10 



under a cow's udder in the same position as when milking. For 4^ min- 

 utes the milker went through motions similar to those made in milking, 

 but without drawing any milk. The amount of dirt and dust which fell 

 into the dish during the operation was, of course, about the same as 

 would have fallen into the milk during the milking process. The dirt 

 caught in the dish was then brushed into a small glass weighing tube, 

 the udder washed, and the process continued. The dirt which fell from 

 the washed udder was also carefully brushed into a weighing tube. 

 After drying 24 hours the contents were weighed on a chemical balance. 

 Many trials were made at different seasons of the year. With udders 

 that were apparently clean it was found that an average of 3^ times as 

 much dirt fell from the unwashed udders as from the same udders after 

 they were washed. With soiled udders the average was 22, and with 

 muddy udders the average was 90 times as much dirt from the unwashed 

 udders as from the same udders after washing. If we were to place a 

 pail of water just beside the pail in which a cow is milked and observe the 

 amount of sediment that has gone to the bottom and the particles of dust 

 to be seen floating on top, it is not likely that we would be willing to pour 

 that water into the tea-kettle to make the coffee for breakfast. And yet 

 we use some of that cream and milk in our coffee without question. There 

 is so much in custom. If I could not find time to groom the cows, and 

 was opposed to washing the udders, then I would try covering with a 

 large piece of cotton that part of her body directly over the milking pail. 

 Tie it across her back with strong pieces of tape so that one piece of 

 cotton would fit any of the cows. It would not take much longer to put 

 on than for the dairy maid to tie on her nice clean apron. 



Now, just a word about taint or off-flavor in the milk. As long as 

 it is not sour it is generally received at the creameries, as the butter- 

 maker is afraid of sending home milk which is not sour ; and I know that 

 patrons think an injustice is done them if their milk is rejected at the 

 creamery for other reasons than sourness. But this is where they are 

 mistaken, as tainted milk is just as bad and often more harmful to the 

 quality of the butter than clean sour milk. I have often detected, when 

 the lids of the cans are lifted, a strong odor of fried bacon. This is proof 

 that the cans of milk have been kept in the kitchen uncovered. Some- 

 times the milk is tainted with tobacco smoke. 



I am not going to criticize pasteurization or sterilization, but I do 

 know that they are a means of covering up a multitude of sins. I do not 

 deny that in the average milk there is plenty of bacterial life that one 

 can destroy by heat. I think that it is a great deal better to produce the 

 milk in such a way that it does not need the application of heat, and it 

 is thoroughly practical to do so. 



One of the essentials in keeping dairy utensils clean is to have a 

 smooth surface. This fact should be kept in mind when purchasing, and 

 if all seams are not flushed smooth with solder this should be done. As 

 soon as the tin is worn off on the inside, exposing the metal, the utenils 

 should be discarded, for they cannot be properly cleaned when in this 



