No. 4.] MILK. 33 



thoroughl}^ cooled after it is drawn from the cow, and the 

 lower teniperatiu'e to which it is brought, the better. When 

 the milk is at the temperature at which it is drawn from 

 the cow, the bacteria that get into the milk when milking 

 develop very rapidly ; but as soon as cooled to 60° F. they 

 develop slowlv, and if cooled to 45° their growth is almost 

 entirely stopped. Milk cooled to 45° as soon as drawn, and 

 kept there, will keep sweet and in good condition for a long 

 time. 



On a large proportion of our dairy farms many of the 

 fundamental principles spoken of under the foregoing heads, 

 which would l)e observed in producing pure milk, are almost 

 entirely overlooked. This is usually due to lack of appre- 

 ciation of their importance more than to intentional neglect. 

 Tn most cases, bad conditions are promptly improved when 

 their dangers are known. More time must be taken by the 

 producer of milk to get the special knowledge that is neces- 

 sary in conducting a dairy ; by adopting as many sanitary 

 methods as possible, and gradually increasing them, a steady 

 progress will be made and conditions will improve. The 

 methods commonly employed in the production of milk are 

 so faulty, and the evils resulting from the use of impure milk 

 so numerous, that any one interested in the public welfare 

 should be anxious to bring about an im})rovement. We are 

 aware of the amount of attention the water supplies of the 

 cities and towns of the State are receiving ; large sums of 

 money are spent to keep them pure and of good quality. 

 It is encouraging to note that there is more attention being 

 l)aid to the milk supply, which is of even greater moment 

 than the water supply, especially to children. 



Marketing of Milk. 



When we note that there are in the United States 19,000,- 

 000 cows, and it is estimated that they produce 67,640,000,- 

 000 pounds of milk in one year, and about one-third of this 

 amount is required to supply the people with milk for use 

 in the natural state, or 11,275,000,000 quarts of milk to be 

 marketed, — is it not a question worthy of our consideration? 



Now, the question the farmer asks is, How can I sell this 



