Warren sheaf. [volume] (Warren, Marshall County, Minn.) 1880-current, 1908-05-07
just = Few Dairy POINTS.

AKIlCulOOlC8AA II 90 1s& ASSOOO IN = ClICO16Tsl
giving twenty dairy suggestions with
special reference to sanitation. The
growing demand for good butter on
the eastern market means much for
the dairy farmer, but In order to get
the very best Of prices the farmer
must market pure sweet cream and
the suggestions given below will do
much toward an advance III price IL
followed closely:
l. Have the, herd examined at
least twice a year bv a skilled vet
Ierinarian. Promptly remove animals
suspected of being in bad health.
Never add an animal to the herd un-
til certain it is free from disease.
particularly tuberculosis.
.s 2. Never allow a COW to be excited
by fast driving. abuse, loud talking.
or unnecessary disturbance: do not
expose her to cold or storms more
than necessary. @.
3. Clean the entire body of the
COW daily; hair in the region IF the
.udders should be kept short by clip
ping. #s.-.. o.:. a@#
4. Do not allow strong favored
food. like garlic, cabbage or turnips
to be eaten, except Immediately after
milking. Changes in food should be
made gradually. :."..
5. Provide fresh. pure water in
abundance. easy of access and not
too cold.
6. Dairy cattle should be kept in
a stable. preferably without cellar. or
storage loft, and where no other
animals are housed.
7. The stable should be light. a.
square feet of glass per cow. dry.
and with at least 500 cubic, feet of
air space per animal. 1t should have
air inlets and outlets. so arranged as
to give good ventilation without air
drafts on COWS. @I
s. The floor should be tight and
constructed preferably of cement:
walls and ceiling should be tight,
clean. free from cobwebs. and white
washed twice year. Have as few
dust catching lodges. projections and
corners as possible.
8. Allow no dirty. mustv, or dutsy
litter. or strong-smelling material
in the stable. Haul manure to field
daily. or store under cover at least
40 feet from stable. Use land plaster
daily in gutter and on floor.
10. Have tight. clean. WE'LL
ventilated. and screened milk room,
located so as to be free from dust
and odors.
II. Milk utensils should be made
of metal. and all joints smoothly
soldered. Never allow utensils to
become rusty or rough inside. Use
them for handling, storing or deliver
ing milk only.
II. To clean dairy untensils. use
only pure water. First rinse the
utensils in warm water. Then wash
inside and outside with not water,
in which..a cleansing material has
been dissolved. and~rinse again.
Sterilize with boiling water or
steam. Then keep inverted in pure
air and sun. ii possible. until wanted
for use.
Is. Use no dry. dusty food pre-.
vious to milking. -.
IA. The mixer should wash his
hands Immediately before milking.
and milk with dry hands. He should
wear clean outer garment kept in
clean place when not in use.
Tobacco should not be used when
milking. -Gs~-. - .e- rs
Is. Wipe the udder and surround
ing parts with clean damp cloth
Immediately before milking. ~.-. g..
16. In milking be quiet. quick.
clean and thorough. Commence
milking at the same hour every morn
ing and evening and milk the COWS
in same order ~y5nz ~
II II. If any of the milk is bloody.
stringy or unnatural lin appearance,
or If by accident dirt gets into the
milk pail, the whole should be re-
jecLed. es@ .s
IL. Do not fill cans in stable.
Remove the milk of each COW at
once from the stable to milk room.
Strain Immediately through cotton
flannel or cotton. Cool to SO degrees
Fahrenheit as soon as strained.
Store at SO degrees Fahrenheit or
lower. &..5
10. Never mix warm milk with
that which has been cooled; do not
allow milk to freeze. II .43=s
20. A person suffering from any