Evening star., 1902-02-22

street northwest and the sunshine
pouring in through the wide western
doorway | pondered points in dairy
perfection not often encountered.
Il have fitted this room exactly as
the bath room OF modern private
residence, wainscoting the walls with
white enameled tiling." said Mr..
Breuninger, as we stood noting the
details OF place that | presume has
no superior for its purposes. And
my milk room is all concrete, floor,
ceiling and walls, SO that it can be
flushed out with hose at any time, =
opening the door of the double
thickness walls.
Over the milk box is a device for
ice, which is admitted to this room
through separate door high up in
the wall, over the cooling tank.
Can YOU suggest any improve
ments?" he asked. If this room
cannot be kept clean no room can
be. | don't believe in having a room
that cannot be cleaned out with a
flood of water on the ceiling and
walls as we'll as the floor"
For washing his bottles he has
boiling water and set tubs. He be-
lieves it necessary that bottles and
cans be washed with soap or soda,
and in his process of cleaning
they go through rinsing, scrub
bing with soda or a washing powder
and another rinsing and then are
drained and dried.
The room where the milk is re
ceived and the bottles are washed is
four or five feet above the level Of
the paved court, and there are many
traps to take away the drainage.
Milk for Prominent Hotels.
/ noted in Mr.. Breuninger's estab-
lishment the marks of the sanitary
dairy and the thoroughness Of con-
struction that are expressive of Mr.
Breuninger's way of doing things,
for whether he is handling milk or
conducting his successful restaurant
or building flat houses he concen-
trates his experience and thought
upon the most important details that
go to make success and attains a
grade OF excellence that explains
why the Shoreham, the Hamilton,
the Riggs House, the Dewey, the
National Hotel, Harveys restaurant
and the Senate restaurant at the Cap
itol are his customers. Hotels and
restaurants like this want the best
they can get, and they get it when
they go to dairy like Breuningers,
which charges a fair price for its
milk and pays the farmers fair price
for it, and thus is able to handle it as
it ought to be handled, and delivers
it to the consumer pure and sweet.
Mr.. Breuninger, in discussing the
general subject of milk, said: There
are three essential points in securing
pure, wholesome milk: First, a good
herd you cannot get good milk from
anything except a good COW; you
cannot get a good COW unless it is of
the right breed. You cannot get a
good cow unless you pay the price
of a good COW, which is more than
the price Of poor COW.
Care of Cows.
Second, COWS must be taken care
OF properly; there must be pure wa
ter for the COWS to drink, plenty OF
good feed; you cannot get good milk
without good feed, and there must be
asufficiencyof it. Farmers that skimp
their cattle when feed is high in or
der to save money not only diminish
the supply and the quality Of the
milk, but really pursue a very foolish
policy. 1t is the best policy in the
world for a farmer to feed his cattle
as he ought to, and from the abun-
dance and quality Of the milk they
will give he will derive an income
that will enable him to do so. A
farmer must make a study of feed
and feed his cattle in the proper pro-
portion. He must understand his
herd-what 1t needs. It lies with the
farmer to see that the milk Is KEEP,
pure and cool up to the time It Is put
In the cans and delivered to the rail-
! roads. He must see to it that the
. milking Is done with pure surround
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