The sun. [volume] (New York [N.Y.]) 1833-1916, 1906-03-04
HOW TO MILK.
Dir for Getting Clean, Rich, Pure
and Abundant MIX.

Directions for Getting Clean, Rich, Pure
and Abundant MIX.
In the first place, the mixers sh ould be
healthy, clean in person and instructed in
the rudiments OF hygiene. Then, before
a drop is drawn, says a writer in Mdcmil-
lan's, the TANKS and udders of every COW
should be wiped with a damp cloth, so that
dirt or hairs do not fall into the milk.
II possible a pail should be fitted with a
eauze wire s%trainer. One dairy in Den
mark provides pals with a double bottom,
In the lower part Of which a mixture Of ice
Immediately it is drawn.
The first few streams from each teat
should be thrown away. The bacteria
found in milk are mostly c~ongregated near
the opening OF each teat, and, therefore, 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 ex-
tracted. The last half gallon contains the
greater proportion Of the fat, and therefore
it will be understood how important it is
that every drop of milk should be drawn If
it's quality is to be Of the best. Sc soon as a
milking is finished the yield of each COW
should be weighed, and the milk must then
be taken to the refrigerator to be cooled to
as low a temperature as possible.
There In an innovation lately introduced
which should prove Of very great benefit
to dairy farmfr rs, by which milk can be
soalded and cooled by the same machine
at one operation. The milk is first passed
over the upper portion of the machine, by
which 1t becomes heated to about leo de-
grees. whence it passes to the refrigerator
OF brining machine and is cooled to 4O-45
degrees. II these two processes are prop
erly and thoroughly carried out the milk is
enabled to undergo a long journey and to
arrive quite sweet at it's destination.
1t is desirable that whenever possible the
COWS should be MIXED in the open air.
However clean and well aired 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 themselves. for not
only does this tend to produce a sound di-
gestion and therefore milk Of better quality,
but where there is any tendency to tuber-
~culosis, as Ia 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 abso-
lutely 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
adl:ering to the sides OF the vessel would be
coagulated by the hot water and the utensil
could not be properly cleansed.
All babies bottles, m~outhpieces and tubes
must undergo a similar treatment, and II
they can be scalded in steam 20 much the
better. Long tubes or corrugated mouth
pieces are Objectionable, for they cannot fail
TO harbor particles Of stale milk, which, on
the bottle being reflled for another meal, i'm
mediateiy affect the freshness Of the new
liquid.
GaStly, the cans used for transporting the
milk by rail should be locked, 10 that the
contents may not be tempered with in tran.
sit, and thet truck in which the cans are car
ried should be in the nature Of a cold
chamber.