The Penn's Grove record., 1912-06-28
MILK KEEPING
is IMPROVED
Chief of State Division of Diaries
Finds Situation Better.
PROPER CARE WAS URGED
George w. Mcclure of State Board of
Health on Dairy Sanitation-Vigor-
Gus Work Shows Wonderful Re-
suits - Clean and Cold.
(specal Trenton Correspondence

(Specal Trenton Correspondence
Trenton.-Much improvement is
Goted in the cleanliness of milk this
year as compared with last, according
to George w. Mcclure, chief of the
division of creameries and diaries of
the State Board of Health. while
there is great room for further i'm
provement in dairy sanitation" said
Mr.. Mcclure, the vigorous work Of
my men in the last few years is show
ing wonderful results. The action of
a number of the local boards of health
n remodeling their ordinances to con-
form to the rules of the State Board
of Health regarding the handling of
milk has brought about much of the
desired result. milk is one of the
most important things the people must
keep cool and clean, else we have an
epidemic of disease. Let me tell you
how easy it is for an epidemic to start.
From a scientific standpoint everyone
knows that bacteria exists in the ali
mentary canal of all animals. 1t is put
there for a good purpose but should
stay there. Some of this bacteria
comes away from an animal in ma
uure, it dries and blows and if it
blows into the milk the bacteria there
increases millions of times in milk
which is the greatest breeding place
of bacteria known. Therefore one can
easily see from even this one illustra-
ton how necessary it is to keep clean
milk and everything connected with
it."
Care of Milk.
Regarding the care of milk Mr.. Nc
CURE, who has spent his life in com
polling clean dairy and creamery con
ditions, said: with the advent of
hot weather, certain phases of the
milk question begin to take on a more
serious aspect. During the fall and
winter season, when the air is fresh
and cold, there is usually less trouble
experienced in keeping milk at a low
temperature. But in tn warm summer
days, milk soon becomes sour, and in
many cases., unfit for use, when it has
not been properly handled, cooled or
stored at an even, low temperature.
The fault is very often at the farm,
which is the source of the supply.
We're the milk may be Cooled" by set
ting it in a tub of well water and STIR
ring it a few minutes in a perfunctory
way. Then it may be set by the barn
yard fence over night. Next morning
probably the warn milk from the
cows is mixed with it, and it is trans
ported a long distance to town or to
the shipping station. 1t is needless
to say, bacteria grow with an amazing
rapidity under such conditions. The
dairyman who has a good running
spring, with an old-fashioned stone
spring house owe it, usually expert
ences little trouble as regards the
keeping of his milk, provided he is
careful in it's handling. Better still,
however, is the man who has gathered
a good crop of ice and can use it in
sufficient quantities to cool and store
his supply at or below so degrees Fab
renheit."
But the farmer is not altogether to
blame; the city dealer comes in for his
share of it. Probably the milk may
have been delivered to the dealer in a
clean, satisfactory condition, but if it
is set around a warm room for hours
until it is convenient for him to bot
tie it, or if the can is placed in an ice
water vat, the water of which is sell
dom changed and emits a foul odor; if
it is handled and bottled by careless
attendants, or placed in poorly wash
ed containers, serious contamination
may result. Flies are a great menace
to a pure milk supply, and all bottling
establishments should be tightly
screened against the entrance of these
dangerous insects. After what is said
and done, the question of pure milk
resolves itself into two important fac
tors, namely, clean and cold. If these
two points are lived up to in all that
their meaning implies, there will little
trouble for producer, dealer or con-
sumer."