The citizen. (Frederick City, Md.) 1895-1923, 1900-03-30
MILK PRODUCTION.
How the Market Is Changing From
Old Conditions.

The New York institutes are dis.
cussing two questions in the diary
sections with more than ordinary in
terest-the feeding of the COW, and
the producing of finer, purer milk
The milk market is rapidly changing
from old conditions. The sale of milk
TO condensaries and to cities, and the
making of fancy cheese and extra fine
butter have called-even demanded
the farmer to pay extra attention to
the character of the milk he delivers.
and it now seems that one of the
things in the not distant future will
be law defining what shall consti-
tute standard condition of milk as to
cleanliness, ETC., as well as its quality.
What is good milk and how to pro-
duce it?" was the subject of an entire
forenoon session of an institute the
other day.
The first speaker said that the pur-
ity of milk is wholly a matter of care
of the cow, as the healthy COW, with
good care and attention, gives abso-
lutely pure, clean milk, free from all
deleterious matter. Milk drawn into
a sterilized bottle ESQ as not to come
in contact with the air. and sealed,
keeps indefinitely, so that all trouble
with milk comes from something that
falls into it after milking, and for this
the man who millIs the COW is wholly
responsible. Not that all things that
get into milk are bad, for few of the
germs are necessary to secure flavor,
etc.. but dirt and it's allies are wholly
inexcusable.
without coOfr0 fhof Cfoh1nc
must be kept clean, dry and well ven
tilated, and with abundance of light.
Strange as it may appear, mouldy
straw is fruitful source of introduce
ing bad germs into milk, and not
little trouble comes from this source,
as straw mould finds a congenial
home and food in milk. The stable
should be ventilated, not by open win
dows and cracks in the siding, but
by means of air intakes and flue out
lets.
Everything being made tidy about
the stable, milk as soon as drawn from
the COW should be removed to a suit
able place and cooled and aerated
down to point near 65 degrees. The
forcing of good air into the milk in
PRODUCES extra amounts of oxygen,
which has good effect upon the milk,
and especially for shipping or cheese
making purposes it is of great value,
as it binders cream separation. The
cooling has developed and brought the
trifle of fibrine in the milk into the
problem, and the milk not only keeps
better for it, but ships better, dips
better, and in cheese making, we'll
cooled and aerated milk when it
leaves the farm is in so much bet
ter condition that the cheese maker
can make about L of a pound more
from 10 pounds of milk than from
milk given only ordinary care. The
great loss in shipping and making UP
milk-quick Souring, taints, and a
class of low ferments-arises nine
times out of ten from dirt, stable offal
and the like getting into the milk,
and still more serious negligence of
the patrons-drawing sour, fermenfs
ing whey in the milk cans, often old
rusty, defective cans, difficult to clean,
and using strainer for the milk that
is simply breeding place for germs
of the milk refments. The strainer
only catches the coarse matter at
best; all the Soil has been dissolved
and goes through the meshes of the
cloth or wire strainer. The strainer
never makes dirty milk clean, or
takes out the things that start the fer
ments. Strainers are too often wash
ed in lukewarm water, or often just
given a cold water bath at night.
Wash it thoroughly in cold water at
night, then rinse in oiling hot water
and dry in sunshine.