The aegis & intelligencer. [volume] (Bel Air, Md.) 1864-1923, 1906-04-20
The Making of Market Milk.

The trip of the milk special through
Hartford county was productive of much
interest. For the benefit of those who
were unable to hear the addresses, we
publish a synopsis of the speeches deliv'
cred by the specialists who were in the
party. The following is the address Of
MIR. Jared VanWagenen:
There are four fundamental require
ments for the making of igh-grade mar
ket milk.
First-The first is that the COWS must
be healthful and in good condition in the
broad sense implied by that word.
Second-The second is that they must
be kept under good hygienic conditions
in respect to stable care and manage
ment and fed upon sound. clean foods
whose effect upon the milk will not be
unfavorable.
Third-The third is that the cows must
be cared for in clearly manner, and
especially that the milking be performed
with such precautions as shall so far as
possible prevent the contamination OF
the milk with the germ life.
Fourth-The fourth is that the milk be
cooled to a low temperature directly
after it is drawn. and kept as cool as
may be until delivered to the consumer.
This, in brief, is the fundamental prin-
ciple of making high-grade milk, and sue
cess will depend upon the thoroughness
with which we are able to carry out the
successive steps.
We may dismiss the subject of the
health of the cow in a few words. For
tunately, the acutely sick cow generally
gives very little milk, but there are minor
illnesses which might result in cow Civ
ing milk of a bad flavor. Thus, for ex-
ample, slight indigestion in the cows, re-
sulting from gorging themselves on the
first grass of spring or on frosted clover
in the fall, may result in milk of disagree
able flavor Then, too, the small amount
of "stripper" milk yielded by cow only
week or a month before calving is often
of such rank, strong flavor as to be quite
unfit for use. "Stripper" milk seems
especially apt to be Objectionable for the
making Of cream. l do not think it
economy to continue to milk cow too
close to calving, because the small
amount of inferior milk is secured only at
the expense of diniinution of yield when
she again comes fresh.
There is one disease of cattle which is
of especial interest from the standpoint
of the milk consumer, and that is tuber.
culosis, because there may be posi-
bility of transmitting consumption
through the milk of the cow. Just how
great this danger or possibility may be il
an open question, but l believe it ii
sound doctrine which fortids the sale o.
milk from tuberculous cows.
Second-In regard to the stable care
and food OF the cow, we may say this
that most of US cannot and need MOI
have stables flooded with sunlight, will
spotlessly white walls and iron ant
glazed tile fittings. So long as the max
ing of milk is strictly commercial pro
position. we cannot invest too mucl
money in a shelter for the cow, but i
will not only be desirable, but it will pa,
in dollars and cents to have stable tina
is reasonably warm and comfortable ant
we'll lighted. and perhaps most of all
we'll ventilated. In hygienic sense, thi
last is most necessary. A stable may b.
warm, we'll lighted aud neatly kept, ant
yet if there is no provision for the renew
ing of the air supply, and the cows ar
compelled to breathe the same air owe
and over again, it cannot be called de
sirable stable, no matter how complet
it may be in other respects.
In regard to our selection of food TO
the COWS, we may say this: that most c
the foods commonly used for cows ar
perfectly consistent with excellent milk
Where cows eat freely of rape. cabbage
onions, or even silage Immediately befor
milking, it may result in the milk acquii
ing the characteristic favors of thes
foods. Rape and cabbage can be fed i
moderation without harm if some tim
elapses before milking. Ifensilage favo
is complained of, be sure that the silag
is fed after milking both night and morr
ing, and not before or while milking
going on. Any grain foods now on tt
market, except badly decomposed brew
ers' or distilers' grains, may be fed wit
safety, so far as the quality of this mil
is concerned.
Third-The milking. 1t has been trul
said that hen always lays fresh eg
and it may also be said that a COW near
always gives good milk. Usually milk
bad because of the treatment it receiv
after leaving the COW.
We may say this: that milk spoils
sours or becomes bad favored because
: germs which get entrance into the mi
r and which grow there and bring abo
= changes in the milk which result in bs
J. flavor. We must remember that the
J. germs or bacteria are exceedingly minu
| suppose a hundred of them may cling
l. a cowhair, and a thousand ride on a til
heck of manure. And then these geri
increase under favorable conditions wi