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VOL. LXVITI INDIANAPOLIS, AUG. 30, 1913 NO. 35 The O. K. Dairyman, How He Manages His Dairy We have, covering a route in our town, a dairy bearing the name of "The O. K. Dairy". The name carries with it a great significance. If the efficiency and the quality of the product of this dairy ls true to the name It bears, well and good. I write not to make any criticism on this or any other particular dairy, but to tell as far as possible what a dairy must be in Suggestions for Grading up a -^iry By J. A. Raiser However the dairies supplying Geneva with milk have been graded up since then so that "Today five excellent dairies, 34 good and no poor or medium establishment furnish the city's any time that an authority on such matters may be sent around, expec- tedly or unexpectedly, to make Investigations. The man that conducts his dairy conscienciously fears no inspec- all offensive odor giving obstacles whether ln the stables or In the dairy room. He is a strong advocate of lime and white wash as a disinfectant; air and sunlight are nature's grandest purifiers so keeps his stables well ventilated and allows the free Ingress of air and the health giving and health maintaining, germ destroying sunlight. He knows, that cobwebs, so fre- Scenes Such as Thia Should be More Common in This State. order to be O. K. from foundation to finish. To give an Idea just about how the majority of dairies are conducted, or at least have been in the recent past, I will quote the facts given by Mr. F. H. Hall. He says: "Fifteen poor dairies, 23 medium, and two good ones supplied all the milk to Geneva, N. Y. (This was about five years ago). "An Inspection of the dairies supplying Geneva in the fall of 1907 showed for them, by the use of the dairy score card, an average rating of 411 pounds out of a possible 500. "None of the dairies scored above 480 points'—"excellent"—and only two above 500 points'—"good"—; 23 others were above 400 points'—"medium"; —and 15 were below 400, or "poor". "In other words, more than 90 per cent of the milk then sold In Geneva came from dairies In which the surroundings were dirty or filthy." complete milk supply," and we hope the same can be truly said of dairies in all other cities as well as the health of the consumer largely depends upon it Founded on Conscience. I am sufficiently optomistlc to make the statement that there are many dairymen that have O. K. dairies and take delight in furnishing the O. K. product as a matter of obeying the dictates of conscience as much as following the directions of the sanitary inspector of the Board of Health. In fact the O. K. dairy is founded principally on conscience. It is only after conscience has lost its guiding influence that man begins to pocket the unclean money, be It ln dairying or any other business. The O. K. dairy then, with conscience as its basis, possesses sanitary conditions streaking through every flbe: which will permit of inspection at tor, or his coming Inopportunely. The cows of such a man's dairy are well constituted healthy stock, in the pink of thrift and stamina; and tuberculin tested. Defective cows yield defective milk; diseased cows yield diseased milk, and germ laden milk which the consumer innocently partakes of after having paid for and expected to get the genuine article. Cleanliness Is Always Considered. Besides having cows that are healthy the O. K. dairyman has cows thaf are clean and kept in clean stables. He employs immaculate clean milkers that milk into sanitary pails. In fact he strives in every way possible to keep the taint out of the milk that so soon bacterlalizes and makes the milk unfit product to be O. K'ed. Knowing that milk exposed to foul air will quickly become tainted the O. •K. dairyman keeps the atmosphere as pure as possible by keeping removed quently gathered in stables, are dust collectors and germ retainers so keeps them persistently removed. He screens out the flies from the milk house and from the stable as much as possible. Sees to it that his cows do not wallow in mud whether in the barn-yard or in the pasture field. He keeps his farm well drained of all malaria laden stagnant waters, well knowing that impure water, whether used for drinking or the washing of dairy utensils is detrimental; also that muddy water coming in contact with the udder of the cows leaves a fine coat of mud on them very hard to get off and which is just teeming full of harmful germs. The O. K. dairyman avoids the feeding of mouldy hay, poor, half decayed fodder or vegetables, knowing that it causes tainted milk and finally diseased cows. He does not allow his milk cans to remain in the stable any length of Continued on page 9.
Object Description
Title | Indiana farmer, 1913, v. 68, no. 35 (Aug. 30) |
Purdue Identification Number | INFA6835 |
Date of Original | 1913 |
Subjects (LCSH) |
Agriculture Farm management Horticulture Agricultural machinery |
Subjects (NALT) |
agriculture farm management horticulture agricultural machinery and equipment |
Genre | Periodical |
Call Number of Original | 630.5 In2 |
Location of Original | Hicks Repository |
Coverage | United States - Indiana |
Type | text |
Format | JP2 |
Language | eng |
Collection Title | Indiana Farmer |
Rights Statement | Content in the Indiana Farmer Collection is in the public domain (published before 1923) or lacks a known copyright holder. Digital images in the collection may be used for educational, non-commercial, or not-for-profit purposes. |
Repository | Purdue University Libraries |
Date Digitized | 2011-04-18 |
Digitization Information | Original scanned at 300 ppi on a Bookeye 3 scanner using internal software. Display images generated in CONTENTdm as JP2000s; file format for archival copy is uncompressed TIF format. |
Description
Title | Page 1 |
Subjects (LCSH) |
Agriculture Farm management Horticulture Agricultural machinery |
Subjects (NALT) |
agriculture farm management horticulture agricultural machinery and equipment |
Genre | Periodical |
Call Number of Original | 630.5 In2 |
Location of Original | Hicks Repository |
Coverage | Indiana |
Type | text |
Format | JP2 |
Language | eng |
Collection Title | Indiana Farmer |
Rights Statement | Content in the Indiana Farmer Collection is in the public domain (published before 1923) or lacks a known copyright holder. Digital images in the collection may be used for educational, non-commercial, or non-for-profit purposes. |
Repository | Purdue University Libraries |
Digitization Information | Orignal scanned at 300 ppi on a Bookeye 3 scanner using internal software. Display images generated in CONTENTdm as JP2000s; file format for archival copy is uncompressed TIF format. |
Transcript | VOL. LXVITI INDIANAPOLIS, AUG. 30, 1913 NO. 35 The O. K. Dairyman, How He Manages His Dairy We have, covering a route in our town, a dairy bearing the name of "The O. K. Dairy". The name carries with it a great significance. If the efficiency and the quality of the product of this dairy ls true to the name It bears, well and good. I write not to make any criticism on this or any other particular dairy, but to tell as far as possible what a dairy must be in Suggestions for Grading up a -^iry By J. A. Raiser However the dairies supplying Geneva with milk have been graded up since then so that "Today five excellent dairies, 34 good and no poor or medium establishment furnish the city's any time that an authority on such matters may be sent around, expec- tedly or unexpectedly, to make Investigations. The man that conducts his dairy conscienciously fears no inspec- all offensive odor giving obstacles whether ln the stables or In the dairy room. He is a strong advocate of lime and white wash as a disinfectant; air and sunlight are nature's grandest purifiers so keeps his stables well ventilated and allows the free Ingress of air and the health giving and health maintaining, germ destroying sunlight. He knows, that cobwebs, so fre- Scenes Such as Thia Should be More Common in This State. order to be O. K. from foundation to finish. To give an Idea just about how the majority of dairies are conducted, or at least have been in the recent past, I will quote the facts given by Mr. F. H. Hall. He says: "Fifteen poor dairies, 23 medium, and two good ones supplied all the milk to Geneva, N. Y. (This was about five years ago). "An Inspection of the dairies supplying Geneva in the fall of 1907 showed for them, by the use of the dairy score card, an average rating of 411 pounds out of a possible 500. "None of the dairies scored above 480 points'—"excellent"—and only two above 500 points'—"good"—; 23 others were above 400 points'—"medium"; —and 15 were below 400, or "poor". "In other words, more than 90 per cent of the milk then sold In Geneva came from dairies In which the surroundings were dirty or filthy." complete milk supply," and we hope the same can be truly said of dairies in all other cities as well as the health of the consumer largely depends upon it Founded on Conscience. I am sufficiently optomistlc to make the statement that there are many dairymen that have O. K. dairies and take delight in furnishing the O. K. product as a matter of obeying the dictates of conscience as much as following the directions of the sanitary inspector of the Board of Health. In fact the O. K. dairy is founded principally on conscience. It is only after conscience has lost its guiding influence that man begins to pocket the unclean money, be It ln dairying or any other business. The O. K. dairy then, with conscience as its basis, possesses sanitary conditions streaking through every flbe: which will permit of inspection at tor, or his coming Inopportunely. The cows of such a man's dairy are well constituted healthy stock, in the pink of thrift and stamina; and tuberculin tested. Defective cows yield defective milk; diseased cows yield diseased milk, and germ laden milk which the consumer innocently partakes of after having paid for and expected to get the genuine article. Cleanliness Is Always Considered. Besides having cows that are healthy the O. K. dairyman has cows thaf are clean and kept in clean stables. He employs immaculate clean milkers that milk into sanitary pails. In fact he strives in every way possible to keep the taint out of the milk that so soon bacterlalizes and makes the milk unfit product to be O. K'ed. Knowing that milk exposed to foul air will quickly become tainted the O. •K. dairyman keeps the atmosphere as pure as possible by keeping removed quently gathered in stables, are dust collectors and germ retainers so keeps them persistently removed. He screens out the flies from the milk house and from the stable as much as possible. Sees to it that his cows do not wallow in mud whether in the barn-yard or in the pasture field. He keeps his farm well drained of all malaria laden stagnant waters, well knowing that impure water, whether used for drinking or the washing of dairy utensils is detrimental; also that muddy water coming in contact with the udder of the cows leaves a fine coat of mud on them very hard to get off and which is just teeming full of harmful germs. The O. K. dairyman avoids the feeding of mouldy hay, poor, half decayed fodder or vegetables, knowing that it causes tainted milk and finally diseased cows. He does not allow his milk cans to remain in the stable any length of Continued on page 9. |
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