The Washburn leader. [volume] (Washburn, McLean County, N.D.) 1890-1986, 1902-01-11
DAIRY AND POULTRY.
INTERESTING CHAPTERS FOR OUR
RURAL READERS,

RURAL READERS.
How Successful Farmers operate h
Department OF b Parma Few
Hints a. to III Care of Live Stock
and Poultry. 2s
From Cow to Customer.
The subject of sanitary milk is one
that should command a great deal OF
attention, for milk and milk products
are an important part of the dietary
Of civilized people. Yet the subject
is never thought of from q scientific
standpoint by the majority of the
people. However, a few Of the more
thoughtful ones are becoming inter-
ested along this line. The Depart
ment OF Agriculture of the Ohio State
University has put into practice the
scientific methods of handling milk to
produce what is known as sanitary
milk. It is thus described by 7. 8.
Wheeler in a recent issue Of the Agri-
cultural Student:
THE herd consists Of about forty
cows, mostly %Shorthorns, Holsteins
and Jerseys. Much could be said
about the feed and methods of feed
ing, but space will not permit. The
COWS are placed in the barn in white
washed stalls, where they are daily
brushed and cleaned. The mixers
wear white suits and have damp
cloths to wipe the cows udders, which
removes any loose dirt that might fall
into the pail. The first two or three
squirts from each teat are MIXED on
the ground as germs get into the end
of the teat and would otherwise be
MIXED into the bucket. AS each COW
is MIXED the milk is taken to a room
apart from the stable in which is 1T
ted up a Star Cooler. Cold water runs
through this cooler and after the milk
is weighed and recorded, 1t is poured
into a tank through a strainer n
runs over the cooler into another
strainer, and into the can While the
cows are being MIXED the atmosphere
in the stable is kept as free from dust
and odor as possible. The COWS are
never fed , ntil after milking, and this
is not done by the mixers. After the
milk is placed in cans 1t is hauled to
Townshend Hall in a hand cart, where
It goes through the process OF separat-
ing, standardizing and bottling. 1t Is
first weighed and then emptied into a
vat and a sample taken, which Is test
ed to find the per cent Of butter fat.
From the vat it goes into the separa-
tor, which not only separates but purl-
aes it taking out all the dirt SO that
there is no sediment left In a bottle
of milk after standing for hours. BY a
ton is found by which to mix the milk
to five per cent. The mixed milk is
placed into a tank which Is arranged
to fill four bottles at a time. the bottles
being placed in a tray which runs on
a track under the tank. In this nan
ner the milk can be bottled very rapid
ly. It is put in quart and pint bottles
which + capped and placed on a cor
rugated iron table and washed with
clean. water. They are then dried
with a towel and placed in cases n
the milk is ready, for the customer.
The bottles and utensils in the labora-
tory are washed and placed in a steam
chest and live steam turned on which
thoroughly sterilizes them The floor
is made Of white tile and is scrubbed
twice a day. In fact everything is kept
as clean as possible. In this way the O.
s. u. dairy has gained a reputation
which other dairymen envy. Those
who wish to see how clean, healthful
milk is produced are invited to inspect
its methods. No one after seeing the
way the milk Is cared for would hesi-
tate about using 1t. Several persons
after passing through the bottling la
boratory have said they did not blame
the people for wanting o. S. U. milk,
and that it was well worth the price.
When dairymen come to recognize that
the secret of good milk is cleanliness,
then will the dairy industry be Of far
greater Importance than it is to-day"
Raising Pheasants and Game Birds.
From Farmers Review: In regard.
to the difficulties of raising pheasants
I wish to say / have found that the
greatest trouble is to find such food as
they will eat and remain healthy until
they are 10 or IL days old, and the
only food I have as yet been able to
find is about such as a. mother bird
would find for her young while at lib
erty in the woods. Pheasants are
strictly q wood bird; yet they are fre-
quently found in open fields in quest
of food. They are quite fond Of al
most all Kinds Of worms. insects, and
so forth. It is not q big job to lind
ants and their eggs to feed q brood Of
pheasants, quail or prairie chickens for
ten days. or, should you not want to!
feed them that, liberate the foster:
mother and her flock In Or 5 days
(after the young are familiar with her