Show STOP LOSSES FROM ACID OR SOUR MILK washing and cooling of AU utensils imperative by D S specialist in clr technology ohio state university heavy losses due to the develop dent of acid or sour milk may be the cause ot duuring 13 the rapid growth of acid organisms these organisms are no harmful to the health of the consumer but are objectionable when in milk that Is supposed to be sweet to avoid this trouble it Is best for dairymen to use buckets strainers and cans that are well tinned and constructed so that they can be thor hughly washed and sterilized after milking it Is best to rinse the utensils with cold water then wash with hot water washing pow der and brush do not use soap soap powders and cloth after all utensils are sterilized with scald ing water or a chlorine sterilizer the scalding water la preferable the milk should also be tooled as soon as possible to 55 degrees or low er and held at this temperature at all times with well water at the prevailing temperatures in ohio it will require at least 5 gallons of water for each gallon of milk to be cooled although a temperature of 55 de grees may seem lower than necessary the best results are obtained with that or lower temperatures the organism that causes sour milk will develop about 15 times as fast at GO degrees as it will at 50 degrees and times as fast at 70 degrees as it will at 50 degrees modem cow needs more chah pasture feeding pasture alone was satisfactory for cows in the early djs when even the best of cows yielded only an amount of milk which would now be too low tor profit but the present day animal has been developed to have a capacity for producing milk so great that any ordinary pasture cannot furnish her enough feed tor both milk production and for the maintenance of her body says prof F B head of the animal husbandry department at the new york bbate college of agriculture referring to the present surplus of milk professor morrison Morr lson says the way to reduce the surplus economically and efficiently Is to cull out and sell to the butcher the low producers which even under normal conditions do no pay for their keep if every dairyman who has low producers in his herd would dispose of just one cow the poorest one in his barn the dairy surplus problem would be solved almost overnight be says all investigations on the cost of milk production show that high producing cows produce milk and butterfat more cheaply than those of mod crate or low production nigh production can never be secured except when good cows are well fed treating milk fever milk fever Is a disease which may occur with any LOW following calving no matter bow well she Is handled it beema especially likely to occur with high producers our advice Is that it la best to call a veterinary who will give the proper treatment and explain the care that Is needed the modern method of distend ing the udder with air Is very effective and with this treatment few fa occur milk fever outfits are available for use by every dairyman but due to danger of infection it la probably better to have the feterl nary do the work it Is a good practice to milk the cow a little two or three times a day during fever to make sure that all quarters are milking freely exchange dairy hints A cement or wooden tank for cooling milk and cream should be part of the equipment of every dairy farm we must look for the returns on good feed not in increased test but in more pounds of milk of the same test careful washing of the utensils and the application of a good sterilizing solution will help lessen the possibilities of milk becoming ropy even at best some dirt doea fall during milking this can hagely be excluded from the milk by the use of the hooded or email top at no time has the poor cow been so great a luxury as today it will be a grand day for dairying when every dairy farm has proper x equipment for the bilik cream powdered may be buted tor fresh for calves S after they are a few weeks old 1 a should be mixed at the rate 0 one impound of powder to nine pounds of water and fed n the same aja fresh V |