No. 4.] SANITARY MILK. 99 



On another farm, during silo filling, through some slight 

 accident a pane of 7 by 9 glass was broken from a window 

 in the milk room, allowing relatively small quantities of dust 

 to enter that room, and the count went up 40,000 per c. c. 

 Replacing this glass and whitewashing the room brought the 

 count back again to the usual numljer. I might spend the 

 rest of the day in citing instances where just such trifling- 

 things as these had played havoc with the production of cer- 

 tified milk ; but these two instances will show the necessity 

 of adhering closely to the rules. 



From having inspected the plants at Gedney Farms, Briar- 

 cliff" Manor, Mr. Stew^art's, Mr. Morgan's and others, many 

 people have gotten the idea that the equipment necessary in 

 making sanitary milk is very costly. While it is perhaps 

 easier to make the best quality of milk wliere the buildings 

 are new and the ceiling and side walls made so tight and 

 smooth that no dust can accumulate upo-n them, there are 

 many successful farms where no great amount of money has 

 l^een expended. I scarcely think the extra cost of making 

 our barn thoroughly sanitary was more than $500^ above 

 what it would have been to have constructed it on the or- 

 dinary principle. In the extensive plant of Commissioner 

 Wieting, at Cobleskill, the conditions are similar to those on 

 the very best ordinary dairy farms, the milk being made san- 

 itary by most careful watching and scrupulous care. 



On the farm of Mr, J. S. Shattuck, who is one of the most 

 enthusiastic certified-milk producers in New York State, not 

 to exceed |1,000 was spent in rearranging the old stables, 

 preparing the milk, room, bottling establishment, etc. Last 

 year, from 40 cows, Mr. Shattuck sold 84,321 quarts of cer- 

 tified milk for $4,215.98 ; he also sold 513,639 pounds of 

 milk, and received $818.80, the price for this ranging from 

 90 cents to $1.85 per 100 pounds. Two families on the 

 farm that year used 1,825 quarts. The milk on this farm 

 shows an average test of about 4.5 per cent of butter fat. 



On the Winters's farm, at Smithboro, certified milk is made 

 for the Brooklyn market. Here the appliances are thor- 

 oughly up to date, and the most scrupulous care is exercised. 



* These figures, of course, do not include the milk room. 



