THE ETHICS OF FOOD 545 



At the farm supplying the hospital, the dieting of the cows 

 is carried out on a systematic and scientific basis. Each cow 

 has to be studied, so as to keep her in prime condition for 

 milk-production. She must not be allowed to put on flesh ; as 

 a matter of fact, she should look rather thin. On the other 

 hand, she must be in good health and her coat must be smooth 

 and glossy. The maintenance of this balance so as to keep the 

 cow in good health while securing the fullest yield of milk, rich 

 in fat and total solids, calls for expert management and the 

 dietary needs to be carefully adjusted for each individual animal 

 so as to maintain the " balanced ration." Moreover, when the 

 milk is to be used for infants, special considerations apply and in 

 the adjustment of the diet of the cow the infant has continually 

 to be borne in mind. Most of the foods commonly used, such 

 as oil-cake, brewers' grains, distillery grains, etc., are strictly 

 forbidden on account of their extremely prejudicial effect on the 

 infant. Grass, hay, pea-meal, bean-meal and mangolds are some 

 of the chief articles used, care being exercised to prevent an 

 undue proportion of mangolds or green food, as these are only 

 allowable in very moderate amount — just sufficient to make the 

 food succulent. 



The process of milking is conducted as nearly as possible 

 on the principles of aseptic surgery. The milkers thoroughly 

 wash their hands and they wear sterilised overalls ; while all 

 the vessels used in milking are sterilised by steam prior to use. 

 The milk from each cow is drawn into a pail of special con- 

 struction which is designed so as to protect the milk from any 

 dirt or hairs falling from the cow. It is provided with a cover 

 which is placed on the pail immediately the cow is milked. The 

 milk from each cow is successively and immediately transferred 

 to the separating and refrigerating rooms, situated in buildings 

 at a distance of some thirty yards from the milking-sheds. As 

 the milk is required for the milk-laboratory, the warm milk is 

 passed through a power-driven separator whence it emerges as 

 (1) fat-free milk, (2) cream. The milk is then immediately 

 reduced by means of refrigerating machinery to a temperature 

 of 38 Fahrenheit. 



This stage, of critical importance in regard to the storage 

 and transport of milk, is accomplished very quickly, so that 

 within about five minutes of the milk leaving the milking-sheds 

 it is passed through the separator, reduced to a temperature of 



35 



