The Central Nevadan. [volume] (Battle Mountain, Nev.) 1885-1907, 1901-05-23

How to Clean Cans.
George H. Blake. in his book on
Common Sense Ideas for Dairymen,"
says:
The cans. pals. clippers, in short.
every utensil that comes In contact
with the milk. should not only be
thoroughly washed, but they should be
immersed in boiling water for several
minutes. The seams and joints In all
utensils should be filled with solder
plumb with the surface Of the vessel,
as these small receptacles form excel
lent breeding places for all kinds OF
germs. To many these precautions
may seem unnecessary. but they are
not. for analysis shows that milk put
into cans that have been treated In
this manner, contains a much smaller
number of bacteria per cubic cent?
meter than does milk from the same
lot put into cant washed in the usual
way; and 1t will remain sweet from six
to twelve hours longer. In many
communities the same can In which
milk IL taken to the factory are used
In carrying home Jour milk ami whey.
While this is q custom that should not
be encouraged, it cannot always be
avoided; but when practtced 1t 10
doubly important that the cans should
be thoroughly boiled before they are
again used for milk. Milk Is often
taken to the factory in cans covered
with a green coating inside Of the neck
and along the seams; such cans are
alive with destructive organisms; n
to have them In such condition shows
objectionable neglect. Milk put Into
such a receptacle for a single moment;
besides, its mixing at the factory with
other milk is sure to infect the whole
lot, often resulting in much inconven-
fence and pecuniary loss. Where the
cans are taken home empty 1t is ad-
visable to wash them at the factory.
where steam can be used In steriliz-
ing them. 1t should not be necessary
for the creamery management to en-
ploy an extra man to do this work; a
wash box and steam jet can be pro-
vided. and the farmer be permitted to
wash his own cans. When this Is
done the cans should be closely COW
cred with a canvas to keep out the
dirt while returning from the factory.
Poultry Briefs.
This is the time of the year when
the red mites are multiplying with
great rapidity. They must be looked
out for or losses are certain. Especial
ly should the sitting hens be looked
after, as 1t will not take more than a
week for red mites to suck q sitting
hen to death after they once find the
a to the nest. Every year numerous
sitting hens are lost from this cause.
1t seems to be the experience of all
breeders of all kinds of poultry that
the Eggs from young fowls do not pro-
duce SO strong chicks as do the eggs
from more mature birds. Therefore 1t
is best to select for breeders birds that
are at least in their second year of life.
A continuation Of this kind Of selec-
tion will most certainly give a harder
race, which is needed in about every
breed we raise.
A good many farmers permit their
chicks to look out for themselves after
the first few weeks, where there IL
good farm range. They say 1t does the
chicks good to have to hunt their food
Doubtless this Ia true. But no matter
how well such chicks do or how
healthy they become, they will not de-
velop into early winter layers without
extra attention. The ordinary food q
fowl can pick up will develop the layer
about February. But II meat meal be
fed daily in considerable quantities,
the development will be so hurried
that the layer will be mature enough
to drop eggs by November-which
means a big difference in the money
yield of the fowl the first year.
The cooperative creamery has this
advantage over the individual cream
cry, that it scatters the profits among
many homes. 1t has this disadvan-
tage, that 1t Is many-headed and fire.
quently collapses on account Of fric-
ton among its many owners. Coop
Grafton is something of an art and
frequently has to be learned by severe
lessons.
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