The commonwealth. (Greenwood, Miss.) 1896-1923, 1905-04-15

germs have been counted in each gram
Of dirt taken from the creases in a
milk pail; while from it's surface have
been taken many thousands per square
inch. This should never occur in a
clean pail and one hat is carefully
cared for. Pure milk is impossible
under such conditions.
1t is 0 sufficient to wash out or
rinse out a milk pail Or any other
milk utensiI with warm Or cold water
and a cloth only; q brush is necessary,
and it should be used with zeal and
with a gOodly amount OF warm water
at first; hen it should be OllOwC1 by
a wash with a solution Of sal-sOdG or
lime water, o. something akin, for the
purpose of removing the fat. After
this is done the utensil should be
thoroughly rinsed with boiling water,
then steamed, which will have a ten
dency to kill all micro-organisms pres
ent. Such treatment is the least to be
done in cleaning milk utensils. If the
milk producer does not believe in the
thorough cleansing and its effective
ness, let him add milk from a sample
lot, half of it to a dirty pail, and half
of it to a properly cleansed pail, aDd
watch the results. He will convince
himself by this simple act.
A word might be said about the
scientific significance Of the sanitary
milk pail SO commonly mentioned at
the present time. 1t is I that, if
filthy conditions exist in the stable,
also with the cow and mixer, an open
pail makes it possible to collect much
dirt n filth; and that. if the open
ing were reduced in size, a certain
amount of this filth would be elm
mated. On the other hand, if the stable
is clean and free from dust, the COW
properly kept, the mixer clean and
tidy, and the pail sterile, the ordinary
pail will give nearly as good practical
results as the sanitary pail. Ii filthy
conditions exist, it were better to milk
through a %pin-hole; but if proper con
ditiOns are established, one need no,
spend his energy in trying to strike
the hole in the pail. Thus far. sani-
tary milk pals are not especially sue
cessful. This is true also of auto
matte mixers. Such things cannot
overcome the real cause of the dis
order. Usually these attempts amount
to about the same as trying to cleanse
the body by putting On a clean gar
ment. The appearance may be a little
better, but the results are not very
satisfactory. Ii the pail is left open
in a stable filled with dust, Marshall
has estimated that as many as $780,
600 germs may fall into that pail dur
ing the course Of five minutes. In an
ordinary room, free from dust, the
number Of germs would be compare
lively insignificant.
Figure l represents a sanitary milk
pail, with a partly closed top, where
it can be readily seen with its spout
which permits ready emptying, and il
will also be noticed that it is covered
with a cap during the process O
milking. The cap is shown at the
right. The ring at the left fastens the
strainer, which should consist of
double layer OF cheesecloth enclosing
=, a layer Of absorbent cotton. The pur
pose of the cotton is to retain fine
hairs and any particles of dirt tina
/ are not dissolved by the milk. |
should be renewed at each milking
: The value of a partially closed pal
is evidenced by the reduced surface
which has a tendency to keep on
many of the micro-organisms. whicl
. would otherwise drop into the pal
Y during milking. To illustrate. a hal
) closed top would nave the effect of re
lucing the contamination from th1
source about so per cent.