The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1901-04-22
one Day IN THE DAIRY
DESCRIBING METHOD OF HANDLING
MILK FROM FARM TO CON-
SUMERS, TABLES
SHIFTED SCORE OF TIMES
There's No Romance in Lives of
Men Who Ship This Adjunct
of the Breakfast
Cup.

| Chicago News.
There is little romance in the milk
| traffic The author-poet who wrote the
independent Life of a Farmer wasn't
milkman. The man who milks the COW,
| the man who drives the wagon to the
depot the men who load it, the men who
handle 1t In the cars, the men who store
1t In the storage refrigerators and the
men who distribute it to the custome s,
all have to work, and work hard-even
the men who collect the bills-sometimes.
on a farm milk is the all-absorbing
feature. Milking time. Is a hustling
period every morning and night for man.
woman and boy. 1t is asserted by vari-
out authorities on the problem "Why
Boys Leave the Farm that the choice
duty of doing a stunt Of ten COWS
twice day has driven more lads from
the scenes of their childhood than all
other "pastimes' of the farm put to-
gether.
Milking time begins at O'Clock in
the morning or is gagged according to the
number OF mich cows and how far the
milk mas to be carried to catch the train.
"A good mixer can milk ten cows an
hour II the cows themselves are tract
able. Among farmers mans eapabili-
| ties are recognized by the reputation he
mas as mixer, says writer in the
Boston Post. They are many men who
milk twenty cows whose average each
Is eight quarts. But the general average
is half that number
good mixer is a man or a boy who
can get every drop of milk from COW in
quick order and still retain the cows af-
rectlon Rough mi kers'' incur a COW
hatred. She shows it in various forms;
the two most usual ones are kicking
and holding up her milk, the latter ex-
preston explaining the cows power to
retain her milk.
GREAT CLEANLINESS is REQUIRED.
After the cows are rnilked at night tie
| milk, in eight-quartean is put in a tank
of water to COOL The morning milking is
also placed in water and stands until the
time arrives to loadsit on a wagon to
drive to the depot. IA Milk must be cooled
| as soon as possibleiyafter milking to pre-
vent premature souring.
Especial care is also taken to cleanse
the cans A farmer s wife looks upon this
addition to her dishwashing with absolute
dread. Every day when the wagon re-
turns from the station with its load Of
empty cans, the woman begins her labor.
The cans are first washed thoroughly and
rinSed in clean WarnagWater AMI drained.
Then they are rinsed again In bong
water and put out in the sun to dry.
Every can bears a. chalk mark on the
I40
man supplying the milk. When the can
reaches the general depot in the city
these cans are examined and tested with
the milk. If the milk is tainted it shows
the can has not been properly treated in
washing. A report Is made, and in due
season the farmer receives a notice set
ting forth that the cans must be washed
carefully and to conform with the rules
of the company in regard to cleanliness.
If a farmer fails to heed this notice the
milk is refused and returned to him.
It is the custom among farmers who
are small stock raisers to send their
products to the train by a man who
makes a business of transporting milk.
The latter is usually a big producer, and
carries sixty to. seventy cans himself.
| He starts, perhaps. eight miles from the
railroad station. Then he picks up along
cans By the time he gets to the station
he is carrying 200 or 800 cans. He re-
| ceiveS 2 cents for every can he takes.
PROCESS OF DELIVERY.
The teams must be at the station and
| have their cans on the platform five min
utes before the arrival of the milk train.
! The driver must also remain on the plat
form and load the cans into the car,
where it is taken care of by the train
milkmen. Each car is filed with refrig-
orators, into which the milk is stored en-
route.
Then the milk is hurried on to the city,
| stopping at every cross, road and by-way
the train is backed into the general depots