Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1915-01-15

prepared by the United States Depart
ment of Agriculture.)
Clean milk is defined by the United
States department of agriculture as
milk from healthy cows-that is free
from dirt and contains only small
number of bacteria, none of which is
of the disease-producing nature. 1t is
the duty of the producer, as we'll as to
his advantage, to furnish such milk. 1t
Is the duty of the consumer to under
stand that clean, safe milk costs more
to produce than dirty milk and that he
should therefore be willing to pay
more for it.
All milk contains some bacteria If,
however, when the milk reaches the
consumer it is found to contain large
numbers of bacteria it is evident that
it is not fresh or that it has come from
a diseased COW or has been handled
under insanitary conditions, or has
not been kept sufficiently cool during
transit. Milk of this character may
have the flavor and appearance Of the
clean product, and be at the same time
extremely dangerous. Even where the
germs of such specific disease as
typhoid fever are not present, dirty
milk may result in digestive disturb
ances that are especially dangerous to
children and persons in weak health.
To produce clean milk the first es-
sential is healthy herd. Cows should
be tested for tuberculosis at least once
a year, and if diseased animals are
found, twice year. All infected cows
should be removed at once from the
herd and the stable and premises thor
oughly disinfected. When new animals
are purchased for the herd they should
be tested for tuberculosis before being
brought to the farm, and even then it
is better to keep them separate from
the other animals for at least sixty
days, at the expiration Of which period
they should be retested. These precau-
tions are not only necessary to insure
the consumer from infected milk but
to protect the cattle owner from the
serious losses that follow the spread
of tuberculosis throughout the herd.
Even when the herd is in perfect
health the milk is frequently contain
mated on account of the external con-
dition of the animal. 1t is therefore
essential that the COW be kept free
from accumulations of mud and ma
nure. Custom demands that a horse
be properly groomed, but from a sani-
tary standpoint it is far more essential
that cow should be. Mich COWS on
pasture should be brushed before each
milking period When kept in the
stable they require thorough clean
ing at least once a day. This should
not be done, however, Immediately be-
fore milking, as it frequently results
in filling the stable air with dust and
bacteria. 1t is also desirable to clip
the long hair from the udder, TANKS
and tail, as these are very likely to
become dirty.
The bedding should be clean and dry
and sufficient in quantity to make the
COW comfortable, especially on con
crete floor. The distribution of bed
ding, however, is fully as important
as the quantity. 1t will frequently be
found that few minutes attention to
this the last thing at night will save a
considerable amount of time cleaning
the cows in the morning. The manure
should be removed each day to a con
siderable distance from the stable
This not only keeps bad odors from
tainting the milk, but viii diminish the
danger of contamination by flies
which breed in accumulations of ma
nure. No animals except COWS should
be allowed in the stable.
The character of the milk is also
affected by the feed. Obviously, rnoldy
and decayed feed should be carefully
avoided. In addition, however, the
dairyman must remember that foods
such as rape, cabbage anu turnips
which have strong odors, may impair
disagreeable flavors and odors to the
milk. They can, however, be use(
with comparative safety If care is uset
hlso true of the wild onion pest, ant
where pastures are overrun with it 1
is advisable to remove the COWS sew
eral hours before milking.
Good silage is now considered sat
isfactory food. 1t was formerl.
thought that it affected unfavorabl.
the flavor of milk, but there is no rea
son why this should be the case If tn,
feed is of good character and givel
In reasonable amounts after milking
All uneaten sflage should be removed
In order that the odor may disappea
from the stable before the next milk
ing time. From sanitary standpoint
y is always best to feed after milking