31 



of souring. Sometimes these bacteria are overpowered by others, and 

 result in the various disagreeable conditions above referred to * 



It has become evident from the foregoing that practically all of the 

 various troubles which result in bad milk can be directly or indirectly 

 traced to the different forms of bacteria, which are especially abundant 

 wherever filth of any kind is to be found. This leads us to a brief con- 

 sideration of 



Modern Methods of Producing and Handling Pure Milk. 



Healthy Cotvs. — It is evident that, in order to have pure milk, the 

 producer must start with healthy cows. Diseased animals kept in dark, 

 poorl}^ ventilated stables cannot give healthy milk. 



Guod Feed. — Practically all kinds of coarse feeds grown upon the 

 farm or concentrated feeds sold in Massachusetts, will produce pure 

 milk if fed at the right time, in suitable quantities. Some feeds as cab- 

 bages and turnips, because of a particular flavor, must be fed sparingly 

 and dii'ectly after milking. Partially decayed potatoes, cabbages, en- 

 silage, etc , ought to be avoided. 



Good Water. — Producers make a great mistake in not looking care- 

 fully after the quality of water drank by their cows. Water receiving 

 the drainage from the bam ought never to be used. 



Clean Animals. — Farmers are in error in thinking that they can pro- 

 duce clean milk from filthy animals. More or less dirt will most cer- 

 tainly find its way into the milk, with a corresponding bad effect. 

 Animals which aie well bedded and cleaned daily present a far more 

 attractive apjiearance to the eye, and will nearly if not quite pay the 

 cost of the extra labor by the increased milk flow. 



Clean Barns. — It is fully realized that farmers producing milk for 

 ordinary trade cannot aflbrd expensive barns. Force of circumstances 

 cause them to house their animals in very plain, inexpensive buildings. 

 It is possible, however, for farmers to give their animals plenty of light, 

 by placing a sufficient number of windows on the south and west side of 

 the barn Barns can be ventilated cheajjly by running ventilating shafts 

 from floor to roof. Bams can be kept clean with very little labor, if the 

 producer has sufficient interest to see that it is done. A force pump and 

 plenty of whitewash will accomplish wonders. Bams can be further 

 disint ected by using a spray nozzle on the pump, and occasionallj- spray- 

 ing the interior with a water containing five pounds of creolin for every 

 hundred pounds of water. The gutters, stalls and platforms can be 

 sprayed with the solution with most excellent results. 



* Whenever the producer is troubled with bitter, colored or stringy milk, his first 

 effort should consist in a thorough cleaning of barn, cows, dairy house and dairy 

 utensils. The barn, cows and dairy house should be thoroughly cleaned of dirt and 

 dust, and then sprayed, the barn with water containing 5 pounds of creolin for 100 

 pounds of water, and the dairy house with 6 ounces of bleaching powder to a gallon 

 of water. Creolin is a liquid substance somewhat resembling carbolic acid. It can 

 be purchased of Smith, Kline & French, 429 Arch Street, Philadelphia, at 21 cents 

 per gallon. 



