Every evening, Wilmington daily commercial., 1906-05-17
HOW TO MILK.
Directions for Getting Clean, Rich, Pure
and Abundant Milk.

Directions for Getting Clean, Rich Pure
and Abundant Milk.
In the first place, the mixers should be
healthy, clean in person, and instructed
IN the rudiments OF hygiene. Then, before
a drop is drawn, says a writer in Mac
millan's the Aanks and udders of every
COW should be wiped with a damp cloth,
so that dirt or hairs do not fall into the
milk.
If possible pail should be fitted with
gauze wire strainer. One dairy in Dem
mark provides pals with a double bottom
in the lower part of which a mixture of
ice and salt Is placed so as to cool the
milk Immediately it is drawn
The first few streams from each teat
should be thrown away The bacteria
found in milk are mostly congregated
near the opening of each teat, and there
fore, are washed out by the first milk
drawn, which should never be allowed to
enter the pail
Milking should be carried out quietly,
quickly and thoroughly, for only in this
way will all the cream or fat in the milk
be extracted. The last half gallon con-
tains the greater proportion of the fat
and therefore il will be understood how
important it is that every drop Of milk
should be drawn if its quality is to be of
the best. So soon as a milking is hn-
ished the yield of each COW should be
weighed, and the milk must then be
taken to the refrigerator to be cooled to
as low temperature as possible.
There is an innovation lately intro
duced which should prove of very great
benefit to dairy farmers, by which milk
can be scalded and cooled by the same
machine at one operation The milk is
first passed over the upper portion of the
machine, by which it becomes heated to
about l60 degrees, whence it passes to
the refrigerator or brining machine and
is cooled to 4O-45 degrees. If these two
processes are properly and thoroughly
carried out the milk is enabled to undergo
long journey and to arrive quite sweet
at its destination.
II is desirable that whenever possible
the COWS should be MIXED in the open
air. However clean and we'll aired the
COW house may be, it can never approxi-
mate to the freshness and purity OF the
open air. The greatest amount of free
dom possible is also desirable for the
cows themselves, for not only does this
tend to produce q sound digestion and
therefore milk of better quality but
where there is any tendency 70 tuber-
culosis, as is unfortunately the case with
a large percentage of dairy cattle. pure
air and sunlight assist IN keeping this
tendency in allegiance.
All utensils employed in the handling
and distribution of milk should be kept
absolutely clean This should not be
taken TO mean that they are TO be rinsed
out with cold water; the process should
be taken a step further.
The utensil should be first rinsed in
cold then washed in boiling water. and
lastly. rinsed in cold water once more.
Unless cold water is used in the first case
the milk adhering TO the sides of the YES
sells would be coagulated by the hot
water and the utensil could not be proper
ly cleansed
All babies bottles, mouthpieces and
tubes must undergo a similar treatment
and II they can be scalded in steam so
much the better. Long tubes or CORFU
gated mouthpieoes are objectionable for
they cannot fail 10 harbor particles of
stale milk, which, on the bottle being
reilled for another meal. Immediately
affect the freshness OF the new liquid
Lastly the cans used for transporting
the milk by rail should be locked. SO that
the contents may not be tampered with
in transport, and the truck in which the
cans are carried should be in the nature
of a cold chamber.