The Baltimore County union. [volume] (Towsontown, Md.) 1865-1909, 1906-04-14
HOW TO MILK.

In the first place, the mixers should
be healthy, clean in person and instruc
ted in the rudiments ofhygiene. Then
before drop is drawn, says writer
in Macmil2an'S, the hanks and udders
of every COW should be wiped with a
damp cloth, so that dirt or hairs dc
not fall into the milk.
If possible pail should be fitted
with a guaze wire strainer. One
dairy in Denmark provides pals with
double bottom, in the lower part oi
which mixture of ice and salt is
placed so as to cool the milk immedi-
ately 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, therefore, are washed out by
the first milk drawn, which should
never be allowed to enter the pail.
Milking should be carried out quiet
ly, quickly and thoroughly, for only
in this way will all the cream or fat
in the milk be extracted. The last
half gallon contains the greater pro-
portion of the fat, and therefore it
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 milking is finish
ed 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 in
troduced 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 up
per portion of the machine, by which
it becomes heated to about 100 degrees,
whence it passes to the refrigerator or
brining machine and is cooled to 40
As degrees. If these two processes
are properly and thoroughly carried
out the milk is enabled to undergo a
long journey and to arrive quite sweet
at its destination.
tits desirable that whenever posi-
ble the COWS should be MIXED IN the
open air. However clean and well air
ed the COW house may be, it can
never approximate to the freshness
and purity of the open air. The
greatest amount of freedom possible
is also desirable for the cows them
selves, for not only does this tend to
produce a sound digestion and there
fore nilk of better quality, but where
there is any tendency to tuberculosis.
as is unfortunately the case with a
large percentage of dairy cattle, pure
air and sunlight assist i'll keeping this
tendency in allegiance.
All utensils employed in the hand
ling 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 step further.
uG uIGuSll SuO1lQ OC AAot Aldo%O
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 vessel would be coagula-
ted by the hot water and the utensil
could not be properly cleansed.
All babies bottles, mouthpieces and
tubes must undergo a similar treat
ment, and if they can be scalded in
steam so much the better. Long tubes
or corrugated mouthpieces are objec-
tionable, for they cannot fail to har-
Dor particles of stale milk, which, on
the bottle being reflled for another
meal, Immediately affect the freshness
of the new liquid.
Lastly the cans used for transport
ing the milk by rail should be locked
so that the contents may not be tam
pered with in transit, and the truck
in which the cans are carried should
be in the nature of cold chamber.