The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1912-08-08

warm place. The milk should be coy
cred and kept in u cool. clean place.
1t is a good plan to place square Of
clean wet cotton over the milk pitcher
In warm weather, when souring Is
feared, it is wise preca ution to heat
it to 1875 degrees and quickly cool it.
Danger from disease germs also is
averted by doing this.
The souring Of milk during a thun
derstorm is due not to the thunder. hu!
to the warm. sultry weather preceding
the storm, making conditions favorable
to the rapid growth of bacteria.
Do not place bowl or jug on the
door step for the milkman to fill. Ih,.
dust falling into It may be sufficient
to spoil the milk.
The Cream Trade.
Cream for retail should. receive the
same care as milk Cream is generally
sold by the quart or gallon and should
be of a stipulated per cent Of fat. Com
mercial or single cream usually con
tains from 20 to q per cent fat Dou,
BILE cream 40 per cent. 1t takes three
and one-third pints of 20 per cent
cream to make pound of butter. BY
comparing the price Obtained for cream
with that for butter. one can aScer
tain which is the better way of dispos
ing of the cream. Practically speak
ing, 100 pounds of per cent milk will
make 20 pounds two gallons, of 20
per cent cream.
1t Is a crime to add to the milk or
cream any preservative. There are
few, if any, that are not injurious. and
many are.really poisonous. Agents will
sell powder or solution which. if used
to rinse the cans, will prevent the milk
from souring. Surely such an argn-
ment should arouse suspicion. These
so called remedies have been known
to contain enough formaldehyde "a
poison) to be dangerously harmful.
The farmer may add little preserv-
alive saying. "This pinch cannot do
any HARM The wholesale man. not
knowing what has already been done.
adds his small portion, and tie retail
dealer. who runs the greatest risk Of
the milk souring, puts in an extra
dose. No one is able to sum up the sad
results.
When ordinary milk does not sour
under usual conditions within reason
able time, there is something wrong.
More attention Is each year being
- ~ nr{c 1..ti i've
sanitary inspection OF the milk. COWS
| and stables and the establishing OF
| pure milk depots to supply milk fol
infants especially are lessening the
evils.
Milk produced under the best Of con
ditions, cooled Immediately and bottled
has been kept sweet for eighteen days
in the heat of summer. The milk was
not pasteurized.
Cleanliness and prompt cooling We're
the only preservatives. We can recon-
mend no others.
Milk Definitions.
Standard milk is milk which con
forms to certain requirements which
usually specify the minimum per cen
of fat, and solids not fat. and some
times the maximum number of bacteri;
per cubic centimeter allowable in mill
offered for sale. The amounts required
or permitted differ in different coun
tries.
Sanitary milk. guaranteed milk. ar
terms applied to milk produced unde
conditions necessary to secure Il pure
wholesome product.
Certified milk is milk produced unde
ideal enthusiastically COWS. espe
cially adapted sanitary stables. health.
clean mixers. The milk is bottled
sealed and shipped in refrigerator car
and certified to by n commission.
Modified milk, or humanizcd milk. |
milk containing definite proportions Q
fat, sugar. casein. etc. put up usuall