Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1906-04-14
KEEP MILK CLEAN
Pointers from w. j. Fraser, Chief
in Dairy Eusbandry at
Ugbana.
REMEDIES F0REvHSENDURED
Some Things Experiments at the
State University Agricultural
School Show.

SCnCOi SNOW.
Editor Argus: What is more deli
ciouS than good cold milk, rich and OF
fine flavor? And what is more whole
some food for young or old? We do
not tire OF it and we do not get enough
of it. And real cream pune and CRATE
full to the taste! What a flavor and
substance it adds to the coffee and
the dessert! Everybody uses milk in
one way or another The very life of
children depend upon it. Everybody
is affected by the manner i'll which
milk is produced and furnished 10
them. And yet how little pains Is
taken To inquire into these conditions
ana see that they are right. Large
sums of money are spent to get good
and pure water for the public, bar Ii
most cities little or nothing is paid
cut TO regulate the milk supply. Thia
IS not because such inquiry and regu-
lation is not needed; it is not because
vast Improvement isn't within easy
reach; but just because the milk condi,
lions and their relation to good eatinG
derstood.
TIentY of Poor MIX.
No other food is more healthful or
economical than pure milk, and none
is more filthy or dangerous to health
than milk when carelessly handled.
Nine years experience in conducting
a sanitary dairy at the University OF
Illinois enables the writer to speak pos
itively OF what can be done and what
ought 20 be done TO supply good milk.
Careful Investigations have shown that
there is being exchanged for good
money IN this state plenty of dirty
milk. milk OF poor favor, adulterated
milk and milk so low in butter fl
that ii isn't worth the price There is
also some dangerous milk. Here are
few hints about the requisites OF
Ecod milk:
~ hns - TESTS Revealed.
The COWS udder must be clean be
fore milking. as most OF the filth in
milk comes from soIled udders. This
WAS proven by 10 careful comparisons
at the experiment station. 1t was
found that Is times as much dirt fell
from soiled udders as from the same
Udders after they were washed. With
udders apparently clean three and q
half times. and with muddy udders 80
times, as much dirt fell from the I'M
washed udders.
Hundreds of tests have also shown
that three times as many bacteria de.
velop in the milk if the udders are not
washed, and it is bacteria that sour
the milk and otherwise destroy it's
flavor
Cold i!iI;1 Keeps Better.
After milking the milk should be i'm
mediately removed from the stable and
cooled to below 60 degrees. At this
temperature bacteria develop slowly,
ana at 40 degrees their growth Is al
most entirely stopped.
Milk measured out at the consum-
crs' door contains the dust and germs
OF the street. All milk should be bot
tied at the dairy after the bottles have
been thoroughly washed and sterilized
with steam. Some dairymen bottle
milk in the wagon on the route. using
bottles collected from houses just Wis
tied. This practice is dangerous. as ii
house. and it should be absolutely PRO.
hibited.
Cleaning Utensils.
Dairy utensils should have smooth
surfaces. all seams being flushed
smooth with solder. so they can be
readily cleaned. AS soon as the tin is
worn off in places inside. the vessel
should be discarded. as il cannot be
cleaned in that condition. All utensils
should be washed as soon as possible
after uSing-first rinsed in lukewarm
water to remove the milk, then washed
in hot water and soap, and scalded
with boiling water or steam.
The Barnyard.
No one thing is of more importance
than keeping the cows out of the mud
and filth of a dirty barn yard. The
yards should be covered inches deep
with gravel or cinders or otherwise
paved to form hard surface. No pig
pen should be allowed nearer than 200
feet rs the odors are readily absorbed
by the milk. Methods must be adopted
for keeping the cows clean in barn or
stall.
TWO things almost universally lack
ing or inadequately supplied in dairy
barns are light and pure air. These
are easily obtained and absolutely es-
sential TO the best health of the herd
and the economic production of clean
milk.
The walls and ceiling of the barn
should be tight, excluding all dust and
chaff. and smooth for whitewashing
and to prevert collection of dust.
w. J. FRASER,
Chief in Dairy Husba1dry.
University Of Illinois. Urbana Ill