The Globe-republican., 1899-02-02

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2Ik from = healthy COW =, b tAe
INST instance, absolutely tree from bac-
terra It becomes contaminated In the
mere process Of milking. and 50 -ad-
mirably adapted Is milk to bacterial
growth that in short time It Is
swarming with minute forms of life.
Let US consider whence these are de-
rived. OF first importance are the YES
sells In use. A momentary application
OF boiling water or steam is insum-
Gent to destroy germ life. says the
Contemporary Review. to be effectual
1t fs necessary to expose the vessels to
the influence Of high heat for several
minutes, at least, and steam. is by far
the best agent that can be used. Yes
sells are often used that are In an i'm
proper condition for handling milk:
rusty milk can often spoils more
milk than sufficient to buy a new can.
Wooden pals ought not to be toler-
ated. Vessels should be of pressed tin.
the joints well flushed with solder, 50
as to be easily cleaned.
An interesting experiment was made
with two cans In summer: one was
thoroughly well cleaned in the ordi-
nary way. the other was sterilized by
steam for thirty minutes; in the first.
the milk went sour in twenty-three
hours. in the second in twenty-eight
and half hours; and the first can
was found, on examination, to contain
twenty-six times as many bacteria as
the second. The same experiment re-
peated in winter showed that the ster-
ilized can kept the milk sweet for
nine hours longer than did the other.
Milk that has been deprived of most
OF its germs by Pasteurization will re-
main sweet in cans thoroughly ster-
tlized by steam for about twice as long
as ii put into cans cleaned in the Or
binary way Where milk is sent to a
factory. it sometimes happens that the
milk cans are returned to the farm
containing separated milk, whey, or
butter-milk. 1t need hardly be said
that this practice is utterly disastrous
as well to the factory as to the farmer.
The importance of rejecting the first
drops from the udder. called the fore
milk" Is not always recognized. In
sample of the fore-milk that was ex-
amined, 1t was found to contain eight
times as many bacteria as the follow
IL. milk. The actual loss occasioned
by rejecting the fore-milk is slight, be-
cause the first pint of milk contains
very low percentage Of butter-fat.
The coat Of the COW offers exceptional
facilities for the harboring Of dust and
dirt; it is, therefore, extremely rich
in various forms of bacterial life that
stick to the tanks and undegparts Of
the animals when they lie down. What
is true Of the animal is likewise true
the person of the mixer.
Clothed in dust-laden garments that
he has in daily use, he himself is COW
cred with innumerable bacteria in a
dried condition. A large amount of
this filth can be restrained or cleaned
oil. Bacteria can be dislodged from
a dry surface with ease, while from q
moisteued surface, however rich in
germs, there is little chance Of their
diffusion. Therefore, the TANKS and
of the animal. after card
ing and cleaning, should be thoroughly
mOistened with water and then dry
sponged, taking care there shall be no
drip; so the myriads of germs that re-
main may be effectually kept out Of
the milk.