Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-12-02


eral inspection. The methods in vogue
on most farms in this country where
few cows are uaintaned and their
products utilized for family purposes
and the surplus disposed Of at the near
should be for the safe protection and
preservation OF human health. 1gno-
rance is the predominatinG factor that
fosters shiftess and careless methods
in the handling OF food for human con-
sumption No slouchy farmer should
handling Of milk. not even to the extent
Of being utilized for family purposes.
Case. are vvry infrequcnt where some
member OF the family has been stricken
down with the dreaded disease Of ty-
phoid fever which had it's source in the
improper handling Of the milk after it
was drawn.
There is n new era dnwning on tho
horizon Of the dairy industry Of this
country. 1t will he decidedly revised
,,airvmen who from the knowledge
danger involved will put into practice
new methods that will eradicate pres
ont evils and tend to raise the standard
Of dairy products for human consump
ton No business involves more vital
knowledge to operate than does dairy
ing. Thousands Of farmers have made
partial success In the dairy business
without the Employing OF modern meth
ads Of handling and caring for their
products. but it has come about accom-
panied with a multitude of sins. This
dairyman. 1t is safe to say. must in the
future adopt scientific methods in hand
lt,,r II lie cn
because OF the fact that the consumer
ono very hand is scrutinizing against
low grade products Of all kinds. The
farmer who goes into the dairy business
in the future must make up his mind
from the start that he is taking up an
enterprise that involves scientific ap-
plicstion of modern methods combined
with utmost panstaklng care. It should
he first and we'll understood that moth
ing but clean. wholesome convenient
utensils should be employed in the care
of the dairy products from the time
the raw material Is drawn until manu-
featured into suitable human food and
delivered to the consumer. Every Of
fort must be directed to ward avoiding
exposure to external contamination.
Every means must be employed to pro-
duce immediate physical and chemical
changes in the milk and preserve its
qualitie. for human food.
The primary essential in the produc-
ton of pure tilk is cleanliness. TIC
achieve this end II is vitality important
that proper facilities be employed to
not only minimize labor, but properly
and efficiently operate the business as
we'll. The stable in which the herd is
housed, fed and cared for should be
conveniently arranged we'll lighted and
properly ventilated. No farmer should
attempt to produce clean. wholesome
milk without a properly arranged stable
The stable floor should be cement
There is no other material that meets
the requirements of a stable floor like
properly laid and we'll kept cement
Raised plank and ground floors are very
insanitarv and breed disease TIL,
ceiling overhead should be tight. Where
roughage and grain are stored above
the COW stable there is great danger o.
dirt and dust sitting through. keeping
the atmosphere in the stable in dusty
unclean state or condition. Wherc TN,
herd is kent stabbed a great deal durin;
the winter months and the feeding done
from above. 1t Is advisable to double
the ceiling over the cows to insure
cleanliness Never under any cir
stances permit dust and dirt to con
stantly sift down into the stable as i
carries with millions OF deleteriou
germs and other communicable particles
that not only impair tho health Of th'
animals, but are very apt to get into thu
milk while being drawn and removed
from the stable Great care should b
exercised during the feeding to provoke
as little dust as possible. II roushac'
such rs hay and corn slower is fed dry II
the stable it is an excellent plan It
dampen il previous to feeding. Their
should be no feeding going OH during III
milking time
The proper care OF the milk as soo
as it is drawn from the uIder is alwny
of the utmost Importance as its purit
for human consumption and material 70
n,enuca curing foods largely depend
lpon it's good. clean. wholesome cond,
ton. Milk when first drawn from the ud
, der of the cow Is generally clean an
pure with the exception. pernals. whe
strongly favored with grasses. rape. tur
. nips or some weed and water drank fror
stacnant pools. There is not as a gen
eral rule much milk tainted from thes
sources The greatest danger from I'm
clean milk comes while being handle
after being drawn from the udder. r
insure cleanliness while The milk is be
, ing drawn the udder of each COW shout
. be brushed to remove dirt an loose hair
Many dairymen no not practice brush
ing off the udder be fore milking but de