Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1916-08-01
Essentials for Clean MIX.

milk and how to produce It that the
farmeri is sometimes bewildered as to
what are really the essentials in the pro-
duction of such milk. It 10 TO the I'D.
vantage of every good dairymsn to pro.
duce good, clean, wholesome milk, and
milk that does not come In this class
should not be permitted to be sold. II
is the careless, Indifferent dairyman who
makes DO profit from bis herd, and
eheapens the price Of good milk and cur
tails its consumption. Many theorists
have been at work upon the subject OF
clean milk production and many OF them
have advocated principles and practices
that could not be followed by any farm
or and sell his milk at reasonable price
and make any profit. It is being found,
too, that some Of the practices advocat-
ed by these men are not conducive to
producing the best kind of milk. In
stances are on record where COWS kept In
barns thoroughly cleansed with water
each day were more or less troubled
with rheumatism and the milk produced
by them contained higher percentage
of bacteria than those kept under good
sanitary conditions and not In an atmos-
phere laden with moisture.
The essentials for the production OF
clean milk, as We look upon them, may
be enumerated as follows:
First, the person must be clean In bis
habits.
Second, the milking utensils must be
thoroughly washed and sterilized with
either live steam or boiling hot water
and thoroughly dried.
1t is not good practice to use cloth
in drying the utensils, but rather permit
them to dry from the heat used In steri-
lizing them. 1t has been found that
rinsing water left in milk cans has been
the means of supplying food for bacteria,
and thus increasing their numbers In
milk more than some of the bad prac-
tices in milking. Where 1t is possible,
milk dealers should have arrangements
for thoroughly cleansing, sterilizing, and
drying the cans before returning them to
the farmer.
Third, clean cows.
We recognize that experiments have
been made to indicate that clean, whole
some milk can be produced where the
cows are not kept clean, but We think 1t
is rather dangerous to advocate that
good milk can be secured from dirty
COWS. A dirty cow and clean person
do not harmonize and there is little to
be gained by even tolerating an unclean
COW. A man who has formed the habit
of being clean could not tolerate unneoes-
sary dirt upon cow.
Fourth, clean stables.
l.. 1ioNnrr po nin0 in
dairy work and nothing creates dislike
for milking more than q dark, dirty
stable. Whitewash is inexpensive and
while not absolutely necessary for the
production of clean milk, it is a good
practice to apply whitewash at least
once q year and provide better COW
homes and more cheerful conditions for
the attendants.
Fifth, barns should be we'll ventilated.
Cows cannot be kept in the highest
state OF health and breathe vitiated air.
Pure air vitalizes the blood and this in
turn keeps the COW healthy.
Sixth, let plenty Of sunlight into the
stable.
Windows are no more expensive than
the other portions of the stable walls.
Sunlight destroys bacteria. Not only
does sunlight have cleansing, purify
ing power, but it provides better place
for the COWS and one more inviting to
those who milk and care for them.
Seventh, milk should be cooled to be-
low 800 i'm mediately after milking. It
is better, when possible, to cool it to 5O'
and hold it at this temperature under
clean, wholesome surroundings, until
taken to market.
twill be found that when person
makes mp his mind to follow out these
practices necessary for the production OF
clean milk, farm work will be more at
tractive and there will be less desire to
leave the farm for some other occupa-
tion.-Hoard's Dairyman.