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.