THE DIVERSIFIED FARM. 



In diversified farm/no- by irrigation lies the salvation of nyrrlcnlttire. 



CITY MILK. 



Chicago physicians have long felt 

 the need of pure milk for infants 

 and invalids, but much feeling has 

 not resulted in much activity. Doc- 

 tors are not hasty about going into 

 the dairy business. There is at 

 least one dairyman, however, who 

 has given ear to the doctors' great 

 need, and has given much attention 

 to suggestions made by the Chi- 

 cago profession. This man is Mr. 

 H. B. Gurler. a dairyman of 20 

 years' experience, and a man of 

 very unusual observation. 



"Pure milk" was a subject of 

 mutual interest and discussion be- 

 tween Mr. Gurler and a number of 

 physicians at the May meeting of 

 the Chicago Medical Society. It is 

 the object of this article to report 

 some of the most important things 

 ^brought up at that meeting. 



Cattle should have wholesome 

 food; well ventilated barns during 

 the winter months, and open range 

 in summer time. Cows fed upon 

 decaying vegetables, distillery 

 slops, and supplied with water 

 containing decaying lanimal and 

 vegetable matter, give most un- 

 wholsome milk. Cows which are 

 suddenly changed from ground to 

 pasture food frequently cause diar- 

 rhoea in the nursing calf, and like- 

 wise an infant may suffer gastro- 

 intestinal derangement by feeding 



on milk from such cows. On ac- 

 count of reproductive influence, 

 cows should be milked no longer 

 than a period of nine months, until 

 another calf is born. 



Among other sanitary conveni- 

 ences of the barns of Mr. Gurler's 

 dairy are ventilation pipes, sewer- 

 age and cement floors, which floors 

 are flushed daily. Milking is per- 

 iormed in a most cleanly way. 

 Sometime before milking the cows 

 are groomed, the udders are washed, 

 and milkersare required to wash 

 their hands. The milk pail is cov 

 ered with a fine strainer, containing 

 absorbent cotton, so that strain- 

 ing is performed in the act of milk- 

 ing. The first milk in each teat is 

 rejected, since bacteria may be 

 found in this first milk. All uten- 

 sils used in handling milk are ster- 

 ilized by steam in a sealed room, the 

 temperature of which is kept at 

 212 Parenheit for 30 minutes, As 

 soon as the milk is obtained, it is 

 run through a centrifugal machine 

 to separate cream. The object of 

 this process is to enable the dairy- 

 man to so mix the cream and skim 

 milk that milk containing 4 per 

 cent fat may be obtained. The 

 separator also eliminates mucus, or 

 any foreign matter that may have 

 gotten into the milk. The milk is 

 then cooled to a temperature of 45 

 Farenheit; bottled, wood pulp stop- 



