No. 4.] CLEAN MILK. 423 



using, — steam or hot water and sunlight will do this. Most 

 producers find that an aerator is a good thing to aid in quick 

 cooling, and for removing any taint in milk that may be pres- 

 ent throuoh food or otherwise. Once cooled below 40° F., 

 the milk vessels should be sealed and the milk kept unex- 

 posed until time for use. Perhaps there is no matter con- 

 nected with the handling of market milk of greater importance 

 than quid: and tJiorouriJi cooling. 



Of course the healthy cow involves good food, pure water, 

 well- ventilated stables and general sanitary surroundings, 

 and the permanency or success of the business of milk pro- 

 duction involves convenience of arrangement and constant 

 vigilance. These do not necessarily involve expensive out- 

 lays in cash, though it is admitted that there is a severe 

 demand upon energy, and often a change of old-time routine 

 and habits. If the head of the establishment is all right in 

 his ideas and hal)its, and puts his energy and personality into 

 his business, the result may be far in advance of that attained 

 by the idealist, who depends more largely upon his money 

 and entirely upon his hired help. 



The bulk of the milk consumed in our markets at the pres- 

 ent time is made by the so-called average farmer, — a man 

 of limited means, and dependent upon the success of his 

 business for his living. To him the various demands which 

 are from time to time coming up mean much. He cannot 

 afford mistakes ; he cannot afford unnecessary outlays. But 

 the public must be protected, and it is the farmer's duty to 

 study the short road to the accomplishment of this by first 

 adopting the essentials and afterwards adding the embellish- 

 ments, as his trade demands and his means will allow. But 

 be it ever remembered that the production of a practically 

 clean milk is in itself no^ a prohibitively expensive operation. 

 It is the purpose of this article to encourage and if possible 

 help the average dairyman, believing that the persistent 

 producer of unsanitary milk must of necessity ultimately 

 drop the business, and the fancy farmer, so called, can take 

 care of himself. 



In order to appreciate the present situation in which the 

 average milk producer, i.e., the man who sells his milk to 



