SIXTH ANNUAL YEAR-BOOK — PART V. 393 



riot act has to be read to such a patron and happy the creamery that 

 has a manager who knows how to bo as wise as a serpent yet harmless 

 as a dove. 



The straining of the milk is not such an important matter but it is 

 necessary that the milk be cooled and aerated in a clean place, free from 

 odors. Cooling is essential, yet at our creamery milk comes in with no 

 cooling or aeration whatever. We have no right to allow the wise patron 

 to suffer from the folly of the careless. Our responsibility as creamery 

 owners and managers neither begins nor ends with what is said and donp 

 at the weigh can, but does include the very manifest duty to reject all 

 milk carrying the photograph of neglect. Do not accept it as second 

 <;;i;ality either. 



Briefly stated the dairyman may injure the quality of the butter 

 made from his milk in either of the following ways, among others: 



J.. By feeding any material with an essential oil disagreeable to 

 .the taste or by pasturing in fields where the cows have access to aro- 

 matic weeds. 



2. By giving the cows bad water, filled with germs and having a 

 disagreeable odor or an unhealthy quality. Cause of fishy flavor. 



3. By keeping the cows in a stable, poorly ventilated. Tuberculo- 

 sis. 



4. By pending milk too soon after the birth of the calf, or, up to 

 the birth of the calf. 



5. By milking in dirty air or into dirty pails or with dirty hands 

 or without properly cleaning and moistening the sides and udder of 

 the cow; by cleaning out the stables just before milking or stirring up 

 a drst in the stable or by feeding the cows silage or grain just before 

 milking thereby filling the air with dust or with an unpleasant smell. 

 By wetting the hands in milk when milking. 



<3. By neglecting the surroundings of the stable allowing the manure 

 to rot in the immediate vicinity or allowing a mud hole before the 

 st?.ble doer or about the water trough. 



7. By allowing the cows to wallow in the mud or in water in the 

 summer thereby coating the udder with dirt containing noxious germs 

 Avhich enter the udder through the teats and may abide there for long 

 periods. 



S. By using improper vessels for holding the milk when milking. 



9. By failure to properly cool and aerate the milk and keeping it 

 cool until delivered to the hauler and thereafter until delivered at the 

 factory, or improperly handling the separator and cream if the cream 

 alone is hauled. 



10. By failure to properly wash and scald and sterilize all vessels 

 coming in contact with milk. 



Besides being responsible to his fellcwmen and to his own conscience 

 in all of these details, the mi'k producer is responsible for the finan- 

 cial side of his business. Tod^y he may sele'^t his cows. He has no 

 moral right to keep the average cow. It is his duty to select and re- 

 seleot and select again, keeping but the best and breeding from the 

 best. 



