The Dawson news. (Dawson, Ga.) 1889-current, 1914-08-04
KEEP COW STALL CLEAN
TT is THE PLACE WHERE HU-
MAN FOOD is PREPARED.
Clean Milk Is Healthy, But Unclean
Dangerous. Responsibility On Con-
SINNER as Well as Producer.

Dangerous hSSpOhSAuAiNS
sumner as Well as Producer.
COLLEGE STATION, Tex.-That
in MANY instances the consumer OF
milk is more to blame for its unpaIa-
tableness or uncleanliness than Is the
dairyman was the statement make py
Prof. J. w. Ridgway of the Agr1cuit-
ural and Mechanical College in the
lecture in the farmers short course.
=. There has been all over the QnlI7
cd States a campaign for pure, clean
milk /" he said. THAT takes money.
The next campaign must go to the
consumer. for there must be de-
mand for a good, wholesome prod
net. and the purchaser must be edu-
Gated to pay for the best, and to BUY
none other.
Good milk is the best food in the
world; bad milk is probably the very
worst. Milk goes from good to bad
as the bacteria, always present. IN
creases. Cold and cleanliness are
the chief means of checking bacte-
rial growth. That milk should be
cooled Immediately after lis drawn
from the COW and kept cool in transit
TO consumers is a fact. Then the
consumers must take precautions.
"Keep healthy COWS. Stop using
their milk as soon as they go off
feed, or give an abnormal flow OF
milk. Take no chances; it is easily
possible for diseases, notably tuber-
culosis. to be transmitted through
dairy cows milk.
keep your cows clean. Care is
not expensive. The dairy COW is nat
urally clearly, like cat. if you give
her the opportunity. Unfortunately
this opportunity is not always given
her. Go over udder, flank, stomach
and switch with a damp rag, and the
decrease in bacterial content in milk
will be startling. The dairy COW
should be brushed once a day.
Remember that the barn is place
where human food is being prepared.
See that no dust can be dropped from
the roof or ceiling and establish SAM
tarv drainage from the floors. The
sight of a dairy COW wading knee
deep in filthy mud is as familiar as
it is obnoxious.
"Be sure that the mixer is clean
and healthy. With the aid of milk
err typhoid fever and diptheria germs
often get into and are transmitted by
milk. though this is no fault of the
dairy cows.
Have clean pals and pans-uten-
sis. Wash them first in cold or luke
warm water, then wash them in hot
water and soap, rinse with cold water
and then steam or boil them for 80
minutes, if possible; at least for 10
minutes. It is a mistake to wash
first with scalding water, as this has
a tendency to harden particles of the
casein or curd of the milk and make
it stick to the SlQeS OIL CHe pans "
pans. Seamless utensils should be
procured, as the scanned pals and
pans collect huge colonies of bacteria
in the crevices, andsit is very difficult
to cleanse them out.
use partially covered pals. Those
give cleanliness impossible in the use
of utensils with yawning mouths,
open to a large radius of bacteria
laden air.
''Now, a word to the consumer DO
not allow your milk to remain for
hours on your front gallery, gather
ing dust and bacteria on its paper
stopper. then take it in and plunge
fork into this stopper, dumping the
filth into the milk. Do not put your
milk into a refrigerator in which
there are vegetables or other sub
stances giving off OdOrs which you
do not wish to have mixed in your
milk. Milk will absorb them"