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MARKET MILK

From the Producer to the Consumer.

By A. E. Huntley, Supt Opekasit Dairy Farm,

Glendale, O.

The milk of the cow is one of the necessities of our present mode of life, as it is used not only as a food for the wee babe, but also the fully developed man. It is one of the most wholesome, nourishing foods on earth, when pure, but likewise one of the most dangerous, if produced under unsanitary conditions or subjected to bad odors or decay, for its nature makes it an ideal habitat for a great many forms of bacteria.

The advance in modern dairying manifests itself principally in the attention that is being given to cleanliness. This means not only a decrease in the amount of actual dirt, but a lessening of bacteria and thus the foundation rests on rational as well as scientific methods.

We are told that of all foods widely used for human consumption, milk has been handled in the most uncleanly way. The cows, the stables and the milkers have been unclean; the receptacles of the worst. The dealer hasn't hesitated to expose it to dust and germs from the air. The consumer himself has not been accustomed to exercising any special care. Why these conditions existed seems to have been the fault of none in particular for we have been equally ignorant on the subject. The farmer has been at least as careful as the dealer and con

sumer.

The demand for clean milk has been the direct result of the study of dairy bacteriology. Our physicians have done much to advance the demand. They are brought in direct contact with the conditions arising from the use of impure milk as no one else is.

Let us consider the conditions that should exist and the care that should be given this milk in its transit from the producer, through the dealer, to the consumer in order that it may come to our table as a pure food.

We would like to see the producer a good farmer in the full sense of the One who takes pride in his buildings, fields and surroundings; and real pleasure in producing milk of good quality. He must be progressive, willing to listen to advice and to act upon suggestions for bettering conditions. I cannot speak to strongly upon the good to be derived by him being a diligent reader of our agricultural papers. They have roused more than one dormant farmer to activity.

The health of the herd should be carefully considered. Any animal that is diseased is likely to give milk which may contain germs of disease whether in the udder tissue or not. Our herds should be tested for tuberculosis at least once a year by a trusty veterinarian. This is not only a safeguard to the consumer, but also the producer himself, as it is a disease which does not manifest. itself to the every day man and, once seated, spreads rapidly, at times infecting the whole herd. Gaiget is another troublesome disease. It is frequently

caused by high feeding and appears directly in the udder. This causes the cow to give stringy milk, often with a bad odor. A few streams of such milk may, effect the quality of a large quantity. All sick cows should be removed from the milking barn. Every farmer can devise some place where they can be kept apart from the milking herd.

Let us have our stables all that we can.

Floors of wood or concrete as you

will, but clean. I prefer concrete at all times. It is easily cleaned, once in place lasts a life-time, and when covered with nice fresh straw or shavings, makes a

comfortable bed. The stable is the cow's home and to us is entrusted the duty to make it a proper habitation. Let the interior be plain and smooth, avoiding corners and crevices which form lurking places for numberless bacteria. Give them plenty of light with an abundance of fresh air. These are two of nature's most bountiful gifts and the cheapest medicine the farmer can purchase. I would install a good system of ventilation. Have the air at all times so that no feeling of oppression greets one entering from without. Use white-wash freely and frequently. It requires only a short time to give the entire stable a fresh coat and everything is sweetened and purified by so doing. Manure should be removed from the stable both morning and afternoon before milking and deposited a reasonable distance from the milking barn. This removes the possibility of any unpleasant odors coming in contact with the milk.

Be sure the water is clean and free from any infection of any kind. How often when driving through the country we see cows dependent upon a filthy mud-hole for their water supply. What a pleasant contrast is the farmer who provides a substantial drinking trough for his cow's comfort.

The food demands the same attention. Avoid the waste products of breweries and distilleries. We have had ample proof of their ill effects. I cannot speak too strongly on the farmer purchasing his different grains and compounding his own ration. This may require a little more thought and attention, but will be much more satisfactory as you will know the exact proportion of each food product being used and whether there is an unnecessary waste. An evenly balanced ration is very essential for profitable results. Note the capacity and return of each cow. This will enable you to weed out the animals not showing good returns. The feed is the vital part of the profit end and the greatest expense the farmer has to consider.

All cows must be brushed thoroughly before milking in order to dispose of loose hairs and dust which have accumulated and are apt to get in the milk unless removed. When we consider that one hair carries 25000 bacteria, we realize the importance of this. Every farmer can have a wash basin, soap and a clean tcwel in some convenient place in the stable and insist upon every milker removing all dirt before milking. Discourage the practice of milking with wet hands. Nothing can be filthier. If we have taken all the other precautions, the good is all undone by this careless act. In buying your pails, strainers, etc., select those having a smooth surface, avoiding seams, which attract bacteria. They may be a trifle higher price, but remember price and quality are very closely associated. Your wife or dairy-maid will appreciate the extra expenditure when she is using a brush on them. Try to steam all your utensils. Every farmer should have a dairy house. It need not be large or expensive, but well arranged and clean. Here keep all dairy utensils when not in use, and here

is your storage place for milk while waiting to be sent to the dealer or consumer. Every milker should be provided with a clean suit of some kind, kept especially for milking. He has been in all kinds of work during the day and should not enter the cows home until properly cleaned. The milk comes from the cow about 91. We can readily see the necessity for immediately reducing this if we are to preserve it as a pure food. A cooler and a plentiful supply of ice are indispensable to pure food milk. I have visited at the homes of a great many cows and how often found them the reverse of all this. Crowded, dark stables; gutters and beds filled with the refuse of days. The odor which greeted me proclaimed it was no place for the proper reception of milk. I have sometimes sent cows from a certified milk stable to farmers having such barns. How it must have grieved the animal to be subjected to such a change! I would suggest every dairyman having some device for tieing up the cows after they are brushed to prevent them lying down. This will keep the udder from coming in contact with the floor or bedding while milking.

From the farmer the product must pass on to the dealer. He must take as much pride in delivering an article of good quality as the farmer has in producing it. Have a clean wagon; a neat and courteous driver. Personally, I would always have a white wagon for delivering milk. I can hear the dealer saying, "too much work to keep it clean." Yes, it may require a little more attention, but the impression it conveys to the seeing public will give large returns for the extra labor. Do not take your milk out on the wagons without being properly iced. You owe this to the producer. He has labored hard to give you a good article. You must keep up the standard. You will be repaid in many ways. There will be no complaint of sour milk. The quality will be uniform. Your customers will learn to trust you. Your business will become a pleasure for you will be free from all the petty complaints which arise from delivering an inferior article.

Lastly, the consumer receives this bottle of pure food which has been jealously guarded by both producer and dealer. Surely, you are not to be the disconnecting link in this perfect chain. Once more I must say keep it cool. Safety lies in doing this. Do not allow it to remain on the porch, window-sill or kitchen. table. A short time will raise its temperature and the many little organisms will immediately become busy. We have kept them in restraint so long. Hasten. it to the ice-box, until it is desired for use. Have a milk corner in your icebox. Exercise great care in putting only milk there. We are told of a housewife who actually placed onions in the same compartment with awful results.Lastly, keep the cap always on the bottle. It is one of the protectors the producer gives you. Use it.

Let me relate an instance which proves what proper care and attention on the part of the consumer will do. I had occasion to ship certified milk to a customer who was distant over four hundred miles. The milk had to make this long journey by rail through the intense heat of the past summer. I shipped forty pints once each week for ten consecutive weeks. This milk was used as needed, sometimes being kept for ten days, and was always found sweet and pure. Instead of complaints, we received a complimentary letter thanking us for the satisfaction we had given them. I felt that the honors of the experiContinued on page 33.

A Masterful Address in Defense of Consumers delivered at the recent Denver Convention.

By Dr. Chas. A. L. Reed of Cincinnati.