Condensed Milk and Milk Powder 29 



silage, or other fermented feed. (Some condenseries prohibit the 

 use of all silage. This restriction betrays prejudice and ignorance 

 on the part of the management concerning the great value and ab- 

 solute harmlessness of good silage as a dairy feed. It is an injury 

 to the dairy interests of the country. Corn silage or other silage, in 

 good condition, and fed in reasonable quantities, does in no way in- 

 jure the milk for condensing purposes). The cows must be sup- 

 plied with clean, fresh water. 



3. Lactation Period. — Reject all milk from cows less than 

 thirty days before, and of the first seven days after calving. 



4. Miekers 1 and Mieking. — Milk with clean, dry hands into 

 clean utensils and remove the milk to the milk room immediately 

 after drawn. 



5. Straining. — Strain the milk in the milk room through a fine 

 wire mesh strainer (80 to 100 meshes to the inch). Do not use 

 cloth strainers. 



6. Cooeing. — Cool the milk to 60 degrees F. or below and keep 

 it at that temperature until it reaches the factory. Do not mix the 

 warm morning's milk with the cold night's milk ; cool the morning's 

 milk before mixing, or send it to the factory in separate cans. 



7. Care 0E Utensies. — Rinse with cold water, wash with warm 

 water and washing powder, and rinse with boiling water all milk 

 utensils thoroughly after use ; keep them in a clean place between 

 milkings. Do not store the milk on the farm in cans that have not 

 been washed by the factory. 



8. StabeeS. — Whitewash the stable twice every year and re- 

 move manure daily. (Some condenseries furnish spray pumps for 

 applying whitewash). 



Inspection of Milk at the Condensery. — At the condensery 

 the milk is subjected to rigid inspection by a man who is, or should 

 be, an expert on milk inspection ; every can is examined. Warm milk 

 and milk that is tainted, or smells slightly sour should be rejected. 



Inspection oe Miek by Sense of Smeee and Taste. — In most 

 cases the milk is inspected with reference to odor. The inspector 

 quickly raises the cover of each can to his nostrils. The odor in 

 the cover is typical of that in the can. If it is "off," the can is re- 

 jected. An experienced man on the platform can, by the use of 



