296 STATE BOARD OF AGRICULTURE. 



F. ami watclied each day until some perceptible change was noticed in the milk. 

 Tlio tim«' from tlic milkin-i of the cow was tlicn noted and the results compared. 

 Four tests of this kind were made. The samples from the pails of the regular milkers 

 invarialdy soured within forty-eight to seventy-two hours after milking; the test 

 samples kept nine, eleven, twelve and twenty-eight days before any change in the 

 milk was noticeable. Had the milk been cooled and kept at a cold temperature, it 

 would doubtless have kept much longer. In the estimation of the number of germs in 

 the two series of samples, the numbers were of about the same ratio as the days of 

 keeping. There was nothing in carrying out this experiment that could be regarded 

 as impracticable or that would increase the expense to any great extent. The author, 

 by advocating a clean milking room in place of the open air, believes tliat he is 

 making tlie process of milking more convenient and better adapted to the handling of a 

 large herd. At the same time, bad weather and dusty weather will not have to be 

 contended with, the cow will be more easily managed, the water will be at hand, the 

 milker can keep more cleanly and the surroundings will be better suited for carrying 

 on the work. 



By the side of the milking room there should be a milk-receiving room. In this 

 should be an aerator, cooler and tubs with iced water. This would permit tlie 

 immediate aeration and cooling of the milk and the possibility of keeping it cold from 

 the very minute that each cow was milked. The aerator and cooler, and can and 

 ice vat, could be so arranged that the milker could pour the milk from each cow tlirough 

 a spout extending to the milking room and it would find its way over the aerator, 

 cooler and into tlie can jjlaced in the vat of iced water. The milk receiving room 

 would be shut off from intrusion, would be kept perfectly clean and would be entered 

 only by the milker with a clean uniform when it was necessary. ^lilk thus obtained 

 would probably keep several days at room temperature and could be made to keep for a 

 long period if continued in the iced vats. It will i)robably be admitted that such milk 

 would be delicious for consumption and if made into butter or cheese would be abso- 

 lutely under the control of the butter-maker or cheese-maker and, other things being 

 equal, would yield uniform products of each class. 



It is not our purpose to carry this discussion farther at this time. If such milk 

 could not be properly utilized after once secured, in the creameries, home dairies or 

 cheese factories, it would not be the fault of the milk in any case, but of the operator. 



Again I repeat that this plan or system is thrown out as a suggestion and an ideal 

 toward which milk producers should strive. I have no doubt that many of the 

 details could be improved when put into operation, but in the main, I feel quite confi- 

 dent that it is correct and that it will yield results beyond the expectation of the 

 dairyman. 



Mr. Ira 0. Johnson of Grand Rapids has carried out experimentally the scheme 

 suggested in the preceding pages. It consisted in removing two cows from the herd 

 to a milking room having a cement floor and kept in a very clean condition. The cows 

 were tied to the side of the room and milked according to the methods which he 

 employs in the barn. One of his regular milkers did the work just as he was accus- 

 tomed to doing it in the barn. The cows had been groomed previously, as is Mr. 

 Johnson's habit, and just before milking the udders of the cows were washed off thor- 

 oughly and all the surplus water taken up with a dry, clean towel. Tne hands of 

 the milker were clean and he wore a clean suit of clothes employed especially for 

 milking purposes. The pails were cleansed with warm water and then steamed, 

 When milked, the milk was cooled down and a sample taken in an Arnold bottle, 

 which was plugged with cotton wool. The milk was kept cold from the time of 

 cooling down to the time of shipping to this laboratory. Boxes containing ice were 

 iised for shipment and usually the milk arrived at the laboratory in a very good con- 

 dition. 



Along with the above sample of milk was sent one handled in the same way with 

 this exception. — it came from the milk which was milked in the barn. 'Ihe object of 

 this sample was to contrast it with that produced in the milking room. The floor of 

 Mr. Johnson's stable is cemented and he keeps it covered constantly with land plaster. 

 1 he walls of tlie stables are whitewashed and kept very clean by occasional thorough 

 washing. At the time of this experiment there was no bedding in the stalls and the 

 amount of food handled in the stables was small compared with that of the winter 

 season. The milking was jierformed in exactly the same way as in the milking room. 



When the milking room is contrasted with such a stable, the advantage will evi- 

 dently not be so pronounced as over the ordinary stables. 



