Chapter VI: Care of Food--Milk

[Sidenote: Value of milk as a food]

Milk is another important article of food. The Department of Agriculture at Washington says that milk furnishes sixteen per cent of the nourishment of the people of the country. Milk is an excellent food when it is pure, but when it is not pure it is very dangerous.

[Sidenote: Milk as a carrier of germs]

Milk has carried the germs of every disease of which the germ is known; it has also carried many diseases of which we do not know the germ. Disease germs grow rapidly in milk, and they do not make the milk look different or taste different from milk that is perfectly pure. If you could take two bottles of milk entirely free from disease germs and put typhoid fever germs in one, and should set both bottles in an ice box for twenty-four hours, you would not then be able to tell into which one you had put the germs. The milk in both bottles would look and taste just the same. The only difference between the milk in the two bottles would be that if you drank from one it would make you stronger and would furnish you with both building material and power-producing material, while if you drank from the other you would become very ill and would probably die.

[Sidenote: How disease germs get into milk:]

Since we cannot tell from the taste or the appearance of milk whether or not there are disease germs in it, we must take every precaution possible to keep them out. The first step is to learn where the disease germs come from and how they get into the milk.

[Sidenote: (_1_) By dirt on the cow]

Every cow has more or less dirt on her sides and udder; some have a great deal. When the cow is milked, much of the dirt falls into the milk bucket. This dirt always contains a great many germs of different kinds, and many of them are germs that cause disease. Straining the milk will take out much of the dirt, but disease germs will go through the finest strainer that was ever made.

In Figure 13 we see a man milking a dirty cow. The owner has allowed his lot to become so dirty that the cow cannot find a clean place in which to lie down. If the man kept his lot clean, and if before milking the light dirt on the cow's sides and udder were wiped off with a damp cloth, no germs would fall into the milk.

[Sidenote: (_2_) By dirt in the cow barn]

Another source of dirt and disease germs in milk is the barn. The walls of a barn where cows are milked should always be kept clean and should be whitewashed frequently. If this is done, there will be comparatively little dirt on the walls to fall into the milk.

Of course the walls and floors of a barn cannot be kept absolutely clean. There will always be some dirt, and the movements of the cows shifting their position and switching their tails, will stir up the dust; so it is important to remove the milk from the barn as soon as possible. Milk cans should never be kept in the barn. The milk should be taken directly from the barn to a cooling house and there strained.

All barns where cows are kept should have plenty of windows, that there may be an abundance of light and fresh air. Cows need fresh air just as much as people do, while a barn that is not supplied with plenty of light is very likely to be a dirty barn.

Keep dirt and disease germs out of the milk by keeping the barn clean and by taking the milk away from the barn as soon as possible.

[Sidenote: (3) By dirt on the milkman]

Another source of dirt and disease germs in milk is the milkman or milkmaid. No matter how careful we may be, our clothes hold more or less dust, and all dust contains germs, very often disease germs. When a person is milking a cow, the dust from his clothes is shaken off into the milk. The only way to avoid this is to wear, while milking, a special suit of clothes made of white cloth, which may be washed as soon as it shows the least particle of dirt.

The milker's hands, too, are often dirty. Perhaps he carefully washes his hands after milking, but not before. It is a common custom for milkers to moisten their hands with milk while milking, and to do this frequently. The result is that dirty milk from their hands is constantly dropping into the milk pail. This is a very bad habit, and doubly bad if the milkman has not washed his hands before milking.

Sometimes there are sick people at the dairy farm. Often some one nurses a sick person until milking time and then goes out and milks the cows. When this is done, the milker is almost sure to plant the germs of the disease in the milk. No milk should ever be used from any dairy where there is an infectious disease; and no one who has charge of a sick person, no matter what the nature of the sickness, should ever handle milk that is to be used by others.

[Sidenote: (4) By dirt in cans and bottles]

The cans and bottles in which the milk is placed are frequently sources of dirt and germs. Milk cans and bottles are supposed to be thoroughly washed before milk is put into them, and they should be thoroughly scalded after they are washed. This is not always done, and sometimes the bottles are not washed at all.

Some dairymen will tell you that the bottles and cans are always washed and scalded just before the milk is put into them, and that this is never neglected by any dairyman. That is what a dairyman once told me. Then I asked him how he accounted for the fact that I had found a milk ticket in the bottle with the fresh milk. Of course he could not explain this, though I thought I could explain it for him. The old milk bottle was returned to the milkman with the ticket for the new milk inside it. The deliveryman left the fresh milk, but forgot to take the ticket out of the bottle; and the man who "washed" the bottles must have forgotten to take out the ticket too. Of course, the bottle was not washed at all, and if one bottle goes unwashed, it is reasonable to assume that others are neglected in the same way.

Milk bottles and cans should always be thoroughly washed before fresh milk is put into them. This washing cannot be done by little children; it is work for a man or woman, and careful work at that.

[Sidenote: (5) By polluted water]

I have just told you that milk vessels should be thoroughly washed. It is true, however, that disease germs may get into the milk through this very process of washing the vessels. Water sometimes contains disease germs, especially the germs that cause typhoid fever, cholera, and other diseases of the intestines. Such water is said to be polluted. When milk vessels are washed with polluted water, the germs are left in them and thus get into the milk. If the water used to wash the cans is thoroughly boiled, the germs will be killed; hence it is important to scald all milk vessels.

All water used about a dairy should be perfectly pure. If there is the least suspicion about the quality of the water, it should be examined by a chemist; and if it is not pure, the milk from such a dairy should not be used. In order to prevent the possibility of any infection, all water used to wash milk vessels should be thoroughly boiled even when the water is known to be pure, and the vessels should afterward be scalded, to kill any germs that may be left after washing.

[Sidenote: (6) By flies falling into the milk]

Flies very frequently get into the milk. Later we shall learn more about how flies carry germs, but at present it is enough to know that on every fly there are a great many germs, and whenever a fly gets into milk it plants those germs and they grow very rapidly. As soon as a cow is milked, the milk should be taken to a clean cooling house, with screens at all the windows and doors, and there strained into a vessel and cooled.

[Sidenote: (7) By disease in the cow]

The last way that we will mention by which germs get into milk is by disease in the cow herself. Cows suffer from many diseases, just as men do; and when a cow is sick, her milk is very likely to contain the germs of the disease that is making her sick. Especially is this true of tuberculosis, or consumption, as it is called. A great many children get consumption by drinking milk from consumptive cows. No milk should ever be used from a cow that is not healthy. All dairy cows should be examined at frequent intervals by a competent veterinarian to make sure that they are free from any disease.

=Questions.= 1. Milk forms what per cent of the food of the
people of the United States? 2. Why is it important that milk
should be kept clean? 3. Name some ways by which germs get into
milk. 4. What is the danger from a dirty cow and barn? 5. How can
this danger be prevented? 6. How does the milkman allow germs to
get into the milk, and how can he avoid doing so? 7. How should
milk cans and bottles be washed? 8. Why is it important that only
pure water be used about the dairy? 9. How can flies be kept out
of milk? 10. How should milch cows be tested to make sure that
they are free from tuberculosis?

=Remember.= 1. Milk is a very important article of food; it is
both a building and a heat-producing material. 2. When milk is
not properly handled, it contains many disease germs. 3. Disease
germs often get into milk from unwashed bottles and cans; from
dirty barns; from dirty milkmen; from dirty water used to wash
the cans and bottles; from flies falling into the milk; from
diseased cows.