July 1 1907 
THE AUSTRALIAN GARDENER, 
II 
Bs 
S7 EL 
Dk. Ch. 
Plenty of Substance. 
Gooa in all Harness. 
14 Hands High. 
Splendid Action. 
ee 
MO 
Stallion. 
Is by Young Tipperary ; grandsire, Tipperary. 
Dam, Leah; by Sir Lucius O’Trigger; g. dam, Lily, by 
Rushtroom (Imp.): gg. dam, Courad’s Mare. 
FIRST PRIZE, Adelaide Show, September, 1906. 
FIRST PRIZE, Gawler Show, September, 1906. 
FIRST PRIZE, Two Wells Show, September, 1906. 
FIRST PBiZE, Mount Barker Show, March, 1207. 
Extract from Tne REGISTER :— 
Among an excellent lot of ponies 
Mr. A. Brown’s St. Elmo stood out prominently by defeating two 
hardened prizetakers in the entire class between 13.2 and 14,1 hands. 
en entetinant 
TERMS, £2 10s., payable on or before ist 
January 
Groomage, 2s, 6d. 
A. BROWN, Proprietor. 
Tattersall’s Stables, Pirie Street, Adelaide. 
Mr. Gurler, of Illinois, produced milk 
that was sent to the Paris Exposition a 
few years ago, Twenty two days after 
that milk was drawn from the udder of 
the cow it was inspected in Paris, and was 
found sweet and wholesome. This was 
made possible simply because the reason 
for the detericration of milk was fully 
understood and proper precautions were 
observed in keeping the milk clean. 
Tn every cow-yard thousands and thou- 
sands of particles of dust are floating in 
the air. These particles of dust have 
bacteria adhering to them. If this dust 
settles into the milk pail the bacteria 
change from a dormant state to a very 
active one. Bacteria requires food and 
moisture and a certain temperature in 
which to multiply and grow. Warm milk 
furnishes the right condition for their 
most rapid development. Again the hairs 
from the cow and pieces of straw and hay 
in the stable are covered with these 
microscopic plants, and if we allow them 
to drop into the pail we introduce into the 
milk large numbers of bacteria at once. 
_ Of course there are different kinds of 
bacteria. Some are harmful and some 
are not. One kind of bacteria turns the 
milk sugar to lactic acid or causes the 
milk to sour. These bacteria are not 
particularly detrimental. We can con- 
sume sour milk with no particular detri- 
ment to health, but the trouble is that 
a 
we are liable to have other kinds of 
bacteria which are harmful in the milk 
as well as these lactic acid bacteria, In 
a filthy cow-yard we are liable to get 
bacteria which produce bowel complaint 
or cholera morbus, a disease so prevalent 
in children, 
The mauure from cows almost always 
contains this kind of bacceria, and if we 
are unclean enough to allow any of these 
bacteria to get into the milk it is abso- 
lutely dangerous to consume the milk. 
When bacteria once gets into the warm 
inilk they multiply faster than very mauy 
of us have any idea. Some very interest- 
ing experiments have recently been made 
at Cornell University. First, a hair from 
a cow’s flank was put into 500 cubic centi- 
meters of milk, The milk was shaken for 
one minute. and upon examination it was 
found that there were 52 bacteria to the 
centimeter. In twenty-four hurs the 
number of bacteria had increased to 
55,0.0 per cubic centimeter, Again, a 
piece of hay from the stable floor 2in. 
long was put into 500 cubic centimeters 
of milk, This milk was shaken for one 
minute, when it was found that it con- 
tained 3,025 bacteria per cubic centi- 
meter, but after twenty-four hours, upon 
examination, this milk was found to con 
tain 3,412,000 bacteria per cubic centi- 
meter. Now, us every one knows a cubie 
centimeter is an exceedingly small quan- 
tity of milk—only a few drops, The only 
way, then, to have good milk is not to 
allow very many of these bacteria to get 
into it. Of course, it is not practical to 
keep them all out. That couldn’t be done 
in a dairy, but we want to keep the cows 
clean and keep the bails and yards reason- 
ably clean, draw the milk in a cleanly 
manner, have the pails clean, and keep 
out just as many bacteria as possible. 
Since bacteria multiply so rapidly, and 
since it is absolutely impossible to keep 
them all out of milk, it is necessary, if we 
want to keep the milk for any length of 
time, to do something to keep the bacteria 
from multiplying so rapidly. This can be 
done very easily. If bacteria multiply 
very rapidly in the milk the milk must 
be warm. I[f we cool the milk dowu to a 
temperature below 60deg., bacteria mul- 
tiply in it very slowly, 3 
This is the reason why we ask the 
dairymen to cool down their night’s milk 
or cream after each separation—simply to 
get it so that these bacteria can’t multiply 
rapidly and destroy the milk or make it 
unwholesome. It does not do very much 
good to cool either milk or cream down 
and then let it warm up again in hot 
weather. Just as soon as the milk gets 
up to a certain temperature again the 
bacteria commence to grow, The thing 
to do is to cool the milk down just ss 
soon as possible after it is drawn from 
the udder of the cow and then keep it 
cool until it is made into butter or cheese 
or consumed direct as human food. 
From the above any ove can readily 
nnderstaud why it is necessary to wash 
dairy utensils clean. If a little milk is 
left in tho seams of the can or milk pail, 
the inilk contains bacteria, and they grow 
and develop at a wonderful rate. Now 
when warm milk is put into this can, or 
pail, there are thousauds and thousands 
of bacteria ready to grow and multiply, 
an there is no use trying to keep cows 
clean and the yard clean and then have 
dirty dairy utensils. It is cleanliness from 
start to finish if we want good milk, and, 
besides that, be as clean as we will, we 
shall still have some bacteria, so we must 
reduce that milk t) a temperature in 
which they will develop slowly. 
Undertakers. 
ADDY, J. C., & SON, Funeral Direc- 
tors and Carriage Proprietors. 
All Funerals conducted under personal 
supervision. 113 Flinders St., Adelaide 
Phones—Adelaide 1677, Port 110, and 
Semaphore 255. and Jetty Road, Glenely. 
Phone 78 
Music Sellers. 
OPP’S Arcade Music Stores, Adelaide 
Cheapest place for Sheet Music. 
send for Catalogues of our Sixpeny Music, 
Free. 
