The Kennewick courier. [volume] (Kennewick, Wash.) 1905-1914, 1912-12-06
XIV.-Milk and Crea~.
Trade Byproducts.
By LAURA ROSE,
Demonstration and Lecturer In Dairyins
at the Ontario Agricultural Col
lege, Guelph, Canada.

| copyright. 1911. by A. c. McClurg & Col
THERE is no more remunerative
method Of disposing Of milk
and cream from the farm than
supplying the retail trade
At the present time there are few
businesses which if viewed in the prop
er light present such a serious aspect.
Milk Is almost the sole food of the
infant man the first year or two of his
life He depends entirely on it during
his frailest and most helpless period
| A great number of babies have to de-
pend solely on cows milk for their
nourishment. The purity of the milk
has a marked influence on the health
of the child. Milk laden with bacteria
is always more or less unwhOleSOme
and may to infants be actually and &C
lively poisonous. giving rise to vomit-
ing, diarrhea and gastro-intestinal dis
turbances. | would not unduly alarm.
but to read statistics Of the mortality
of infants and to see the great num-
Der Of deaths said to be directly at
tributed to bad milk make one shud-
der at what is going on: 1t appears
like murder without Intent. '''---~
These conditions exist mostly in large
cities where the. milk Is shipped from
ali quarters for great distances.
When a farmer sends off a can OF
milk he has no idea into what homes 1t
finds it's way. Some is likely to go to
feed a tiny baby, some the very sick
and some the enfeebled aged-all with
weak digestion and low vitality, all de-
pending on the milk to strengthen and
build them up.
The man who supplies city or town
milk trade should think of these
things; should think of the lives he
really holds in his keeping The COW
has little to answer for personally In
regard to bad milk.
There are but two things necessary
to keep the milk pure and sweet. Keep
the milk clean, then the bacterial con-
tent will be low Quickly cool the
milk and keep it cold, and the bacteria
which are in it will cease to develop.
Pasteurization is recommended. but
where the other two requirements are
rigdly enforced it Is not necessary.
Besides, pasteurized milk does not
agree with every one.
In some provinces and states there Is
legislation regarding the percentage of
fat and total solids in milk. Vastly
more important is it that a certain
standard of purity be enforced. There
is no more vital food problem than
that of the milk supply. Some go so
far as to say that dairy farms should
be under municipal management just
the same as the water system. Every
detail Of the milk trade would then be
under special inspection. which should
result in supplying purer milk and low
ering the death rate among infants.
Milk For Retail.
The ideal method for preparing milk
for retail is. first, to have the milk Of
best quality. Take it to the milk room
separate from the stable and immedi-
ately cool it to 45 degrees. Then bot
tie in steriized bottles and seal the tops
with paraffined paper caps. 1t should
be shipped as soon as possible, either
packed in ice or in refrigerator cars.
Milk should reach the consumer not
later than twenty -four hours after 1t Is
drawn
When we see oysters. ice cream, etc..
carried in paper pals the paper milk
bottle may come into use in the near
future. 1t certainly would do away
with the dread Of badly washed glass
bottles
AS bacteria Turk in the crevices of
imperfectly cleaned vessels, all pals
and cans In which milk is placed should
be thoroughly cleaned and scalded. 1t
is most important that there be no hid
den hooks and corners in the tinware.
Blind seams and crevices are breeding
places for the worst forms of germ life
A liberal use of solder renders the in
side Of pals. cans. dippers and strain
ers perfectly smooth and cleanable.
Not until we get the consumers
reused to the Importance Of clean milk
will conditions greatly improve. To
most of them milk is milk, and that is
She beginning and end of it. They
should be concerned about its source.
Are the cows healthy? Is the milk
ing done in clearly manner? Is there
any contagious disease among the at
tendants? These are questions about
which the housewife should concern
herself. When milk is guaranteed pure
it usually commands a higher price.
Extra precautiOn entails extra expense
The milk often becomes bad after 1t
is received from the milkman because
it is not properly cared for in the home
Too frequently the milk is put into
jug or pail which has only been rinsed
since being emptied of milk All milk
vessels must be Scalded. Another bad
practice Ia allowing the milk to stand
on the kitchen table or in some other