The Wisconsin tobacco reporter. (Edgerton, Wis.) 1877-1950, 1901-02-22
MILK OF HIGH GRADE
HOW TO OBTAIN THE BEST RESULTS
IN ITS PRODUCTION.

Cleanliness Is the Keynote Of the
Situation Care o; Utensils = Han
ding the Milk-Covs and What to
Feed Them.
The keynote of the situation is clean
milk, says E. II. Stadmuller in Ameri-
can Agriculturist. To accomplish this
the mixers must have clean clothes
and hands. For clothing, suitable suits
devoted exclusively to milking are re-
CURED Ordinary white cotton jump
ers and overalls are well adapted for
this. They must be washed and steril-
lied daily. The mixers must thor
oughly wash their hands with hot
water and soap, using brush, and
cleanse the finger nails. The milk
utensils, pals, cans, bottles, strainers,
ETC., should be sterilized, which is best
accomplished by moist heat (steam)
rather than dry heat. For sterilizing
bottles a wooden chest is the best. For
convenience in handling the bottles are
placed in trays which slide into the
chest. Avoid the use of galvanized
iron in this work, as steam attacks and
destroys the galvanizing.
The trays should be made Of wood,
secured with wooden bowels instead
of nails or screws, as metal takes the
heat before the wood, causing expan-
sion of the metal and spreading of the
wood so that trays soon fall apart.
The dust in the atmosphere of the
stables should be maintained at a
minimum, particularly during milking.
This is accomplished by moistening all
dry foods the repeated removal Of such
dust as accumulates and frequent
embarrassing. Experience has in
dicated the absolute necessity of using
covered milk pals.
Milk produced under these conditions
will, nevertheless, be somewhat in
fected by micro organisms, as despite
all these precautions it will have been
exposed to an indefinite and varying
amount of infection. To prevent the
multiplication Of such bacteria as shall
have gained access to the milk it be-
comes indispensable to Immediately
cool the milk to about 40 degrees. The
milk must be cooled in a room as dust
proof as possible. This precludes the
feasibility of cooling the milk in the
stable. If room in the stable is con-
structed for this purpose, the entrance
to it should be double vestibuled.
When milk is produced under such
conditions. butter making resolves it.
self into mere rule of thumb. Cream
derived from such milk has only to
stand long enough to develop the re-
quired degree of acidity and then
churned, worked, etc. The initial prod
uct, the milk. being uniform, the
butter making becomes mere me-
chanical process. This fact has demon
strated itself in our practice with such
emphasis as to raise the question why
dairy instructors do not devote more
effort to emphasize care in production
rather than to dwell so much upon
methods of correcting evils which have
their origin in Indifferent and careless
handling Of the milk.
In addition to wholesomeneSS or
cleanliness there is a growing demand
for richer milk. This is most econom-
ically met by selecting cows pos
sessing the individuality to produce
rich milk. For this purpose we rely
upon Jerseys. Having the proper cows,
the only remaining factor worthy Of
note is the feeding. This problem is
ultimately associated with local con-
ditions. For, winter feeding We usual
ly use grain ration composed by
weight as follows: Cornmeal one part,
bran three parts. old process linseed
meal 11o parts. A cow if milking re-
ceives from 2 to IA pounds per day, ac-
cording to period of lactation and in
dividual capacity. Whenever great
err deviation in the grain ration is de-
sired for any particular purpose it is
obtained by adding either corn or lin