The Washington herald., 1907-05-05
LEashIngLon. D. q. IN p.

a practical standpoint / nave had over
twenty (2O years experience as milk
producer in Virginia and as milk dealer
i'm this city. ] think. therefore that ] am
qualified as a practical dairyman TO speak
as one having knowledge Of cows and
milk and how il should be handled both
on the farm and At the dairy in the city
In order 10 obtain the most satisfactory
results 70 all concerned.
desire 10 cOnhne my remarks under
five t0 heads:
J. Temperature of milk
p Certified milk.
3 PasfeuriZed milk.
l. Municipal dairy.
3. Reasonable regulations.
Temperature of Milk.
l. At the meeting of the commission
J held april Il. 1857. I believe it was the
sense Of the meeting that milk should not
be cooled above the maximum tempera-
ture Of 50 degrees. Ny judgment tells
me this temperature is too low by at
I least or 10 degrees and that 50 or 60 de-
grees is low enough TO reduce the milk to
/ keep it perfectly sweet, provided that the
milk Is cooled Immediately after being
I taken from the individual cow / viii
stake my reputation as q dairyman that
milk cooled 10 % degrees Immediately af-
/ ter milking each COW, and having the
cans properly jacketed, could be shipped
/ 100 miles with perfect safety; or, ia other
words. If milk handled in that way. could
/ reach the dairy within four OF FIVE hours
after milking il would stay sweet forty
/ eight 10 seVenty-two hours; provided,
also. that the milk was properly handled
/ by being kept in ice chests after il
/ reaches the dairy
/ There is not one farmer in fifty who
( could cool his milk To - degrees, as IL
/ would mean that he would be compelled
/ TO provide an icehouse or cold-storage ia
cilities. and IN this climate IT IS practi-
/ eally impossible for a farmer TO have
I these things unless he goes to a great
deal Of additional expense which he could
not afford 10 do at the present prices re-
ceived for milk, and no one would be
/ benefited
/ The difficulty we are laboriug under IN
( a large number Of cases is this. The pro-
/ ducer milks his whole herd before start
ing 20 cool, consequently the harm has
I been done by the animal heat remaining
in the milk too long before cooling No
E matter Il 10 Is afterward cooled down 10
90 or even 30 degrees after the animal
heat has remained IN the milk so long a
time, the harm is done, and as soon as
the temperature commences TO rise after
delivery 10 the consumer. then the fer
mentation takes place.
/ If the producer is compelled 10 cool his
milk 20 % degrees the people in general
must suffer as the expense falls on the
public ia that event as the price of the
milk would have TO be greatly increased
in order 70 provide the means for the
farmer TO use ice or cold storage.
Certified MIX.
. Certified milk would probably be
good If the COW could DE inspected before
each milking; bat who Is 10 bear the ex-
/ peuse Of inspectors to be at each milking
to see that each COW was in perfect con-
dition when milked2 1t is all right for
those who wish 20 pay extra. but 10 make
IL a regulation or to have the doctors
scare the mothers so that they feel they
are neglecung their infants by not using
certified milk is not right.
/ If the milk be anaiyzed daily and in
( spect0rs go 20 the farms only periodically
10 inspect the cows. I would like 10 know
how the health officer can certify that
tEis milk is ali right and III for use under
these conditions. We an know that COW
may be in good condition al night, but in
the morning she may be all wrong; and IL
is utterly impracticable, in my judgment,
10 certify milk under these conditions, as
a certificate would amount to nothing.
We now have cur periodical inspection.
under the direction Of the health depart
meut and it is doing a great deal of good.
The only proper way. as / said, for certi-
fed milk 10 be an absolutely sure test
that the milk is pure is 10 have each cow
inspected by a conscientious Inspector.
who has knowledge of The subject. each
time q COW is MIXED; then 10 have the
milk properly cooled Immediately, then
have each can of milk analyzed before
distributing. which is utterly impractical
.H-r~s 90
bility under the present conditions and at
the present prices of milk.
. II the milk is handled in a sanitary
manner both by the producers and deal
ers. and generally speaking that is the
case now lthere are exceptions, no doubt,
and always viii bel, the public would re-
ceive pure milk as nature intended il 70
De used; but If it is the idea Of the COM
mission TO have a herd Of cattle Inspected
only once a month. then certified milk
will not be certified milk except in name
p as COW may be well at one milking and
: unwen at another, and its milk would
. then not be MT for use, and the certificate
would be misleading
Pasteurized MIX
g The suggestion has been made by
some of the physicians and theorists that
all milk should be pasteuTized before be
ing sent to the consumer. This is an
! other mistake from a practical stand
point. and should not be made obligatory
upon the dairymen for this feason, as Il
is only Ioophole for people to use milk
that is unfit for use and should not be
sold at all. PasteuriZed milk does not
agree with every one. 1t takes certain
Qualities out of the milk, which are not
unhealthy: or in other words, the ma
iOTity OF people prefer the natural taste
OF the milk and those OF the public who
desire to have the milk pasteuriZed should
I be taught TO pasteuriZe the milk IN theil
own homes and l think the problem
would then be solved and the public bene-
dted. but if all milk, by law, should be
} pasteuTized. the public in general would
suffer, in my opinion.
Municipal Dairy.
T. Concerning the municipal dairy, theo-
; retically it would sound Ike a good thing
to have everything done by government
inspectors, government cattle, and gov
/ ernment handling at this end, and have
% all the regulations that have been sug
gested by the theorists put into opera
tiCu by the establishment Of a municipa
dairy. but if milk was sold TO the con
sumer at the same prices that now pre-
vail it would be an immense expense L
} the municipality, and it could not by am
means be made self-supporung; people O
moderate means who require milk 70
/ their infants and family consumption
/ would suffer by not being able TO pay tht
prices that the municipal dairy would b.