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109'
Southern Wis. Cheesemaker's & Dairymen's Ass'n
peculiar about some people, cheesemakers have told
me that a constand attention has to be paid to some
patrons cans in order to keep them fit for such a
purpose. Why shouldn't his milkcans be as clean as
he expects the finished product to be in return. An-
other important masure to observe at the Dairy as
well as at the factory is the quality of Water used in
cleaning milkvessels of all kinds, this should by all
means be the very purest. A very expensive ex-
periance showed this at one particular factory last
season. Several thousand Dollars were lost at this
one factory through the connection of water with
milk which was heavily invested with Germs. How-
ever I do not wish to go in details about this afair
for the case belongs to Mr. Marty with whom I had
the honor to infestigate the trouble although one
thing I must mention that the work Mr. Marty done
at that factory was highly appreciated by the maker
but not so on the other side. The water which the
cows drink will not infect the milk so much as that
which is used in washing the milk vessels. It should
be boiled thoroughly before using, which will elimin-
ate the creation of dangerous Germs. Farther I wish
to say that milk shouldn't be exposed to such air as
generaly exists around the barns any longer than
neasessary. It should be taken away immediately
after milking and properly attended to, it is farther
important that the milking should be carried on as
quiet as possible, a noted Dairyman told me at one
time that there should be no talking allowed while
milking, he had discharged a man because he would
interrupt the milking by talking and in three days
the increase of milk was equal to the mans weekly
wages.
These aren't but the words of a repetition put be-
fore you on more than one former occassion but the
sharpness of their truth need remending to close this
I wish to state that I have inspected 210 Cheesefac-