The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1922-03-31

output was condemned and he him.
self was placed in quarantine, was
the financial loss involved and not
the terrible potential danger which
was prevented by this inspection.
A series of five hundred milk
caused epidemics tabulated by
Trask of the Public Health Service
included 81 of typhoid fever, 125
of scarlet fever, 81 of diphtheria,
and of epidemic sore throat.
Clean Utensils.
Clean milk will not stay clean
if placed in unclean pals, cans, or
bottles. A popular recognition of
this fact would greatly strengthen
this link in the chain of sanitary
milk control.
The Small-Top PAIL wish that
the small-top pail were more gen.
orally used at the dairy farm and
that dairymen would realize that
milking into a small-top pail, al
though perhaps awkward at first,
is really just as easy as into the
large, open type. 1t stands to
reason that the small-top appliance
will of necessity receive less dirt
and sediment than the large, open
receptacle. The Department of
Agriculture has made some very
interesting experiments in the re-
lative quantities of sediment in
milk drawn into open-top and small
top pals 1t appears from these
experiments that practically twice
as much dirt and filth precipitate
into an open-top pail as into that
of a closed nature. 1t has been
found by the Department of Agri-
culture that the average number of
bacteria per &C. in thirty samples
drawn into a small-top pail was
29,263, while an equal number of
samples drawn into an open-top
pail averaged $3.50.
The Cans.-From small-top
milk pail, the commodity should be
poured through strainer into a
clean can, and then rapidly cooled
by packing in ice or submerging
in cold water, or Immediately pas.
teurized and cooled. Finally, the
milk should be placed in clean,
sterilized bottles, securely capped,
and properly iced and delivered, or,
when the milk is shipped in cans,
as is the more common practice at
the smaller dairy farms, the cans
should not be allowed to stand
waiting for the milk train, by which
practice they become converted in
| to veritable incubators, and facil-
itate the propagation of pathogenic
bacteria, which know not the mean
| ing of race suicide. .
Cans and pals should be of tin
and properly washed and sterilized,
proper attention being given by the
dairyman to the cleansing of the
upper rim of the cans and buckets,
which very often escapes even
vigorous cleansing, and supports a
thin, hard crust of dried milk, in
which numerous bacteria live and
have their being, only to propagate
more intensively when fresh milk
is added to the utensil.
| A type of milk house too freA
quently found is shown in one of
the illustrations presented herewith
which represents a group of cans
| improperly washed, not sterilized,
and stored in a work shop. Clean
milk production under these con-
ditions is impossible In contrast
another figure shows properly wash
ed and sterilized cans inverted for
drying in modern and sanitary
milk house.
The Bottles.-Milk bottles, when
used on the rural farms, should be
given the same scrupulous atten-
ton as is given the tinware, being
thoroughly washed in soap and
water, rinsed in clear water, and,
if possible, sterilized with steam
before being filed The proper
use of caps for bottles should be
emphasized. 1 have personally
seen caps labeled "Pasteurized" in
serted on bottles containing I'M
pasteurized milk, merely because
there was at that time a scarcity
of caps In this case, the only
thought of the dairyman was to
meet an emergency, in order that
the milk might be delivered, and
overlooking the fact that he was
guilty of gross misbranding.
The proper sterilization of uten-
sils on rural dairy farms is often
times difficult of accomplishment,
due to lack of steam or equipment.
Bottles, however, can be boiled at
any farm and simple forms of
sterilizers have been devised for
the dairyman by the Bureau of
Animal Industry. Department of
&c.,