The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1907-12-16

to clean COW or a stable but these
are the things Of Importance rather
than the breed Of COW or the cost Of
the stable. Some rich but misguided
people have spent fortunes on prize
winning animals and fancy buildings
and are yet unable to produce good
milk because they or their EN-
ployes do not know what 1t means to
keep a clean dairy Unless one has
studied the subject he viii overlook
many q point that seems trivial but
Is vital The dust in the air is one
Of these. For good results special
care must be taken to keep the air
free from dust It IS very bad prac-
tice to brush cows just before milk
ing, or to feed dry hay at that time,
Loose ceilings and partitions are re-
sponsible for quantities Of dust that
are invariably found in too many
stables. # dairymen knew the raft
theory OF Ty.cal by which tho car
riage Of bacteria on particles Of dust
ioated in the air is made very plain,
then it would be easy to reduce this
Objectionable condition.
8. The kind Of utensils used and
their care are factors having much
to do with the quality Of milk. Tho
chief trouble Is in the lack Of cleaning
and sterilization. All utensils should
be thoroughly cleaned and exposed to
live steam or boiling hot water until
practically sterile, and then cared for
in way to prevent further contain
ination.
Many persons merely rinse with
warm water, which does little good,
or they NAV sterillze the utensils care.
fully. then expose them to dust Such
defects are due more often to
ignorance than to wiHful negli'
gence. Frequently It is found
that with the same amount OF less
work better directed, much better re-
suits can be had. It IS very important
to avoid the use Of contaminated wa,
ter for any dairy work Disease
germs have sometimes been transmit
ted to milk BY impure water used for
cleaning.
must not omit mention Of one uten-
sill that is coming into use in the i'm
terest Of ideal milk 1t is the small
top milking pail Most Of the stable
contamination finds its way into milk
when the pail is under the udder. This
can be largely excluded by reducing
the size OF the opening through which
it falls
A. The employees must. Of Course. be
healthy They should have clean
hands and wear overall suits when
, milking. It is found by experiment
that quiet mixer gets cleaner milk
than one who is rough and vigorous.
! ly shakes the udder and surrounding
Z parts.
: 8. Some would say that the cooling
5 of the milk is the most important Of
all requirements. It is vital but not
/ more important than the other fouE
headings. The milk should be cooled
, promptly to 30 degrees Fahrenheit or
lower and kept cold until delivery. IN.
! less an exceptionally cold spring is
+ available every dairy which sends
milk to the market should be provided
with ice.
S Very briefly have given my idea
I Of what would be ideal milk produc.
h tion for our cities and towns. but this
y is only half Of the story Good milk
e most be properly cared for after il
), leaves the hands Of the producer OF
h its chief value is lost We need ideal
b transportation and ideal delivery.
\ We need also ideal care Of milk IN
the homes where milk IS bought by
the pint or the quart and where many
Of the troubles charged against the
/. dairymen have their origin.
/ And again, we want purchasers who
: want ideal milk For a moment loob
( at the question from the dairyman'z i
K standpoint Many dalrymen are In po-
Il sition to ssk Why they should exer
+. else greater care and increase expense
!. Of production labor or closer atten.
+. tion TO details is money! when thoy
n cannot improve their market ona
/. cents worth by SO doing. We need
I. milk consumers and milk dealers who
4 viii show some appreciation Of ideal
!. milk
). The saddest and most astonishing
( exhibit Of disregard ei the fact thai
y some milk may Be better and more
lt wholesome and worth more than Other
= milk IS shown BY most ai our public
e Institutions which hn MIX NH
clally are tbs hospitals 1emIas 81 ta|
i matter.