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Show DAIRY NOTES. Dairying nicks well with any other branch of farming. The clothing and the hands of the milker must be kept clean. The growth of the dairy business has been phenomenal In the last few years. Milk Is most conveniently pasteurized pasteur-ized In the bottles In which It Is delivered. de-livered. Considerable of the dirt that enters the milk during milking time comes from the cows. If the cream separator runs hard, flush out all of the bearings with kerosene or coal oil. Hacterla cause ropy milk and are usually found In the milk utensils and not In the row's udder. 1'ncleanllness In the milk Is a verv serlon ohtacl to the making of either good butter or good cheese. Dairying takes a lit tie more rare than Is necessary In beef production IM-rhriim. but really the labor is no greater. (ierms are everywhere and It Is Impossible under practical farm conditions con-ditions to keep them entirely out of the milk. Vncleanllness conn!: more in handling han-dling milk than it piobabty doej In any otter product, whether of farm or factory ('' a dairy sire of proved merit, smt then leen him a long ss you can TMs will make for urlfor-rtity In your d;'"- 1 c:. V,'! en te mining Is done in (.table miKon of buterla o'len enter t'te j?'!k every minute during the time It Is rx-fpil An snthorl'y once remstVej thst at a h:ind'ed iMna constant cre li r"i;:!red In mt'Urg If the milk to be let unros!amtnste.t |