The Washington times., 1913-01-13

or course the COW always has been and
always will be the most important part of
the dairy business. But, nevertheless to-
day II 1t were not for the clarifer and
pasteurizer, milk could not be delivered to
homes pure and clean as 1t comes from the
healthy COW.
For instance. to show the amount Of
manual and machine labor involved In ham
ding milk in a modern dairy before it is
ready for delivery to the breakfast table,
We will trace a ten-gallon can through the
National Dairy. The ten-gallon can, with
| hundreds Of others Of the same size. is
! brought to the dairy on street from farms
In Maryland and Virginia in the wee small
into a .arge metal basin and pumped from
which the National has recently Installed.
little machine, but has a most important
duty to perform. II does exactly what it's
name suggests-clesns the milk and does
do. In this machine the milk is forced
between many revolving metal cones placed
SO close together that the smallest parti-
cies of matter foreign to the milk are pre-
I vented from passing through.
Now the milk is free from dirt but sup
pose 1t Is contaminated with disease germs.
you may ask The next machines waiting
Of business Two pasteurizers. holding ss5
the milk flows after leaving the cIarifier.
Germs. IL there happen to be any in the
, milk meet a slow. but painless. death in
have been Allied the milk Is heated to a
| temperature of 142 degrees Fahrenheit, and
held at this temperature thirty minutes.
Scientists of the highest authority are spon-
sors for the statement that this amount OF
heat is sufficient to kill all germs. The curl
the milk does not cook while It is being
subjected to this amount Of heat. The
builder Of the machine had thought of the
danger Of the milk cooking SO revolving
disks are found In the pasteurizers. which
keep the milk agitated continually and pre-
vent cooking;
is clean. pure and germproof. and ready for
the table or for the delicate baby. But
tss milk tro Is s mos at t the dairy
toners. It must be bottled before It Is
delivered. and in the bottling. if the most
danger of contamination. The milk on leav-
ing the pasteyrizers. Of course. is warm and
must ,, be cooled ,,t before ANY further work
by having the nuid run over thirty-four
Pipes. each a little cooler than the last.
until the % ttG bottom PIPE fadst at tthrtyeight de-
From the cooling machine the milk goes
direct to the bottling department Here two
machines OF the latest design are found
Each machine fills twelve bottles at a time
and then caps them. These machines are
operated by three men. Filled and capped
to cold storage rooms.
Persons naturally ask the question:
Suppose the hands Of the workmen are
not clean or the hands have touched some
thing infected with germs. will not the milk
become contamnated?' The answer is no
for a very simple reason.
No hands have touched the milk from the
time Il entered the establishment-all r. done
by machinery. and the men handle" the
mil, by working levers which control the
various machines. It is p fact that the
only hands to touch the milk from the tirre
that II enters the dairy until II is delivered
are those OF the person opening the bottle
when II enters the home. Therefore, II II
rot unreasonable to suppose that at times
clean pure milk Is contaminated IN the
homes nv careless housewives who leave
Il exposed. who are not careful about
the utensils used in the homes
Even the skeptical Investigator will now
admit that the milk. after going through the
various processes described. as II enters tho
hottIing machine Is as pure as could ne
desired but he asks:
"Suppose that the bottles In which the
milk is poured snd capDed are not abso-
IuteIv clean. or have germs IN them. will
not the milk be as danCernus as II Il were
not past-urized and rlean?'' .,...... ~ =.
While the milk has heen goInQ on its long
course of cleaning and purifying the bot
ties have gone through system OF clean
Ing and sterilzlnr that makes them as clear
ne q crrstaI s,d free from germs The bot
twenty feet long divided into three COM
rnrtments Crates carrying twelve bottles
each SLOWLY pass down track FOR treat
ment. In the first compartment the bottles
nre greeted with solution OF wafer and
soda at 40 degrees temperature "h'cN Is