166 ILLINOIS DAIRYMEN'S ASSOCIATION. 



his inspection and instruction extend to the farm. He can then 

 see for himself under what conditions the milk is produced and 

 prescribe such remidial treatment as will best fit the individual 

 case. He can by these visits get in closer touch with the women 

 who wash the cans and explain to them the objection to the 

 use of a dish cloth in cleaning cans, washing separators and pails. 

 Also point out the bad effects of having an uncovered can of 

 milk or cream in the kitchen exposed to the odors of cooking", 

 washing, fur overcoats and felt boots. 



I remember having a patron whose milk was rejected for 

 several days in succession, bringing me a sample of his fodder, 

 thinking perhaps that was the cause of the trouble, the milk hav- 

 ing a bad odor. Upon questioning him as to his methods of 

 handling his milk the fact was brought out that when through 

 milking the cans were left outside the barn and when chores 

 were finished, carried to the house and left in the kitchen with 

 the covers off. The concentrated effects of the causes mentioned 

 above produced an indescribable odor. But when the milk was 

 left outside and thoroughly cooled and then brought in with 

 •covers on tight no harm resulted. 



This summer I had a trip with a buttermaker for an after- 

 noon gathering cream. I thus had a chance to inspect the cans, 

 separators and places where the cream was kept and was able 

 to tell those people when they gathered at the picnic the next 

 day, just where their practices needed correction. The covers 

 of the shot gun cans when taken off revealed altogether too 

 plainly that a dish cloth had been used to clean them and the odor 

 -of these cloths could readily be detected in the butter. 



The work of the inspector does not end when the milk is all 

 in ; the makers' turn comes next and his methods cf handling the 

 machinery, ripening and churning the cream is next in order. 

 The separator should be examined to see if it is running smoothly 

 and is up to speed. Samples of the skim milk and buttermilk 

 should be taken to see that no unnecessary loss of fat occurs. 

 That the vats, vat-gates and pipes through which milk or cream 

 lias to pass, churn and other necessary utensils are properly 



