The Lynden tribune. [volume] (Lynden, Wash.) 1908-current, 1912-12-05
XIV.-Milk and Crear
Trade Byproducts.
BY LAURA ROSE.
Demonstration and Lecturer In Dairying
at the Ontario Agricultural Col
lege. Cuep phi. Canada.

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 q marked influence on the health
Of the child. Milk laden with bacteria
Is always more or less unWholesone
and may to infants be actually and ac-
lively poisonous, giving rise to volnlt
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 mum
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 Il farmer sends off q can OF
milk he has no idea into what homes 1t
finds its 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
pendinr 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. Z
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. put
where the other two requirements are
rigidly enforced 1t 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 nilk
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 AS degrees. Then bot
tie in sterilized bottles and seal the tops
with parafflned 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 it 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 plac should
be thoroughly cleaned and scalded. 1t
IL 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
the beginning and end of It. They
should be concerned about its source.
Are the cows healthy: Is the milk
ing done in a cleanly manner? Is there
vny contagious disease among the mt
PENDANTS? These are questions about
which the housewife should concern
herself. When milk is guaranteed pure
1t usually commands a higher price.
Extra precaution entails extra expense
The milk often becomes bad after ii
is received from the milkman because
II 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 is allowing the milk to stand