The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1935-02-15

farmers fed and handled their cows and MIXED
them. Furthermore, he launched militant cam
paign on the subject, enlisting the aid OF
national publications. To clarity his detectives,
he drew up a code of milk regulations which
were so fundamental that for many years the
rules he had drafted were models for State and
even Federal sanitary codes. Today they are
the basis of much legislation affecting the purity
Of the nations milk supply.
Step by step, the standards Of milk sanitation
have been raised The discovery of the Pasteuri-
zation process and its utilization early in the
twentieth century gave tremendous impetus
to the cause of pure milk. Perhaps the Walker.
Gordon Rotolactor at Plainsboro, N. J.-by
means Of which so cows are MIXED automati-
cally at one time-is the ultimate in sanitary
milk production. The highest conceivable stand
ards of cleanliness and sanitation are made pos
sible by centralizing washing, drying and milk
ing Of cows on a revolving platform. Certainly
there is great distance between the distillery
diaries of 1850 and the modern dairy of today.
AS milk sanitation was slowly improving, the
problem of distribution was steadily growing
more complicated. In the early days, farmers
frequently delivered their own milk. AS cities
grew larger, dealers became necessary. How
ever, the lack Of railroads, good roads and
trigeration was an effective barrier against the
carrying of milk any distance. Finally the de-
velopment of railroads solved this. The ship
ment of milk by rail dates from 1888 when it
was put into effect for Boston. New York did
not get milk in this fashion until 1s4S.
Milk which leaves the country one morning
is delivered the next morning at the customers
door, In addition to transportation and delivery.
the milk has been tested. pasteurized, bottled
and held at the proper temperature to preserve
its freshness. Although the distribution methods
Of all cities similar. those OF New York are
by far the most complicated Here. in detail. are
the adventures Of a quart OF milk in New York:
After the milk has been drawn from the cow,
It is placed In sterilized cans and held at low
temperature-generslly in ice-until taken to
the receiving station There II is tested, weighed
and placed In sterilized refrigerated tank.
Payment to the farmers for the milk Is on the
basis Of butter fst and bacterial purity. the
better milk of the same weight receiving the
higher price All milk is Immediately rejected
which is warmer than so degrees F. or has too
many bacteria. Before the farmer receives his
milk cans back they are washed and sterilzed
at the receiving station.
The milk is then shipped to the city In 40
quart cans, in cars equipped with refrigerated
glass-lined tanks or in motor trucks with similar
tanks large portion Of the milk for Metro
politan New York. even though it comes from
New York State farmers. arrives at New Jersey
terminals and must be ferried across the Hud-
son River.
The milk which comes by railroad Is Trans
ported by huge trucks from the city railroad
platforms to one of the many bottling plants.
The milk Is removed through sterile pipes into
big glass-iined storage tanks. where II is held
at a low temperature The milk Is then pas
teurized This Is one Of several precautionary
measures which. had 1t been in effect through
out the nineteenth century would have saved
countless lives. It effectively kills all pathogenic
bacteria in the milk and renders 1t safe.
Pasteurization consists OF running the milk
into a battery of glsss-lined tanks where it is