No. 6. DEPARTMENT OF AGRICULTURE. 717 



and at the same time any pathogenic or disease-producing germs 

 which the milk may contain if the cow was not perfectly healthy, 

 or if any external contamination may have taken place while the 

 milk was handled from cow to consumer. Briefly, the milk for 

 Pasteurization must be produced from cows that to all physical 

 appearance are healthy, kept in barns that are whitewashed at least 

 once a year, better twice, all floors and gutters kept clean and sweet, 

 the cows brushed and carded as carefully as you do your horse, 

 their sides and udders wiped off with a damp cloth just before milk- 

 ing. They must be fed on clean, sweet foods, but never just be- 

 fore milking on account of the dust stirred up and which carries 

 millions of germs ready to drop into the milking pails. The milk 

 should be drawn by milkers with clean hands and clothes, and as 

 soon as milked carried iuto a milk room with a closed door be- 

 tween it and the stable proper. It should then be strained through 

 at least a ply of cheese cloth, then cooled down by use of a Star 

 or Champion type cooler to 60 degrees at the highest, better 50 if 

 you have cold enough water, and finally put into clean cans and 

 send to the nearest shipping station with as little delay as pos- 

 sible. 



AT THE SHIPPING STATION. 



The shipping stations are usually maintained by the city dealer 

 who buys this milk and as soon as the milk is received at the station 

 it should be inspected by a competent judge for any foreign flavors, 

 dirt, or anything else that might be detrimental to the production 

 of rich, sweet milk, and if found satisfactory, weighed in, ran through 

 the Pasteurizing machines and filled into sterilized cans and ship- 

 ped to the city, especially in refrigerator cars, where the milk is again 

 inspected by a man whose sense of smell has been trained by long 

 use, to detect the slightest taint that might in any way be detri- 

 mental to the purpose for which the milk is intended. After passing 

 this inspection the milk is cooled down to a temperature of 35 

 to 40 degrees, and stored in large vats at a temperature near the 

 freezing point. From these vats the milk is raised to the filter or 

 clarifier which removes the last trace of any foreign substance 

 which may have fallen into the milk while in course of transit. From 

 these, the milk is taken to the Pasteurizing machines where it for 

 the second time goes through the process of Pasteurization and from 

 this it is filled into sterilized bottles, ready for delivery to the various 

 customers in time for breakfast. It is absolutely necessary, through 

 all these processes and handling, that eleanliness in all that word 

 implies, shall be observed, for in no place is the saying, "Eternal 

 vigilance is the price of success," more true than it is in the milk 

 business both in the producing and the handling. 



Right here let me caution you against the use of common soap of 

 any kind in washing your dairy utensils, owing to the fact that the 

 odor of soap as well as the caustic it contains is well nigh im- 

 possible to get rid of. and anything with such an affinity for a 

 stray odor as milk has, will be spoiled by the soapy odor very 

 quickly. 



The idea that Pasteurization will make good milk out of bad milk 

 seems to have some adherents, but this is a very great mistake; how- 

 ever, when used in connection with reasonable care in the producing, 



