136 ILLINOIS DAIRYMEN'S ASSOCIATION. 



This subject claims the attention and consideration of every 

 dairyman within shipping distance of the city of St. Louis and I 

 have chosen it for the reason we shall have about one million 

 extra people in the city this year, and the demand for pure cream 

 must be met, and also milk, and that I may bring you better ac- 

 quainted with the milk ordinance which our city is now enforcing, 

 and which will be a benefit to every honest dairyman whether he 

 be in business in the city or in the country. 



jMilk, for the producer and dealer to be successful, must be 

 produced, kept and handled under sanitary conditions, and the 

 first point that I shall make will be ''Cleanliness." Cleanliness 

 in the food, feeding, and keeping of the cows, so that only the 

 purest and best food for the production of milk should be given, 

 the stables to be well ventilated and kept clean and free from any 

 bad odors, by the use of disinfectants and a coat of whitewash 

 in the spring and fall of the year. I would recommend the crude 

 carbolic acid for the sprinkling of the floors of the stables and a 

 little put in the whitewash is a great help in the purification of 

 the building. Cleanliness with the cows, to keep them well 

 groomed and free from filth which is so often seen on 

 flanks and legs. Cleanliness in the utensils, so that no contami- 

 nation can come from that cause. I have seen cans arrive in St. 

 Louis with milk in them where I could scrape with my thumb- 

 nail around the seams in which a nasty yellow grease had accum- 

 ulated, and the stench of same is disgusting and comes with the 

 neglect of proper washing. All dairy utensils should be first 

 rinsed out with cool or luke warm water and then well scrubbed 

 with a brush in hot water containing salsoda or washing powder 

 and then well steamed out if you have a steam boiler, if not, 

 well scalded with boiling water. I say boiling water because the 

 tendency is not to have the water boiling. The water used for 

 cleaning the pails, cans and all other purposes in connection with 

 the milk should be from a source at some distance from the house 

 and stable, so that there will be no danger of pollution by sewer- 

 age, and if not of the best character is should be boiled. 



