Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1911-08-25

| ''N'"o"S VI production are not taken
II may become unfit for food and
even poisonous.
II is of great Importance then
that the conditions under which the
milk is produced be such as to elm
mate this dangerous contamination.
and when a dairyman is producing
mix for the market he must remem-
Der that he is producing food for the
| human race, and as strict sanitary
methods as can be employed are none
100 good for use In handling this
perishable product.
From the standpoint of profit. the
man who selects the cows should have
some idea of what constitutes dairy
| type SO that he will not choose a
beef COW for milk production. But
that is not the only factor to consid-
err lie must see that the cows are
healthy, free from any disease that
may affect the rest of his herd or
that may be transmitted to the con-
sumers OF the milk. He must know
the fundamentals of sanitation and
the necessity of keeping the cows
comfortable and in good condition.
AT the Washington State College
Dairy barn the utmost precautions
are taken to produce pure milk and
cream, No COW is taken into the barn
unless she has first been inspected
by competent veterinarian and Ia
reported by him as being perfectly
healthy and free from tuberculosis.
AT intervals of six months the whole
herd is tested for tuberculosis, and
if any of the animals show signs of
the disease they are at once isolated
and the premises disinfected.
The dairy barn proper Is 60 by
SO feet and is arranged to accommo-
date 26 cows. The stalls are faced
inward SO that when the sun shines
into the barn it will strike directly
into the gutter and stalls, thereby
aiding in keeping it clean. There ia
total window surface of nearly $50
square feet, making nearly 10 square
feet of light per COW.
These windows are we'll distributed
and this, together with the white
walls and ceiling makes an appear
ance that adds eheerfulness to the
dairy work as well AS making It
easier To keep clean.
Ample ventilation has been pro-
Yided for by means of two sets of
tlues So that in the winter time the
windows can be closed but still the
COWS will have plenty of fresh air.
The floor Is of cement throughout
and the stalls are of iron This
makes the most durable construction
possible and at the same time is easy
to keep clean. No bedding is used in
the summer time, as the cows are in
the barn only at milking time. In
the winter, good clean straw is used
and this is changed frequently to
insure perfect cleanliness.
The milking and caring for the
cows Is done by student labor. Boys
who wish to get practical experience
in the dairy work are always given
preference. The mixers wear white
clothes that are kept clean. Before
milking Is begun, the cows TANKS
and udders are wiped with damp
cloth, or if badly soiled, are washed
well and dried. The Gurler Sanitary
Milk Pail is used and this makes 1t
possible to milk through two thick
nesses of cheese cloth with absorbent
cotton between. This cotton is
changed at each milking. or II by
chance it becomes badly soiled 1t
is changed before the milking is fin
isned
The milk from each COW Is weigh
ed separately and at once carried to
the milk house, that is close by but
not adjoining, the barn. Here 1t is
passed over a cooler and aerator to
remove the animal heat and doors
The milk house is likewise construct
ed so as to get the maximum amount
Of light and sunshine within. The
walls are smooth and painted white
and the construction throughout is
such as to facilitate cleaning.
All dairy utensils, including the
separator, are carefully washed In
clean hot water In which is dissolved
some good washing powder, and are
then steamed thoroughly and laid In
the sun to dry. No drying cloths are
allowed since by the use of them
there is too much chance for contain
mating the utensils after they are
once sterile from steaming.
When the milk is separated, of
course, it is not cooled, but the cream
therefrom is carefully cooled and IL
the skim milk is to be used for food
purposes, 1t also is well chilled.
A very healthful food product can