24 



MILK 



It is surprising to discover that methods which are advocated 

 as innovations, in reality originated at earlier times. Compe- 

 tition among milkmaids was encouraged more than a hundred 

 years ago by dairy farmers in England. The maid who drew the 

 largest amount of milk from her cow was given extra pay. At- 

 tention was given to construction of dairy buildings with a view 

 to cleanliness: It was not uncommon to find that a special room 

 was assigned to butter making, another to cheese making, a third 

 to washing and cleaning utensils, etc. It was recognized that 

 milk must be cooled, and when cold water was not available ice 

 was used. The milk was cooled to between 50 and 55 F. Cow 



Fig. 6. Churn operated by horse-power (Benno Martiny). 



stables were built to give light and air to the animals and the 

 milkers were instructed to treat the cows kindly. Most interest- 

 ing is a description of a sanitary dairy, the Willow-bank dairy, in 

 Glasgow, owned by William Harley. The object of this dairy 

 was to furnish a perfect milk to the population of Glasgow, and we 

 find that Harley recognized a number of points as important for 

 his purpose, points which sanitarians are contending for to this 

 very day. The stables were large, well aired, well lighted, and 

 cleanly. The cows were kept well fed and clean. The best-ob- 

 tainable vessels were employed and the milkers had to be clean. 

 Suitable food was selected and dry fodder was given only after 

 milking. Accurate records of each cow were kept to ascertain her 



