New Britain herald., 1919-05-15
|ARCITY OF ICE SUBJECT OF BOARD
Dr. ". M. StoCkWelI, Superlnten-
 dent of Health, Advises Farmers

M The health report issued today by @or William M. StOCkWei LOT the @nonth of April indicates that durlhg @,he past month 49 cases of influenza Myere reported to the board Of health. Mrhere are no cases of sleeping sick A1ess in the city, according to his re- Bort
 The communicable diseases report #cd during April follow: I4obar pneumonia 1, tuberculosis 6, f. scarlet fever 4, measles .91, whooping cough i, chicken pox s10, houses quarantined 8, quarantine svisits 87, influenza 49.
 Tuberculosis Report. The, report of the tuberculosis de- #partment follows:
 Cases carried over from previous Bnonth 173, new eases reported 6, leases discharged 5, deaths 1, cases aundor care ITO, cases at sanatorja 39, leases sent to sanatoria 8, cases dis Bcharged from sanatoria 5, cases now Bat sanatoria 37. calls at office 90. calls made by nurses 370, regular nursing aGare given ', number of clinics held ,, humber of patients examined at lclmic 29.
 Scarcity of Ice. Because of the threatened natural ice scarcity throughout the country, Dr. StockweIl has issued the following Instructions to farmers as to how to keep milk and cream sweet: Milk producers in most natural ice sections of the country arc greatly cdncerned on account of the threat oned natural ice famine. Cold is the most imporant single factor in keeping milk sweet. The approaching warm season will bring before dairymen as never be- fore the economic importance of clean milk production. On account of the lack of ice dairNmen will be com pelled to use scruplOus care in the production and handling of milk and cream. It is believed that by Obscrv- ing carefully a few important factors that a milk of low bacteria count can be produced, which will reach market in good condition. The most inn portant of these factors is the sterilization of utensils. Fails, strainer cloths, separator parts, surface coolers and shipping cans must be carefully washed and sterilized, preferably by steam.
 Every farme CT who can afford IL should possess a steam boiler and sterilizer. If he feels that this is too great an expense, there are other steam sterilizers on the market, cheap but efficient, which will render milk utensils sterile. Such important
 factors as clan udders, milking with
 clean, dry hands. and the use of the
 small-top pail should be carefully ob-
 served.
 In regard to cooling, dairymer
 should be taught to avail themselves
 of facilities already existing, if ice is
 not available such as cold water from
 wells and springs. Milk comes from
 the COW at a temperature of about
 95 degree Fahrenheit. Tn the NOrtf
 well and spring waters vary from 5(
 to so degrees Fahrenheit. By the use
 of a surface cooler and a tank C1
 cool running water milk can quickly
 be cooled and held within two tC four degrees of the temperature O.
 the cooling medium.
 In some sections of the country
 especially during warm spells, it ma!
 be necessary to ship or deliver tht
 product twice a day. This would
 have a tendency to check spoilage
 especially of evenings milk, which il
 usually twelve hours old whel
 shipped.