Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1913-05-31
STATE HOUSE.
A Warning on unsanitary
Conditions on Dairy Farm.
Unique Genealogical Relic Sc
cured BY The State Librarian.
Smallpox Situation In State Improv.
ing-.R. R. Commissioners Approve.

Russell S. Smith, State inspector of
milk, in his May bulletin issued from
the department of agriculture, gives a
lengthy discourse on Dairy Improve
ment.''
He says: Most foods which are dam
gerous to health warn us of danger
either by their odor of decay or by
their change in appearance. Bad eggs
or meat proclaim themselves by an Of
fensiye oder and spoiled canned goods
are mouldy or have an unnatural ap-
pearance. The souring of milk and
cream is regarded by many as the first
indication of impurity, but both milk
and cream undergo decomposition and
may be dangerous to health long be-
fore .souring occurs. Especially is this
true of paSteurized mild and cream not
properly covered and kept cool. For
this reason an exceptionally high stan
dard Of cleanliness must be observed
in milk production. Usually unsani-
tary and slack conditions are fndi-
Gated by the quality of product pro-
duced in any business and especially
so nitheI dairy business because warm,
fresh milk is a sensitive indicator CT
all that happens to it.
Improvement should be the slogan
of all dairymen. This, of course. may
cost money, but if a resulting high
quality of milk or cream can be pro-
duced it is sure to be profitable in the
end Dairying under the old regime
dces not allow the best milk to be
produced. Practical studies along san
itary lines have proven that some I'M
provement can be made without any
haf tha Galalifu nf
the product is consequently improved.
Grooming the cows has been found
to be very effective in lowering the
bacterial content of milk, provided
such grooming does not take place too
near milking time.
Brushing the udder just before
milking increases the bacterial con-
tent OF the milk. Wiping the udder
with q moist cloth before milking low
ers the bacterial content.
Feeding dusty feed before milking
Increases the bacterial content of the
stable air, consequently the bacterial
content of the milk. Manure should
be removed before milking, and If 1t
is dusty, at least an hour before be-
ginning to milk
THE milk should not be allowed to
stand exposed to the air of the sta
bles after milking. 1t should be re-
moved TO a clean room and immedi-
ately cooled to 80 degrees +. and kept
cool until used.
"All milk pals, cans. bottles and
other containers should be thoroughly
washed, rinsed and then sterlized.
They should remain inverted to drain
until ready to be filed
"Stra;ning of milk that is MIXED into
an open pail and contains dirt parti-
cIes and hairs, through many thick
measCs of cheesecloth, will not remove
all Of the dirt Bacteria usually go
along with dirt and once dirt IS in
milk il matters little whether it is
strained out or not as it is impossible
to strain out the bacteria.
"A remedy for SO many reports OF
slightly dirty milk secured from milk
dealers would seem to be, not that sew
eral more thicknesses of eheesecloth
be used but that an effort be made
TO keep the dirt out at the beginning
\ sane and thoroughly practical way
t. do this would be to introduce some
form of a covered or hooded pail
W hich lessons the space for dirt, dust
and hair to fall into the milk.
Another remedy has been resorted
to by many dairymen who have no
control of the cleanliness of milk that
they buy. Absorbent cotton has been
found to remove more sediment than
many thicknesses of cheesecioth ana
is being resorted to in an effort TO get
cleaner milk regardless of the bacte-
rial content
This latter remedy may suffice for
a time but it alone viii hardly lower
the bacterial count of milk.
Mr. Smith continues. throughout the
bulletin. discourses on sanitary mix
ans cream. He dwells iemphatically on
the necessity of removing dirt from the
vicinity of the milk, thus, keeping from
ii bacteria Dirty milk, unsanitary con-
ditions are an insult to the nation and
are as we'll an insidious criminal ae-
tihn.