288 STATE BOARD OF AGRICULTURE. 



without doinp prciitor injustice tlian would he done were either of the others to ho 

 removed, for in tliis tyi)e of dairies is all the progress, all the innovations and all 

 the ideals of liij,'h eharaeler. Witliout this type tiiere would he no stimuhia to move on. 



The barn is usually built in sueli a manner as to make it possible to Hush the floors 

 so as to remove all filth before milking, or a special milking barn is constructed 

 to overcome the filthy accumulations of a stable. A barn specially erected for milkinj.' 

 alone savors of expense whieli tiie ordinary dairyman cannot allord. Tliis barn will 

 not be considered in this type. A giant eflort is therefore made to do away with 

 the stable filth, the obno.xious gases and foul air. by a suitable Moor, ]in)])er ventilation 

 and lighting. The floor is commonly cement. The cows are carefully groomed 

 at a time when the dust will least interfere with the milk. Dusty foods are not given 

 the cows just before or at the time of milking. The atmosphere of the barn is 

 supposed to be as quiet as it is possible to have it and free from dust. Stalls are so 

 constructed as not to cause unnecessary brushing and crowding. The cows are free 

 from loose hairs and dirt when ready for milking. A tepid water and sponge are 

 used to wash ofT tlie udders, the sponge, squeezed, is made to take up any superfluous 

 water remaining on the udders just before milking begins. In this manner the udders 

 remain moist during the milking and thus keep some ))article8 of dirt and dust 

 adherent to them. The milker has clean liands and a clean suit and the teats are 

 ))ractically dry. All pails and cans are subjected to a thorough sterilization. When a 

 can or several pails have been filled in the barn, they are taken to the dairy room, 

 (piickly aerated and cooled. Once cooled the milk is kept in this condition imtil 

 delivered to patrons or ready for utilization in making dairy products. Milk once 

 pure is easily Iccpt pure for ichatevcr purpose it is designed, and is under absolute 

 control uhcthcr for delivery to city patrons or for making into butter or cheese. 

 The above type represents the highest now in practical use. The results obtained 

 from it are sufficiently great ,to warrant extra expense and striving for greater 

 jierfection. 



There are two or three very prominent defects in the system just cited, and many 

 errors in detailed manipulation are conspicuous, otherwise this type may be regarded 

 as model or ideal. The more prominent defects are: first, milking in the barn: second, 

 the keeping of milk too long in the barn before aeration and cooling: third, the care 

 and management of utensils. These, with the minor defects, will be considered later. 

 At this point it seems pertinent to call attention to the attitude which most dairymen 

 .should assume towards these ideal systems and dairies. 



In most professions, anything which helps to advancement is considered with true 

 reverence by the active and progressive souls of the profession, and those who give 

 little attention to the agents which lead us on generally keep quiet and rest, while their 

 brothers hasten on to absorb the newly deinonstrated. It is somewhat different in 

 the dairy profession, since the interests are so varied that the members constituting it 

 cannot agree on mutual advancement. He who is a good butter-maker is unable to 

 convince the producer of milk, upon whom he is obliged to rely for his supply of milk, 

 that both will be greatly benefited by the institution of certain reforms. It is only, 

 therefore, when the handling of milk and milk products has been under the direct 

 charge of the producer himself that any improvement has been made. The producer 

 must know the difficulties of the consumer, butter-maker or cheese-maker, or vice versa, 

 in order that a mutual sympathy may exist. If sympathy and interest may be aroused 

 on both sides, it is possible to secure a satisfactory imderstanding: if these agents can- 

 not be elicited and only indifference prevail on one side or the other, it is high time 

 relations be brought to a close. 



Every improvement which tends to assist the dairyman should be welcome, whether 

 it can be made of practical use at the moment or not. Practical or impractical, one 

 may lead to as great results as the other eventually by means of suggestion and appli- 

 cation. It is becoming man to learn as much as he can, use as much as he can, and 

 what cannot be made of immediate utility, reserve for the future. No one thinks of 

 renouncing Christ's philosophical teachings because he cannot live as Christ did; he 

 merely does his utmost to live as Christ lived if he is a man of worth. Our ideals 

 in dairying should be of the highest type capable of man's ingenuity; we should strive 

 for this ideal and not be discouraged if we fall short of it. This ought to be the aim 

 of every dairyman and ho ought to get as close to it as he can under his conditions. 

 In this attitude it is possible for him to consider the discussion of typical dairies in 

 their true light and attribute to them their proper significance so far as he is concerned. 

 From them he will learn to improve his own to that extent dictated by his own peculiar 

 circumstances. What one may do another cannot do, accordingly no general discussion 



