THE CITY MILK

New Zealand Times, Volume XXX, Issue 6412, 8 January 1908, Page 7

THE CITY MILK

WIJAT JS WANTKD. SU.Mi: I’MINTS TP'Ai U.S.A. 'MV.. <lnu’t w.-iiit .-my rLcmicals to milk v-i- want- to odd tile (l)rt in." Time tine Min Mfr of A*rinuilni"., iimnne- it i, nlren-ly ui .-1. ili.-mk, to mme nyitnlioJi on the eooieet, if not Miu-tiv Ik-i'h n- ; e of »>nl,Uo .l-rn'micl. Unit I lie noli; -.,0;,!y ~1 Zealmiu towns N not .-cnijm lonely oleim, I lie i o have lately u.ru Imlw i;M,'h.-H l iT7 o '" , tlieD.iininioi.. ’ Th.wVnctor:. v, jll iK-in Im in eachin;,- iiuof tT-anline-a, and no doubt ihrrr farmer.. rtMKtmiblo for Hi" milk supple or Wellington who will learn the H-0.-pei. t.-eine that nii.olute ciealilinp.s sinjnhl h.‘ their f .;!y na.■ f.o rL to truth'. Wellimtlou is periiap. too inlantile no cities mi to linve any delinite plan, of its own in regard to a milk supply that will ensure the ali.-olutt purity of every Hint of milk Mild in the city, and so one lias to turn elsewhere for guidance. NATiU-N STKAUS. Tliirlv-onc nations have endorsed the plan of Nathan Straus, the American millionaire, who proved that pure pasteurised milk eouid be .upnina ~L aproiit. J'iiie'en veai.s a;;o be inaugurated tim system v. hereby New itork city now receives what is believed to be a pure milk supply. -Mr ti‘. rails ’.va,-:. as penned out in the ‘'Times'- recently, the donator of a complete na.ieni i.iug plant for the Citv of ilriissels, where the eonditious e.sisting were hitherto very bad. The dangers of a supply that was possibly impure were of course greater in brussels than in Wellington la cause of the greater population and density of occupation. MXLIv CONFETiEN'CE AT WASIHNGTOis T . Thirty-five experts of tJio Milk Conference recently held at Washington /ianded in a report to Congress which recommended the giauing of milk into throe clashes, certified, inspected, and pasteurised. . t No. I is to be milk from inspected dairies and from cows certified by the Stock Department as free from disease. ■This milk upon frequent analysis must rihow that there un; not more than lO,(XJy bacteria to the cubic centimeter, and homo of it must be more than twelve hours old. This milk must bo sold raw and labelled “certified.” No. 2 is to be sold 1 under a label marked “pasteurised,and No. 3 is milk of unknown origin, to bo classified and pasteurised at central stations under hoards of health. All these are mere suggestions ns yet, but they point to the* fact that tho Vnitcd States Government feels it must do something to provide its SO.UOfqOO> inhabitant's' with good milk. America lias? :Si2 milch cows to the 10W) population, and milk production is one of the great wealth-producing industries in tho land, as it is in. Now Zealand. NEW YOKK MILK. New York city drinks more milk than any city in the States, and it has fifteen insXH.’ectors to see that it gets it good. It is said that it really does get it good, but this seems something of a problem. Every can of milk coming into tho city is inspected. This docs not happen in Wellington. The inspectors watch the sale of milk in the streets during early morning delivery. Tills also is not done in Wellington. These inspectors, it is said, are zealous in watching the sale« of milk in stores, see that tho bottles and cans are clean—and generally appear to have tho busiest possible time. It is of course quite impossible to get an unvarnished tale as to tho actualities of the New York milk supply, for it is in tho first place incredible that fifteen men could watch the four hundred million quarts that the city drinks ajmnally. There are other fifteen men in the .State of New York who help the city men. New York recognise® that it is tho constant removal of the lid of a ■can in even reasonably sanitary surroundings that is tho greatest menace, to purity. There is the same trouble in That great city that there is in Wellington. The man who delivers the milk in bulk may leave tho can on the pavement outside a shop and the temperature will thus increase. This is as pointed out in rccenbarticles in the “Times,” a very common thing in Wellington, and constitutes one of the greatest dangers, particularly when it is known that the milk is opened and emptied and otherwise handled in the streets. THE IDEAL MILKING SHED. Now York inspectors make dairy to dairy inspections and supply every cow owner with a card setting forth rules to bo observed in milking cows. The dairy inspectors only ask, and in fact demand —First, that tho promises shall be kept clean. Second, that the utensils shall bo purified before receiving milk and after being emptied. Third, that the cows shall Ijo clean. Fourth, that the milkers shall lie personally clean. Five, that the milk shall bo put in a clean place. Cow inspection is a rigid business in the State of New York, and in this connection it is interesting to note that what America calls ‘Scrubs” or native cattlo are far more healthy than tho carefully bred and aristocratic cows that figure eo largely in photographs and agricultural shows. It is incumbent on a dairy Inspector in the Slate of Now York to visit each dairy under his supervision onco in each two months. In Rochester, which is conceded to have the model milk supply of the world, the city which controls* the supply prosecuted 20 per cent, of tho milk suppliers lieforo it convinced them that when it asked for clean milk it meant business. Wellington will probably show that it means business sooner or later—but it is not yet. The dairyman must see, according to the New York authorities, that the cow byres ara amply lighted and ventilated, having adequate windows: that no pigs, sheep, or fowls are kept in the stables; that tho cows are kept: clean. To thoroughly wash ami rinse nil utensils at the dairy immediately after use morning and evening, to rinse milk cans and covers with clean water before putting milk in them, to put no milk in unclean cans, to keep the outside of tho cans and their covers bright and clean, and when, not in use to stack the cans upside down on a rack at least three feet from the walking floor. To provide a milk-house not in any way connected with a stable or kitchen, and not within a hundred yards of an earth closet or any other like place. This milk-house is not to lie used for any other purpose exccptMor tho storing of clean utensils. To have the milking done with dry clean hands, immediately afterwards to remove .the milk, including the strippings, to the milk-house, there strain it through a 100 mesh wire cloth strainer, and to cool tho milk to a tempqraturo of 5S degrees within forty-five 'minutes of the milking, by placing the cans in a vat of water and by stirring the milk, or by the use of proper aerators, to keep tho milk cans thus until the time for delivery, not to allow the milk to be frozen, and to convey the milk to the city distributing company or corporation or person who delivers it to customers in a clean vehicle, having a canvas cover over tho whole load*

It is further required that morning milk shall not be mixed with evening milk (this is commonly done in Wellington), and not to supply milk from unhealthy cows. To immediately notify the authorities if any one employed on the dairy is sick with any contagious disease. It is seen that New York is trying to do what Wellington should also try to do as soon as possible, for it- is not to be doubted that during the recent ho: weather much of the “milk sold in Wellington has been largely responsible for infantile complaints and serious ill-health.