The farmer and mechanic., 1912-02-27

ans 1oIStl lIldl lISs are 0ta.-
Ing with j food product. If filth IS
allowed TO get into the milk AZ any
point of production. 10 amount of
care afterward can make amends for
this difficulty
The chief necessity in improving
dairy conditions is 10 give the pro-
ducer such knowledge Of the right
methods OF handling and caring for
the milk that he will see the neces-
sity for such methods and know how
to manage his work TO accomplis /
the desired results.
In selecting cows for producing |
cream it is to our best interest TO
select animals from breeds that have /
an inherited tendency to produce a !
large amount Of butter fat at the low |
est cost and for that reason Jerseys /
and Guernseys stand a the head OF
the list as economic cream producers. /.
The factor of importance IS the
sanitary conditions surrounding the
herd. To produce clean, wholesome
cream we must have clean stables.
clean yards, clean and wholesome
feeds and clean attendants.
The cows must be kept comfortable
| at all times. This requires a warm
| stable with plenty Of light and sun
| shine. Pure air is fully as essential
| as pure food and no man can pro-
duce fine favored cream il his stable
| is contaminated with foul air. a
number of authorities have said
| great deal about how much cubic air
| space each COW should have. but /
| believe. 1t is more important that
we provide a plan to change the air
frequently rather than figure on the
basis Of much air space.
To be sweet and clean it is almost
necessary that the stable be white
washed frequently. This makes a
cheap and effective disinfectant and
| it is easily applied with a spray pump.
1t should be we'll mixed and free
from humps before using to prevent
the nozzle Of the sprayer from get
ting ClOgged. Cement floors are the
best because they are easy to keep
clean. With cement floors and lib
eral use OF straw and other absorb
ents it is not difficult to keep stables
neat and clean.
Many disagree as to whether the
milk should be separated fresh from
the cows or whether it is best to wait
until it cooled and again brought to
. the right temperature before being
:. separated. On the majority Of farms
5 where fancy cream is produced, con-
l siderable Of the supply is brought
l from other farmers and for that rea-
son it is best to have the separatin
5 done at once, thus insuring a more
uniform quality Of cream.
e Wash all the utensils after using
Y Wash first with warm water to re-
/ move the milk, then with hot water
e soap or washing preparation. Sterl-
ize the cans and pals at least twice
t q week. Leave the cans open SO that
4 the air and sun can do their work
t killing bacteria @erms. The whole
= secret Of success is cleanliness from
the time the COWS are MIXED unit
e the cream goes onto the table for the
y consumer.
r Avoid sudden changes in the line
:, Of feeding. A change OF food many
d times deranges the cows system tc
e such an extent as to give the milk {
bad odor. Never feed turnips, cab
It bage or vegetables. because there i
e always danger Of running the quality
t Of the production. Roots are excel
y lent. When feeding ensiiage. plan t
Q feed it after milking SO that the odo
2. will not affect the cream.
n Every dairy room or cream skim
g. ming room should have rood drains
p cement floors and walls that ar
tight. The floor should have enough
n slope to carry off the water to th
e drains Sanitary methods do no
mean expensive methods. but that al
Of the buildings. tools and men EN-
ployed must be kept neat and clean
Some of the best and most Santar:
equipments are the least expensive
The next step is marketing tn
cream, and right here let me say tha
the main point is to put up the rigi1
kind Of article-One that the consr~,
ers know is produced under good con
ditions and that is always uniform il
quality. There is not q city Of thirt
thousand inhabitants in the cOuntr
but that offers excellent inducement
to man who will start fame
cream trade ana~DaY more for hi
products than the common dealers ar
selling for. If YOU are selling q pc
cent cream keep your product ~
to that test and if your trade de
mands 40 per cent cream do not tr
and palm off q lower test if YOU are
little short. Always sell what yo
advertise and ask a n~ice that wi
leave you enough profit to maintai
an article of high quality.