The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1908-06-05

ing. and is then locked in an indi.
vidual air-tight drying room, where 1t
is sterilized and dried by steam, re-
naming there until wanted for use.
Before putting on their special suits,
mixers are required to wash their
hands and faces and clean their nails.
At least one producer requires that
before the mixer commences his
work he shall take shower bath, pro-
vision for which is made in rooms ad-
Joining the laundry. When ready for
milking the mixer is supplied with
pail and a stool, both of which have
been cleansed and sterilized since last
in use. With these extreme precau-
tons, when the mixer goes to the
milk room, he is as clean in person
and equipment as it is possible 10
make him. In milking it Is common
practice to discard the foremilk. The
milking is done strictly with dry
hands, except in few instances
where vaseline is employed "a usage
which is reported to be entirely prac-
ticaD. In some diaries mixers are re-
quired to wash their hands before
milking each cow, but this is not the
general practice.
After being drawn the milk is taken
Immediately to separate room, where
it is strained into a can through
double thickness of cheese cloth "a
separate strainer being used for each
pail of milk. 1t is then taken imme-
diately to the bottling room where
usually it is cooled to a temperature
as low as As degrees to SO degrees F.,
and in some cases as low as So de-
grees F. Sometimes it is strained
again through absorbent cotton on
reaching the cooling room. In ma
jority of the diaries a cooler of some
description is used; in few, however,
the milk is strained into cans standing
in ice water. 1t is then bottled, packed
in cases, and covered with crushed
ice.
AS would naturally be expected,
certified milk with it's small number
of bacteria will keep sweet for long
time. The theory that clean milk
should have a long keeping quality
works out in practice. Instances are
on record where certified milk has
been taken on an ocean voyage and
not only brought back in good condi-
ton but kept sweet until 30 days old.
In fact it is now common practice
for people when crossing the water
or taking long land journey with in
20 70 fo1y
milk with them. They are then rea-
sonably sure of having constant sup
ply of sweet milk for several days.
Some producers who guarantee their
milk have offices in London as well as
in this country so that supply OF
fresh milk can be secured by voyagers
going in either direction. This has
been a great convenience and has
given comfort to many people. Again.
a number of certified-milk diaries in
the United States sent exhibits OF
milk to the Paris exposition in 1900.
The milk kept perfectly sweet for two
weeks and in some instances IL days
after being bottled and after a sum-
mer journey of 5000 to 1000 miles.
Regular delivery bottles were used,
the only extra precaution being to use
two paper caps instead of one, and to
cover the caps with paraftin so as to
exclude the air. Of course the milk
was carefully packed in ice for ship
ment, but this was the only means
used for preservation.
The results of the milk and cream
contest at the National Dairy Show
held in Chicago in February, 1906,
were of interest in showing the keep
ing quality of certified milk and
cream. Some of the milk exhibited
was shipped over 1000 miles and was
still sweet after five weeks, and in one
instance seven weeks, from the time
it was shipped. These results tend to
show that what is needed more than
milk supply, is cleaner milk.
CLARENCE B. LANE,
Assistant Chief of the Dairy Division,
V. S. Agricultural Department.