The Mitchell capital. (Mitchell, Dakota [S.D.]) 1879-1918, 1911-12-14
CITY MILK SUPPLY
ONE OF IMPORTANCE
MEMBERS OF THE BUTTERMAIl-
Frs AND DAIRYMANS' ASSO-
CITATION DISCUSS THIS PRES
ENT DAY PROBLEM.

Aberdeen, S. D.-Among the en-
cellcnt papers which are being pre-
sented to the members OF the South
Dakota Dairymens' and Buttermak-
ers' Association in this city. II of
the most important is that OF G. w.
Sly, OF Mitchell. who spoke this
morning on City Milk supply Mr..
Sly IS connected with the Turner
Creamery Co., of Mitchell, and his
paper was exceptionally interesting
and profitable. He said in part:
The production and handling Of
only a national but Il world wide
given it by physicians and boards Of
health everywhere because Of the
alarming mortality due diseases con-
tracted from the use OF impure
milk. This industry should be con-
trolled by the government by proper
regulations for ii IS vitality connect
cd With the life and health Of the
nation. Nearly all our large cities
have passed ordinances to compel
more sanitary methods by the milk
distributing companies Who in turn
appeal to the dairymen and use cv-
cry effort to educate them to prac-
tice absolute cleanliness in every de-
tail.
1--WE are familiar with many taints
from feeds, such as roots, weeds and
musty hay Or grain. and the Garry
man realizes that these must not be
fed TO dairy COWS. Roots may be
fed in small quantities just before
Or after milking. The faint is not
noticeable till digestion has begun
and the circulation receives it and
impatts it to the milk and it passes
out Of the system before the next
milking. Silage gives a slight taste
which may be Objectionable at first.
However, no one objects to milk
from silagc fed COWS when they have
become accustomed to it. Clean hay,
clean ground feed giyenato allleaithy
animal will produce perfect milk
containing no bacteria.
"Taints due to the disease condi-
ton of the COW are common. When
an animal is overfed or there are
sudden changes in feed causing in
digestion, there is Il disagreeable
odor. If the faint is detected in the
fresh milk it is caused by the feed
or condition Of the COW, but it
must be clearly understood that any
taste Or odor developed late is due
to other causes which will be mem
toned in order.
"Warm milk absorbs doors very
readily from the air. Stable atmos-
phere is Il common faint which may
be overcome by removing the milk
to an outside room. The air in the
stable may be made much more purc
by good ventilation aud by giving
the walls and all wood work Il gen
erous coating Of white wash. Cd
ors from decaying vegetables, milk
or other organic matter are very OBJ
iectionabic.3
can utensils used should be wash
ed with a stiff brush in clean water
containing some kind Of soap pow
der, scalded with clean boiling wa
ter and set to air where dust will not
fall into them.
Dusty feed, such as hay, shouli
not be given MOI should tho bedding
tic stirred Immediately before milk
ing Cor the dust will settle in the
pail and each particle OF dust and
dirt is loaded with bad flavor pro-
.ducing bacteria.
"Nodern dairymcn who sell certi-
fed milk require all mixers to
dress in perfectly clean clothes, and
wash their hands clean and use pals
covered with absorbent cotton. The
ldders are previously washed and
all dirt curried from the sides of the
When VIC compare these meth
DDS with those Of the average dairy
who puts Oh the dirtiest cloth
ing which he has, perhaps vets his
ands in the milk and washes all the
dirt from tho udder into the pail,