The ranch. [volume] (Seattle, Wash.) 1902-1914, 1905-10-15

to obtain such milk. They are, first
last and always, cleanliness; secondly
a low temperature. The cleanliness
that is demanded is that the cow is
clean, the stable is clean, the vessels
the housekeeper is clean. Cleanliness
of the cow will necessitate a clean
bed, clean surroundings and a clean
stall, that every day the udder and
flank be thoroughly brushed and, II
it be necessary, washed. A cleanly
stable demands that the ceiling be
tight, provided it is necessary to have
a ceiling in the stable, that all manure
is removed and taken some distance
away from the stable. There must be
as little odor as possible and ceilings
and partitions kept clean. 1t also de
mands that feeding must not take
place just before or during the time Of
milking, because dust raised by this
will gradually settle down and parti
Giles of it fall into the milk and thus
contaminate it. The mixer is to be
clean in body, in health, in clothing
and in habits. In health, that he has
no contagious disease which may be
carried from him to other individuals
through the milk as medium. II
clothing we demand of the mixer the
same cleanliness in procuring this fOoC
supply as we do of others furnishing
other food to us. Vessels must be alb
solutely clean. They must not have
any cracks which it is practically i'm
possible to clean. Every portion Of
their surface must be SO that it car
be thoroughly cleansed. The simpler
these utensils are the better they are
and more easily they are kept clean
We have not heard so very much
about clean housekeepers, and ye
many a time has the dairyman made
the remark, 'How can she expect tt
keep the milk good the way she cares
for it," In the first place, the recep
tacle which is used to keep the mill
in should be absolutely clean.
should be scalded, and dried if pos
sible, on the stove, before being pu
away. After the milk is put into il
it should not be placed in the vicinity
or nearness to cooked foods or raw
vegetables, from which it absorbs fla
vOrs. This principle is not thorough.
understood by the housekeeper AM
often times a deleterious condition re
sulting from it is blamed to the mill
man, and very wrongly so. Now il
addition to this cleanliness, low tenn
perature of 55 degrees or below, is de
manded, from Immediately after tn,
milk is drawn until it is consumed ant
no matter whether the milk is in pos
session of the producer the middle
man or hOuSekeeper each one bear:
the same burden of responsibility il
this matter.
The great difficulty in this question
OF pure milk supply lies in that it il
so difficult to distinguish a good mill
from one not quite so good. We cal
easily distinguish an excellent from
very bad milk but the many grada
tons between these two are difficult tt
appreciate. Therefore, milk has com,
to be considered as milk, no matte
what quality of the product it is, AM
it is, to very great extent, due tt
this that we have the milk suppl,
that we have at the present time. l
we could educate the consumer to tn,
fact that the milk differs greatly il
its composition, in it's nutrient quail
ties and in it's cleanliness and that
therefore, milk should be graded AM
paid for according to it's true value
then great step will have been mad,
in advance, in being able to handl,
the dairy in the production of a whole
some and clearly milk.
The Flavor of Butter