Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1901-03-28
HOW TO OBTAIN THE 6EST RESULTS
IN ITS PRODUCTION.

AC1earIiness Is the Keynote OF the
Situation - Care of Utensils - Ham
ding the MiIL-Cows and what to
Feed Them.
The keynote Of the situation is clean
Nlli~ says +. Ii. Stadmuller in Ameri-
Agriculturist. To accomplish this
the mixers must have clean clothes
and hands. For clothing. suitable suits
devoted exclusively to milking are re-
quired. Ordinary white cotton jump
ers and overalls are well adapted for
this. They must be washed and sterGi-
fzed 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 sterllizing
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 galyanizlng.
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 Il
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
Dictated 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 IL 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 1t be-
comes Indispensable to Immediately
cool the milk 10 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 n room in the stable is con-
strncted for this purpose. the entrance
to it should be double vestibuled.
When milk Is produced under such
conditions. butter making resolves it
self into n mere rule of thumb. Cream
derived from such milk has only TO
stand long enough TO develop the re-
Guired degree of acidity and then
churned. worked. etc. The initial prod
uct. the milk. being uniform. the
butter making becomes a mere me-
chanical process. This fact has demon.
strated itself in our practice with such
emphasis rs TO raise the question Why
dairy Instructors do not devote more
effort 70 emphasize car in production
rather than 10 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 mel by selecting cows pos
sessinS the individuality TO produce
rieh 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.
citions. Fer winter feeding we usual
~ use a grain ration composed b.
weight as follows: cornmeal d part.
bran three parts, old process linseed
meal liz parts. 4 COW If milking re-
ceiyes from > TO il pounds per day, nc
cording 10 period OF lactation and in
dividual capacity. Whenever a great
er deviation iii the grain ration Is de
sired for any particular purpose il IL
obtained by adding either corn or lin
seed meals.