Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-01-16
SOUTH PARIS MAINE, TUESDAY, JANUARY I6, 1917.

For the dairyman to be clean In per
SON does not imply the necessity OF q
dress suit and patent leather shoes, nor
even the proverbial white suit. A pair
of blue overalls can be just as clean as
white ones. To the end of our help
keeping clean about the dairy work, we
urge reasonably clean clothing and pro.
vide milking aprons that are washed
twice week. We insist on clean bands.
We keep soap, water and towels in the
weighing room and each man is expect
ed to keep his hands clean and dry. he
may wash after milking each COW or he
may milk three or four before washing,
but whenever his hands become damp or
soiled he must wash and dry them.
The dairyman must be clean, not only
in appearance, but he must have clean,
conscientious mind. His every act
should be governed by the thought that
the consumer of bis product expects
him to do bis best. II he wilfully or
carelesslS neglects, be Ia morally re-
sponsible for the health, aye! even. the
lives of bis patrons.
This conscientious cleanliness will
hold him up to the stress and strain OF
the hard work and his efforts will be the
more efficient in producing clean milk.
KEEPING THE MILK COOL
What about the other word In produc-
ing bacterially clean milk, namely
cool. There ia no doubt regarding the
efficiency in cooling the milk to nearly
the freezing point. This Ia expensive
and We doubt that II is essential. In
onr section deep we'll water is about
80 r. Water pumped direct from
the we'll through an efficient cooler to
the atock tank will cool the milk quickly
TO $50 F. This process costs nothing tn
speak of. The question is, will this do9
Not in the judgment of most boards OF
health and inspectors, yet In actual
practice it secures the results. For ten
wears We have followed this practice and
have produced milk with q low bacte-
rial count and Of perfect satisfaction to
our trade.
Notice, in our discussion Of essentials.
we have said nothing regarding stables,
floors, dust at milking time, and all of
the environment of the dairy. We have
not mentioned these because they are
not the essentials. Good milk can be
produced In ordinary or even shabby
surroundings, while poor milk is often
produced with the most expensive equip
ment. It ia the things that come into
direct contact with the milk, the COW,
the utensils, and the man that deter
mine it's quality of cleanliness. In sub
sanitation of this view, let me quote
DR.. G. L. A. Ruehle and DR.. W. L. Kulp
of the New York Experiment Station.
In 1915 these experts conducted series
OF observations to determine the eff
cheney OF the dairy score In procuring a
bacterially clean milk. Their concln.
siona are: "The results of the compari-
sons show no relationship between the
dairy scores and the bacterial count.
The lowest count brought In under these
tests came from farm scoring 80 low
that it's products would have been re-
fused admittance to the New York City
Market.
"On the other hand, the dairy which
received the highest score on all OF the
cards, dairy which in appearance and
equipment would be placed among the
best in the state, was bringing in milk
which invariably had q bacterial count
into the millions" Herbert Quick puts
the situation in this terse conclusion:
"Tbe whole colossal blunder lies 10 max
ing fetish of the barn instead of re-
quiring clean and sanitary methods"
EXPERIENCE OF MR. DoUeAN
In. our own experience we have found
that We could produce q high class milk
under most unfavorable conditions. We
started in the dairy business handicap
ped for capital. Therefore, We must
use the buildings and equipment We had.
Our barn was an old style basement. It
had small windows and no ventilating
system. There was board floor, under
which water often stood. The floor
above was not tight so more or less dust
worked through. Our milk house was
back room of the dwelling fitted and
pressed into service as q milk room. In
this barn and under these conditions We
endeavored to produce high grade OF
market milk by following the essentials
of clean and cool as outlined above.
Each month for two years We sent
samples OF our milk to the experiment
station at Madison to be tested for bsc-
terra. These samples we're taken from
the regular cases as the wagon was
ready to start on the route. The result
of the test was encouraging. The high
eat count was 81, 900 bacteria per o. c.;
the lowest count was 800 bacteria per o.
9. Only 1878 per cent of the samples
contained over 10000 per Q. O.; 22.5 per
cent of the samples were between 5000
and 10000 per Q. c.; and "a 8 per cent
were below 5000 bacteria per 9. Q. The
table below shows these results on our
farm in comparison with two farms with
every facility that the most fastidious
board of health could require. Both
farms, No. Q and No. 8, were producing
certified milk. Farm No. l, our own,
was producing q guaranteed market
milk.
Farm Farm Farm
No. No. 2 No
Per cent of samples coutain-
Ing over 10, 600 bacteria per - oo. ~,
&C. leo ZO6 SIS
Less than 5000 per G. Q. s4.s as.b As
We give this comparison to enforce
the truth that the essentials OF clean
milk production are simple and attain
able by those who are willing to do the
work. Since these tests We have built
barns and improved equipment. How
ever, we do not put our trust In these to
the lessening of vigilance regarding the
essentials.
Emphasis is generally placed upon
bacterially clean milk for direct con-
sumption. 1t is as important that milk
should be produced oleauly for creamery
and factory. The cry 10 that We cannot
afford to 20 to all this expense for the
ordinary market. We answer this by e.
resume Of the foregoing. 1t pays, from
the increase in production, to keep
healthy COWS, to keep them reasonably
clean, and to groom them. The better
equipment necessary to keep the utsn-
sils clean pays In time saved In Car.
ing for tho utensils; cooling is inexpen-
sive. A dairyman that has pride In
the cleanliness OF bis dairy will look af-
ter all details 80 much better that the
system and spirit put into the dairy
work will make the whole place more
efficient. Then, let any factory or
creamery get uniformly clean milk
and It can manufacture product that
will be far famed and sell at the top
price. ss
Back of these material rewards 10 the
cousol ousness, to the dairyman, OF per-
forming high service to humanity.