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Southern Wisconsin Cheesemakers' and Dairymen's Association / Proceedings of the twelfth annual meeting of the Southern Wisconsin Cheesemakers' and Diarymen's Association held at Monroe, Wisconsin, Thursday and Friday, February 1 and 2, 1912

Emery, J. Q.
Calf paths,   pp. 90-102 PDF (2.8 MB)

Page 95

Southern Wis. Cheesemaker's & Dairymen's Ass'n
stalls have been so constructed that they furnish
clean beds for the cows; the cows are groomed and
look sleek and clean; the manure is all removed from
the barn at least once daily; suitable ventilators
carry out the impure air, replacing it with fresh air.
There are no disagreeable odors. The barn has a
pleasing, healthful appearance. It is in every way
suitable not only for shelter belt for a "food fac-
tory", as the dairy barn today may properly be de-
The patron of a cheese factory or other dairyman
who thus constructs his barn and keeps it in these
conditions has abandoned the 'maze of calf paths" in
his thinking and practice, and has struck out for him-
self newer and better ways to good health for his
herd and to cleanliness and good sanitary quality in
dairy products.
The cheese factory owners and operators are fol-
"A trail all bent askew",
who continue to operate factories where there is
a defective way of whey or sowage disposal prolific
of unsanitary conditions; where there are whey bar-
rels so embedded into the ground that they cannot
be daily cleaned; who allow the whey barrels to be-
come foul, infested with maggots and flies and be-
come prolific source of the propagation and spread
of germs that injure the quality and even destroy
the manufactured products of the factory; who allow
waste products to be dumped on the soil until it is
made putrid and a constant source of vile stench;
who permit doors and windows and intakes to be un-
protected by screens, thus permitting the entrance
and presence of flies to blacken the ceiling and walls
and befoul the products of the cheese factory; who
tolerate dirty floors or unclean utensils; and in
general, who continue to allow cheese to be made in
factories other than those that are free from sani-
tary defects and possessed of well constructed and
I -

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