70 The Bulletin. 



trolling this disease as any one else who may be trying to lessen the possible 

 risk of contracting this disease through the milk. We should observe cleanli- 

 ness about the barn, cleanliness about the cows and cleanliness in handling the 

 milk after it is taken from the cows. As soon as the milk is drawn it 

 should be removed from the stable and to the milk room. The milk room 

 should be located some little distance from the barn — far enough to be free at 

 all times from the odors about the barn, and as far as possible from the flies 

 that are around a stable at all times. In order to get rid of the flies as far 

 as possible, screens should be provided for all the openings to the milk room, 

 and kept closed, except when it is necessary to open the room. As soon as 

 the milk is taken to the milk room it should be strained through two thick- 

 nesses of cheese cloth to remove whatever may be in it which may have got- 

 ten in in spite of whatever precautions may have been taken; these strainers 

 should be carefully cleaned and sterilized by boiling if used again, or. what 

 would be better, discarded each time after being used. The better way, how- 

 ever, to cleanse milk is to pass it through a cream separator, the separator 

 holding all the foreign matter which may have gotten into the milk, except 

 what may have gone into solution in the milk. As any strainer, from the 

 nature of the case, is composed of material with small holes, allowing the 

 milk to pass through, it can be seen that sufficiently small material will pass 

 through with the milk when the milk is strained. In the case of passing 

 milk through the separator, practically all solid matter is held in the separa- 

 tor bowl. Immediately after the milk is cleansed, whether by passing through 

 a separator or straining, it should be cooled to as low a temperature as possi- 

 ble, short of freezing, and even some freezing would make no difference. 

 This can be acomplished by using a Champion milk cooler, or a cooler of this 

 type, and plenty of ice, reduced as fine as practicable, and with water to float 

 it; filling the entire cooler with the ice and water, this is stirred at short 

 intervals while the milk is slowly run over the outside, reducing the tempera- 

 ture of the milk to near the temperature of the water and ice in the cooler. If 

 one passing of the milk over the cooler does not reduce the temperature suffi- 

 ciently then it can be repeated. One passing over will usually reduce the 

 temperature to about 35 degrees Fahr., or below. This temperature should 

 be maintained until the milk is delivered. To do this the milk should be 

 placed in a tank with plenty of ice and water surrounding the can containing 

 the milk and held at a temperature as near 33 degrees F. as possible until 

 delivery is made. When ready to ship the can should be surrounded with 

 some nonconducting material, so that the temperature of the milk will be 

 held as near as possible to what it has been brought to, until delivered ; this 

 is done by using felt jackets, which are made specially for this purpose, 

 strapped tight to the cans, holding the temperature, with very slow rise, dur- 

 ing the period of delivery. While ice is an essential almost to the successful 

 handling of milk and cream, a great many dairymen do not provide them- 

 selves with ice and cannot, for that reason, handle their milk as has been 

 suggested. In such cases they should use as cold water as may be available, 

 and reduce the temperature of their milk to as near the temperature of the 

 water as possible ; this can be done by using a Champion milk cooler and 

 running the water through it while the milk is running over it. The Star 

 milk cooler is a very good cooler to use when it is desired to use water only 

 to cool with. The temperature of the milk, if passed over either cooler slowly, 

 will be reduced to near the temperature of the water used. 



The proper cleaning of all vessels used is very important ; some fat solvent 

 should be used in the water. Sal. soda makes a very satisfactory material 

 for this purpose, and all vessels used should be washed in this solution ; the 

 first water should be cold and the next as hot as the operator can stand. As 

 soon as the vessels are washed they should be rinsed in hot water and placed 

 over a steam pipe, allowing the steam to run slowly into the can or vessels 

 and remain heated in this way for several minutes; this provides sterility or 

 destruction of whatever germs may be present in the corners or crevices of 

 the vessels from which they cannot be dislodged by washing. 



I will now endeavor to indicate how to prepare. milk and cream for market 

 in large quantities. It will not be necessary to repeat the method of handling 



