No. 4.] MAiaNG MILK FOR PRIVATE TRADE. 197 



I want to impress on the milk producers present tlie im- 

 portance of acratiiiii" and cooling- the milk, which if properly 

 done will prevent a large amount of sour milk being re- 

 turned ; and any farmer having spring water running in his 

 huildings can do this at a very small cost. As an illustra- 

 tion, I will state that for the last two summers I have sent 

 milk to Boston, which was taken across the city, carried on 

 a train twentj-five miles down the north shore and then in a 

 row boat a mile out to sea. Saturdays I had to send enough 

 to last through iMonday, and not one quart of sour milk did 

 they have all summer. You may remember it was quite hot 

 for ten days in August. 



I have found out also how I can keep my milk from sour- 

 ing when we have thunder showers. As soon as cooled and 

 aerated, cover tightly and put in ice-water tank, cover with 

 cracked ice fully five inches deep. With my milk packed ia 

 this way I have had lightning strike very close to the milk 

 house, with no injurious efi'ect to the milk. 



I send my milk by express (each morning) to my custom- 

 ers in sealed or locked cans, and in summer I use jackets on 

 what goes a long distance. Sending in locked cans is a great 

 protection to the milkman, and gives him a chance to find 

 out where the trouble, if any, is with his milk. For ex- 

 ample, I had been shipping milk to an institution for a while, 

 when I received a letter from the matron, saying the milk 

 was so dirty that when poured from a white pitcher it left 

 the sides all dirt. As I used every efibrt to have the milk 

 leave the farm perfectly clean, I made a little investigation, 

 and found that the man who supplied them before they used 

 tested milk had a cousin still working in the kitchen, and she 

 was putting a handful of sand into every twenty quarts of 

 milk. 



I want to impress on every milk producer present the 

 necessity of being regular, gentle and clean in all his barn 

 work, without which he cannot be a success. Keep a careful 

 record of each cow's daily yield, and at the end of the month 

 he can tell where he stands. Do not do what a farmer I 

 know was doing last winter. He kept three cows, only one 

 of which was giving milk ; he sold one can daily, for twenty- 

 seven cents at the door. That was all the ready money he 



