FARM DAIRYING 



more vital food problem than that of the milk 

 supply. Some go so far as to say that dairy farms 

 should be under municipal management just the 

 same as the water system. Every detail of the 

 milk trade would then be under special inspection, 

 which should result in supplying purer milk and 

 lowering the death rate among infants. 



The ideal method for preparing milk for retail 

 is, first, to have the milk of best quality. Take it 

 to the milk-room separate from the stable, and 

 immediately cool it to 45°. Then bottle in steril- 

 ized bottles and seal the tops with paraffined 

 paper caps. It should be shipped as soon as pos- 

 sible, either packed in ice or in refrigerator cars. 

 Milk should reach the consumer not later than 

 twenty-four hours after it is drawn. 



When we see oysters, ice cream, etc., carried in 

 paper pails, the paper milk bottle may come into 

 use in the near future. It certainly would do 

 away with the dread of badly washed glass 

 bottles. 



As bacteria lurk in the crevices of imperfectly 

 cleaned vessels, all pails and cans in which milk is 

 placed should be thoroughly cleaned and scalded. 

 It is most important that there be no hidden nooks 

 and corners in the tinware. Blind seams and 

 crevices are breeding-places for the worst forms 



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