20 N Ol 
SHORE BREEZE and Reminder a 
Cherry Hill Farm 
The Great Show Farm of the North Shore 
T HE farm itself is located on one of the high- 
est points in Essex County, the dairy 
buildings sitting on the summit of a crest 
just back of the mansion |house. 
The main dairy building was constructed 
at a cost of $10,000, and is equipped with every 
facility for safeguarding Cherry Hill Farm 
milk. Close by the dairy building is one of the 
most finely equipped modern dairy barns in New 
England. 
With the exception of the hospital, nowhere 
else is such active warfare carried on against dirt, flies, 
and bacteria as at the Cherry Hill Farm. 
The dairy barn, housing the Cherry Hill Farm 
herd, is lighted thoroughly by many adjustable win- 
dows and scientifically ventilated by the most modern 
system. The barn is painted white throughout; the ceil- 
ing is of hardwood finish, oil polished. The floor is of 
smooth finish concrete, while the drinking troughs, also 
of concrete, are fed by flowing spring water brought from 
a spring of such crystal clearness that a photograph makes 
it appear empty. 
Scrupulous care is used to prevent the accumulation 
of dirt, and the Cherry Hill stables are as clean and fresh 
as the most conscientious housekeeper could demand of 
her kitchen. 
Cherry Hill Farm milk has a twelve-year record of 
B soeh eee’? (() % ; 
causing no deaths from cholera infantum or tuberculosis. 
The great herd of eighty cows makes it absolutely 
essential that the four principles of scientific milking be 
rigidly adhered to; viz., quickness, quietness, cleanliness 
and thoroughness, and this is done by experts thoroughly 
trained under the guidance of the herdsman. 
The small top milk pail used at Cherry Hill Farm 
is essential for the production of clean milk. 
The bottles that are returned to the farm are first 
soaked in a strong solution of washing soda, stronger 
than anything known in the average kitchen. They are 
then cleaned on revolving brushes and soaked again in 
washing soda. Next they are rinsed in clean water and 
inverted in the sterilizing racks, which are placed in the 
sterilizer and subjected to live steam. This provides a 
sterile bottle for Cherry Hill Farm milk. 
The Cherry Hill Farm herd consists of Jerseys and 
Guernseys, with a few grade cows of other kinds. It is 
THE CHERRY HILL FARM DAIRY BUILDINGS 
the consensus of opinion among physicians that the best 
milk is that from a mixed herd of ‘healthy cows. 
The cows are subjected to the tuberculin test twice 
every year, no animal being admitted to the herd until 
it has received this test. 
That there may be no dust 
during the milking, the floors 
and the cows are sprayed and 
no feed is given until the milk- 
ing! is) over.) [ietscows mane 
thoroughly groomed, washed 
with water and soap, and dried 
with towels, to be sure that 
they are clean and that there is 
no opportunity for dirt to get 
into the milk. 
The men who milk the cows 
are examined regularly by the 
Boston Medical Milk Commis- 
sion. ‘They are provided with 
clean white suits and caps 
daily and before milking must 
wash their hands and clean their 
fingernails. 
The old fashioned milking stool is unknown at 
Cherry Hill farm; in its place we find the modern metal 
milking stool, which is sterilized before using. 
Within eight minutes after leaving the cow, Cherry 
Hill Farm milk has been weighed and recorded, and has 
entered the dairy building for cooling and bottling. ‘The 
aerator is so constructed that it is thoroughly sterilized 
by live steam before use, and every part of the filler can 
be taken apart, cleansed and sterlized. One man only is 
allowed in this room; he*fills the bottles and applies the 
sanitary cover, which is held in place with a metal band 
and eliminates any possibility of milk being contaminated 
during subsequent handling. 
