CONTENTS. PAGE.. The benefits of the creamery to the farmer-Hon. D. H. Skinner, Creamery defects-G. A. Smith, Geneva, N. Y. ...... ..... The bacteriology of milk and its relation to diseases-B. H. Stone, Pan-American Exposition and its relation to farmers and creamery men-F. A. Converse, Buffalo..... Milk making in the 20th century--Prof. J. L. Hills, Burlington.... Some of the requisites for making the cheese industry profitable to the Vermont Dairymen-G. A. Smith, Geneva, N. Y.... What dairymen can do to dignify their calling-Ex.-Gov. Grout, Address-By Mrs. Ida H. Reed, President of Vt. W. C. T. U....... 126. Address 'Domestic Science,"-Miss Annie Barrows, Editor of the RULES FOR DAIRYMEN Suggested by the Vermont Dairymen's Association. THE STABLE. 1. Stables should be well ventilated, lighted and drained; should have tight floors, walls, and be plainly constructed. 2. No musty or dirty litter, no strong smelling material, and no manure should remain in the stable longer than is absolutely necessary. 3. Whitewash the stable once or twice a year. Would recommend using land plaster in manure gutters daily. 4. Feed no dry, dusty fodders previous to milking. If dusty, sprinkle before it is fed. 5. Keep stable and dairy room in cleanly condition. THE COWS. 1. Keep only healthy cows. Promptly remove suspected animals. In particular, add no cows to the herd unless it be certain that they are free from tuberculosis. 2. Do not excite the cows, or expose them to stress of weather. 3. Feed a good cow liberally with fresh, palatable feeding stuffs. Do not change these suddenly. Provide water, pure but not too cold, in abundance. MILKING. 1. The milker should be clean, and his clothes likewise. 2. Brush the udder just before milking and wipe with a clean cloth or sponge. 3. Milk quietly, quickly and thoroughly. 4. Throw away into the gutter the first few streams from each teat. This milk is very watery, of very little value, and is quite apt to injure the remainder of the milk. 5. Remove the milk promptly from the stable to a clean, dry room where the air is pure and sweet. 6. Drain the milk through a clean flannel cloth, or through two or three thicknesses of cheesecloth. 7. Aerate and cool the milk as soon as it is strained. The cooler it is the more souring is retarded. If covers are left off the cans cover with cloths or mosquito netting. 8. Never milk fresh warm milk with that which has been cooled, nor close a can containing warm milk, nor allow it to freeze. 9. Under no circumstances should anything be added to milk to prevent its souring. Such doings violate the laws of both God and man. The chemicals which are used for this purpose are slow poisons. Cleanliness and cold are the only preservatives needed. 10. In hot weather jacket the cans with a clean, wet blanket or canvas when moved in a wagon. UTENSILS. 1. Insist that the skim milk or whey tank at the factory be kept clean, in order that the milk cans may not become contaminated. 2. Wash all dairy utensils daily, thoroughly rinsing in boiling hot water and a little washing soda, scald and drain. Boil strainer cloths daily. After cleaning, keep utensils inverted in pure air, and sun if posible, until wanted for use. Vergennes Williston North Williston Hartford, Conn. Little Falls, N. Y. Syracuse, N. Y. Hingham, Mass. Montpelier Charlotte Boston, Mass., 57 Quincy Market Crampton, Charles A. Currier, J. W. Chapman, George A. Cooley, William Cobb, C. H. Crane, George Chase, C. P. Chandler, G. C. Clarke, M. W. Colburn, H. W. Douglass, O. Donahue, T. E. Dodge, Harrison Davis, George Williston Boston, Mass West Waterford East Enosburg Fairfax Clarendon Burlington Brandon Brandon Montpelier Clarendon East Montpelier East Montpelier Holdridge, Neb. Orwell West Rutland Westford North Williston North Pomfret Boston, Mass. Hinesburg Morrisville East Montpelier |