The Mitchell capital. (Mitchell, Dakota [S.D.]) 1879-1918, 1911-12-14

So Wea Ks Ne hold up oar hands ia
LovfuG-
N sleh p,tson % oac Who has
Lern Gazing !er e,hs:s sick With n
S%ontpstous disease may drop gems
Into he milk II allowed near II there
b, endangerins The Aoa,th OF the coa
SINNER. Thousands OK eases OF thia
Kind have been known. During
April and May 1910. q scarlet FEVER
epidemic In boston was proved to
have originated from tho milk sup
.liy. In August and September
lale, y typho'd fever outbreak MAS
racc'l to infected milk coming from
Il daityman near Rome, \. Y, Many
authorities contend that %tnberculo-
sis Surims may be transmitted 10
uman beings and several ate are
active i'll SuppreSsinS this disease
l;mong cattle by killing those which
: IRE proven by tuberculine tests TO
lie infected.
IL am pleased to say that many
Of the large distributors are improv-
ing their methods and are attempt-
ing 20 give the public the very best
service possible in keeping the milk
supply purc and healthful. Ii is in
'cresting to know how the milk is
handled by these concerns after it
is sold to them by the producer.
Ihe South Dakota Dairy Commits
%.ioner, y. y. Ryser. Reports that the
Turner Creamery Company OF Mitch
ell is the only concern in this state
asins up-to-datc methods. This
company makes contracts with the
Farmers to furnish milk and dcliy-
ler it every morning ut prices named.
Rules for the care OF the milk are
plainly printed in this contract
which also specifies that any milk
OF bad quality may be rejected.
AS soon us the milk is receive, it
is run through Il separator to clarity
it. This is the only possible way to
remove the sediment that escapes
the finest straincr. The milk and
cream are run together into the pas
tenrizer, heated to 100 degrees + and
cooled at once TO 40 degrees L.
The next step consists in filling
quart and pint bottles by means of Il
air tight With printed pasteboard
tary having been washed thorough
IIS ny lllSGitS VI IL VI uSll NlIlNl ~ IL
volved by Steam Turbine. Soft
water is used in which is dissolved
IL soap powder which makes the
bottles shine. They are then SCI in
trays anA wheeled into Il galvanized
iron cabinet. the door is closed and
they are sterilized by means OF Il jet
OF live steam which opens into the
cabinet. AS soon as cool. they are
inspected and any not strictly clean
are put aside to be rewashcd. The
cases of milk are loaded onto trucks
and wheeled into the refrigerator to
await delivery to the
I'm Il plant Of this kind the la
Dor is all done by experienced help
: having the best machinery and APP
pliances with which, to work and
, makes the handling OF the milk ans
: cream much more economical and
+ sanitary.
The principa. advantages of pas
$ teurization may be summarized ms
follows: list: Protection from in
r lection with the diseases usually
s transmitted by milk: End: Reduc-
, ,ion OF bacteria; 3rd: The enhanc-
ing Of the keeping quality of the
+ milk.
t The destroying of bacteria nee
G ,essarily gives the milk better keeping
qualities. Raw milk will always
+ sour quicker than p~asteuri2ed milk
G when set side by side either in warm
: or cold weather.
Q "Ry improper treatment in the
home, the milk ay become unfit fol
food, especially for babies. This bad
: treatment consists:
"lst--in placing it in unc!ean YES
$ iscls, thus innoculatins it with germs
i "2nd-in exposing it unIeccssar
k lily to the air which invites contami-
n nation from doors and bacteria-la-
: len dust.
"3rd-in failing to keep it cool W
: to the time Of using it thereby al
lowing the bacteria TO develop rap
6 idly.
"'ath-in exposing it to flies. Rec.
ords show typhoid c%pidemics from
g such 4 ourse and 100000 fatal bnc.
g terra have been found on a single fly;
9 an examination of Ala flies by ex
t perts in the dairy division OF the U
S. Department CT Agriculture show
4 ed an average of l.25o.00U bacteri;
$ per fly.
t Tho watchword OF the up-to-dut,
C dairyman has always been cleanli
ness and all rules for the care .
. dairy products may be summed VI
c i'll this one word"
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