Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-12-15

HOW MILK Is RENDERED CLEAN and FREE FROM GERM

ed to temperature Of 100 degrees. And
before the bottles get out of the washer
they are given Turkish bath with dry
steam at an unusually high tempera-
ture. The live steam is SO hot, in fact
that the second the bottles come into
the air they are as dry as a bone.
Each of the three compartments is di-
vided into two compartments. but the
same work is done in each of the sub
departments. In other words the bot
ties get double dose of each treat
ment. When the bottles leave the wash
err and sterilizer they pass over light
and are inspected by the operator of
the machine He can quickly see that
all Of the bottles belong to the National
Dairy and make sure that none of them
is cracked.
No time is lost between the cleaning
Of the bottles and the filling Of them
with the milk, so that it is impossible for
the bottles to pick up any dirt or germs.
AS fast as they are cleaned they are
run by machinery on rollers to the
bottling machines. The passing of the
filled bottles to the cold storage rooms
has been described. and even 'Mr.
now fit for use by the most delicate
infant.
From the cold storage the bottles in
crates are transported on automatic
rollers to the wagons and the crates
are loaded for the early morning de-
livery.
1t is now seen that the greatest care
is taken to make the milk clean and
pure in the dairy. but every effort also
is made to have the milk pure when it
arrives at the dairy from the farms. As
fast as the milk in the ten-gallon can
is poured into the first basin to be
pumped into the clarifier the cans are
washed and sterlized. The treatment
given the cans is as heroic as that re-
ceived by the bottles. They are first
subjected to a stream Of hot soda-water
solution, then scrubbed inside and out,
thoroughly rinsed, then sterilized by
live steam.
AS is commonly known, all diaries are
inspected often by officials of the Dis
trict of Columbia health department
and analyses are made Of the milk Mr..
Gregg of the National Dairy is great
believer in the latest scientific methods
of examining milk, and is not satisfied
with the inspection by the District gov
eminent alone. To make doubly sure
that his milk is always up to the stand
ard of purity he employs an expert
chemist. and daily analyses are made of
his milk.
Many city dairymen are merely bust
ness men who understand the executive
work in a city office. but Mr.. Gregg is
dairyman in every sense of the word.
started in the business, he drove his
own wagon. He understands cows from
a to Z. and knows what food they need
at every season Of the year. He makes
it a point to see that the COWS receive
the proper food and care on the farms
and that the barns whence his milk
comes are kept as clean and sanitary
as possible.
There is no department of the Ma
tional Dairy that is not subject to in
spection by the officials of the health
department. OF course. the analysis OF
the milk is the most important, but the
curiosity of the inspector is not salts
fled with this alone. The inspector. who
is apt to drop in unexpectedly at any
| minute examines the floors, walls. cell
ings, doors and windows. In his in
spection he even uses his nose. If he
detects any Odor he investigates the
cause of it. In the case of the National
Dairy the official scores of the health
department show every department to
be in excellent condition.
The fly, which holds the worlds rec
,rd as a distributor of disease germs, is
scarce article around the National
liant. The report of the health de.
oartment verifies this statement. Every
!oor and window is screened.
The Office of the dairy is Of white tile
and has plenty of windows. Investiga
ions at various times have proven that
it always is kept clean, and this cleanli
ness which greets the person at the
entrance of the establishment reigns
throughout the entire plant.
Another point made by the dairy is
that it's milk is not only clean and free
from germs. but that it is up to the
standard regarding the proportion of it:
various properties. Before the milk i!
started on it's course through the vari
Gus processes of the dairy it is examin
ed to make sure that il contains NOR,
than standard amount of butter fat.
There are still two more machines il
the National Dairy which are mos
! necessary-the churn for making butter
milk and the separator for making
whipped cream. This separator work!
on the same principle as the clarifiel
and is a far more sanitary method O
! getting the cream from the milk thar
skimming by hand, The sale of butter
milk constitutes a considerable part O.
the business of this concern.
Some diaries have various grades OF
milk for sale at different prices. TIL,
rs &c &c 4 s n sS 900 GSsAs,