388 Effective Farming 



taste of the milk in the two jars. Examine the milk pails and cans at 

 local hardware stores. Are they made with flushed seams? 



5. Absorption of odors by milk. For this exercise you will require 

 a banana, three quarts of milk, two shallow pans, two empty quart 

 milk bottles, a tight box in which the pan can be placed, and a cover for 

 the box. The first part of the exercise is conducted in the school labor- 

 atory. A banana is used as the source of the odor. Pour a quart of 

 milk into one of the pans and place the pan in the box. Remove the 

 skin from the banana and lay the fruit in the box near the pan of milk. 

 Place the cover on the box and keep it closed for twenty-four hours. 

 At the end of the time open the box and examine the milk for odor. 



The second part of the exercise is conducted on some dairy farm in 

 the neighborhood. Visit the farm during milking time and as soon as 

 a cow has been milked pour a quart of milk in the shallow pan and fill 

 the quart bottles with milk from the same source. Leave the pan un- 

 covered in a stable for several hours. Remove the quart bottle from 

 the stable at once, aerate the milk by pouring it several times from 

 one bottle to another, place a cap on the bottle, and set it away in a cold 

 place for ten to twelve hours. At the end of the time have the two 

 lots of milk brought to the school-house and examine them for odor. 

 The way to avoid the odor of the stable in milk is to keep the stable 

 clean and to remove the milk to another building soon after the milking 

 of the cows. Where would you be most likely to get a cowy odor in 

 milk, in a clean, well ventilated stable, or in a dirty, poorly ventilated 

 stable? Why should milk be aerated ? 



6. Scoring dairy farms. The score-card given herewith is the one 

 published by the Dairy Division of the United States Department of 

 Agriculture. Using this score-card visit several dairy farms and score 

 the dairies. Those that score above 80 per cent are producing high 

 grade milk, those from 70 to 80 per cent are producing reasonably clean 

 milk, and those that are 50 per cent or below are producing dirty milk. 

 On your inspection trip you will undoubtedly find dirty dairies as well 

 as clean ones. 



