The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1900-03-08

that cows ledger at the end OF the
year, then use your shot gun and thus
inaugurate reform No. ?,
II You have carried out these two re-
forms and you are getting an abund-
anee Of milk from your COWS, ] will
take 1t for granted, reasoning from
cause to effect, that your cows are well
kept IN q nice clean, warm, well ven
tilated barn, and / will ask how you
care for the mink. Is It permitted to
stand in the barn In open cans or pats
while sou feed the stock or do other
chores? Il 90, want to say that you
must put down peg No. 8 and mark It
reform with a great big R. That barn,
/ care not how clean you have kept IT.
nor how we'll brushed your cows are.
holds an atmosphere in which bacteria
live by the thousands.
There Is no fluid so quick to draw to
itself foreign odors as milk. so ! say
get It from the barn as soon az possi-
be after you have drawn It from the
con-. DO not wait until the entire herd
has been MIXED, hut get each cows
milk out into the pure, open air as
soon as MIXED.
The act Of milking OFTEN offers q peg
upon which to hang another reform /
say often, but may be wrorg-I hone
/ am. for e there Is one habit that Is
reprehensibie and wholly to be con-
demned in the whole line of dairy work
It Is the habit I now refer to. It is this
one Of milking with wet hands. It mat
tera NOT how clean mixers hands
may be when he begins to milk, before
he has finished one COW his hands will
be moro or less contaminated by COM
tact with the hair and skin Of the cows
udder and any foreign substance that
by any possible chance may have been
hanging to the COW. II he vets his
hands, as some do. by drawing the first
short stream OF milk into the palm OF
his hand. he has Increased the chances
thousand fold for washing into the
milk these elements of NTH, to be car
ried to the consumer Of his dairy pro-
ducts. But II the dairyman Is in the
advance class up to this point, has well
bred stock, wen housed In light.
warm, ventilated barn, cared for by n
good man and MIXED by clean mixers
and yet falls to thoroughly aerate his
milk, he Is no longer good dalryman,
and must set up still another peg and
mark Il reform" Nothing so adds to
the keeping Of the healthful quality OF
milk; Il / except alone that Of clarltlea-
tIon and paSteurizinsi as the act OF
aeration.
But after aeration comes the bottllng
Of the milk and here one can render Of
no avail all his enortS at good dairy
ing II he is lax in thoroughly cleansing
his bottles and cans. Nothing but the
utmost diligence and a practical APP
pllcatIOn Of soda, brush, steam, hot
water and pure alr win serve to keep
the milk bottles in a presentablc form.
And now come to the last reform
care to mention. The good dairyman
has seen that the condition Of his
stock cannot be improved. They are
fed lntelllgently, cared for kindly and
their product prepared for the market
in clean, faultless manner. The well
groomed COW, with her glossy sleek
coat, attests the fact that she has
been fed, watered, carded. and bruahed
and bedded by q kind, thoughtful
herdsmnn.
Tho pure, sweet milk stands encase
IN clear. clean bottles ready to be aei.y-
ed, and would ask, Mr.. Dairyman, are
you honest7 Are you cleanly In PER-
son? Is your measure true and fun?
Have you a Just conception OF the right
Of others? Is your calling I'm honest
one9 Is the work of dairyinG legItl-
mateF Does It call for an exercise Of
brain work, or Is It OF that lower order
wherein only Drawn ana muscle arc
required? Is your business as respec-
table as that Of the dry goods mer-
chant or the shoe dealer, or the furnl-
ture or grocery man? know we'll
what your answer win be. Each one Of
you who to-day sells milk, DO Il the
product OF fvo or q hundred cows. Ia
saying my business and my profession
nre ns respectable and ns legitimate as
is that OF any other man. Then, sir,
why DO you not in every case exact tho