The herald-advance. (Milbank, S.D.) 1890-1922, 1903-02-06

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Milk utensils should be made of met
al and have all joints smoothly soldered
SO there will be no seams where filth
may accumulate, says Dairy and Cream
cry. Never allow them to become rough
or rusty inside. Do not haul waste
products, as skimmilk and whey, back
to the farm from the butter or cheese
factory in the same cans used for deliv-
ering the milk. Use old cans for this
purpose. Clean all dairy utensils by
first thoroughly rinsing them in tepid
water; then clean inside and out with
a brush and hot water in which a
cleansing material is diSsolved: then
rinse and lastly sterilize by boiling wa
ter or steam. Use pure water only.
After cleansing keep utensils, inverted,
in pure air and sun, if possible, until
wanted for use again. In this paper
much is made of sunlight. This is be-
cause it is a microbe destroyer. They
cannot live and flourish in the sunlight.
Darkness is life to them and disease
germs. Sunlight and the drought of a
year ago last season destroyed nearly
all the hog cholera germs in the corn
and swine belt, and this season that
disease is very rare there. The most
dangerous and unwhOlcsomc room in
the average dwelling house is the par
Tor, where it is kept darkcnod to keep
the carpet from fading or for some 9th
er tritling matter. 1t just sWarms with
evil microbes of many kinds, as those
of sore throat, a hacking cough. a slight
fever, bowel troubles and numerous
other ailments. sunlight for sweet
ness"
Care In Milking.
To milk q COW requires time and pa
tience. The milk should be drawn slow
ly and steadily. Some COWS have very
tender teats. and if you want a well
disposed COW be gentle in your treat
ment of her. \ good GOV is naturally
impatient and does not like rough har-
ding.
Consumption of Dairy Products.
The annual consumption of dairy
products per person in the United States
is estimated to be 10 pounds 8 ounces
Of butter, 3 pounds Z ounces Of cheese,
1 pound 4 ounces of cream. 2 pounds 4
ounces Of condensed milk and 237
pounds 4 ounces of fresh milk.
Bitter Milk.
A bitter condition IL milk may be
induced by a variety of causes. but
true lamentations that produce bitter
products are the result mainly of bac-
teriai action. says DR.. II. l.. Russell of
the Wisconsin experiment station. This
type of fermentation is caused by wide
ly different bacteria. The writer has
isolated Il pure acid organism. IN that
soured milk without the production OF
any gaseous product, and yet milk i'm
%pregnated with this organism develop
ed a taste as bitter as gall. Many of
the digestive or peptonizing fermenta-
tons develop bitter fiavors. Where
butyric acid is formed in milk a bitter
taste is often noticed.
In heated milk especially bitter fla
vOrs frequently occur. This condition
arises from the fact that the heating
process destroys the normal Tactic acid
bacteria and as these bitter ferment
germs are usually spore bearing or
ganisms they are able to resist the
heating process. Bitter milk or cream
is sometimes noted in the winter. Some
of the bacteria that are able to form
bitter substances can grow at consider
ably lower temperature than the ordi-
nary sour milk forms. and 50, if milk
is kept where it is near the freezing
point. these bitter forming species de-
vclop more rapidly than the Tactic spe-
cies, thus giving the peculiar flavor to
the milk. In some cases the bitter
flavor in milk. unless it is too pro-
nounced, disappears when the product
is made up into butter or cheese.
Poultry on n Dairy Farm.
The dairyman who sells his butter
fat to q creamery is in the best posi-
BILE position to make a flock Of poultry
profitable. There is nothing that is
good to increase the flow of milk which
is not also good to increase the produc-
ton of eggs. This is true of clover hay.
for the shattered leaves and heads
make an excellent poultry feed in win
ter, taking the place of grass or other
green feeds. Wheat. middlings, oats
and corn are all grains that are good
for poultry, while a mess of finely
chopped silage is as greatly relished by
a flock of lens as it is by a herd of
cows. Then, too, the cows themselves +,
furnish one Of the best feeds for lay |
ing hens. This is milk, which is a val
liable egg food in any form. The Mis-
souri, experiment station says in dis
cussing profitable ways of disposing of
skimmilk:
another way of disposing of the
surplus skimmilk with profit is to feed
it to the poultry. AS a feed for poul-
try it furnishes the material for max
ing growth in a palatable, easily digest
ed form. For this reason it Is easily