The Hope pioneer. [volume] (Hope, N.D.) 1882-1964, 1920-04-01
The Sort Of Stable and Cow Yard Condemned by Dairy Experts-Note tho
Uncean Walls, Ceiling, Floor and Cow.

Unclean Walls, c
prepared by the. United States Depart
ment of Asriculture.)
The production of milk carries with
it big responsibilities.
The health and happiness of the
users are promoted or imperiled ac-
cording as the product is clean or un-
clean. Because of the increasing i'm
portance of safeguarding the nations
milk supply. the U. s. department of
agriculture has prepared an illustrated
bulletin entitled. "production Of Clean
Milk" containing in its "a pages the
essentials relating to this important
subject. told in simple language.
For ordinary purposes "clean milk"
is understood to mean milk Of good
from dirt and contains only a small
number of bacteria, none of which are
harmful. All milk contains some bac-
terra. which are Single-celled plants so
small that they cannot he seen by the
naked eye. The number OF bacteria
in milk depends first on tho number in
the udder 81 the COW; second. on the
amount of contamination from outside
sources and third. on the raridity of
bacterial growth. The latter factor is
| governed by the temperature of the
milk.
Tuberculosis. the bulletin points out,
Is probably the most widespread cattle
1:.>,.. Al.A c,, ~>,V- ,,,;l1- L., n.o
Dairy lows, particularly. when the
uddcr is affected, may transmit this
disease to human beings. especially
children. Other dhseases which can be
carried by milk include d%iphtheria,
scarlet fever. typhoid fever, and septic
sore thront. Great care should be
taken to have only healthy peoplc who
are Sc%rupulolSly clcan handle milk.
Watch All Water Supplies.
All water on the farm. including that
which the cattle drink. should he above
suspicion as to it's purity. This also
applies to the water with which the
utensils are washed. Disease may he
spread from farm to farm and to the
milk if care is not taken in d~iSposing
Of waste from human beings and do
nestle animals. 1t cannot he empha'
sized too often that diseaSe-prrdurin.
bacteria are commonly carried from
Sucl, sources ny flies. RATS. birds. rtc.
or they may he washed into the wat.,
supply. For this reason stable mi
and privy deposits should be property
disposed Of. Attention is called te
other bulletins dealing especially with
this subject.
The general situation with respc'>
to the sources Of bacteria in milk ant
the necessary remedies are summarized
in the bulletin as follows:
Source Of trouble. Remedy.
Body OF the COW. Clean cows.
sn.ali-top milking
pals.
Unclean utensils. Thorough washing
and sterilization.
Growth of bacteria. Prompt cooling ant
storage at low
temperatures.
Groom the Cow.
Far more reason exists for the dali!
grooming Of a COW than of Il horse
Cows in pasture usually keep cleaner
than when in the barn. hut while ap
nearing clean they may be very dirty
and so may need brushing before cacl
milking. After grooming and hef"r'
milking. the uddcrs. tanks and bcl]i''
Of the COWS should he carefully wipe(
with a clean. damp cloth to mt
any dust or loose hairs.
Most of the dirt in milk falls from
the body Of the cow ut milking time
hence the value of a partly covered
pail. In nearly every. ease where !
pail with a small opening is used there
Is less sediment in the milk. The
best way to make sure that the uten
sils which one $ in handling mill
do not contain dirt is first t." rins'
them in cold or lukewarm. water. they
wash thcnn thoroughly, until clean
with hot water and nm a'kali washing
powder. using a stiff brush. Avoit
rags. and greasy soaps or IA pow
ders. After washing. the utens:l:
should he steamed. in order to SteriliZ'
them.
Steam for sterilizing dairy utcnsil'
Is available for Y the slnall"s
dairirs by means of a simple steam
ster'liZcr. However. a steam hoile'
furnishes the hest ource of steam. I
can he connected with a steriliz'n:
oven built Of concrete. brick. stone
tile or metal. The utensils should h;
placed in tho oven and kept at :
s%terilizing temperature for at leas
IL minutes. \ coil in the bottom o
the oyen should furnish enOu"h steam
to dry the utensils also. The TEN
r%crature should be at least 205 degree
Fahrenheit. To make sure that thi:
il attained it is advisable to Use
thermometer.
Cool Milk Promptly.
Generally the large number Of bac
terra found In market milk when
renct,eS the consumer IS dae largel.
to their multiplication made possible
nv the relatively high temperature o
the ELK. At a certain creamery. mil
rcpivrd in the morning consisted "
ne previous nights milk and til