782 
THE RURAL NEW-YORKER 
November 27 
BACTERIA AND THEIR RELATION TO 
THE CARE OF MILK AND CREAM. 
Part IV. 
All efforts at agricultural reforms of 
any kind must recognize that the same 
elegance and fancy care which are a 
satisfaction and even a good financial 
investment for a few men under special 
conditions, cannot possibly be used by 
the great mass of farmers. But it is, 
probably, feasible for any one to see 
that his stable is well ventilated, and a 
gutter kept behind his cows with enough 
bedding so that their tails, thighs and 
even udders are not saturated with ex¬ 
crement. Then, before milking, each 
cow’s udder and flank should be well 
brushed off (or better, moistened with a 
damp cloth) so that particles of manure 
and dandruff do not fall into the pail, 
thus seeding the milk with countless 
germs. It will be seen that these sug¬ 
gested precautions are far short of what 
we would have to use if we sought to get 
really clean milk. 
Of course, insuring reasonably clean 
milk in the stable is only part of the 
system that must be used to prevent 
bacterial contamination. Perhaps the 
care of all vessels and utensils is of 
equal importance. A can hurriedly 
rinsed in cold water (about all the clean¬ 
ing many cans receive) is not clean in 
any bacteriological sense. Mere wash¬ 
ing must be incomplete unless the can 
is sterilized by thorough scalding in 
boiling water or, better still, by a jet of 
live steam turned into it long enough to 
heat every part to 212 degrees. Heat 
together with moisture is more effica¬ 
cious than exposure to dry air at the 
same temperature. Cloths through which 
milk is strained, because they retain 
moisture so long, are a particularly fav¬ 
orable nursery for breeding bacteria. 
They should be thrown into boiling 
water, and then hung where they will 
quickly dry. 
The question, then, of preventing bac¬ 
terial infection of milk, in practice, 
amounts to this—the keeping of all 
sorts of dirt and foreign substances out 
of the milk, and the scrupulous cleans¬ 
ing of all utensils with boiling water or 
steam. 
The preservation of milk by refriger¬ 
ation depends upon the principle that a 
certain degree of warmth is necessary 
for bacterial growth. The necessary 
warmth varies greatly with the species. 
Some forms—for example, the bacillus 
of tuberculosis—require a temperature 
over 90 degrees F. for their develop¬ 
ment, while other forms, like those 
found in sea water of the Arctic re¬ 
gions, can grow at a freezing temper¬ 
ature. But those forms with which the 
dairyman is concerned, as a rule, make 
little progress below 50 degrees, so that, 
if milk is held below 50 degrees, it will 
keep in good condition for a compar¬ 
atively long time, while at 40 degrees, 
it is difficult to say when any real sour¬ 
ing would take place. It is said that a 
San Francisco man of wealth who fan¬ 
cied that no milk tasted so good as that 
from the old Delaware County farm 
where he was born, had once a case of 
it shipped across the continent. It was 
merely kept cold, and arrived in good 
condition. This may be only a news¬ 
paper tale, but there would, probably, 
be nothing impossible about it. Hold¬ 
ing milk at a low temperature is the 
earliest, simplest and easiest'method of 
preservation, and is so well known that 
more said about it would be superflu¬ 
ous. It may be well to add, however, 
that aeration previous to cooling will 
add to the success of.the method. 
The preservation of milk by means of 
heat. Within a few years, Pasteuriza¬ 
tion of dairy products has;.attracted a 
good-deal of attention. It is well to get 
clearly in mind the distinctions between 
Pasteurization Land sterilization. The 
former is the subjecting of milk'to a 
degree of heat sufficient to kill the most 
of the actively vegetating germs present, 
and to do this without altering the taste 
of the milk so much as to make it un¬ 
desirable for use. In practice, for Pas¬ 
teurization, milk is generally heated to 
150 to 155 degrees F., kept there for about 
15 minutes, and then quickly cooled to 
50 degrees or below. This leaves no 
cooked taste, but does greatly diminish 
the number of germs present, and en¬ 
ables it to be kept in good condition for 
a much longer time. Sterilization, on 
the other hand, means that the milk is 
heated to, at least, 212 degrees (or higher 
UDder steam pressure) and kept there 
for an hour. If really complete steriliza¬ 
tion is desired, the heating must be re¬ 
peated every day for three or four days 
in succession, a normal temperature 
being maintained in the intervals. This 
is done in order that any bacteria which, 
in the resistant spore stage, might be 
able to survive even a temperature of 
212 degrees, may have time to pass into 
the active vegetating stage, and be 
killed at the next heating. Sterilized 
milk, if at once sealed, should keep in¬ 
definitely. It has, however, a disagree¬ 
able boiled taste which prevents the 
practice being of any commercial im¬ 
portance. Its chief interest, at present, 
is its use in infant feeding. 
JABED VAN WAGKNEN JR 
The great majority of dilapi¬ 
dated farm buildings can be put 
in comparatively good shape at 
an expense of a few dollars. 
Perhaps it won’t pay to shingle 
or clapboard, and the buildings 
may be too valuable to destroy. 
Here is a cheap way to fix them. 
Cover them with Neponsct Red 
Rope Fabric , which only costs 
$5.00 for 500 square feet at the 
factory, including the nails and 
tin caps. Your buildings, for all 
practical purposes, will be as good 
as new. 
Neponsct can be used on roofs, 
sides, and walls, for covering 
houses, barns, hen-houses, green¬ 
houses, hotbeds, haystacks, wag¬ 
ons, and has innumerable other 
uses about the home. Is very in¬ 
expensive and durable. 
Neponsct should not be con¬ 
founded with ordinary tarred paper 
or building paper which quickly 
rots when exposed to the weather. 
Any imitation of Neponsct will 
disappoint you. 
Full particulars and 
samples free. Write 
F. W. Bird & Son, 
East Walpole, Mass. 
For sale by Dealers 
in Hardware, Lum¬ 
ber, and Building 
Supplies. 
SIMPLEST ! 
CHEAPEST ! 
BEST ! 
PU All Din Id automatic milk 
UnAlm lull coolek&aeratok 
Our free book, “ Milk,” for the asking. 
CHAMPION MILK COOLER CO 
No. 38 Railroad Street, Cortland, N. Y. 
CREAM SEPARATORS. 
De Laval “Alpha ’’ and ■* Baby ” Separators 
First—Best—Clieapest. All Styles—Sizes 
Prices, $50 to $800. 
Save $10 per cow per year. Send for catalogue. 
THE DE LAVAL SEPARATOR CO., 
Randolph and Canal Sta., I 74 Cortlandt Street, 
CHICAGO. I NEW YORK. 
Cider Machinery.—Send for catalogue to Boomer A 
Boschert Press Co.. 118 West Water Bt.. Syracuse,N.Y 
No. 3 "PRIZE” FEED MILL 
OVER 30,000 IN USE. 
Ml Iron and Steel. Automatic 
Shake Feed. Perfect Ad¬ 
justable Feed Slide. 
Grinds as fine or coarse as 
desired. Will run by any 
power,one to five horse,sweep, 
tread, steam or wind. Will 
not choke down the smallest: 
power. Sold ata low price to- _ 
advertise the fact that we are the largest manufac¬ 
turers in the world of labor saving farm machinery. 
Send for special offer on this mill and large illus¬ 
trated catalogue of “Hero” and “American” Grinding 
Mills, 28 sizes and styles. Feed Cotters, Feck’s 
Corn Threshers. Tread Powers, Sweep Powers, 
Goodhue Galvanized Steel and Wood Wind Mills for 
power and pumping, W ood Saws, Corn Shelters, ate. i 
APPLETON MFG. CO., 27 Fargo Stf BATAVIA, 1118. 
udLc ns value The value of 
- food given to 
poultry is represented by the eggs produced 
by the fowls. If giving fowls properly 
cooked food will double the egg product, 
and will also cause them to take on flesh, 
then it is well worth consideration by the 
poultryman. The. 
FEED COOKER 
AND HEATER 
30 gal. fd~c, 
36 inches high, 
weighs 190 ibs. 
can he used to great advantage' for cooking sp 
all sorts of chicken feed. It will double the ir 
food value of corn and other grains. With x 
it clover hay can he steamed, chopped fine <5 
and fed to fowls, and they will consume it <5 
greedily and with as much benefit as they <*> 
will fresh clover if a little corn meal is 
mixed with it to make it palatable. Send x 
for circulars containing full description x 
and testimonials. Made in 7 sizes: 25 gal- J 
Ion, $12; 50 gallon, $17; 100 gallon, $24. 2> 
Sold on installments if desired. ® 
We publish a bonk, “Cooking Food for Slock," X 
which we will send free if you. mention X 
this publication when yon write. X 
The Granite State Evaporator Co. $ 
8-500 Temple Court, New York City. ® 
Guaranteed just as represented in t 
illustration or money will be refunded, 
Hundreds sold. No complaints. 
Brookwood Farm, LowerSquankum, N. J., June 12, *97. 
GRANITE STATE EVAPORATOR CO. 
Gentlemen:—I consider tlic Granite State Cooker 
purchased from you a valuable addition to the numerous 
needs of the farm. We use it for hog and duck feed at 
present, and find it clean, efficient and expeditious. 
Last winter it more than paid its cost in its handy treat¬ 
ment of the '* hot-mess " for the industrious hens. 
Yours very truly, 
ALFRED E. JENNINGS. 
u 
TORNADO 
FEED 
CUTTERS 
Aro tlio Best! 
Owing to the long-continued drought., the question now con¬ 
fronting almost every farmer, dairyman, and stock-raiser in the 
United8tat.es is.‘‘How to best utilize their supply of feed to onablc 
them to keep their stock alive during the coming long feeding period 
—a period that at best cannot be less toan tlx months.” 
We answer. “Use a TORNADO Feed <• utter, cut up all of 
your Hay, Straw, and especially your Corn Fodder.” To this and 
you will save one-half of your feed. Remember the Tornado is made 
in lu sizes, ranging from a small hand power size to a large steam 
power size capab'e of cutting a ton of dry fodder In 10 minutes or less. 
We mail free on application our 1807 catalogue, giving full particulars, 
also a sample of cornstalks cut on a Tornado. 
W. K HABRISON & CO., Massillon, Ohio. 
2 FOR CORN 
That's what every bushel of corn is worth after 
. . . c ■ being ground on our 
Scientific Grinding Mill 
Here's something entirely ncwi a 2 to 4 
horse Mill. We call it DOUBLE ACTION— 
both plates revolve. Grinds Ear Corn and all 
grains for feed. Other styles and sizes, 2 to 50 h.p. 
THE FOOS MFG. CO Soringfield, 0. 
Your Fodder and 
Sell Your Hay. j 
Here iso, measure of economy and profit to all farmers. J 
Every animal that eats hay will eat. 
shredded fodder and do as well or| 
better on it than on hay. 
STITHE NEW 
OHIO 
S _ SHREDDER 
E is the best machine to em. 
J ploy for the purpose bi 
J mtent penoino. causeof the quality of i‘ 
|work and large capacity. Shredded lod- 
ider is a long fibre substance like hay— 
I indeed it is corn-hay. Free from sharp 
edges that make the mouth sore. New | 
[catalog and “Book c 
ILVER t\ 
Salem, 
GOLD COLD! 
■■ TVe don’t mean Klon- 
I dyke, but we mean Corn Belt Corn Cold, 
or which there is enough wasted annually to 
beat the richest gold mine in the world. Can 
it be saved! Yes. How 1 By grinding your 
grain with a 
FEED GRINDER. 
Thousands know thisnow , 
and one trial will con¬ 
vince you. They grind 
all grains single or 
mixed. Crushes and 
grinds ear corn, col) 
all. It’s horse- 
and easy. Cir- 
atid prices. 
STEVENS MFG CO- 
Joliet, Ill, 
Allkinds farm grlnd- 
rntnllll ing. A boy can operate 
I llbllWII and keep in order. 28 
nlllin sizes and styles. Every 
11 H j*f mill warranted 
“BookonMills” 
and sample 
meal FREE, 
i All kinds mill 
machinery. 
Flour mills built, roller or 
system. Get our reduced 
NORDYKE &MARMONCO. 
270 DAY ST.. INDIANAPOLIS....... 
MILLS 
FEED MILLS 
(Sold with or without Elevator.) 
For EVERY VARIETY of WORK 
Have conical shaped grinders. Differ¬ 
ent from all other mills. Handiest to 
operate and Lightest Running. 
(Also make Sweep Feed Qrinders.) 
P.N.BOWSHER CO. South Bead, lad. 
CHEAP FEED 
from high priced corn comes from 
saving half the corn by grinding. 
This economy is best produced 
By using the KELLY OUPLEX 
GRINDING MILL. 
_ Certainly the fastest grinder 
made requiring a light power. 
Crushes and grinds corn cob and ah 
into a coarse, medium or lino grist. 
You save allthe grain- no toil 
__ to i>ay. No stale or heated feed, you 
grind it as you need it and it’salways sweet and Iresh. 
We send Free a ••Hand book for Farmers and Feeders.” 
The O.S.Kelly Co. No. 8 Warder St. Springfield, 0. 
you want 
1C 
a machine that 
will crush and 
grind ear corn 
cob and all, and 
all small grainssingly 
mixed, and which will 
supply power for 
other purposes at 
same time get our 
BUCKEYE SEE 
fS^rCOMBIN 
Machines and prices are 
right. Semi for catalog. 
Staver Carriage Co. 
7Gth& Wal loco Sts. Chi cago 
.None 
Better 
Made. 
SAVE IT ALL 
—all your grain by 
grinding it on a 
STAR Feed Grinder 
grinds all grains single or 
mixed, ear corn dry or 
damp. Can’t choke. Fully 
guaranteed. Catalogue ol 
steam and sweep mills free. 
13 Depot St., New 
Lexington, O. 
N 
3“ Wolverine. 
with the W O LV E RIN E. Grinds ear corn f 
& all other grain, fine or coarse, new style ft 
burr doubles capacity ; guaranteed) 1 , 
fastest and easiest running mill* 
made. Three styles sweep mills.b 
Price $18 and up. Belt millsE 
__for ear corn a fine for family use.fc 
-jfT-"' Only ear corn belt mill that can f, 
JLt he run with 2 H-P, <2 styles for?, 
. all kinds of grinding. Catalog free. Jr 
S Marvin Smith Co ■ Chicago. Ili.. 
rHOMPSON’S banner.. 
ROOTS 
SUTTER 
ms all roots and vegetables into FINF, STOCK 
OI). Indispensable to dairymen and sheep 
•edera and of greatest value to general farmers J 
Ipoultrymen. Cuts fine; no choking. Self Feed!- 
akin. Prate takes out all dirt; saves the knives; 
ly warranted. OUT Send for Irre Catalogue, 
tt. THOMPSON A SOSS, 17Hirer St., KP81LANTI, X1C1L 
