Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1916-12-05

subjects are discussed In detail anC
many difficult problems solved.
The history of the associations and
districts mentioned 10 one of continued
success. Their growth and influence
have been marked, and their example
can we'll be followed by other section'
where such organizations do not exist
The department gives assistance
through It's agents In the field, In form
ing local associations for live stock i'm
provement.-Dept. News Letter.
Opportunity for the Maine Dalryman,
In view of the fact that the cities are the
markets to which agricultural interests
necessarily have to look for the sale OF
their products, 1t seems advisable that
the farmers should, essentially for the
benefit of their own business, comply az
far as possible with the wants of city
consumers and restrictions of the city
health officials.
At the present time there is great
clamor for "cleaner" milk all over the
Nation. As our cities are sgitating the
sanitary milk problem, and are attempt.
ing to bring about rigid, burdensome
inspection, at the expense of the dairy.
man, would 1t not be we'll to f0restall
such action by producing sanitary milk
before this action be taken. This can
be accomplished at very low cost.
/ mean, by saying that inspection will
be at the dairyman's expense, just this:
Inspection authorized by law would com.
pei the dairyman to make number OF
unnecessary improvements at consider.
able expense. do not mean to tight
against laws that would authorize prop
or inspection.
Proper inspection, by properly quail
fed inspectors, carried on along educa'
tional lines rather than by prosecutions,
can teach the dairyman how to produce
q more sanitary product at very slight
increasedacost
The essentials In sanitary milk pro-
duction are:
Clean and healthy cows
Clean stables
Clean and healthy employees
Clean utensils
Clean surroundings of milk after be-
ing drawn
Keeping milk at low temperature
I
clean. They should be free from all dirt
on their TANKS and quarters and should
he we'll groomed to rid them of all loose
hair.
The United States Department Of
Agriculture has given the following def.
milton of milk:
Whole milk Is the lacteal secretion OBJ
tained by the complete milking of one or
more healthy cows, properly fed and
kent, excluding that obtained within
fifteen days before and five days after
parturition.
It is evident, then, from this definition
alone, that the COWS should be free from
disease and free from dirt.
Stables can easily be kept clean II the
ceiling, walls, and floor are tight and
smooth. Hay or other dry fodder
shonld not be fed just previous to milk.
ing. MilkeSs should wear clean clothing
used for no other farm operation. The
mixer should wash his hands thorough.
IL and dry them before milking. and he
should milk with dry hands, always.
All utensils, of course, should be kept
clean. They should be thoroughly
scalded or steamed just previous to use.
The strainers, especially, should be kept
clean. Often new pals or cans have
cracks in the joints or have square cor
ners where dirt and, consequently, dltb
may become lodged. Such places can
be flushed with solder to do away With
this. Properly constructed narrow top
pals are of great advantage. They re.
duce the amount of hair and dust that
can fall into the milk.
Milk, having been produced carefully,
and which is clean, must be kept where
1t is clean and hence must be immediate.
" removed from the stable to the milk
house. Milk easily takes up foreign
odors that may be about the stable, such
as turnips, ensilage, etc.
The only possible way to put clean
milk on the market Is to produce 1t
cleanly. When bacteria once get into
the milk it ia impossible to get them out. !.
It is the multiplication of bacteria and
their toxin production that control the
souring or rotting of milk. The stable
atm osphere contains, perhaps, millions
of bacteria to the cubic centimeter, and
when the milk 10 left In the barn In an
open receptacle for any length Of time 1t
becomes contaminated to very great
degree.
When milk is produced In as clean
manner as possible 1t contains q certain
kind of bacteria. Even ii milk could be
drawn from the COW into q sterile re.
ceptacle without being contaminated, 1t
would contain bacteria. These bacteria
are always present In milk-even before
1t is produced. They are Tactic acid bac-
terra, and they are the agents that cause
thu natural souring Of milk.
II is important to exclude bacteria for
eign to milk because, II they multiply
rapidly and overpower the natural bac-
terra OF milk, they cause the rotting OF
milk instead of the natural souring.
This natural souring is, OF course, very
important in the manufacture OF outer
Milk, as soon as 1t is drawn from the
COW, becomes dead matter and at once
begins 20 detsriorate. This deterio.
ration is caused by the natural action OF
Tactic acid baote eria. The control of this
deterioration, or the action OF other bac-
teris, is through low temperature, nat
urally, and through pasteurization
which 10 rather an unnatural method.
Warm milk is perfsct medium for bac-
terra to grow In. consequently 1t Is I'M
portant to cool milk to q low tempera-
ture while the bacterial content Is yet
low. The cooling should be accom-
plished Immediately after the milk 10
strained, by running 1t over . cooler fll-
ed with Ice or else by setting the cans In
Ice water. Milk should be cooled at
least to so F. and 400 F. is better, II pos
sible.
What has been said preceding, in re.
gard to the sanitary production of milk,
can be accomplished by every dairy
farmer ut very little expense.
The point Of production 10 the place to
begin inspection, but when reasonable
sanitary conditions of both equipment
and methods are evidenced at the pro-
ducing point, the burden of inspection
then rests upon the dsalsr.-C. W. Wes-
cott, State Dairy Inspector, in Bulletin.
Correspondence Course on Poultry.
The Agricultural Extension Service Of
the University of Maine, Orono, Maine,
/ is Offering q new correspondence course
in poultry husbandry. 1t is based upon
text which is now generally concealed