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

~HERE is no more iv.i.lnerative
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 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 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 ac-
lively poisonous, giving rise to vomit-
ing, diarrhea and gastro-intestinal dis
turbances / would not undnly 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
all quarters for great distances.
When farmer sends off can of
| milk he has no idea into what homes 1t
| finds it's way Some Is likely TO go to
feed 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
rigidly 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 certain
standard of purity be enforced. There
is no more vital food problem than
that of the milk supply. Some go 81
far as to say that dairy farms should
be under municipal management JUS
the same as the water system. Ever!
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 mill
for retail is, first tc have the milk o.
best quality. Take it to the milk room
separate from the stable and immcdi
ately cool it to As degrees. Then bot
tie in sterilized bottles and seal the top'
with paraffined paper caps. 1t shoult
be shipped as soon as possible, eithe
hacked in ice or in refrigerator cars
Milk should reach the consumer no
later than twenty four hours after it i
drawn.
When we see oysters. ice cream. etc
} carried in paper pals the paper mill
= bottle may come into use in the ne;
, future 1t certainly would do ava,
) with the dread of badly washed glas
bottles.
As bacteria Turk in the crevices 0
I imperfectly cleaned vessels. all pail
D and cans in which milk is placed sho,il
\ be thoroughly cleaned and scalded
! is most important that there he no hid
den hooks and corners in the tinw;re
Blind seams and cr"vices are breedin
r places for the worst forms Of germ life
A liberal use of solder renders the il
side of pals. cans. clippers and strait;
ers perfectly smooth and c'eanab!e.
Not until we get the consumer
reused to the Importance of clean mil
VIII COuulLlOuS SAcllIy llubIONC.
most of them milk is milk, and that
the beginning and end of it The
should be concerned about it's source.
Are the cows healthy? Is the mill
W ing done in Clearly manner? Is ther
q any contagious disease among the n
:. tendants? These are questions abor
which the housewife should concer
y herself. When milk Is guaranteed pun
:, it usually commands higher pric,
II Extra precaution entails extra eypens
st The milk often becomes bad after
is received from the milkman becaus
1t is not properly cared for in the hom
Too frequently the milk Is put into
Jug or pail which has only been rinse
since being emptied of milk. All mil
vessels must be scalded. Another ba
practice Is allowing the milk to stan
IN the kitchen table or in some 9th,