STATK BAIRY ASSOCIATION. 611 



The Viiliic of milk when delivered to a factory or for sale at any 

 place, depends lar.ii'ely on the care it has received previous to delivery. 

 Its condition as well as fat every dairyman should know. The handling 

 of milk the tirst few hours after it has been drawn from the cow has a 

 great influence on its quality and the quality of the product made from 

 it. The care of milk seems a simple matter, lint better methods in our 

 dairies are of great imiioi'tance to success and the reputation of our 

 American dairying. 



It is to the interest of e\('r\ [lation of a creaiiiery oi- ciieese factory 

 tliat tlie milk used sliould lie the Iiest and purest that could lie jiroduced. 

 Any one that increasi-s his monthly check liy .-idnlterat ing his milk ex])ects 

 payment for that which he did not deliver and is stealing that amount 

 from others to whom it lielongs. I'.ut any one who delivers badly con- 

 taminated milk to a creamery does (>ven woi-se. Ilis milk may s])oil the 

 entire product of the day and this largely decreases the returns to every 

 patron. 



Butter and cheese makers should absolutely refuse to accept milk that 

 is tainted or unfit for use. Tliey must do this in justice to themselves 

 and the patrons who deliver pure milk. The attt'inpt has sometimes been 

 made to estimate the loss by skimndng and watering and enormous 

 aiiKiunis have been fotin<l. Hut it is not believed that that nearly etpials 

 the loss caused by taints or changes in the milk due to neglect. In con- 

 tracts and agreements the expression "rtire Milk" shoidd not be taken to 

 nu»an simjily milk having a normal chemictd composition, but freedom 

 from .ill unnecessary contamination. The word pure should be under- 

 stood in its laoadest sense. Then what we have to guard against in order 

 to furnish a pure ])roduct is the little so-call(Ml l)acterial life of which the 

 dairies are full, for which milk is the best food. .Vnimals. foods, mantires 

 and iiiillv are all hosts'or breeding grounds for Itacteria. I''or tliis reason 

 the dairy is a place wliere myriads of germs of different kinds are to be 

 found. This we must keep in mind, study persistently to control. The 

 way to jirevent their growth and rapid multiplication is by smdight. 

 pure air, cleanliness and temperature. First see that the cows are kept 

 in a well ventilated barn. What I mean by a well ventilated barn is so 

 constructed that wlien the doors are opened iu the morning you will not 

 have those close stagnant odors which we so often liave in our cow 

 "Stables, tiood ventilators are very cheap and any one can have them. 

 Sunlight l)eing a great germ destroyer, we should have all the sunlight 

 possible in our barns. The next thing will be cleanliness. Our cow barns 

 should be kept clean, inside aiul out. the manure hauled out and all l)ad 

 odors kejtt away from it, such as pig pens, chicken coops, etc. Use plenty 

 of clean bedding. We should always milk with dry hands, never wet. 

 Should have our clothing clean. Too much precaution can not l)e taken 

 during the milking time. As soon as the milk is drawn from the cow it 

 should be taken in the fresh air and run through an aerator of some 



