Mesa free press., 1900-02-23

ions used on some of the ranches in
the Salt River valley are cheap and
efficient for this purpose. By using
them the cows are kept qulet and dust
avoided, the animals may always have
clean place to stand, they are more
easily handled and mueh time is saved.
The body of the cows is perhaps the
most fruitful source of trouble. II
should be brushed to remove the loose
hair and particles of dirt, and the I'D
der and adjacent parts dampened b.
the use of moist cloth OR spohge.
The hAindifferent man will scott at this
suggestion, but experience has shown
that it is a practical thing to do. In
an expe, iment made ny DR.. Russell
of the Wisconsin experiment station,
it was found that the contamination
was nearly twenty-hine times greater
served than when they were.
The mixers hands and clothing
should he clean. This goes without
saying. Yet too many fail to grasp
the real meaning of what they know
to be true. This word, clean, is the
same word and has the same meaning
as that word, clean, used to describe
the desirable condition of Sunday
shirt.
In spite of all these precautions
some germs will ind their way into
the milk. If they did not increase in
number their presence would not be
especially harmful. Milk, however, is
an ideal food for them and precautions
must be promptly taken to check their
growth. At IA temperature OF from
70 degrees F to 90 degrees F. their
development is probably most rapid.
At below 80 degrees F. it is compara-
lively slow. DIR. Russell found in .
sample of uilk, held for twenty-four
hours at SO degrees F. one hundred
and sixty. y.ihree times as many germs
as at first; vi hilv in milk held for the
same length Of time at II degrees E.
he found over sixty two thousand
times as many as at first. AS the
temperature of the body of the COW is
about 100 degrees F. the necessity of
using every available means to ccol
the milk down to 60 degrees, or better
lower, as soon after milking as pos
sibie, is very apparent For this wcrk
the use of an aorator is indispensable.
The aeration Of the milk aside from
the cooling is especially beneficial
when the milk is to be used for cheese
making.
Unclean utensils are another cause
OF bad milk. The fact that q milk
pail looks clean should not be taken
as evidence that it is clean. It is we'll
to remember that the agencies directly
causing the souring of milk are lnvis-
IDLE. Belief in the cleanliness of dairy
utensils should be based, then, upon
faith, not sight; and no faith put in
any method of washing which does
not include the use of boiling water
No means less effective will leave
them in any degree free from germ
life.
The almost universal practice of re-
turning the skim milk to the farm in
the same cans used for carrying the
sweet milk to the factory is custom,
| which, in this climate, is TO be de-
plored, for the reason that the skim
milk is aimcst invariably sour before
it reaches home. The cans in which
the milk goes to the factory should be
emptied, washed, steamed and dried
before they leave it and different set
used for the skim milk.
Success liz dairyiog is dependent
upon four things; good feed, good cows,
good product and good market.
Good product comes, not as result
of good feed or of good cows alone,
but as result of good care. There
is good m,rket for good product
only
Upon the very best authority the
News is able to state that work on the
waterworks will be resumed the earlv
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