IMPORTANT. Great care should be taken not to make any statement whatever which may be construed as a reflection on any particular firm or class of products, nor to act in any manner which may be considered as discriminating between goods of competing firms. Courtesy in the discharge of all official duties is enjoined, and, while for obvious reasons it is desirable to establish a friendly relationship, at the same time discretion should be exercised in the nature of intercourse with manufacturers, dealers, and the trade generally. Without specific instructions there should be no discussion of the policy of the department, nor should personal opinions as to the interpretation of the law or regulations be given or comment made upon the import of any prosecution or ruling. No law is important except as it is enforced; everyone who is directly charged with the enforcement of law has a heavy responsibility to bear. When this responsibility includes the enforcement of laws bearing upon so many and so varied phases of the health and welfare of the people as pure food and pure drugs the duty becomes vitally important. J. J. HIGGINS, Assistant Commissioner, Foods, Feeds, Fertilizers, Drugs, Oils and Bakery Inspection, Olympia, Washington. Reference originally made in the statutes to others as executive or enforcing officers now apply solely to the Commissioner of Agriculture or his authorized representative. CHAPTER XVIII. DAIRY RULES. THE STABLES. 1. A separate room or building should always be provided for the dairy cattle. If possible, avoid having a loft above the stable but, if necessary, have floor of loft so tight that dust cannot get through. 2. See that the stables are well ventilated, lighted and drained. Avoid the use of musty, dirty or dusty litter for bedding for cattle. 3. Keep stables thoroughly cleaned, removing the manure daily to a distance of not less than 100 feet from the barn. Do not let the manure accumulate in large quantities at such depository but remove frequently to the fields. 4. It is advised that the stables be whitewashed not less than twice a year. If possible use some disinfectant daily in the manure gutters. 5. Dusty feed should not be given the cows just previous to milking. If such fodder is given it should be thoroughly sprinkled. 6. In general, the barn, milk house and all other rooms in which milk may be handled must be kept perfectly clean, well aired and free from any substance that might impart its impurities to milk. THE COWS. 7. The statute requires that milk drawn from cows within fifteen days before or four days after parturition shall not be used under penalty of a heavy fine. 8. It is advisable to have the dairy herd examined as frequently as possible by a skilled veterinarian. Any and all cattle shown by the veterinarian's examination to be infected, or any cattle suspected of being in bad health should be removed from the herd and the milk from same rejected. 9. The cattle should at all times be protected from the cold and from storms. Remember that the kind treatment of cattle will be productive of better milk results. Never allow cattle to become agitated or heated just previous to milking. 10. Sudden changes of food should be avoided. Salt should always be accessible. An abundance of pure, fresh water, not too cold, should be accessible to the cattle at all times. 11. Feed the cattle liberally but use only fresh stuffs. If possible avoid feeding strong flavored food as garlic, cabbage and turnips except immediately after milking. 12. MILKING. Milkers should keep scrupulously clean; they must not use tobacco in any form while milking and it is advisable that they be not users thereof. The hands of the milkers should be thoroughly washed and dried immediately preceding milking. 13. An outer garment (white preferred) should be furnished the milkers to be used only when milking; such garment must be kept clean and should be deposited in a clean room when not in use. 14. The utmost care should be taken to have the cow clean at milking time; it is better to brush the whole cow but, if not possible, the udder and surrounding parts must be thoroughly brushed before milking and wiped with a clean, damp cloth. Regular milking hours should be carefully observed. 15. In milking the first few streams should be thrown away (in the gutter). Should any part of the milk from any cow prove to be bloody or stringy the whole mass should be thrown away. 16. Always milk with dry hands; never let the hands come in contact with the milk during the milking process. Should dirt get in a pail of milk that is full or partly so do not try to remedy by straining but throw the whole pailful away. 17. Remove the milk of every cow at once from the stable to some place where the air is pure and sweet. Never allow the cans to stand in the stable while they are being filled. 18. As soon as the milk is drawn it should be strained through a metal strainer and a cloth; use a cooler, or cool by placing cans in water until the milk is cool enough to comply with the requirements of the statute, to-wit, not above 70 degrees Fahrenheit. If possible, it is desired that retailers reduce the temperature of their milk to not exceed 60 degrees Fahrenheit. Warm milk which has not been aerated should not be enclosed in airtight cans. 19. If milk is stored it should be held in tanks of fresh, cold water (if not running water, renew frequently unless ice is used), and in a clean room. It is advisable to frequently stir the milk while cooling. 20. Night milk held for morning delivery should be held in tanks of fresh, cold water in order to be at proper temperature for sale. The cans should be in some place protected from storm and insects. 21. Do not mix fresh, warm milk with that which has been cooled. Never let milk freeze. 22. Proper cooling and cleanliness are the only remedies needed to keep milk from souring. The statute makes it a felony to add any preservatives for such purpose. 23. If possible milk should be delivered twice a day during hot weather. THE UTENSILS. 24. All utensils used about the farm in the care and handling of the milk should be of metal and made as smooth and free from creases as possible on the inside. After they become rusty and rough on the inside they should be discarded for dairy purposes. 25. When milk cans are used to carry whey and skimmed milk back to the farm they should be thoroughly cleansed as soon as emptied. 26. All dairy utensils should be cleaned by first thoroughly rinsing them in warm water; then clean inside and out with a brush in hot water in which some cleaning preparation is well dissolved; then rinse thoroughly again and sterilize them with boiling water or steam. Fresh, pure water only should be used in this work. After the utensils are cleaned it is advisable to keep them in an inverted position, in the air and sun if possible, until used again. NOTE. It would be of material advantage if all dairymen would read current dairy literature and keep it about that the men could have access to it and become posted on latest sanitary methods. All owners of dairies should see to it that no one suffering from any contagious disease or diseases be allowed to work about the dairy barn or dairy products. HAND SEPARATOR RULES. THE SEPARATOR. 1. See that it stands perfectly level and firm. 2. When not in use, keep it well covered so as to prevent dust and sand from getting into the bearings. 3. Clean all the wearing parts thoroughly not less than twice a month. 4. In separating maintain an even, regular speed. Turn the crank at the indicated number of revolutions. 5. Have the cream screw set so as to throw a cream of from 36 to 40 per cent. butter fat. 6. When the milk has all been separated flush the bowl out by pouring into same about one quart of water. 7. After separating, take the milk and cream pans off, then take the bowl apart and wash all parts, reservoir and pans; wash in lukewarm water, using a little washing powder in the water, then wash in scalding hot water and put in the air and sun to dry. 8. 9. ing. Wash thoroughly after each time it is used. THE MILK. 10. Always strain the milk before pouring into the reservoir. 11. Separate it as soon as possible after drawing from the cow. 12. Cool the cream as soon as the separating is completed. 13. Never allow one milking to stand over until you have another milking so as to save running separator. This is a careless and wasteful practice. THE CREAM. 14. Always have a clean, sweet receptacle to catch and hold the cream. A common five gallon shotgun can is very good for the purpose. 15. Cool the cream as rapidly as possible, by stirring with the can in the cold, fresh water. 16. Never put two batches of cream together until each is thoroughly cooled. 17. Never put tight lids on cream cans while the cream is warm. 18. As soon as the milk is drawn from the cow remove it to the milk house to separate. Never leave the milk or the cream cans standing in the barn. 19. Always use a dairy thermometer and stirring rod to get the temperature of the water and the cream; keep the cream well stirred after separating, until it is thoroughly cooled. 20. When the can lids are off, always cover the can with cheese cloth or some other light, white perfectly clean cloth. 21. Never let your delivery can be the receptacle for the cream from the separator. 22. Be particular to deliver your cream as often as possible; never less than three times a week in summer and twice a week in winter. The success of the hand separator system depends almost entirely on the individual patron, the care and attention he gives to his product. The use of the hand separator has shifted to a great degree the responsibility of making good butter from the creameryman to the patron. No butter maker can make good butter from old, rancid, tainted cream. COMMISSIONER OF AGRICULTURE. H. T. GRAVES, D. V. S., Assistant Commissioner, Dairy and Livestock. |