The Cook County herald. [volume] (Grand Marais, Minn.) 1893-1909, 1904-03-12
Dairy Utensils,

r rom Farmers HeVleW:-Ihe uteE-
sis used by dairymen are often simply
rinsed, the milk remaining in the
seams and corners and more or less
over the whole surface. When in
such condition if they are allowed to
stand In a warm place bacteria will
develop in them very rapidly, so that
by the time Of the next milking q
good crop will be ready to take pos
session of the new milk. Often when
utensils are washed they are not prop
erly rinsed and the water together
with the cloths used in washing and
wlping are heavily, loaded with bac.
terra so that after the utensils are to
all appearances clean they may even
yet be covered with a layer of bac-
terra. They should be rinsed first
with cold or luke warm water, not hot
as this coagulates the albumen Of the
milk, causing it to adhere to the ves-
sci. After rinsing they should be
washed in hot water using some clean
ing substance as soap or salsoda, again
rinsed and sterilized thoroughly either
by means of steam or boiling water
and placed in the sun where dust can
not blow on them. Fresh milk is easily
removed but If allowed to become dry
or sour it is difficult to get of. If the
utensils cannot be cleaned imme-
diately after using, fill them with
water to prevent drying. Utensils
should be heavily timed and should
be discarded as soon as the tin is
worn of; the fewer seams the better,
and what there are should be filed
with solder, leaving no place for dirt
to collect. Wooden pals cannot be
properly cleaned. Cans in which milk
is hauled to the factory should be
washed and sterilized at the factory
and the skim milk returned in other
vessels. Milk cans should not be tight
ly closed when put away, for the free
circulation OF the air will keep them
dry and prevent the growth of germs
w. J. Fraser, University of Illinois
Profits in Sheep.
In the management of sheep, how to
produce the greatest profit from the
flock is the first consideration; not
how to produce the greatest number
of lambs, as is usually the case with
the young shepherd, but to produce an
animal that will give the greatest
profit for the labor and expense in
yolved. We will suppose that the
shepherd has secured his flock of ewes
in the fall. What breed? Well, that
is a matter Of fancy; any of the good
breeds will do. so long as they have
been judiciously selected. The next
and greatest consideration would be
the selection of a ram. He should
be big, strong and rugged, and. above
all things, typical of his breed and
full Of quality. The eve influences
only her own progeny the ram the
whole flock, and on him depends it's
or retrogression. A
strong shearling or older ram il ca
pable OF serving from so to 70 ewes.
or more, according to treatment. II
he has only so ewes, he. NAV. be al
lowed to run with the flock, and fed
night and morning. II from so tn 100
he will require to be kept inside and
only allowed one service of each eve.
night and morning, as they come in
season. It is a good plan to mark the
rams breast ' it'll lamp black mixed
with oil, and in ten or fifteen DAYS
change the color. The ewes ru UNI i.
thus marked, and according to the
color the time of lambing is calcu-
lated. "A. D. Gamley. 4, .:.IEs
at,5 J -
. The effects Of barnyard MANURE
have ave been seen N 9 soil twenty years
after It's publication 81