The midland journal. (Rising Sun, Md.) 1885-1947, 1914-05-01
The TipoIluik Wagons BY
| Co Operative Farm |;
| Products Marketing /
i How II Is Done in Europe and May Be Done |.
i in America to the Profit OF Both
i Farmer and Consumer
j BY MATTHEW 6. pupcEoN
ScoDyrisse isls Western NswsDsDsS Union
GETTING GOOD MILK INTO THE CRY.
By MATHEW 9. DUDaEoN.

er and the consumer. For the same
service performed in less sanitary
way taking longer period OF time,
| involving more waste and more con-
tamination the Boston consumer pays
five and one-haf cents. Here is a
saving in cost Of distribution OF two
| and one-fourth cents per quart. If this
could be saved to the milk consumer
in Boston it would amount to about
$4,000 pay day of $3.650,000 in q year.
How many lives would be saved by
absolutely pure milk at the reduced
| price no one knows.
A Night Visit.
In order to see the Trifolium milk
depot at its busiest we planned our
trip to reach the establishment at 10
p. M, about the hour when they begin
| to fill their $4,000 bottles Of milk for
the morning delivery Of the succeed
ing day. The most striking charac-
acteristic Is the immaculate clean
illness that everywhere prevails. The
entire establishment is absolutely
free from dust and dirt. Not an odor
can be detected. The association fur
nishes the employees with working
| clothes, and itself launders them and
maintains ample free bathing facili-
ties. The employe coming in from the
street goes into the dressing room.
sheds the clothes which have been
more or less contaminated by wear
upon the street, takes a bath and as
sumes a newly Numbered garb.
Efficient Processes.
Every process through which the
milk moves from its receipt at the
door until it goes out in the wagon in
! the early morning is an efficient proc
ess both from the standpoint of main
tanning purity and excellence and
from the standpoint of economy Of
handling. After the milk cans, for ex-
ample, are fully emptied, they are
placed upon a drain board. The drip
pings from this board produce 1000
pounds Of butter per year. which am
ply repays the slight trouble caused
In placing the cans In this position.
Every process is practically automatic.
Their machines seem to have almost
human intelligence. The milk which
goes into each bottle is automatically
measured and not fraction of an
ounce more or less than the specified
amount is placed in the bottle. The
filling Of the bottles, the placing of
the shoppers, the sealing of the stop
per, the transportation Of the bottles
from the machines to the shelves, the
cleansing of the empty bottles and
cans-all these proceed automatically.
When ready for delivery the milk
| is placed on racks in the large milk
wagons. Each wagon is accompanied
by a driver and six boys, who by the
use Of carrying racks are enabled to
deliver the bottles with great rapidity.
No driver can go into another drivers
district. There is no duplication of
routes. The wagon hardly pauses' in
its course Here milk delivery is re-
duced to science.
Over Four Million Receipts.
The concern gets out variety of
dairy products. The fresh sweet milk
is Of the grade known generally as
certified milk. In addition to this
they sell a special high grade called
infants milk" The milk that goes
into the bottles so labeled must have
been produced during a certain part
of the bovine lactation period. The
cows must have been excluded from
folders which are inclined to give
faint or unpleasant flavor to the milk.
The milk must have certain high per-
centages of butter fat. The quality
and purity OF this grade of milk is
most carefully guarded, and 1t goes
out only In sealed bottles or cans to
families and hospitals.
Skinned milk and butter are also
sold. Three different grades of cream
are placed upon the market-the rich
whipping cream. the medium cream
and half cream. In addition to this
the finest of cream cheese and the
highest grades OF butter are made and
sold. A particular brand of butter
milk which has proved popular and
profitable is known as Bulgarian Yog-
hurt This is similar to the product
which is said to have made the Bull
garians a race Of centenarians. Its
valuable qualities are due to fermenta-
ton produced by the bacteria Of the
Bacillus BuIgaricus variety. It is