The St. Johns herald., 1900-03-03


 next place, the animal should be
 tied during milking. The ordina-
 ry stanchions used on some Of the
 ranches in the Salt River valley are cheap and efficient for this pur-
 pose. By using them the cows are
 kept quiet and dust avoided, tue
 animals may always have clear
 place to stand, they are more easi-
 lY handled and much time is sav- ed.
 The body Of the COW is the moss
 fruitful source of trouble, perhaps.
 It should be brushed to remove the loose hair and particles of dirt;
 and the udder and adjacent parts
 dampened by the use of a moist
 cloth or sponge. The indifferens
 man will scoK at this suggestions
 but experience has shown that it
 is practical thing to do. In an experiment made by Dr. Russell of i the Wisconsin experiment station, it was found that the contaming- tion was nearly twenty nine times greater when these precautions were not observed than when they were.
 The milker's hands and clothing should be clean. This goes with out 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 desiras ble condition of q Sunday shirt.
 In spite of all these precautions some germs will find their way into the milk, If they did not increase in nnmber 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. AS a temperature of from 70 degrees F. to 90 degrees F. their dsvelopl ment IS probably most rapid At below 60 degrees F. it is compara- lively slow. pr. Russell found in a sample of mills, held for twenty four hours al 59 degrees F. one hundred and sixty three times as many germs as at first; while in milk held for the same length of time at v degrees F. he found yer sixty two thousand times as at first. As the temperature of the body of the COW is about loo des grees F. the necessity of using ey- cry available means to cool tho milk down to 60 degrees or better lower, as soon after milking as possible, is very apparent. For this work the use of an aerator is indispensable. The aeration of the milk aside from tho cooling is es- pecially beneficial when the milit is to be used for cheese making.
 Unclean utensils are another cause of bad milk. The fact thas n milk pail looks clean should not betaken as evidence thatit is clean. It is we'll to remember that the a. gencies directly causing the sour = ing of milk are invisible. Belief in the cleanliness of dairy utensils should be based, then, npon faith not sIght and no faith put in any method of washing which d0es't in+ clude the use ofboiling water. No means less effective will leave them in any degree free from germ life.
 The almost universal practice of the skim milk to the farm im the same cans used for car rying the sweet to the factory is a custom, which, in this climate, is to be deplored, for the reason that the skim milk is almost invariably sour before it reaches home. The cans in which the milk goes to tke factory should be emptied, washed, steamed and dried before they leave it and a different set used for the skim milk.
 Success in dairying is dependent upon four things good food good COWS; good product, and q good market. Good product comes, not as a result of good feed or of good COWS alone, but as a result of good care. There is a good market for good product only.
 
 E<EEP your blood pure and your stomach and direstiua oroauS i, q.