The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1907-01-17
Dairying Has the
Center Of Stage
In the Grain and Stock Growers Convention for To-
day-Every Phase Well Presented in Inter
estng Papers and Discussions.

Of Kentucky When night overlook
him he asked for lodging at a noun
taineers cabin, and ii was given him.
He was put 10 bed in the loft and In
the morning crawled down not seeing
any opportunity inside for his GUS
tomary morning wash, he went outside
and finally saw a wash basin on q
stump. Taking this basin he secured
some water from a barrel and washed
his hands and face, drying them on
piece of gunny sack he found hang
ing on the end of log and then comb
ed his hair, while peering into piece
of looking glass that was stuck up
between the logs on the side of the
cabin. While he had been doing these
things a small boy, who, judging from
his struggling hair dirty face and,
hands, had never or seldom enjoyed
the pleasure Of morning wash. said,
Say, mister, you are an awful trouble
to yourself, amt you?" What was
necessity to one through habit. was a
trouble to another because of not hav-
ing acquired the habit In doing
things TO be clean we form the habit
Habit produces character and charac-
ter is the source OF our destiny Dairy
men who are required TO be more
cleanly in their methods of producing
and handling milk and cream feel
that trouble is being thrust upon
them, but once they begin to use
cleaner methods, 1t grows easier, and
that which at first was extraordinary
soon becomes ordinary. In the first
place we must be clean ourselves, the
next is to provide means TO keep our
cows clean. They will keep themselves
reasonably clean il only given an OPP
portunity, but when we shut them in
a small yard or tie them i'm a stable
where they cannot avoid their own re-
fuse, they can't keep clean unless we
do our part
1t Is impossible to get pail of clean
milk from a COW that has been kept in
an unclean or filthy condition nor can
you get a pail of clean milk from a
COW that has to lie in a muddy yard
or yard that has an abundance of
dust, unless the cows udder Is washed
or brushed off before she is MIXED.
The best way TO have clean milk is
to not let 1t get dirty That which gets
into the milk or cream in solution cam
not be removed. Other things can,
such as hairs, straws, spoons dippers,
baby shoes, rats or dish cloths, and
delivered at creameries by patrons.
which would indicate that some farm
ers use poor strainers We should
have clean pals, clean strainers, clean
separators, clean cans and clean places
to store our milk and cream All Of
these utensils must be washed direct
ly after they are used If the work
would be done easily and thoroughly.
IL left standing, the milk dries on and
is much more difficult to remove.
Rinse first with luke warm water, then
wash thoroughly with solution of
warm water and cleaning powder, us
ing brush in preference to a rag to
do the rubbing with. After washing
always rinse with scalding water.
Next to hot water, cleaning pow
der. brush and labor, comes our pure
air as cleanser and / find that many
dairymen do not use this factor as
much as they should. | like a strainer
that has good, closely woven wire
gauze, and under that should be two
or three thicknesses of cheesecIoth.
These cloths should be removed and
thoroughly cleaned, or better still, dis
carded and a new piece taken for use
the next time. The strainers put on
milk pals are of little value, because
there is apt TO be as much dirt or dust
on the outside as there will be on the
inside when through straining Some
seem 20 think milk needs no straining
if u is to be put through separator
That Is a mistake We must prevent
all the filth In milk and cream we can
and when the dirt from one pail OF
milk passes into a strainef or separat-
or, all the milk that follows passes
through or over this and all becomes
contaminated, and then too, any sub
stance that fills or clogs a separator
reduces its skimming efficiency both
in quantity handled and cIoseness OF
work.
During the past year / have visited
a large number Of farms where they
produced cream for creameries, and
have found separators in all sorts OF
places. Some in barns, some in cell
lars. in sheds well houses, granaries,
Kitchens and bedrooms Some were
kept cleaner in the barns than others
were in the kitchen or living room.
good many were we'll cared for
while many were disgrace to a civil
lied people. Our separators must be
placed In q clean place and kept clean.
Cream should be cooled as soon as ii
has been separated. Creamery patrons
will say they do this. but / have called
at many places after noon and found
their morning cream still setting on
The separator frame, where It was
cooling or warming according TO the
temperature Of the day or room The
morning cream fs left in this way
until evening and the evening cream
until morning. and while Ii Is setting
there souring It Is also taking up
every odor that comes ia contact with
It. Il your separator frame Is covered
with q mixture of machine OIL and
sour milk, It takes that odor. ii II IS
near a swiiI barrel 1t takes bad oior.
Il you keep II in the kitchen and you
are having onions for dinner, it will
smell Of onions. OF cabbage, kraut or
vegetables, on cellar odor ar il you slt
near II and smoke 1t Iii apt to have
dukes mixture or eremo oaor While
these odors are an right and expected
In their proper place. we do not want