Evening Republican, Volume 16, Number 240, Rensselaer, Jasper County, 7 October 1912 — Fixed It All Right. [ARTICLE]

Fixed It All Right.

“Here's the dress suit you loaned me, old man, and thanks. It didn’t lit me very well so. I had the tailor make a few alterations.” “The deuce you did! Well, as all "Ujg •» “Oh, it’s all right ; I told him so send the bill to me.”

During these hot days and sultry nights the milk and cream on the farm requires special attention. The summer weather that is so much needed to mature the corn and other grains also accelerates the life and growth of the germs in milk and cream. The bacteria that are in the milk and cream may become the direct cause of such diseases as summer complaint and colic among infants and of poor quality of the butter, cheese and condensed milk turned out in our creameries, cheese factories and condensories. improper Care Causes Poor Quality. The high death rate among infants in summer, sour, rancid butter, gassy cheese and spoiled condensed milk are the direct result of improper care of milk and cream on the farm. The dairyman, who sells milk for direct consumption, is in a measure responsible for the health and life of the public consuming product and his receipts from the factory aTe largely governed by the milk and cream, which he delivers at or ships to the factory. With proper care of his milk and ci earn, the dairyman becomes a benefactor to the human family and a mighty agept in the financial success of the butter, cheese and condensedmilk industry as well as the guardian of the success of his own business and prosperity. ~ - - . Care of Milk and Cream. The chief factors required for the milk to reach the consumer and factory in proper conditions are cleanliness and low temperature. Wipe off the udder with a clean damp cloth before milking. Milk into a clean pail with clean dry hands. Strain the milk as soon as drawn, in a clean room, free from dust and foul odors. Use a wire m«sh strain-

er (60 to 80 mesh to the inch) instead of a cheesecloth strainer, as the latter is hard to cleanse and is never really clean. Cool the milk to as low a temperature as the available water on tbe farm permits. 'Use ice, if available. Cooling to 60 degrees F. is better than no cooling at all, but lower temperature Is preferable. Keep the milk cold until it leaves the farm. The simplest wajj to cool the milk is to set the can in a box, trough, tub or half barrel of water and stir the milk to hasten the cooling. If running water is available let it run through the trough continuously; if not, change the water at least once before retiring for the night. If the milk is separated, cool the cream Immediately after separation and keep it cool until it leaves the farm. When hauling milk and cream to the factory or station cover the cans with a wet blanket to protect them from the sun. If left at the station before train time set the cans in cold water or in the shade at the station.

How to Cleanse Dairy Utensils. Rinse all dippers, pails, strainer, cans,- etc., with cold water. Wash them thoroughly with hot water, to which some washing powder has been added, scrub with a brush until all remnants of milk are removed. Then rinse the utensils thoroughly with scalding hot water. Do not wipe them off with a cloth; they do not need it;.,but incline them on a clean shelf or over pegs so that the water can drain off readily. Cleaning the Separator. Flush the separator with plenty of cold water immediately after use. Take the bowl apart and wash with warm water and washing powder all parts until they are thoroughly clean. Then rinse them thoroughly with scalding hot water and place them in the clean milk supply tank to drain. Do Not ifcix Warm With Cold. Never mix warm morning’s mflk or cream with the cold milk or cream of the previous evening. Such a mixture sours quickly. If the two must be mixed, cool the warm milk or cream before mining. otherwise haul or ship to the factory in separata cafia