ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



105 



Here is an aerator, the Star A. The milk is poured over the top and 

 runs over in a fine stream, and cold water runs in the corrugated part 

 liere and at the ^ame time aerates it. 



We have here another small aerator. The milk is poured into re- 

 ceiving part here and it goes through some fine holes over the outer sur- 

 face and while running down it is cooled. In the inside we can put ice 

 or have running water to cool the milk. Both are very good principles. 



This aerator should be down in a clean place. If it is in foul air the 

 infection is greater than if it had not been aerated at all. A majority of 

 the farmers have found that out; they put the aerator into a foul place 

 and expect good results, but on the contrary have found bad results. 



After the milk is aerated it should be put in sterilized bottles. A 

 modern way is to clarify milk. By clarifying milk, run it through a 

 cream separator. The intense pressure in the cream separator which 

 ranges from 2 to 4 tons to every pound of milk separates the filth in that 

 milk and it goes to the outside of the pail, and in this way a cream separa- 

 tor acts as a clarifier. 



We can also at the same time standardize our milk. Estimate how 

 much fat we want in the milk, and we have the percent of cream. Iq 

 doing this we should cool and bottle the milk and put in sterilized bottles, 

 the same as before. All these steps I have mentionel are steps to pre- 

 vent bacteria from getting into milk and if followed you have the method 

 of handling milk properly. This may seem extravagant and expensive 

 to you, but it is not. The simpler you can have your arrangements, the 

 easier ways of cleaning the better it is for you. These methods are 

 within reach of every dairyman, and the extra expense of keeping the 

 milk clean and keeping the animals clean will be duly rewarded by the 

 superior products. 



There is an old adage that "Cleanliness is next to Godliness," and 

 it has been brought down all through the 19th century. It has made 

 quite an impression upon some, but it still has a great deal of mission- 

 ary work to do. I wish every aairyman, every 20th century dairyman, 

 would paste this little adage in his hat as a reminder in. his dairy busi- 

 ness. 



