OCR Text |
Show Milk Filters Not Practicable. A bullotln of tho Cornell station Wa: While milk drawn under ordinary or-dinary conditions bocotnea polluted with varying amounts of dirt and dust, milk obtained oven with tho most careful precautions will contain somo foreign matter, which Is teeming wllh germ life. Theso Impurities, consisting mostly of dirt and dust, dlmolve readily -In tho warm milk, th'ireforo, If tho latter is not strained promptly llttlo if any of tho filth can bo strained out. It Is then of tho grcntest Importance to rcduco tho tlmo that elnpseri between tho drawing and straining of milk to a minimum; oen then It has been found that about oiio-half of tho Impurities go Into solution so-lution beforo tho milk renches tho slralner. Attempts havo been mado to uuo stialners or filters that would Alter Al-ter out bacteria nnd thus reduco tho number of bacteria In milk directly. For this purpose, nbsorbent cotton, paper filters, cellulose, gravel or sand filters, porcelain filters and many other devices havo been tcHted nnd used with more or less success. In order to thoroughly understand the valuo of theso filters In connection with dairying 11 is well for tho dairyman dairy-man to know that tho bacteria aro many times smaller than tho fat globules in milk. Bearing this fact In mind It Is not difficult to understand under-stand that, as soon ns wo ninko uso of a filter that la denso enough to provent bacteria from penetrating, tho fat globules will aIbo be filtered out A largo number of experiments con ducted at this station and elBewhcro havo proved tho correctness of this Rtatomont. The fact that tho uso of filters capablo of depriving milk of one of Its most valuablo constituents, namely fat, and that such a process of filtering Is exceedingly alow and thcrcforo Impracticable In dairying, demonstrates clearly tho Impossibility Impossibil-ity of purifying milk bacteriological-ly bacteriological-ly by means of any filter now on tho market. Water Glass for Keeping Eggs. The wator glass, or soluble glass (silicate of soda), Is obtainable of druggists, and costs from forty to sixty cents per gallon. That used In tho tests was of 1.12 specific gravity, which In the first scries of testa waa diluted with distilled water to a ten per cent solution. In practice tako one pint of water glass and add nlno pints of boiled water. On Mny 18, 1899, twenty twen-ty eggs of Leghorn fowls, laid during tho five days from tho 12th to 16th of May, were carefully washed with wa-: wa-: ter nnd placed In a stone Jar. Tho ten per cent solution of water glass was poured ovor the eggs until they wore completely covered by the liquid. Tho covered Jar was placed on tho floor of tho cellar colset and left untouched un-touched until the end of tho test, April 4, 1900. Result: Good, 100 per cent; bad, 0 per cent. On opening the Jar the water glass was found to have formed a white, gelatinous precipitate, precipi-tate, which adhered moro or less closo-ly closo-ly to tho eggs. The shells of the eggs wero very clean, owing to the alkaline naturo of the solution; tho air cells wero not enlarged. Examination showed the whites of the eggs to be clear, but not so limpid as those of fresh eggs. The yolks appeared normal nor-mal In color and condition. Tho taste of the eggs was slightly flat, or at leaat not perfectly fresh. The eggs had kept well for a period of ten months and seventeen days, and proved to be suitable for culinary use, It. I. Experiment Station. Some Wastes In the Creamery, J. W. Hurt: In churning, wastes occur through Imperfect ripening of tho cream, chrrnlng at Improper temperatures tem-peratures and through foul and leaky churns. Anothor frequent sourco of loss Is the energy wastes in badly designed de-signed and poorly constructed buildings. build-ings. Tho buildings and machinery should bo arranged with a view to oconomlzo labor. Wooden floors, on account of frequent renewals and tho difficulty in keoplng clean, aro too oxponslvo for creameries. Content floors aro superior In every way. A woodon floor, no matter how well built, will settle uudor tho prcssuro of a vat of milk and throw tho separator sep-arator out of level, resulting In unsteady un-steady motion, imperfect skimming and Increased wen- on tho machine Many expensive separators havo been consigned to tho scrap pllo becauso thoy wero not set upon a good, solid foundation and properly taken caro of. If a machino la not being used for a time, nil tho bright parts should bo covered with hot tallow or cheap vaseline If a turbiuo, tho atop bearing bear-ing should ho taken out, wlpod dry, elled and replaced. Farmers' Hovlow. |