RUNNING A DAIRY 131 



separate milk vessel. Then milks quietly, cleanly, down to the last and 

 richest drops. 



HANDLING Then you see the proper handling of the dairy product. It 

 MILK isn't allowed to stand open in the barn, however sanitary 



and clean. Warm milk develops bacteria of all kinds 

 rapidly when at a temperature of from 70 degrees to 100 degrees; but very 

 slowly when 50 degrees. At Cornell experiment station an open milk pail, 

 under better than average clean conditions, absorbed 5,000,000 germs in 

 seven minutes. The milk in the ideal dairy is taken to a sanitary room for 

 handling and is cooled promptly, that is, within 15 minutes, to 45 degrees 

 'or lower. Then carefully it is packed, sealed for protection in transit, and 

 carried still at a low temperature, to its final market in less than twenty- 

 six hours. 



That would be milk fit to offer an ideal market. 



And no milk less fit should be offered in any market. 



The market demand is for just such milk; and it will pay in turn any 

 dairyman's prices. A quality market calls for quality milk. It pays quality 

 prices. 



There's always a chance for the product just a leetle mite better than 

 the market's best; and it doesn't grudge the difference tacked on for the 

 product. There is a top price waiting for every pint of clean milk. Clean 

 milk means clean milkers, clean cows, clean utensils, clean atmosphere. 



CLEAN MILK Milk is just as clean as the dirtiest thing it comes in 

 contact with from cow's body to consumer. 



Does that hit your dairy in any detail of milk management? It doesn't 

 concern us here, but we may as well take a chance at another big truth 

 that the biggest cause for contamination is after the city housewife gets 

 the product and leaves it around in open vessels, or in various unsuitable 

 atmospheres, or pours it out for her household in far from germ-free 

 "clean" receptacles. 



But never mind the city housewife! She'll get hers. 



SAFE MILK Safe milk is milk handled with every sanitary precaution 

 to guard against filth and germs, but it goes back a step 

 farther the milk must come from disease-free herds. Tuberculosis is not 

 always told by inspection, and the only safe rule, whether called for by the 

 local law or not, is to have each cow in your dairy tested every year or 

 two, and more often if needed. 



The Evolution of a Milk Pail 



PROFITABLE A gallon of milk usually weighs about 8 Ibs. 9^ ounces. 

 MILK Profitable milk is milk produced from cows averaging at 



least 4,000 Ibs. of 3.5 percent milk annually from a ration 

 economically "balanced" (see page Feeds and Feeding) on the principle 

 of largest producable output on lowest possible raw-material. 



Makes a good many syllables, but it means just what we said before 

 look for the double-barrel profits; make sure you're not a waster 



(1) Of the money invested in raw material, feed; 



