FARM DAIRYING 



where the milk is shipped from all quarters for 

 great distances. 



When a farmer sends off a can of milk, he has 

 no idea into what homes it finds its way. Some is 

 likely to go to feed a tiny baby; some, the very 

 sick ; and some, the enfeebled aged ; all with weak 

 digestion and low vitality, all depending on the 

 milk to strengthen and build them up. 



The man who supplies a city or town milk trade 

 should think of these things, should think of the 

 lives he really holds in his keeping. Dirty, bad 

 milk causes death ; clean, good milk is the life giv- 

 ing fluid which brings health and strength. The 

 cow has little to answer for personally in regard 

 to bad milk. 



There are but two things necessary to keep the 

 milk pure and sweet. Keep the milk clean, then 

 the bacterial content will be low. Quickly cool the 

 milk and keep it cold and the bacteria which are 

 in it will cease to develop. Pasteurization is rec- 

 ommended, but where the other two requirements 

 are rigidly enforced. It Is not necessary; besides, 

 pasteurized milk does not agree with every one. 



In some Provinces and States there is legislation 

 regarding the percentage of fat and total solids 

 in milk. Vastly more important is It that a cer- 

 tain standard of purity be enforced. There Is no 

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