168 STATP: BOAKD of AGlJICULTniE. 



If, on the other hand, milk is poor, the butter-maker or (ho cheese-maker will 

 have to act the part of a physician who attempts to fight small-pox. He may 

 be able to cure in some cases, but he will surely lose in others. If small-pox had 

 Ijeen warded off, as it should have been, the physician would not have had trouble 

 and a distasteful experience, and all would have gone well; in the same manner, 

 if poor milk had been kept from the milk of the creamery or cheese factory, 

 neither the butter-maker nor the cheese-maker would have had trouble in manufac- 

 turing good products. Consumers will not find fault if the milk is good. Poor 

 milk may be eliminated and good milk substituted, but to do this it is necessary 

 first that the individual be willing to make the effort, and second, that he must 

 know how to direct his forces. It is our purpose to throw out a few practical 

 suggestions. Do not understand that these suggestions must be followed exactly 

 as stated in order to secure favorable results. The man who will be successful in 

 obtaining profit will be able to take this bulletin as a whole, digest it, and utilize 

 its contents under his own conditions. If he cannot do this, it is safe to say that 

 he cannot produce good milk. The man who can pick out the principles and apply 

 them in his own way, being able to cut out the unnecessary things and put 

 into practice the necessary, will be the man who can produce good milk with little 

 increase in expense over the production of poor milk. 



In order to arrive at the full significance of milk, whether pure or impure, it will 

 be desirable to enumerate certain subjects which might fall into the domain of 

 pure milk prodirttion. These subjects are: the condition of the animal, whether 

 sound or unsound: the condition of the stable, whether sanitary or unsanitary; 

 the character of the water supply, whelher good or poor; the nature of the feed, 

 whether it is nutritious, whether it contains aromatic substances or whether it is 

 unsuitable in any way. Then again, such things as the dust of the stable, the 

 kind of stall, the individuality of the milker, the cleanliness of the pails, the 

 straining of the milk, the aeration of the milk, the cooling of the milk and its 

 further handling — all these matters will have to be taken into careful considera- 

 tion and dealt with pertinently, rather than exhaustively. 



11 TIlA.XSAUSSiO.N OF 1)ISE.\SK TX Mll.K. 



Diphtheria, tuberculosis, scarlet fever, typhoid tever. cholera, choleraic disturb- 

 ances, sore-throat epidemics have all been traced not infrequently to milk supplies. 

 Those milking or taking care of the milk are generally at fault, for such in- 

 dividuals may be sufferin.g from the disease or may be in communication with 

 some one who has the disease; accordingly, a means of conveyance is provided. 

 There is also the water supply or wash water which may be contaminated with 

 sewage germs or the specific micro-organisms of typhoid fever, or those germs 

 which may produce diarrhoea or sore throat. 



The evidence in establishing the transmission of disease through milk is to 

 abundant and so clearly defined that doubt cannot exist in any open mind. 



(Fig. II illustrates cheese made from ordinary milk, really better than that 

 usually furni^ihed cheese factories. Note the ga.s holes produced by micro-or- 

 ganisms.) 



(Fig' III illustrates cheese made from good milk secured under jiractical con- 

 ditions. Note the absence of gas holes.) 



Our suggestion, therefore, relevant to this suliject. is that those having com- 

 municable diseases, or in any way associated with others having any of these 

 diseases, should neither milk nor handle milk which is consumed by the public. 

 This is a common regulation for the control of public milk supplies. 



lir. Till-; IM-I.IKNC K OK li;i;i)IN(i Vl-OX .\II1K I'UOIKXTION. 



It is not in our province to discuss the economical methods of feeding milcji 

 cows. Rational methods of feeding are fairl.v understood, or access to such methods, 

 may be easily had, and what we have to say applies only to those feeds which may 

 influence the character of the milk. We do find certain food substances which 

 may influence the flavor and aroma of milk. Such sulistances are ensilage, turnips, 

 rag-weed, leeks, chicory, rape. rye. cabbage, willow, fresh spring ijrass. i)otatoes 

 and beet-pulp, and proljubly many otners. It is true that ensilage, turnips, and 

 other food substances may Ijc fed to milch cows without ciusing any of these 

 obnoxious results, and it is again true that they may be so fe;l as to i)roduce them. 



