Show DAIRY FACTS CAREFULLY CLEAN DAIRY UTENSILS vital in production of all sanitary milk the careful cleaning of utensils i vital in the production of gant tarr milk vessels should first be rinsed with lukewarm water or ordinary n or cistern water to remove the alft then washed with moderately hot ter containing a small quantity ot u alkali cleaning solution after they should be scalded in hot wt and inverted to dry they should not be dried by wiping with a doth dac that will cause contamination wb ing Is not necessary when scald tai water Is used as the heated vessel will dry of their own accord while many dairymen depend the kitchen stove tor heating water more dependable plan Is to have i two hole coal oil or gasoline stove er laundry stove on which fits a copper or tin boiler ample water can atis be quickly and economically heated for larger dairies a small steam boiler may be used such boiler has the advantage of live steam by which the utensils nay be more quickly and effectively sterilized milking should be done with dry hands A pall of clean water and clean towel should be placed convenient to the and they should wash and wipe their bands frequently ly bacteria are minute celm plants so small as to be visible only under a powerful microscope kwea ty five thousand averaged sized bacteria placed end to end would aware only an inch in length A single arop of sour milk contains as baay u orty millions of them under aw able conditions one of these germs fal aldes into two every half hoar ast Is an ideal medium for their the bacteria commonly found la mok grow best at temperatures bethea 80 and 98 degrees fahrenheit buttermilk excellent feed for dairy calves A reader who lives near a creamery that usually has a surplus of batter milk to sell at a few cents a hundred Is anxious to know if till take the place of la olf feeding it will says the Afon treal star it very little wash water has been added to the buttermilk in th making of the butter it will have the same feeding value as normal milk its value je a feed was ril demonstrated by sir iain ont almost a score it years ago this leading creamery nan wag operating in a section where there was very little improved dairy stock he conceived the idea of going to the cheese districts further east there were good herds of grade H steins and buying a carload of that would otherwise be feeding them on the buttermilk ara his creamery with grain and rons hiji and selling to his patrons know just how successful the plu was in improving the dairy stock of the community which was the objective buit we do know that tit calves grew wonderfully well on tie buttermilk and with less bowel troubie than would have been experience with the same number of C K K K K K K dairy hints accomplish 1 I 1 prevention of waste Is in several biays by the use of tw 11 i when buying a bull to raise from look for proven milk product in the pedigree the feeding value of ew Is 0 in large part to its OT as well as to lt content of food elements L calf scours are in summer by unclean palls ta should be used and they bl washed every day and set oot sun animals eat silage almost coat ly though they would refuse Z broo proportion of the forage allea it Is made kit were g the dry condition j cool the cream after i keep it cool by setting the can V water which Is changed two cr times dally stir the beani J twice a day and don t with cold cream d the wide and growing asa Is accounted for by its t ita prevention of waste an vengence ven lence considered the silo is n ow sentral in economical dairy 1 iq r and has taken an sa 0 cattle o he feeding of beef un 1 hd t that are oblige s k ii the cows M w ho files by day and mosquitoes are wt t on short burnt pastures w that will so ary and pr IK ehla |