No. 6. DEPARTMENT OF AGRICULTURE. 227 



Tlie type of milk pail employed in milking is also a matter of im- 

 portance. Several types of pail are in common use and 1 have had no 

 personal experience in testing their efficiency; but those who have 

 studied this question are generally agreed that some form of pail with 

 the top j)artJy (Covered in is much better than the old type of pail 

 which is open. Ihe pail with visor used in the dairy department of 

 Cornell University serves the purpose of limiting the amount of dust 

 falling in the milk. The shape and size of the visor has been slightly 

 changed by Professor Harding of Geneva. * 



The milk should be cooled as soon as possible and kept at a low 

 temperature (about 50 degrees Fahrenheit) until consumed. At a 

 low temperature the bacteria in the milk do not multiply rapidly, 

 but at higher temperatures they multiply quickly ; for instance, at the 

 body temperature, a single organism may produce as many as 200 in 

 three hours; 10,000 m six hours; 10,0000,1)00 m nine hours, and 2,000,- 

 000,000 in eighteen hours. Conn has shown that at 50 degrees Fahren- 

 heit bacteria multiply five times in twenty-four hours, while at TO de- 

 grees Fahrenheit, they multiply seven hundred and fifty times. 



These bacteria develop at the expense of the chemical constitutents 

 of the milk and produce alterations in the character of the milk far 

 in excess of what is indicated by the mere increase in numbers. In or- 

 der to keep the number of bacteria as low as possible, milk must be 

 shipped in Tefrigerator cars, or packed in ice. 



Sanitary milk, it will be seen from what has already been said, is 

 simply clean milk obtained from healthy cows and maintained under 

 proper hygienic conditions. Sanitary milk cannot be produced in un- 

 sanitary dairies, and, even though it may be in a sanitary condition 

 when collected, if not marketed under proper conditions it will not 

 reach the consumer in a satisfactory state. 



It will be necessary, therefore, in order that the consumer may be 

 supplied with sanitary milk, that extreme precautionary measures be 

 carried out not only on the farm in collecting the milk but that the 

 measures be extended all along the line from the farm to the con- 

 sumer, so that milk that is in a satisfactory condition as collected may 

 maintain that state until it is to be used. It is an encouraging fact 

 that recently transportation companies have announced that they are 

 ready to supply refrigerator cars for the transportation of milk, and 

 through this means it will be possible to allay a great deal of the criti- 

 cism of the methods employed in conducting dairies that should have 

 been directed against methods of transportation. 



ESSENTIALS OF BUTTER MAKING 



By MRS. JEAN KANE FOULKE, West Chester, Pa. 



I feel as if I were undertaking a great deal in attempting to tell an 

 audience of farmers how to make butter, because I am not what is 

 termed an "expert" myself ; that is to say, I am not a trained butter 

 maker, never having taken a course in butter making in any agricul- 



