Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1910-07-29
By
Frederic
j. H1Skin

4, is admitted by biologists that OF all ami
mails. the goat is one of the most inn
mune from the ravages of disease Espe.
| cially is this true with reference to tu-
berculosis. Out Of 1900 goats and kids
brought to q big slaughter house in Par.
Is. not q single one had the slightest
| trace OF that disease. Most people are
prejudiced against goats milk, but sci.
entists assert that 1t is fully as whole
some and more nutritive than cows
milk. A farmer near Washington sells
| all the goat milk he can produce at 81
per gallon. and gets $50 each for his
mich goats.
An interesting sideiight On tho cost Of
living was afforded by an inquiry moi
long ago as to the share received by
each person In the handling and sale OF
milk, which was made by one Of the lead.
Ing cities Of the country. It was found
that In quart OF milk selling for eight
cents the farmers share was 30276, while
the railroad received half q mill. The
dairyman received to475. It was esti.
mated that the profits Of the dairyman
amounted to about one-fourth OF a cent
per quart.
There never was a time when the high.
est grade milk was in such demand an
1t Is today. Some years ago, an Eng.
1 lishman who settled on the Hudson riv.
er established a small dairy farm with
| only s.7kew cows and few hundred acres
J OF land. He produced only the very high
| est grade of milk, and his business has
the best cows In America, and 5000 acres
OF the finest land along the historic Hud-
son. He receives so a quart for all the
milk he has to sell, which is two and one
Il half -
New York city.
The breeders of mich COWS are able to
produce results that seem little short Of
| marvellous. Only recently, g. Holstein
Fresfan cow was put under test at the
state experiment farm of Missouri to
determine whether or not she could make
good the claim OF her owner that she
is the champion milk producing cow OF
the world. On some days she gave az
much as Is quarts Of milk, slightly more
than Ii gallons. During term OF days,
she averaged mere than 40 quarts, OF up
wards of 90 pounds day.
The public hears much about the bac-
terra found In milk, and no coubt won
ders how the analyst is able to count
them. on course, It would be a physical
impossibility to count the 100000 or
more which sometimes inhabit single
drop of milk. In order, therefore, prop
erly to determine the number of bacteria
present, the analyst takes a cubic cent?
meter. or about one-sixth of a tea
spoonful OF milk This he dilutes many
times with sterilized fluid, and then takes
a small portion of the mixture and places
ii on a plate. He is then able to count :
the number under the microscope, and by
multiplying the result of the count by a
number representing the degree of dilu-
ton, he is able correctly to determine
how many bacteria there are IN a cubic
centimeter of milk. BY no means all
Of the bacteria found in milk are harm
full Indeed, a large proportion of them
are beneficial to the human system.
1t requires nearly 1000, 100000 pounds of
butter annually to supply the people of
the United States. While the creamery
business has increased many fold in re-
cent years, the very large proportion of
the butter of the country is still made by
the busy farmers housewife under the
old-fashioned methods that obtained 30
years ago. The butter produces: by
creameries amounts to but little more
than one-fourth as much as that pro-
duced by the farmers wives.
While the production of milk amounts
to more than II quarts per capita per
day, only a very small proportion of this
IS used as whole milk by the people. II
has been estimated that the milk used
in its natural state amounts to 50 of a
pint per capita day.