MILKING, COOLING AND GENERAL CARE OF MILK 

 FOR DELIVERY TO CREAMERY. 



BY PROF. E. H. FARR1NGTON, OF THE WISCONSIN DAIRY SCHOOL. 



Madison, Wis. 



Nearly every farmer has probably either heard or read about the man 

 being a public benefactor who makes two blades of grass grow where for- 

 merly there was but one. The statement is often quoted and the truth 

 of it is acknowledged by all in theory at least. It 

 is easy to comprehend the meaning of two hay 

 crops in one year, but some of us fail to realize 

 that the second one may be the reward of extra 

 care and attention. The accomplishment of great 

 things by watchfulness over small things is as 

 possible on the farm as it is in any other line of 

 business, and in no branch of agriculture is there 

 a better profit paid for constant attention to 

 details than there is in the dairy. Very few, if 

 any, food products are so susceptible to defects 

 or so easily contaminated as is milk, and still the 

 protection of its purity until it reaches the con- 

 sumer is largely a matter of common cleanliness, 

 a very simple duty, but one which, when 

 , faithfully performed, will more than pay for the 

 effort made. 



Directions for the proper handling of milk 

 have been printed over and over again. The 

 rules given generally include an old story, familiar 

 to many a milk producer, which I am repeating 

 in order, first, to refresh the memory of some 

 reminded of things forgotten, second, to induce 

 others to do as well as they know how to do, and third, to overcome any 

 tendency all may have to slight the little things that are known 'to be 

 important for preserving the natural purity of milk. 



In taking up the discussion of this subject it is hoped that some of 

 this old story may make a new impression on those who have heard it many 



129 



RAILROAD MILK CAN. 

 "New York" Factory Can. 



who may need to be 



