The silver messenger. (Challis, Idaho) 1890-1912, 1899-11-21

run. Fourth. there is the farmer that
has only few COWS and pays little at
tention to them or the milk. The
work of cleanliness must begin at
home. The butter maker should visit
every farm that sends in milk.
Printed rules for keeping the milk and
the surroundings clean should be sent
out to every patron, and these rules
should be kept constantly before them.
The rules should be something like
this:
1. The stable should be kept clean
and neat and whitewashed. In DEN
mark some of the patrons are COM
PEELED to whitewash their stables four
times year.
2. Stables should be cleaned out
twice day, and this should include
cleaning out the feed trough as well
as behind the cows.
3. Milk from sick cows and bloody
milk should not be used. The cows
also should be tested.
4. Every COW should have her toilet
attended to twice a day. Washing the
cows udder and drying it is better
than cleaning it with a brush.
5. Bad hay and bad silage should
not be left in the stable.
6. The cows should not be allowed
to drink from the pond holes.
z. After the milk is drawn from the
COW it should be taken at once from
the stable, aerated, and strained. The
strainer should be a flannel cloth, or
If cheese cloth is used, it should be
used at least four thiclnesses. The
can of milk should be set in water and
kept cool. Never pour cold milk into
warm milk.
8. The can should be covered with
a cloth when going to the creamery.
Some dairymen have cloth cover for
each can, but one cloth spread over
all the cans will do.
8. When milk is delivered at the
creamery it should not be cooler than
40 degrees and not warmer than go
degrees.
10. Unclean- tin is the most COM
mon cause Tor pad milk.
Pasteurization is not needed where
the milk is kept perfectly clean.
Q.-Would you advise separating the
milk as soon as drawn from the cow
or would you allow it to cool first?
Professor Farrington-I do not see
any reason why it should not be SEN
arated as soon as drawn from the COW.
Mr.. Hill-We always separate as we
draw it from the COW and we think
that it is entirely separated.
Professor Henry-It was my pleas
ure last summer to visit some of the
large diaries in New Jersey. One of
these is run by a man named Fran
CISCO. He began with one COW and a
calf and now sells the milk from 400
COWS. The milking is done by four-
teen men. They dress in suits of snot-
less white and each man washes bis
hands before milking. There is ono
man who acts as guard to the clean
llness OF the stables and he does moth
ing else but see that the stables are
Kept clean. All of the droppings are
removed at once and not allowed ~
remain for any time. The milk is cola
at . cents per quart. The milk 20 90
cream that it will keep for long time
One bottle of that milk went over ~
england in a steamers ice-chest and
not being used was brought bacL and
when the steamer reached New Wi,
the milk was still sweet. It had not
peen pasteurized relate that n
snow how long milk will keen whom
1t is in a clean state.
j. H. Monrad-I fully aoroo ..,.,
what Professor Harrington has so,d
put we do not want this meeting ~
uisperse without speaking a word ~
laVor OF pasteurization. When We ~ -
get milk that is perfectly pure we rii n
not need pasteurization. But wa ~ -
not get such milk or we get it in COW
paratively few cases. want r. 80,
snat IL tnls country is going to exnor,
outter, 1t will be necessary tn nostp''..
lie the cream from which the hrtt .ou.
made. '"e Outter is
| - Yin our creamary
at Madison we have succeeded - .
ing our patrons to whitewasb 81 So.
stables number of times each ro eneii
Q'-What is the best min. 'a,
winch has been aerated or mott 'ia'
Professor Henry-At M Mon.
aalry In New York saw them MI Nil ton
ing air into the milk, and If ea,.4 oiow-
uoes make difference. Indeed 90 ,uin ~
valid that uses the milk consteu., an In
Always detect at once the diftero1 can
being always in favor of tba l aaelo
milk. 'ne aerated
do you not believe thai
way to aerate the milk is 10 80, sooo
high and allow it to fall into - "a taise II
as 'he milk is warm will it not t' . pan
1t considerably? "ot aHect
Professor Farrington-Thot
depend somewhat on the lime 90 Would
ton of the COWS. ie o' iacta-
w ID. Hoard-That can't he a
know that disturbing the MI MIN VIC
vents the cream from rising AN, ana pre-
not help it to rise. / do not tb apG does 10