I 



Journal of Agriculture. [8 Jan., 1907. 



to allow any milk to leave the pasteurizing machine without being sufficiently 

 heated. During the whole process of pasteurization a man has the special 

 taJsk of watching two thermometers on each machine, w^hich are placed at 

 the outlet through which the milk has to pass. He has strict orders not 

 to allow the temperature to go below about 185 Fahr. These thermometers 

 are frequently compared with controlling thermometers. Furthermore, as 

 long as the pasteurization lasts an inspector often takes samples from the 

 tank where the pasteurized milk is collected, and tests whether they are 

 sufficiently heated. The controlling medical officer of the company daily 

 examines samples of the pasteurized milk, so that the certainty of the 

 milk being pasteurized is sufficiently established. 



The Avashing of the bottles is performed in a very expeditious manner. 

 For this purpose there is a big revolving disc, with cells, each large enough 

 to hold one bottle. Into these cells the dirty bottles are placed by an 

 operator, and as the disc is slowly turned downwards the bottles enter 

 a trough containing strong sodawater, with which they are filled. As the 

 disc revolves the full bottles come out at the other side, from which they 

 are taken by another operator, who places them on a revolving brush, by 

 which they are thoroughly washed. The bottles are afterwards placed 

 over a jet, from which water of any temperature can be obtained, and 

 they are then placed in a position to drain. Girls do all this work, and 

 are very smart and careful ; but the breakage of glass is considerable. 

 The bottles are filled by inserting them on little syphons, which have a 

 ring of rubber on the end which is inserted in the milk. When the 

 bottle is placed on the syphon it immediately begins to fill, and when taken 

 ott, the syphon, by means of the rubber band pressing freelv on the tin- 

 ware, ceases running. This is not only an expeditious, but also a clean 

 way of filling. 



The children's milk is supplied toi the company from: two farms, which 

 have for several years been controlled by the Veterinary and Agricultural 

 School of Copenhagen. The stock is examined twice a month bv Professor 

 Bang, or his assistant. Injections of tuberculin are given twice a year, and 

 if any animals react they are immediately removed from the farm. The 

 company can thus give a guarantee that the children's milk is from .sound 

 cows only. The composition of the food, the cleanliness in and near the 

 cow-houses, and the state of health and cleanliness of the employes at 

 the farm, receive everv attention, as well as the cooling down and airing of 

 the milk, which are performed with the greatest possible care immediately 

 after me milking. Besides the bottled milk department, the company has 

 an extensive wholesale business, distributing from 70,000 to 90,000 lbs. 

 milk and cream daily. On an average about 12,000 gallons of milk and 

 cream per day are sold. A considerable quantity of butter is made for 

 customers ; any milk that is hardly up to the requirements for 

 pasteurizing, and also milk that may have been unsold, is made into 

 butter. Women do most of the butter-making. The skim and fuitter 

 milk are also sold in the city. The delivery vans are particularly neat 

 and clean. 



A Co-operative Bacon Factory. 

 Passing from the study of pure milk supply to that of a co-operative 

 bacon factory is probably a big jump. Still, the supply of good, whole- 

 some bacon is as essential as good milk. If there is one department of 

 Australian agriculture which is neglected to a great extent it is that of 



