The ranch. [volume] (Seattle, Wash.) 1902-1914, 1906-08-15
THE DAIRY
About PauIhamus' Model Dairy.

that Few people, comparatively Spedh-
ing, know that practically all the pur-
est milk that reaches Seattle con-
sumers comes from Mr.. Paulhamus
herd. A very good description of the
work being carried on here is given
in the current number of Orchard and
Farm, published at San Francisco, and
we take the liberty of reproducing it,
as it is of such interest locally:
This is the day and age of better
milk. When the consumer of milk
realizes that a large per cent of the
deaths are caused by milk supply,
and more than so per cent of infant
feeding, we can realize the necessity
of very much better conditions at the
farms.
All readers of Orchard and Farm
have undoubtedly visited dairy barns
in which the COWS were not only I'M
clean but the barns were dark, foul
smelling and very unsanitary, and the
mixers themselves were very untidy
Of course in case where a farmer re-
ceives but or 10 cents a gallon for
his milk. it is impossible for him to
spend the necessary time required in
keeping milk as clean as it should be.
Two methods of preserving milk
longer than when untreated are sterili-
cation and pasteurization. Both of
these treatments have for their
object the more or less complete
destruction of the germs of bac-
terra. In pasteurization the milk is
heated to 1913 degrees, and by this
treatment practically all of the bac-
terra related to disease are destroyed
if this temperature be held from Is
to 80 minutes. In sterilization the
milk is heated to PIP degrees, the
boiling point of water, by which treat
ment all germ life is killed. Steril-
ization is not often practiced in milk
for consumption, because of the cooked
flavor which is impaired to it. If
milk be properly pasteurized, however,
this does not hold unless the operation
be continued too long.
Much so-called pasteurized milk is
so carelessly treated that little good
comes of the heating, and yet it should
be remembered that paSteuriZatlOn OF
milk has reduced infantile mortality
in cities where it has been practiced
even in part.
While the above is the conclusion
reached by the best authorities, there
are those who have objected to the
practice of pasteuriZation because it
allowed milk from diaries kept in an
unsanitary condition to be cleaned up
to a greater or less extent and placed
upon the market. And further, milk
so heated does not seem to agree with
some people.
A thoroughly sanitary milk is I'M
doubtedly preferable to any which has
been artificially treated. This fact
has given rise to what is known as
sanitary milk.
To make the matter a little more
clear to the ordinary reader, if you
have a perfectly healthy COW to start
with. and the milk could be drawn
through sterile tube into sterilized
bottle without having it come in con-
tact with the air, the milk never would
become sour, for there would be no
germs to multiply and cause the trou-
BILE. but we all realize how impOssi-
BILE it is to have our milk handled In
this manner; therefore, the next best
thing to do is to keep the milk as near
it's natural condition as possible by
observing strictly sanitary conditions
about the dairy and the handling OF
the product.
At Maplelawn Farm Sumner, Wash,
a small station between Tacoma and
Seattle, on the Northern Pacific road,
w. H. Paulhamus produces sanitary
milk for the Tacoma and Seattle mar
kets, where it sells for 10 cents per
quart. The milk is all bottled on the
farm and shipped in metal cases con-
tanning twelve quart bottles each, with
cracked ice around the necks OF the
bottles.
The COW barn is 35x100 feet and con-
tains forty stalls. One end of the barn