
pose it is often necessary to wash In
hot water previous to milking. Each
mixer is provided with a canton Han
mel cloth. which is moistened and used
to wipe off the sides and udder OF the
COW This o 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 ore
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
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 net be
forced through the stra;ner by the
pressure Of the milk above. From the
cheese cloth strainer the milk is re-
ceived into fcrty-quaTt milk cans. We
have " styles Of cans, the New York
and the Chicago. We prefer the fc.-
mer. for w 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 lie immersed in water.
The lid projects below the top Of the
the water from the milk. on the same
principle as the cans CT TIE Cooley
dreamer.
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 abb
sorbent cotton Ito remove any germs
or dust partioles) into bellows. where
it is forced through the milk. ANY
one standing ear 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 lie removed, and
it has been found b. experience that
milk Is much more ~digestabie after be-
ing aerated. After aeration, the milk
is cooled over a Star or Champion COOL
er to between so and co degrees F., at
which temperature it 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, the
milk goes directly from the aerator 70
the separator without being cooled. To
some. and perhaps to many. of cur
busy readers. this process may appear
long and tedious. bu. practical expe-
rience has proven that after once ac-
custoned to 1t much Of this work can
be done in less time than it takes 20
tell it, and the difference in the quail
ty of the milk is the difference bet
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, Tor
will it remove the taints that arise
from the feed. A ran may have q
right to use filthy and tainted milk 4
he wants to. but the consumers OF
both milk and its products also have a
right to enter q vigorous protest