Arizona republican., 1911-01-30

clean cows and clean quarters cor
 them is not very much. The farmers
 in other sections, cut their alfalfa, | build their stables; keep them san | itary and clean and put on before | milking a clean suit which is kept
 especially for this purpose and wash | ed every day The cows are kept in | these stables and they give clean i healthy milk which is the only kind of milk l should allow to go to my | home.
 Regarding tuberculosis. I was talk ! ing with pr. Norton and l learned
 from him that you are very free from | it in this section and pr Foss says
 the same No doubt true-but you
 are not safe in my opinion to prevent this You should have all dairy stock i tested Many people do not care for l an inspection of milk. but they prob
 ably do not know the many insidious | diseases and infections that may be
 carried by it.
 | It has been my honor to be a
 member of the live stock sanitary | board of Pennsylvania, for five years
 and through the efforts of Dr Pier
 son, whose reputation is not confined ! locally but who has a national repu- tation as well, they got the state to | pay for diseased cows up to a certain limit On stock not registered it runs about $50 a head. on registered stock 1 it was $S5 a head and this state do- i nation helped out a great deal and even with these advantages. many
 who did not have their milk ster- ilized found out the milk they were of impurities.
 Now. here you have no board of health and perhaps it is not i'm portant here l know that it is not
 as important here as in many other sections but I want to emphasize that each individual dairyman should keep his cows clean. I don't know that
 it is necessary for me to give you
 the requirements to have healthy
 milk. It is simply to have healthy
 herds and clean handling. The tenn perature here is excellent for making certain tests and for preserving milk
 In the summer months your temper
 ture runs quite high but the temper ture now is excellent. If the milk is
 to be kept sweet it should be cooled
 instantly when milked and even rap idly if possible. Milk if properly looked after can keep sweet for
 months and even a year It should
 be kept in a low temperature.
 Tn many places where great care is taken with dairying. I know that many do not receive the proper remuneration for their work and in terest. In other places it is the re- verse. ] want to relate a little incl dent that happened the other day right here in your own town and I hope you will take it in the spirit intended. A lady bought a pound of butter the other. day in one of your local stores and paid 40 cents for it. What was supposed to be a pound was only fifteen ounces IL was sold for pound to the public but to the dealer who bought it. it was not sold by tle pound. Under usual circum- stances fifteen ounces of butter would cost 3S cents. I don't know just what the price of butter fat was but I sup posed that 100 pounds of butter fat would cost about S27 or not far from it and taking out the ounce that il lacked the man who makes the but ter would get about 22 cents per pound. The consumer pays 4O cents This is something to think about. It is not my intention to injurc any business but rather to help business but it is just such conditions which should receive attention and consid- eration. Each one should receive fair living profit and the consumer will be glad to pay fair price for a fair article. But the dairyman can get more than his share. the manu- facturer can get more than his I have just spoken about this little in cident that came under my own ob- servation for you to think about