FARM AND DAIRY.

Bruce Herald, Volume XXXX, Issue 97, 16 December 1904, Page 5

FARM AND DAIRY.

_— —- A- .. _v ORIGINAL ARTICLES. MILK AJSD DIS3A3E GLfiMS. Oiib ;laes of baot : r. p.o(;acb: » human <i.i^'.)>i6a passes dire< ly i'r .-nc si :1s jots into «hf) milk. Tabercuijs ?ij ,m example of ■ his clnss ; and a cuoarsulous cow naay, ■• .niier certain circumstances, contamriate i-er milk with the tubercle bacillus, but tbia seldom occurs unless the disease has attacked the udder, or unless it has reached its last stages. These bacilli may give rise to the disease in a human being if the milk is used. It may occasionally happen that scarlet fever and diphtheria arise from milk contaminated -~ith the germs of there diseases. In fiiotber cla.?3 of di-jOiises the g-^rma find 1 aeir way into the niilii froiu outride E-OurCQ. Typhoid feyar is a most; common example of this class. Tbe germ grows ■-/ith great readuie a in milk, and if a few (i taam get into a milk supply tkey . may multiply so rapidly as to distribute the disease over a whole community and produce an epidemic. The milk may be contaminated by handling the milk or milk cans by those who have come in contact with the disease. Impure water is a more common source of contamination. On dairies where there has been a case of typhoid fever, boiled water only should be used for rinsing the milk cans. During summer time it sometimes happens that complaints of the storuach are produced by bacteria in milk. The preventives are cleanliness and low temperature. Without doubt a considerable portion o; the bo"vel complaints of young children is diroctly traceable to milk coming from cows with inflamed or diseased udders. In general, if the dairyman wishes to avoid dangei of distributing disease in his milk, h© must adopt four rules : — Never allow milk to enter the milk supply, if it cornea from an animal suffering from any kind of a diseased udder; never allow aay person having any contact with or recovering from typhoid or scarlet fever or diphtb<*ria to have anything to do with the dairy ; always insist upon cleanliness i& dairy matters, and the application of cold to the milk to prevent bacterial growth ; and lastly, to rinse the cans with water from reliable sources or with boiled water,