33 



tamination to the lowest terms, and then by reduction of temperature 

 place the few bacteria present under conditions where multiplication 

 becomes impossible, — 40 degrees F. or below. Then by holding the 

 milk at that temperature, and by keeping it sealed until ready to use, 

 man's duty to himself and his fellows has been done, so far as this milk 

 is concerned. Milk or cream thus handled will keep perfectly as long 

 as needed. 



Milk cannot be in perfect condition if the cows are diseased, or if the 

 cows, milk utensils and milk room are handled or the milk distributed 

 by one who has the care of sick persons or is sick or convalescent 

 from contagious disease himself. Neither can it be in perfect condition 

 if the milkers are not cleanly in their habits, milking, always, with clean, 

 dry hands ; or if food or bedding is shaken so as to fill the air of the 

 stable with dust at or near the time of milking; or if the flanks and 

 udder of the cow are not clean and damp enough to prevent any material 

 from loosening during the process of milking and falling into the pail. 

 Extra precaution may be taken by drawing a few streams of the first 

 milk into the gutter, thus cleaning the inside of the teat of the stabled 

 cow and at the same time making sure that there is no udder trouble, 

 garget or bloody milk in any of the quarters ; also by milking through 

 a pad of sterilized cotton, though the milk can be strained through such 

 a pad at a later stage, if the producer so prefers. The great advantage 

 of milking through the pad is that the milk is sealed as soon as drawn, 

 and is thus secured from contamination of any sort that might by any 

 chance whatever be present in the stable. The milk when drawn must 

 be removed at once from the stable to the milk room, which should be 

 well lighted, sweet and clean, and so arranged that flies can be kept out. 

 The utensils in this room must be sterilized each time before 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 present through food or otherwise. Once 

 cooled below 40 degrees F. the milk vessels should be sealed and the 

 milk kept unexposed until time for use. 



I have thus far stated as concisely as I can the essentials for the pro- 

 duction of clean milk. 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 production 

 involves convenience of arrangement and constant vigilance. These do 

 not necessarily involve expensive outlays in cash, though it is admitted 

 that there is a sevei'e 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 habits, and puts his energy and personality into his 

 business, the result may be far in advance of that attained by the ideal- 

 ist, who depends more largely upon his money and entirely upon his 

 hired help 



The bulk of the milk consumed in our markets at the present 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. 



